Tempura Fin Wings
 
Makes about 4 servings
Ingredients
CRISPY NOODLE SALAD
  • 4 quarts canola oil, for frying
  • 3 garlic cloves, thinly sliced
  • Skin from 4 chicken thighs
  • 2 cups broken chow mein noodles
  • 1 cucumber, peeled, seeded, and thinly cut crosswise
  • 1 small carrot, shredded
  • 1½ cups shredded napa cabbage
  • ¼ cup thinly sliced green onions
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped peanuts
  • 1 tablespoon thinly sliced shallot, fried until golden brown and chopped
  • ¼ cup Thai sweet chili sauce
  • 1 teaspoon fish sauce
KOREAN GLAZE
  • 1 tablespoon soy sauce
  • 3 tablespoons mirin
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon gochujang (Korean red chili pepper paste)
  • 3 tablespoons honey
  • 2 teaspoons sesame oil
  • 2 tablespoons firmly packed light brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • Pinch ground black pepper
  • 1 tablespoon black sesame seeds
FRIED COLLARS
  • 1 cup all-purpose flour
  • 1 cup rice flour
  • 1 cup cornstarch
  • Pinch baking powder
  • Pinch baking soda
  • 2½ cups soda water
  • 4 fish collars (snapper collars are ideal)
Instructions
  1. For salad: Heat 1 tablespoon canola oil in a small skillet over medium-high heat. Add garlic, and cook, stirring frequently, until browned and crispy. Reserve.
  2. In a cast-iron Dutch oven, heat 3 inches of canola oil over medium heat until a deep-fry thermometer registers 350°. Pat chicken skins dry, and fry until browned and crispy, in batches if necessary. Reserve oil in Dutch oven. Drain on paper towels, and chop when cool.
  3. In a large bowl, combine noodles, cucumber, carrot, cabbage, green onion, cilantro, peanuts, shallot, chili sauce, fish sauce, reserved garlic, and ¼ cup chicken skins. Cover and refrigerate until serving
  4. For glaze: In a large pan, combine soy sauce, mirin, apple cider vinegar, gochujang (Korean red chili pepper paste), honey, sesame oil, brown sugar, minced garlic, grated ginger, and black pepper. Bring to a boil over medium-high heat, stirring frequently; lower heat, and simmer for 3 minutes or until slightly thickened. Top with sesame seeds, and keep warm until serving.
  5. For collars: Heat reserved frying oil over medium-high heat until a deep-fry thermometer reads 350°.
  6. In a large bowl, whisk together flours, cornstarch, baking powder, and baking soda. Stir in soda water. Dip collars in batter, and allow excess batter to drip for a couple of seconds; gently place into hot oil. In batches, fry collars until golden brown, 4 to 6 minutes. Let drain on paper towels.
  7. Brush glaze onto collars until evenly coated. Serve immediately with noodle salad.
Recipe by Louisiana Cookin' at https://louisianacookin.com/tempura-fin-wings/