Yangnyeom Chicken Homemade
- 10 Chicken wings, drumettes
- 1 tbsp Grated garlic
- 1 tbsp Grated ginger
- 1 Katakuriko
- 1 Egg
- 1 Salt and pepper
- 1/2 tbsp Gochujang
- 2 tbsp Chili sauce
- 1 tbsp Honey or sugar
- 2 tbsp White stalk of Japanese leek (minced)
- 2 tbsp Sake
- 1 Salt and pepper
- 1 Frying oil
- Season the chicken with salt and pepper, then coat in grated garlic and ginger.
- Lightly remove the garlic and ginger.
- Soak the chicken in a beaten egg, sprinkle on katakuriko, then deep fry.
- To check the temperature of the oil, drop the batter into the oil.
- It's the right temperature if it first sinks, then immediately rises to the top.
- Deep fry for about 8 minutes over low-medium heat.
- After 8 minutes, remove the chicken from the oil, then drain for 3 minutes to cook in residual heat.
- Next, deep fry the chicken in hotter oil.
- Remove from the oil after they turn a nice golden brown.
- This will make the outside light and crisp.
- Combine all of the ingredients listed from the gochujang to sake, and heat.
- Simmer it to blend the flavors, then turn off the heat.
- Don't boil the sauce.
- If adding sugar, I recommend adding more sake.
- Evaporate the alcohol, if so desired.
- Season with salt and pepper to taste.
- Coat the fried chicken in the sauce.
- They're ready to be served!
chicken, garlic, ginger, katakuriko, egg, salt, gochujang, chili sauce, honey, japanese, sake, salt, oil
Taken from cookpad.com/us/recipes/158802-yangnyeom-chicken-%E2%98%86-homemade (may not work)