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Ginger soy chicken wings

Time1 hour
YieldsServes 4 to 6 appetizer portions
Ginger soy chicken wings
(Mel Melcon / Los Angeles Times)

Soy-ginger glaze

1

Combine the chicken broth, mirin, sake, soy sauce, sugar and ginger in a medium, heavy-bottom saucepan and bring to a boil, stirring occasionally.

2

Reduce the heat to simmer and cook until the sauce is reduced to 1 cup. Remove from heat and reserve.

Chicken wings and assembly

1

Fill a large, heavy-bottom saucepan with enough oil to come 3 inches up the side. Heat the oil until a thermometer inserted reads 350 degrees.

2

Season the wings with the salt and pepper, then dredge with the cornstarch. Fry the wings, a few at a time, until lightly golden and cooked through, about 8 minutes. Drain the wings on a rack.

3

When all the wings are fried, heat a wok or heavy saute pan over high heat. Add the reserved ginger-soy sauce and bring to a boil, then add the wings, stirring to coat. Cook the wings in the sauce, stirring constantly, until the sauce reduces enough that it coats the wings in a thick, syrupy glaze.

4

Remove from the heat and toss the wings with the sesame seeds. Serve immediately.

Adapted from Beacon restaurant.