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.