Korean Sesame Chicken Wings 3 lb Chicken wings 1/4 c Flour 1/2 c Cornstarch 1 1/4 ts Salt 1/4 c Sugar 1 tb Sesame seeds; toasted 2 Cl Garlic; minced 2 Green onions; chopped 2 Eggs; beaten 5 ts Soy sauce; (kikkoman) Oil; for deep frying Recipe by: lynne nishihara Cut wings in half after removing tips. Wash and pat dry. Mix remaining ingredients and marinate wings 3 hours or overnight. Batter will be thick, but will thin down during marinating. Deep fry until golden brown and drain on paper towels. Notes: Sliced flank steak or boneless chicken pieces may be substituted. I usually double the sesame seeds and green onions. Sharon, Anna's recipe is similar to one I have. I've used both flank steak and chicken (wings and breast fillet strips). The main difference seems to be the addition of flour and cornstarch and deep frying (watch them arteries!). I posted it a long while ago, so this is a reprint. ----- Recipe by: lynne nishihara