This month we will celebrate the cuisine f rom Korea with their Famous Fried Chicken Wings!
\nLike to cook? Joi n us for Chef Theresa's International Cuisine Series. Ingredient list will be posted a few weeks before each session.
\nRecipe: \; Korean Fried Chicken Wings
\nIf you are going to cook along with Chef Theresa\, please have your ingredients measured ou t and chopped\, if necessary\, in advance and all your materials ready!
\nIngredients:
\nFor the chicken:
\n2 pounds DEFROSTED chicken wingettes or drumettes or small pieces of chicken
\n¼\; teaspoon kosher salt
\n¼\; teaspoon ground black pepper
\nVegetable oil
\nâ…“ cup toasted peanuts
\nFor the sauce and garnish:
\n½\; cup honey
\n3 tablespoo ns soy sauce
\n2 tablespoons brown or white sugar
\n2 teaspoon s rice vinegar
\n2 teaspoons yellow mustard
\n2 tablespoons ve getable oil
\n3 garlic cloves\, minced
\n1 teaspoon minced pee led ginger
\n2 small dried red chili peppers or 1 teaspoon crushed r ed pepper flakes
\n2 teaspoons toasted sesame seeds
\nPreparat ion:
\nOven method: Preheat oven to 425.
\nMake the chicken: p at dry with paper towel. Mix the chicken pieces\, salt\, and black pepper in a large bowl.
\nOn a large cookie sheet cover with foil. Coat foi l with 1 T vegetable oil and place chicken wings on foil. Bake for aprox. 20 minutes. Until fully cooked 165&rsquo\; and crisp.
\nAir fryer me thod: pat dry with paper towel. Mix the chicken pieces\, salt\, and black pepper in a large bowl. Lay in air fryer and on 400&rsquo\; set timer for 10 minutes. After 10 minutes flip over to other side and repeat for 10 min utes.
\nMake the sauce and serve:
\nMix the honey\, soy sauce\ , sugar\, vinegar\, and mustard in a small bowl.
\nHeat a large pan or wok over medium-high heat. Add the oil\, garlic\, ginger\, and chili pe ppers and stir for 30 seconds to 1 minute\, until the garlic is a little c rispy 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 fr om the heat if not using right away and reheat until bubbling when ready t o finish the chicken.
\nAdd the chicken and peanuts (if using) to th e bubbling sauce and toss with a wooden spoon to coat nicely. Sprinkle wit h the toasted sesame seeds. Transfer to a large plate or platter and serve .
\nRegister online or by cal ling the library at 973 584-2400 and the link will be sent to you the day before the event.
\nTheresa Navarro is a successful owner and chef of Jeremiah&rsquo\;s catering and cooking studio in Parsipp any. She started at the young age of 13 working in restaurants. Achieving ownership at age 24 Theresa opened Jeremiah&rsquo\;s cafe and catering. Fo r the last 23 years Theresa has prepared\, catered and taught for her comm unity. Jeremiah&rsquo\;s Catering offers cooking classes created especiall y for children. Theresa holds these classes and teaches children how to co ok 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 child ren and does her best to stir in them the joy and happiness of making tast y food. The whole idea is to help the children acquire new skills\, enjoy group activities\, and teach them all about healthy foods. And Theresa doe s this with a lot of dedication and enthusiasm.
\nApril 13\, 2021 Ko rea: Fried Chicken Wings
\nMay 11\, 2021 Canada: Calgary Nanaimo Bar s
\nJune 1\, 2021 Vietnam: Veggie and Beef Pho
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