Description

OTTOGI Oligosaccharide Sweetener

Popularly used throughout Korean culture, oligo saccharide, or ‘Oligodang’ in Korean, is popularly used throughout Korean cuisine as a natural sweetener, and is a unique, natural tasting syrup that is made from 100% corn starch which is great for adding a shiny glaze to your dish.

A healthier alternative than sugar, the low-calorie syrup does not solidify and helps preserve the main flavours of your dish. Providing plenty of essential vitamins and minerals, such as magnesium, fiber, iron and zinc, the syrup is applicable for seasoning meat, making red pepper paste, or when eating bread or rice cake. Ottogi’s Oligo Saccharide boasts a thick, viscous texture that features a rich, earthy, subtly grainy flavour that is more distinctive than sugar or corn syrup and is ready to go straight from the bottle. Experience Ottogi’s Oligo Saccharide for a healthier alternative to sugar, featuring a thick textured, rich, distinctive taste.

Crispy Chicken Wings

• 3½ pounds chicken wings (about 1.6 kg), washed and drained
• ½ teaspoon kosher salt
• ½ teaspoon OTTOGI Black Pepper Powder
• 1 teaspoon minced ginger
• ⅔ cup OTTOGI Potato Taste Starch
• ⅓ cup peanuts (optional)
• 4 cloves garlic, minced
• 3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional)
• ¼ cup Maeil Jin Soy Sauce
• ½ cup Ottogi Rice Oligo Saccharide
• 1 tablespoon OTTOGI Vinegar
• 1 tablespoon OTTOGI Mustard Paste
• 1 tablespoon brown sugar
• 1 tablespoon OTTOGI Roasted Sesame
• cooking oil

1. Cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken, with 24 to 26 pieces.

2. Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.

3. Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.

4. Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons canola oil, minced garlic, and the dried red chili pepper.

5. Stir with a wooden spoon until fragrant for about 30 seconds.

6. Add soy sauce, oligo saccharide, vinegar, and mustard sauce. Stir with a wooden spoon and let it bubble for a few minutes.

7. Add the brown sugar and continue stirring. Remove from the heat. Set aside.

8. Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat.

9. See if the oil’s ready by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying. Slide the coated wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs.

10. Take the wings out of the oil and shake them off in a strainer. Turn off the heat, and let the wings sit for a few minutes.

11. Reheat the oil and fry the wings again for another 12 to 15 minutes until they all look golden brown and feel super crunchy through the tongs. If your frying pan or pot is not large enough to fry all the chicken at once, divide it into batches. If you use a larger frying pot to cook them all at once, you’ll have to use more cooking oil.

12. When the chicken is done, reheat the sauce until it bubbles.

13. Add the hot chicken and mix well with a wooden spoon to coat.

14. Remove from the heat and transfer the coated chicken to a large platter. Sprinkle some sesame seeds over top and serve immediately. This chicken won’t lose its crunchiness, even by the next day. You don’t need any dipping sauce, but it goes well with Baek-kimchi.