Korean Spicy & Crunchy Fried Chicken

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Sayap ayam-potong 2, 65 gr Maizena
• 2 Bawang putih & 10 gr Jahe-haluskan, Minyak
• 2 sm Gochujang (saus cabai Korea), 40 gr Madu
• 2 st Biji wijen sangrai, 1 sm Arak beras
• 2 st Gula, ½ st Jahe bubuk, 2 sm Cuka beras
• 5 sm Saus soya, 1 st Cabai bubuk, Garam
• ½ st Bawang putih bubuk, 1 sm Minyak wijen

Cara membuat

• Campur bawang pth & jahe halus dng 3 sm saus soya, minyak wijen, gula & garam seckpnya. Masukkan ayam & campur dng bahan perendam. Simpan ayam di kulkas 1-2 jam. Lumuri tiap potong ayam dng maizena sampai rata (remas/press tiap potongan ayam hingga tersaput baik).
• Saus: Panaskan wajan di atas api besar-sedang. Masukkan 2 sm minyak, bawang pth bubuk, jahe bbk, cabai bbk, gochujang & arak beras. Aduk hingga wangi. Beri madu, cuka & 2 sm saus soya. Aduk & biarkan hingga mendidih beberapa saat. Angkat dari api & sisihkan hingga mencapai suhu ruang.
• Panaskan minyak dng api besar. Masukkan ayam satu persatu & goreng selama ± 12 menit. Balik2 posisi ayam diantaranya. Angkat ayam dari minyak & matikan api. Biarkan ayam bbrp menit lalu panaskan lagi minyak di wajan. Goreng ayam kembali selama 12-15 menit (sampai kuning kecoklatan). Angkat ayam dari wajan.
• Campur ayam dng saus, aduk hingga rata. Letakkan di piring saji. Taburi dng biji wijen sangrai lalu hidangkan.

Ingredients

• 500 gr Chicken wings-cut into 2, 65 gr Cornstarch
• 2 Garlic cloves+10 gr Ginger-grind, 1 tbsp Rice wine
• 2 tbsp Gochujang (Korean chili sauce), 40 gr Honey
• 2 tsp Sugar, 1 tbsp Sesame oil, ½ tsp Garlic powder
• ½ tsp Ginger powder, 2 tsp roasted Sesame seeds
• 1 tsp Chili flakes, 5 tbsp Soy sauce, frying Oil
• 2 tbsp Rice vinegar, Salt

Directions

• Mix the ground garlic & ginger with 3 tbsp of soy sauce, sesame oil, sugar & enough salt. Put the chicken in & combine it well with the mixture. Chill chicken for 1-2 hours. Dip each chicken slices/wings in cornstarch to coat it completely (squeeze/press each slices to coating it tightly).
• Sauce: Heat up a skillet over medium high heat. Stir in 2 tbsp of cooking oil, garlic powder, ginger powder, chili flakes, gochujang & rice wine until fragrant. Add in the honey, rice vinegar & 2 tbsp of soy sauce. Stir & let it bubble for a few minutes. Remove from the heat & set aside. Let it cool down to room temperature.
• Heat up cooking oil over high heat. Put coated chicken one by one & fry for ~ 12 minutes; flip it over few times during cooking. Remove chicken from the skillet & turn off the heat. Let the chicken sit for a few minutes. Reheat the oil & fry the chicken for another 12-15 minutes (until golden brown). Remove chicken from the skillet.
• Mix & stir well fried chicken with the sauce to coat it completely. Put it in a serving plate. Sprinkle roasted sesame seeds on top & serve.