㈚

Recipe: Korean-style boneless chicken wings (GF)

  • recipe
  • chicken
  • gochujang

TL;DR:

2/3 potato starch, 1/3 corn starch, 1st fry 325F, 2nd 385F.

Coating Prep (Half wet, half dry)

Amounts per 1 lb of chicken:

  • 2/3 cup potato starch
  • 1/3 cup corn starch
  • 1 tsp baking powder (optional)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder

Take about half of the above mix, add an equal amount of cold water, stir very well and refrigerate. Reserve the rest for dredging.

Chicken Prep

I used thighs because fat is flavor, but breasts would work just fine.

  • Cut into shapes.
  • Put into container.
  • Splash with rice vinegar and salt.
  • Mix, and refrigerate.
  • Keep chicken & batter cold for best results.

Yangnyeom Sauce

There are a billion opinions on how to make this. Mine is extremely spicy. Adjust to your liking (or use bbq or whatever).

  • 1 cup gochujang
  • 1/2 cup ketchup
  • 3 cloves minced garlic
  • Some rice syrup or honey to thicken
  • Splash of rice wine vinegar
  • Splash of veg oil

Heat oil in pan, add garlic, saute for ~20 seconds, add everything else, cook (stirring) until bubbling, rest.

Cook

  • Pat chicken dry on paper towel.
  • Dunk in wet batter.
  • Dredge in dry coating.
  • Batter/dredge each piece as you go - don’t let it sit around battered.

First Fry

Cook in small batches - don’t crowd the pan.

  • Heat oil to 325F
  • Cook 4-5 mins until just starting to get some color
  • Drain on rack and rest

Second Fry

Second fry at higher temp required for crunchiness.

  • Heat oil to 385F
  • Cook 2-3 mins until golden brown
  • Drain on rack and rest
  • Cover in sauce after oil dries

French Fries (Optional)

Always listen to Kenji.

https://www.seriouseats.com/perfect-french-fries-recipe

EOF