• Helen ModernPepper

Korean Fried Chicken Wings: Non-Spicy & SPICY Korean Fried Chicken Recipe (양념치킨) 안매운 + 매운 양념치킨 소스


#KOREANFRIEDCHICKEN #KOREANFRIEDCHICKENWINGS #양념치킨 #치킨 #치맥


These Korean Chicken Wings (양념치킨 YangYeum Chicken) smothered in these Finger-Licking-Good sauces means serious finger-licking because you will not want to waste a lick of these sauces🤤😋🤤


(🌱Vegetarian & Vegan-Friends, use Cauliflower chunks instead of the chicken wings. Ingredient substitutions included below🌱)


Today's Finger-Licking-Good Korean Fried Chicken Wings recipe (양념치킨 황금레시피) includes two sauces:

(1) 🌶Spicy-Garlicky and Slightly Sweet Sauce (매운 양염치킨 소스 황금레시피)

(2) Tangy and Slightly Sweet Soy-Sauce-Garlicky🧄Sauce (간장-마늘 양염치킨 소스 황금레시피).


🇰🇷바삭 바삭한 양념치킨 황금레시피 (간장-마늘 소스 & 매운 양념치킨 소스 레시피)

You can find the following items below:

- Ingredient List

- Online links for ingredients and suggested kitchen gadgets for today's Korean Fried Chicken Wings

- Recipe Instruction

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Video Recipes mentioned in today's Korean Fried Chicken Wings (양념치킨) video recipe:

Korean Fried Chicken: CRISPY Fried Chicken Recipe + Pickled Radish (치킨무) 후라이드치킨 레시피

Omurice: Omelette Rice [오므라이스] How To Make Korean Omelette Rice [オムライス] Easy Homemade Omurice


Thanks for watching!

Helen

Pounds/lbs to kg/grams

https://www.rapidtables.com/convert/weight/pound-to-gram.html

US Cups to Milliliters

https://www.metric-conversions.org/volume/us-cups-to-milliliters.htm

Tablespoon/Teaspoon to grams

https://whatscookingamerica.net/equiv.htm


1 Tbsp = Tablespoon/큰스푼 14 grams

1 Tsp = Teaspoon/티스푼 5 ml

1 Cup 컵 = 237 ml

1 lb = 454 grams


INGREDIENTS 양념치킨 재료

🌱Vegetarian/Vegan-Friendly Substitutions🌱

(Serving Size: 2 Dozen Chicken Wings/닭날개 24개)

🌱Use large chunks of cauliflower - 2 dozen pieces


Dry rub for 2 dozen chicken wings

1 Cup Corn Starch 옥수수 전분

1/4 Cup Cold Water 차가운 물

1 Tsp Garlic Powder 마늘가루

1 Tsp Onion Powder 양파가루

1 Tsp Salt 소금

1/2 Tsp Black Pepper Powder 후춧가루

🧄Korean Fried Chicken Wings Sauce (Non-Spicy) 안매운 양념치킨 소스 재료

1 cup boiling water 뜨거운 물

1/4 Cup White Onion (minced) 다진 양파

1/4 Cup Brown Sugar 흑설탕

1/4 Soy Sauce 간장 (All-Purpose or Jin Soy Sauce 진간장)

1/4 brown rice vinegar 현미식초 (distilled white or apple vinegar, ok)

3 Tbsp butter 버터 (🌱Soy butter)

2 Tbsp honey 꿀 (🌱Extra Dark Brown Sugar)

1 Tbsp Extra Virgin Olive Oil 엑스트라 버진 올리브 오일 (any oil of your choice, except sesame oil)

1 Tsp Dashida 쇠고기 다시다 Korean beef bouillon powder (🌱Vegetable bouillon powder)

3 Garlic Cloves (finely minced) 다진 마늘

1 Scallions/Green Onion (minced) 다진 파

1 Tbsp Corn Starch 옥수수 전분

1/4 Cup Cold Water 차가운 물

1 Generous Pinch - Salt 소금 1 큰꼬집

1 Small Pinch - Black Pepper 후춧가루 작은꼬집


🌶Spicy Korean Chicken Wings Sauce 매운 양념치킨 소스 재료

Same ingredients as above (Non-Spicy Korean Chicken Wings Sauce)

위와 같은 성분과

2 Tbsp Heinz ketchup 케첩

1 Tbsp GoChuJang 고추장 (Korean red pepper paste)

Optional For Extra Spiciness:

ChungYang GoChuGaRu/청양고추가루

Cayenne Pepper

Fresh Jalapeno (seeds removed)

Frying Oil

Peanut or Soybean Oil, but use any oil you prefer to fry with. Just make sure it retains a high temperature.

Fill the pot with about 1/2 with oil (leave enough room for the chicken wings and for the oil to bubble over)


Product Links For Ingredients & Suggested Kitchen Gadgets

(Shop more Korean ingredients @ https://www.ModernPepper.com/store

Click to view the items 재료 보려면 클릭하세요


GoChuJang/고추장 (Korean Red Pepper Paste)

Beef Dashida/쇠고기 다시다

https://amzn.to/331asxN

Jin-Soy Sauce 진간장

Soy Sauce All-PurposeOrganic Soy Sauce 유기농 간장

Kikkoman All-Purpose Soy Sauce 간장

Onion Powder 양파가루

Garlic Powder 마늘가루

Corn Starch 옥수수 전분

Organic Corn Starch 유기농 옥수수 전분

Apple Vinegar 사과식초

Honey 꿀

Brown Sugar 흑설탕

Organic Brown Sugar 유기농 흑설탕

Kosher Salt 소금

Whole Black Peppercorns 후추

Peppercorn Grinders 후추 분쇄기


Heinz Ketchup 케첩

Organic Heinz Ketchup 유기농 케첩

Sir Kensington Ketchup (No High Fructose Corn Syrup) 케첩 - 고 과당 옥수수 시럽 없음


Extra Virgin Olive Oil - Cold Pressed - Made In Italy:

이탈리아 올리브 오일

Extra Virgin Olive Oil - Made In Spain 스페인 올리브 오일

Organic Extra Virgin Olive Oil - Made In Spain 유기농 스페인 올리브 오일

Peanut Oil 땅콩기름

Soybean Oil 콩기름


Deep Fryer/Candy Thermometer

Meat Thermometer

Enameled Cast Iron Pot

Enameled Cast Iron Pot

Cooling Rack

Fine Mesh Ladle

Silicone Flat Whisk

Silicone Balloon Whisk

Maple Wood Cutting Board

German Knife Set (12 Pieces)

German Chef's Knife


RECIPE INSTRUCTIONS

Rinse the chicken wings under cold running water. Let the wings drain the excess water in a strainer, for about 10 minutes.

In a large mixing bowl, add the dry rub ingredients and mix well. Add the chicken wings and mix well using both hands. Add the cold water and mix well until the chicken wings are wet with the corn-starch mixture. Let these wings rest for about 10 minutes on your kitchen counter/while you preheat the frying oil.


FRYING

Using a heavy bottom pan, fill the pot with oil about halfway. Use your favorite frying oil. I used soybean oil for today's Korean Fried Chicken recipe. BUT the best frying oil, in my opinion, is peanut oil. (I cannot use peanut oil because of a peanut allergy in my household.)


FRYING TIP #1

Using a frying/candy thermometer, preheat the oil to 350℉/180℃. The thermometer is so valuable in controlling and maintaining the temperature of the frying oil. Without the thermometer, you'll end up guessing the temperature of the oil, which isn't ideal when trying to fry at a controlled temperature of 350℉/180℃.


If the frying oil reaches too high of a temperature, it will cook the exterior of the food, but not the interior (i.e. burn the outside and not cook the inside). If the frying oil is too low, way below 350℉/180℃, the food you are trying to fry will end up steaming in oil, resulting in soggy, oily "fry."


FRYING TIP #2

Depending on the size of the frying pot you are using, it is important to NOT OVERCROWD THE FRYING POT with too much food. You always want to make sure that the food you are frying has enough room to freely move around the pot of oil. If you overcrowd the pot with too much food, the temperature of the oil will drop significantly, and even if you raise the stove heat higher to catch up to the ideal frying temperature, the food will start to steam rather than fry, resulting in soggy oily fried food. Also, occasionally move the chicken wings around so they don't' fry stuck together.


FRYING FOR 6 - 8 Minutes OR 12 - 15 Minutes

The chicken wings will take about 6 to 8 minutes to cook (depending on the size of the wings). Once you see the wings float to the surface of the pot, the wings are done cooking. You can also use a meat thermometer to check the internal temperature, which should read 170℉/76℃ or higher. BUT for that extra crunchy and crispy chicken wings, let it continue cooking for another 5 minutes or so/until the wings have that golden brown color on the exterior.


You ask, what about double frying?

If you plan to eat the chicken wings right away, just continue frying for 12-15 minutes (again, this all depends on the size of the chicken wings you are using) or until the wings have that golden brown color on the exterior.


If you plan on making lots of chicken wings for a party, fry the wings for about 6 - 8 minutes (when the wings float to the surface of the pot). Let the chicken wings rest on the cooling rack for a few minutes to drain off the excess oil.


Korean Fried Chicken Wings Sauce (🧄Non-Spicy & Spicy) 🧄안매운 + 🌶 매운 양념치킨 소스 재료

Make sure to have all the ingredients ready before you start cooking the sauce. The actual cooking of the sauce is done in a matter of a few minutes.


SAUCE TIP:

You can make this sauce ahead of time and store it in the fridge, except for adding the cornstarch-water mixture. When you are ready to serve this sauce with the fried chicken wings, heat up the sauce in a pan, and add the cornstarch-water mixture.

🧄Korean Fried Chicken Wings Sauce (Non-Spicy) 안매운 양념치킨 소스 재료

Preheat your frying (use a small/medium size pan), add the oil, onions, garlic, salt, and black pepper. Sauté on high heat for about 20 seconds. (Stove heat remains at high.) Add 1 cup of boiling water, soy sauce, vinegar, brown sugar, honey🌱, beef Dashida🌱, and whisk for 10 seconds. Let the sauce cook on high heat for about 1 minute. Add the butter🌱 and scallions. Once the butter melts, slowly add the corn starch water mixture (1/4 cup water & 1 Tbsp corn starch) while whisking the sauce. Then turn the stove heat off, and continue whisking for another 15 seconds. Taste the sauce. If you prefer a sweeter taste, add more brown sugar and whisk to melt into the sauce. Add more salt for a saltier taste. Add more vinegar for a more tangy taste.


🌶Spicy Korean Chicken Wings Sauce 매운 양념치킨 소스 재료

Same ingredients as above (Non-Spicy Korean Chicken Wings Sauce). Follow the same recipe instruction above, plus the following:

Once the butter🌱 melts, add the ketchup and GoChuJang (Korean red pepper paste) and whisk for a good 20 to 30 seconds. Then slowly add the cornstarch water mixture (1/4 cup water & 1 Tbsp corn starch) while whisking the sauce. Then turn the stove heat off, and continue whisking for another 15 seconds. Taste the sauce. If you prefer a sweeter taste, add more brown sugar and whisk to melt into the sauce. Add more salt for a saltier taste. Add more vinegar for a more tangy taste. For extra spiciness, add more GoChuJang, Korean red pepper flakes (preferably, fine-grind), or Korean spicy red pepper flakes (ChungYang GoChuGaRu/청양고추가루). Alternatively, you can add some cayenne pepper and/or fresh jalapenos (remove the seeds and finely minced).


COATING THE CHICKEN WINGS WITH THE SAUCE

Place the fried chicken wings in a large mixing bowl, and pour the sauce on top. Using two big serving spoons/forks, toss the wings to thoroughly coat the wings.

PLATING THE SAUCE-DRENCHED CHICKEN WINGS

On a large plate, place each wing while shaking off the excess sauce. I know, the sauces are so YUMMY that you just want to add all the excess sauce on the chicken wings BUT don't do it. IF YOU ADD ALL THE EXTRA SAUCE ON THE CHICKEN WINGS, the chicken wings will end up getting soggy. So, instead of just trying away the extra sauce, get a tray of french fries and coat the fries in the extra sauce. If you never tried french fries covered in these chicken wing sauce, well my friend, don't miss out! Make them at home and enjoy with your very special friends and family members.


And of course, having that light and refreshing cold beer with Korean Chicken Wings, is a MUST. In Korean, we call the fried chicken and beer combination, ChiMaek 치맥, which is an abbreviated word for Chicken = 치킨 and Beer = 맥주.

(You must be of legal drinking age to consume alcohol wherever you live. US legal drinking age is 21 years old. Please drink responsibly.)


Happy Finger-Licking-Good Korean Fried Chicken Time🤤😋🤤






























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