Paint them all over with the sauce, put them on a plate, and scatter them with the sesame seeds and scallions. Transfer them again to the rack and let the excess oil drip off onto the paper towels. Put the wings back into the oil (again in 3 batches) and cook them for another 5 minutes. The biggest challenge is preventing the sauce from destroying the crust. As each batch is done, transfer to a metal rack set over layers of paper towels. Dakgangjeong (Korean Fried Chicken Wings) America's Test Kitchen Dakgangjeong (Korean Fried Chicken Wings) SERVES Serves 4 to 6 as a main dish TIME 1 hours WHY THIS RECIPE WORKS A thin, crispy exterior and a spicy-sweet-salty sauce are the hallmarks of dakgangjeong. Add a batch of chicken wings (cook the chicken in 3 batches so as not to overcrowd the pan - if you do, the temperature of the oil drops immediately) and cook these for 6 minutes at this temperature (keep an eye on the temperature and reduce the heat or pull the pan off of the heat for a little while if necessary). Whats in the sauce The key ingredient for a banging Korean wing sauce is Korean chilli and for ours, we use Gochujang which is a Korean hot pepper sauce made from some fiery Korean chillis. Add about 3 inches of oil to a deep pan and heat to 325 degrees F. Toss the chicken wings in this and shake off the excess. Mix the all-purpose flour and rice flour together in a bowl.Bring to a boil, then reduce the heat and simmer for 5 minutes. Put everything for the sauce into a saucepan over low heat and heat gently, stirring a little to help the sugar dissolve.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |