Yangnyeom Chicken

• porciones: 2–4

Ingredientes

Chicken

1 pound (450g) chicken wings, mix

1 tablespoon (15g) kosher salt

1 teaspoon (4g) fresh cracked black pepper

1 inch knob of ginger, grated

1 cup (120g) cornstarch

3 quarts (2.8L) vegetable oil

Sauce

¼ cup (85g) gochujang

3 tablespoons (45g) ketchup

2 tablespoons (30g) mirin

2 tablespoons (30g) dark soy sauce

2 tablespoons (30g) honey

1 tablespoon (15g) brown sugar

4 garlic cloves, grated

1 tablespoon (15g) rice vinegar

Toasted sesame seeds for garnish

1 bunch, green onion, thinly sliced

Instrucciones

In a medium mixing bowl add chicken, salt, black pepper, and ginger, and toss to combine. Cover and refrigerate overnight.

In a separate medium mixing bowl, combine marinated chicken and cornstarch. Toss by hand to evenly coat chicken, shaking off excess starch before frying.

Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil and heat to 320°F (160°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown. Using a spider, transfer chicken to a wire rack lined baking tray to drain off excess oil, allow to cool for 5 minutes.

While the chicken is cooling, in a small saucepan over medium high heat, add gochujang, ketchup, mirin, dark soy sauce, honey, and brown sugar and bring to a light boil. Reduce your sauce for one minute, stirring often. Cut the heat and fold in the grated garlic and rice vinegar.

Over medium heat, increase the temperature of the oil in your Dutch oven to 375°F (190°C). Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-4 minutes or until golden brown and crunchy. Using a spider, transfer chicken to a large mixing bowl, followed by your sauce, and toss to combine. Plate and garnish with toasted sesame seeds and thinly sliced green onion. Serve and enjoy.

Notas

Serve with rice, pickled cucumber, chopped spring onions and red chilli, and sauteed bok choy