Yangnyeom Chicken ( Spicy Korean Fried Chicken )

Hello..sekarang saya nak share appetizer/snack pulak. Semua mesti suka ayam kannnn....so sekarang saya nak share macam mana nk buat ''Spicy Korean Fried Chicken''

Ayam Yangnyom (양념 치킨) ayam goreng yang digoreng dengan sos merah yang melekit. Ia adalah salah satu daripada banyak variasi hidangan ayam yang popular di rantai makanan segera di Korea. Popularitinya juga semakin berkembang di luar Korea. Di A.S., ayam goreng Korea dipanggil "KFC lain" oleh sesetengah orang. Sekiranya anda suka ayam goreng, anda harus benar-benar memberikan resipi ini, terutamanya jika anda tidak mencuba "KFC yang lain". Kerak nipis adalah renyah tambahan dari menggoreng dua kali, dan sosnya sangat menakjubkan! 

Wahhhh...tengok la tu..menarik kan??

Apa kata kita cuba buat ayam ni sendiri. Cara2 nya mudah je.
Jom tengok macam nak buat ayam ni

For the Chicken

• 2 pounds chicken (about 16 drumettes and wingettes)
• 1 teaspoon salt
• pinch black pepper
• 1/2 teaspoon grated ginger
• 1/2 cup potato (or corn) starch (or deep-frying mix)
• oil for frying (about 5 to 6 cups)

For the Sauce

• 2 tablespoons grated onion
• 1 tablespoon minced garlic
• 1 teaspoon finely grated ginger
• 1 tablespoon soy sauce
• 4 tablespoons rice wine (or mirin)
• 2 - 3 tablespoons hot sauce (I used Frank’s Original)
• 4 tablespoons chili sauce or ketchup (I used Heinz chili sauce)
• 2 tablespoons gochujang, Korean red chili pepper paste
• 2 tablespoons corn syrup or honey
• 1 tablespoon sugar (or more to taste)
• 1/2 teaspoon honey dijon mustard - optional
• 1 teaspoon sesame oil

For the Garnish

• 1/2 teaspoon sesame seeds

Instruction

• Wash chicken wings, and drain thoroughly. Mix with the salt, pepper, and ginger. Marinate for 20 to 30 minutes.

                                

• Heat a pan over medium low heat. Add 1 tablespoon of cooking oil and then the onion, garlic, and ginger. Stir for a minute until fragrant. Add all other sauce ingredients, and stir well. Simmer until it thickens slightly, about 4 to 5 minutes. Turn the heat off. 

                            

• Remove any excess water from the marinated chicken. Add the potato (or corn) starch to the chicken, and toss well to coat evenly.

                           

• Add the oil to a deep fryer, wok, or large pot. Heat the oil to 320°F. Using tongs or chopsticks, drop the chicken in the oil, one piece at a time. Fry them in two batches. Cook until lightly golden, about 5 to 7 minutes, depending on the size of the chicken wings. Remove them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl.

                            

• Reheat the oil to 370°F. Add the chicken (you can do this in one batch for the second frying), and deep fry again, for 2 to 3 minutes, until lightly golden brown. Drain on a wire rack or in a large mesh strainer set on a bowl.

• 
  Heat the sauce over medium low heat. Add the chicken, and stir well until the chicken wings are evenly coated. Sprinkle with sesame seeds to serve.

• Add 1 teaspoon gochugaru (Korean red chili pepper flakes), preferably fine grounds, to the sauce ingredients, if you like it very spicy. You can grind coarse gochugaru in a spice grinder if you don't have fine grounds.
• If you let the oil temperature go up too high, turn the heat off until it cools down to the desired temperature.Enjoy!!

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