This month we will celebrate the cuisine from Korea with their Famous Fried Chicken Wings!
Like to cook? Join us for Chef Theresa's International Cuisine Series. Ingredient list will be posted a few weeks before each session.
Recipe: Korean Fried Chicken Wings
If you are going to cook along with Chef Theresa, please have your ingredients measured out and chopped, if necessary, in advance and all your materials ready!
For the chicken:
2 pounds DEFROSTED chicken wingettes or drumettes or small pieces of chicken
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
⅓ cup toasted peanuts
For the sauce and garnish:
½ cup honey
3 tablespoons soy sauce
2 tablespoons brown or white sugar
2 teaspoons rice vinegar
2 teaspoons yellow mustard
2 tablespoons vegetable oil
3 garlic cloves, minced
1 teaspoon minced peeled ginger
2 small dried red chili peppers or 1 teaspoon crushed red pepper flakes
2 teaspoons toasted sesame seeds
Oven method: Preheat oven to 425.
Make the chicken: pat dry with paper towel. Mix the chicken pieces, salt, and black pepper in a large bowl.
On a large cookie sheet cover with foil. Coat foil with 1 T vegetable oil and place chicken wings on foil. Bake for aprox. 20 minutes. Until fully cooked 165’ and crisp.
Air fryer method: pat dry with paper towel. Mix the chicken pieces, salt, and black pepper in a large bowl. Lay in air fryer and on 400’ set timer for 10 minutes. After 10 minutes flip over to other side and repeat for 10 minutes.
Make the sauce and serve:
Mix the honey, soy sauce, sugar, vinegar, and mustard in a small bowl.
Heat a large pan or wok over medium-high heat. Add the oil, garlic, ginger, and chili peppers and stir for 30 seconds to 1 minute, until the garlic is a little crispy and fragrant. Add the soy sauce mixture and stir. Let it bubble for 2 to 3 minutes, until the mixture is shiny and a little sticky. Remove from the heat if not using right away and reheat until bubbling when ready to finish the chicken.
Add the chicken and peanuts (if using) to the bubbling sauce and toss with a wooden spoon to coat nicely. Sprinkle with the toasted sesame seeds. Transfer to a large plate or platter and serve.
Register online or by calling the library at 973 584-2400 and the link will be sent to you the day before the event.
Theresa Navarro is a successful owner and chef of Jeremiah’s catering and cooking studio in Parsippany. She started at the young age of 13 working in restaurants. Achieving ownership at age 24 Theresa opened Jeremiah’s cafe and catering. For the last 23 years Theresa has prepared, catered and taught for her community. Jeremiah’s Catering offers cooking classes created especially for children. Theresa holds these classes and teaches children how to cook healthy meals for themselves. Of course, everything is made to be safe for children and Theresa is extremely patient and pays attention to each child in her class. She chooses easy, yet healthy, recipes for the children and does her best to stir in them the joy and happiness of making tasty food. The whole idea is to help the children acquire new skills, enjoy group activities, and teach them all about healthy foods. And Theresa does this with a lot of dedication and enthusiasm.
April 13, 2021 Korea: Fried Chicken Wings
May 11, 2021 Canada: Calgary Nanaimo Bars
June 1, 2021 Vietnam: Veggie and Beef Pho