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Kim Chee Fried Chicken Wings

This is a take on a similar pupu recipe served at a local restaurant and bar long since gone. Their signature dish was their “house chicken pupu” which was similar to a mochiko chicken. It was such a popular evening pupu; they began serving plate lunches during their lunch hours of just this one dish. Needing something to bring to a football get together; I came up with this recipe. I added what was left of some homemade kim chee; and that made it a big hit !

Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 20 minutes | Ready In: 35 minutes
Ingredients: Print   Add to cart
US Metric

3 ½ lbs. chicken wings, separate tips and drumettes

Vegetable oil for frying

2 large eggs, beaten

2 TB Aloha shoyu

2 B ko choo jang sauce

2 stalks green onion, chopped

2 cloves garlic, minced

¼-1/2 c. cabbage kim chee, finely chopped, as desired

1 TB sesame seeds, toasted

½ c. cornstarch

¼ c. flour

¼ c. sugar

1 ½ tsp. salt


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Cooking Process:

In a large skillet or fryer; warm oil. In a mixing bowl; combine remaining ingredients. Wipe chicken pieces dry with paper towels. Dip in kim chee mixture. Deep fry until golden brown. Drain on paper towels. Serves 10-12.