Making Korean soy garlic wings with...bananas?

Ingredients

• 24 whole Garlic Cloves (peeled)
• 2 medium Bananas (peeled and sliced)
• 1 cup Soy Sauce (low‑sodium preferred)
• 0.5 cup Brown Sugar (packed)
• 0.5 cup Honey (light honey works best)
• 0.5 cup Rice Wine (dry sherry or mirin can be used)
• 1 tablespoon Sesame Oil (toasted sesame oil for flavor)
• 1 tablespoon Cornstarch (for slurry, mixed with 2 tbsp water)
• 2 lb Boneless Skin‑On Chicken Thighs (cut into bite‑size pieces)
• 2.5 cup All‑Purpose Flour (sifted)
• 0.5 cup Cornstarch (for coating)
• 1 tablespoon Salt
• 1 tablespoon MSG
• 2 teaspoon Garlic Powder
• 2 teaspoon Onion Powder
• 1.5 teaspoon Baking Powder
• 1 teaspoon Turmeric
• 1 teaspoon Curry Powder
• 1 teaspoon Hot Paprika
• 4 cup Vegetable Oil (for deep frying, use a high smoke‑point oil)
• 1 teaspoon Dried Parsley (for garnish)

Instructions

1. Blitz Garlic and Bananas

   Add the 24 peeled garlic cloves and the peeled banana pieces to a blender and pulse until a smooth puree forms.

   Time: PT5M

2. Prepare the Sweet‑Savory Sauce

   In a medium saucepan combine the garlic‑banana puree, 1 cup soy sauce, ½ cup brown sugar, ½ cup honey, ½ cup rice wine, and 1 tbsp toasted sesame oil. Stir over medium heat until the sugar dissolves.

   Time: PT5M

   Temperature: Medium heat

3. Make Cornstarch Slurry

   Mix 1 tbsp cornstarch with 2 tbsp cold water in a small bowl until smooth; set aside.

   Time: PT2M

4. Thicken the Sauce

   Stir the cornstarch slurry into the simmering sauce, continue cooking for 1‑2 minutes until glossy and slightly thickened. Remove from heat and set aside.

   Time: PT2M

   Temperature: Medium heat

5. Cut the Chicken

   Trim any excess fat from the chicken thighs and cut the meat into bite‑size pieces (about 1‑inch cubes).

   Time: PT5M

6. Combine Dry Coating Ingredients

   In a large mixing bowl whisk together 2½ cups AP flour, ½ cup cornstarch, 1 tbsp salt, 1 tbsp MSG, 2 tsp garlic powder, 2 tsp onion powder, 1½ tsp baking powder, 1 tsp turmeric, 1 tsp curry powder, and 1 tsp hot paprika.

   Time: PT3M

7. Create the Batter

   Gradually add cold water to the dry mixture, whisking until the batter is thin enough to coat the back of a spoon (about 1‑cup water, adjust as needed).

   Time: PT2M

8. Heat Oil for Frying

   Fill the deep‑fry pot with enough vegetable oil to submerge the chicken (about 3‑4 inches). Heat to 350°F (175°C) using a candy thermometer.

   Time: PT10M

   Temperature: 350°F

9. Fry the Chicken

   Working in small batches, dip each chicken piece into the batter, let excess drip off, and carefully lower into the hot oil. Fry 5‑7 minutes, turning once, until golden brown and cooked through.

   Time: PT7M

   Temperature: 350°F

10. Drain and Reduce Sauce

    Using a slotted spoon, transfer the fried chicken to a paper‑towel‑lined plate. Return the prepared sauce to high heat and reduce by about half, stirring constantly.

    Time: PT5M

    Temperature: High heat

11. Coat Chicken in Reduced Sauce

    Add the drained chicken back into the pot, toss quickly to coat each piece evenly with the glossy sauce.

    Time: PT2M

12. Garnish and Serve

    Transfer the sauced chicken to a serving platter, sprinkle with 1 tsp dried parsley, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

1800

Protein

120 g

Carbohydrates

150 g

Fat

80 g

Fiber

6 g