Chicken Kare Kare

Chef Sheldon Simeon from Tin Roof Restaurant stops by Good Day to make a flavorful chicken dish from the islands.
 

Chicken Kare Kare

1 cup Soy Sauce
1 cup Sugar
1 tbsp Sesame Oil
2 cloves Garlic, minced
1 tsp Ginger, minced
3 stalks Green Onion, thinly sliced

2 tbsp Canola Oil
1 tbsp Ginger, minced
4 cloves Garlic, minced
1 tbsp Fish Sauce
1 cup Coconut Milk
2 tbsp Brown Sugar
1 tbsp Oyster Sauce
1 cup Peanut Butter
1 tbsp Sweet Soy

12pc Chicken Wings         
1 tbsp Kosher Salt
1 tsp Pepper
3 cups Cornstarch
For Frying Canola Oil

1/2 cup Peanut, Roasted, chopped
for garnish Toasted Sesame Seed
for garnish Basil

Place soy sauce in mixing bowl.  Add rest of ingredients from section one above.  Whisk together sauce until sugar is completely dissolved

Heat a medium saucepot over medium-high heat.  Add canola followed by ginger and garlic.  Saute for a few seconds until fragrant. Add fish sauce and cook for 30 seconds. Deglaze with coconut milk.  Bring to boil.  Add rest of the ingredients (from section two above) and mix well.  Lower heat and simmer for three minutes.  

In a large high sided heavy bottomed pot, add just enough canola oil to deep fry chicken wings.  Place over medium-high heat.  Using a deep fry thermometer, heat oil to 350 degrees.  Pat dry chicken wings with a paper towel and place in a large mixing bowl.  Season wings with salt and pepper.  Add cornstarch and toss wings until completely coated in cornstarch.  When oil reaches 350 degrees, dust of excess cornstarch off of chicken wings and place in oil.  Deep Fry wings until crispy brown and cooked through about 10 minutes.   Remove wings from oil and immediately dip into dipping sauce.  Transfer to baking sheet lined with a wire rack.

To plate.  Spoon Peanut Sauce on bottom of serving platter.  Top with Chicken Wings. Garnish Peanuts, Toasted Sesame Seed and Basil.