Korean sticky chicken wing! DAKGANGJEONG 닭강정
- 8-10 sayap ayam
Korean Sticky Chicken Wings (Dakgangjeong)
Bahan
Sticky sauce:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong sayap ayam pada bagian sendinya menjadi drumette dan wingette.
- Bumbui ayam dengan garam, lada, dan bubuk bawang putih, lalu aduk sampai seluruh permukaannya terbumbui.
- Simpan ayam di kulkas sekitar 10 menit supaya bumbunya meresap.
- Iris jahe memanjang, iris bawang putih, dan gunting cabai kering sesuai selera.
- Campur air, brown sugar, kecap asin, dan cuka di dalam wadah lalu aduk asal rata untuk sausnya.
- Balur ayam dengan tepung terigu tipis-tipis, celupkan ke telur kocok, lalu balur dengan maizena sampai rata.
- Panaskan minyak di api kecil lalu goreng ayam untuk pertama kalinya sampai tiga perempat matang, kemudian tiriskan.
- Setelah ayamnya agak dingin, panaskan minyak lebih panas lalu goreng untuk kedua kalinya sampai warnanya cakep dan benar-benar garing.
- Tumis jahe, bawang putih, dan cabai kering di teflon dengan api kecil tanpa minyak, cukup sampai harum.
- Tuang campuran saus tadi lalu tambahkan corn syrup dan aduk rata.
- Masak saus di api kecil sampai teksturnya mengental dan sticky, lalu matikan api.
- Masukkan ayam goreng lalu aduk sampai seluruhnya terselimuti saus.
- Taburi kacang goreng yang sudah dicincang kasar di atasnya.
Ingredients
Sticky sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the chicken wings at the joint into drumettes and wingettes.
- Season the chicken with salt, pepper and garlic powder, tossing until every surface is coated.
- Rest the chicken in the fridge for about 10 minutes so the seasoning sinks in.
- Julienne the ginger, slice the garlic, and snip the dried chilies to taste with scissors.
- Combine the water, brown sugar, soy sauce and vinegar in a bowl and stir roughly for the sauce.
- Coat the chicken in a thin layer of wheat flour, dip it in beaten egg, then coat it in cornstarch.
- Heat the oil over low heat and fry the chicken for the first time until three-quarters cooked, then drain it.
- Once the chicken has cooled a little, heat the oil hotter and fry it a second time until deeply coloured and very crisp.
- Sauté the ginger, garlic and dried chilies in a nonstick pan over low heat with no oil, just until fragrant.
- Pour in the sauce mixture, add the corn syrup, and stir to combine.
- Cook the sauce over low heat until it thickens and turns sticky, then turn off the heat.
- Add the fried chicken and toss until every piece is coated in the sauce.
- Scatter roughly chopped roasted peanuts over the top.
Cook Mode
- 8-10 sayap ayam
Korean Sticky Chicken Wings (Dakgangjeong)
Korean sticky chicken wing! DAKGANGJEONG 닭강정
Korean sticky chicken wing! DAKGANGJEONG 닭강정
Bahan
Sticky sauce:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong sayap ayam pada bagian sendinya menjadi drumette dan wingette.
- Bumbui ayam dengan garam, lada, dan bubuk bawang putih, lalu aduk sampai seluruh permukaannya terbumbui.
- Simpan ayam di kulkas sekitar 10 menit supaya bumbunya meresap.
- Iris jahe memanjang, iris bawang putih, dan gunting cabai kering sesuai selera.
- Campur air, brown sugar, kecap asin, dan cuka di dalam wadah lalu aduk asal rata untuk sausnya.
- Balur ayam dengan tepung terigu tipis-tipis, celupkan ke telur kocok, lalu balur dengan maizena sampai rata.
- Panaskan minyak di api kecil lalu goreng ayam untuk pertama kalinya sampai tiga perempat matang, kemudian tiriskan.
- Setelah ayamnya agak dingin, panaskan minyak lebih panas lalu goreng untuk kedua kalinya sampai warnanya cakep dan benar-benar garing.
- Tumis jahe, bawang putih, dan cabai kering di teflon dengan api kecil tanpa minyak, cukup sampai harum.
- Tuang campuran saus tadi lalu tambahkan corn syrup dan aduk rata.
- Masak saus di api kecil sampai teksturnya mengental dan sticky, lalu matikan api.
- Masukkan ayam goreng lalu aduk sampai seluruhnya terselimuti saus.
- Taburi kacang goreng yang sudah dicincang kasar di atasnya.
Ingredients
Sticky sauce:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the chicken wings at the joint into drumettes and wingettes.
- Season the chicken with salt, pepper and garlic powder, tossing until every surface is coated.
- Rest the chicken in the fridge for about 10 minutes so the seasoning sinks in.
- Julienne the ginger, slice the garlic, and snip the dried chilies to taste with scissors.
- Combine the water, brown sugar, soy sauce and vinegar in a bowl and stir roughly for the sauce.
- Coat the chicken in a thin layer of wheat flour, dip it in beaten egg, then coat it in cornstarch.
- Heat the oil over low heat and fry the chicken for the first time until three-quarters cooked, then drain it.
- Once the chicken has cooled a little, heat the oil hotter and fry it a second time until deeply coloured and very crisp.
- Sauté the ginger, garlic and dried chilies in a nonstick pan over low heat with no oil, just until fragrant.
- Pour in the sauce mixture, add the corn syrup, and stir to combine.
- Cook the sauce over low heat until it thickens and turns sticky, then turn off the heat.
- Add the fried chicken and toss until every piece is coated in the sauce.
- Scatter roughly chopped roasted peanuts over the top.
Cook Notes
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