Korean style fried chicken has been such a hit dish in the recent years, though I’ve never had the urge to try it. Then my cooking inspiration provider Ms. Claudia Lee Kimura suggested this, and now, I can’t get enough of it! Even when I have to cook separately for myself and the kids (as they cannot take the heat), it’s all worth it!! They are just finger lickin’ good!!!
|Chicken Drumsticks||10 Pieces|
|[MARINATE] Salt||1 Teaspoon|
|[MARINATE] Ground Black Pepper||½ Teaspoon|
|[MARINATE] Grated Ginger||1 Tablespoon|
|[SAUCE] Light Brown Sugar||6 Tablespoons|
|[SAUCE] Gochujang||2 Tablespoons|
|[SAUCE] Soy Sauce||2 Tablespoons|
|[SAUCE] Roasted Sesame Oil||2 Teaspoons|
|[SAUCE] Grated Ginger||1 Teaspoon|
|[SAUCE] Grated Garlic||1 Teaspoon|
|[SAUCE] White Sesame Seeds||1 Tablespoon|
- In a container, combine the chicken drumsticks with the [MARINATE] ingredients. Then coat them with cornstarch and set aside for about 15 minutes.
- Place drumsticks into the Air Fryer, lightly spray them with oil, and cook at 380F/200C for around 30 minutes until meat is thoroughly cooked through.
- In a separate bowl, combine all the [SAUCE] ingredients and mix well.
- When the drumsticks are done, pour the [SAUCE] mixture into a frying pan and cook under medium-low heat. When it began to sizzle, add the drumsticks into the pan and stir until they are completely coated with the sauce and serve immediately.
NOTE: Take out the Air Fryer basket from time to time to check the cooking status of the wings and give it a shake to cook the wings more even.
Recipe adapted from [BBC good food courtesy of Elena Silcock]