Wednesday, 25 April 2012

Korean Spicy Chicken - 매운닭날개


If you do a Google on this "Korean Spicy Chicken(매운닭날개)" you notice there are quiet a few different methods and recipes in preparing this dish. From the usual style of marinating chicken using "gochujang paste(Korean hot pepper paste)" and cook it either stir-fry or grill to a fusion way similar to Buffalo Wings where chicken is oven baked and coated with layer(s) of Gochujang sauce.


KOREAN SPICY CHICKEN
매운닭날개


This bake version is something different from the usual Gochujang Chicken Stew(DakDoriTang - 닭도리탕) that is filled with vegetables and spices to warm the cold weather. To be honest, while preparing this dish I was quiet worry that it might not turn out well such as the guchujag sauce might be too spicy to our liking or the overall marination might be either too strong or etc.

But I guess my worried is in vain. By looking at the photo(s) shown above I am sure you are just as excited as me(at that time) who wants to have a bite on those mouth-watering sweet and spicy gochujang sauce coated mid-joints. .


Recipe adapted from Week of Menus, Korean-style Spicy Chicken Wing

(Serves: 2-3 |     Preparation: 10 minutes |       Cooking: 40 minutes)

Ingredients:
12 Chicken Mid-joint(500g)
1/2 Tablespoon Soy Sauce
1/2 Tablespoon Minced Garlic
1/2 Tablespoon Minced Ginger
1/2 Tablespoon Sesame Oil
1/2 Teaspoon Ground Black Pepper

Spicy Sauce:
2 Tablespoons Gochujang(고추장)
1.5 Tablespoons Honey
1.5 Tablespoons Soy Sauce
2.5 Tablespoons Sake/Cooking Wine
1 Tablespoon Minced Garlic
1 Tablespoon Minced Ginger
1 Tablespoon Sesame Oil
1/2 Tablespoon Roasted Sesame Seeds

Method:-
1. Rinse and pat dry chicken mid-joint, pour in marinade mixture(soy sauce, minced garlic and ginger, sesame oil and pepper)mix well and set as side in the fridge for at least 30 minutes or overnight.

2. Preheat oven to 180° Celsius(356 degrees Fahrenheit), place chicken on baking tray lay with baking paper and bake for about 30 minutes. (turning the chicken at least twice to get an even brown colour)

3. Mix the spicy sauce sauce ingredients in a bowl, spoon/brush the mixture onto the baked mid-joint and return to the oven to cook for another 5 minutes on 200° Celsius till caramelize.

4. Next remove mid-joint from heat, turn it over and spread another lager layer of sauce on it and continue to bake for another 5 minutes.

5. When done, remove mid-joint from oven, sprinkle some chopped spring onion and sesame seeds on it and serve hot.

Above is my share of mid-joints to go with steamed rice(I had 2 bowl of rice :p) and Kimchi(김치) which makes it perfect for my homecook Korean meal. This spicy chicken is definitely a great dish or finger food for party and gathering. And I am sure it goes well with a can of chilled beer to flash down some of those spiciness.

Other than this version of Baked Spicy Chicken, I would like to try the authentic Korean-style of "Gochujang Chicken Stew" soon and perhaps also some homemade Kimchi if I have the courage and time to try it out.

13 comments:

  1. Wow! Looks so nicely done!! I made the Korean version before but ... didn't turn out too well x(( will try your recipe after exams! Love your recipe!! Looks hassle free and so yummy!! (;

    ReplyDelete
    Replies
    1. Hi Sweetylicious,

      Thanks for your kind word. Hope you will like this spicy chicken recipe :)

      Delete
  2. Looks good. Will the chicken sticks to the paper?

    ReplyDelete
    Replies
    1. Nope, the chicken won't stick to the paper. Instead it still have some yummy leftover sauce from the spicy sauce mixture :)

      Delete
  3. Hi Ellena, nicely done! =) On your directions, it states to pour in marinade to chicken and refrigerate. Then in step 3, it says "Mix the sauce ingredients in a bowl, spoon/brush the mixture onto the baked mid-joint and return to the oven to cook for another 5 minutes on 200° Celsius till caramelize."

    4. Next remove mid-joint from heat, turn it over and spread another lager of sauce on it and continue to bake for another 5 minutes.

    I'm a bit confused. Are we supposed to make two separate batches for the sauce? One to marinade and the other to baste?

    Sorry, if this is a dumb question. I'm still new to cooking. Thank you.

    ReplyDelete
    Replies
    1. Hi Candice,

      Thanks for your feedback, I have amend the steps with a few words to make it clear. The marinade stated is from the ingredients whereas it is different from the spicy sauce ingredients.

      So in the end there are 1 marinade sauce and 1 spicy sauce for brushing on the roasted chicken.

      Hope that help :)

      Delete
  4. Hmmm looks so easy to make and wish this is dinner. I was craving for pasta so I'm cooking my meat sauce but now I rather want to eat this chicken and rice.

    ReplyDelete
    Replies
    1. Hi Nami, indeed this is a super easy and yet yummy Korean dish. I can finished all the 6 - 8 mid joints in a go :p

      Delete
  5. I tried this today is so yumz!

    ReplyDelete
  6. Hi Ellena,

    thks for your saver recipe. As a working woman, it's hard to do much cooking after work. This saves alot of washing and cooking but yet is so tasty. The hb immediately gave a big thumbs up!!

    ReplyDelete
    Replies
    1. Hi there,

      Glad that you all love this recipe. It's a hit to our family too! Simply love this quick and yummy finger food :)

      Delete
  7. Hi ellena,
    it looks mouth-watering! wish to consult you. Would there be a layer of oil accumulated at the bottom of the chicken when u bake them instead of putting them on the grill? Cos i realized my bakes would always have a thick layer of oil at the bottom and as a result, my wings are soggy and wet at the part that touches the oil :( Can you kindly advise? TIA! Eileen

    ReplyDelete
    Replies
    1. Hi Eileen,

      Emmm still ok not really a lot. If you want it to be crispy and good you can wipe off the oil in between the bake or place the wings on a rack above the baking tray to drip off the oil :) HTH

      Delete

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Regards
Ellena (Cuisine Paradise)

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