Yangnyeom Chicken양념치킨

Video

Ingredientes

• 2 lb (900 g) chicken wings or bite-size boneless pieces
• 1½ tsp salt, pinch black pepper, 1 tsp grated ginger
• 4–5 cups oil, for deep-frying
• ½ cup potato or corn starch, for coating
• 1 tbsp soy sauce
• 2 tbsp rice wine or mirin
• 1–1.5 tbsp gochujang
• 1–2 tbsp ketchup or hot sauce
• 2 tbsp sugar, 2 tbsp honey
• 1 tbsp minced garlic
• Sesame seeds and chopped scallion, to garnish

Pasos

1. 1Season the chicken with salt, pepper and ginger, and refrigerate for at least 2 hours.
2. 2Combine the soy sauce, rice wine, gochujang, ketchup, sugar, honey and garlic in a small pot and simmer for 4–5 minutes until slightly thickened. Set aside.
3. 3Coat the chicken pieces thoroughly in starch.
4. 4Heat the oil to about 320–330°F (160–165°C) and fry the chicken in batches until lightly golden, about 6 minutes, then drain.
5. 5Reheat the oil to 350–360°F (175–180°C) and fry the chicken again, all together, until deeply golden and crisp, about 5 minutes.
6. 6Toss the hot fried chicken in the sauce and garnish with sesame seeds and scallion. Serve immediately, while the crust is still crisp.