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!!!
| INGREDIENTS | |
|---|---|
| Chicken Drumsticks | 10 Pieces |
| [MARINATE] Salt | 1 Teaspoon |
| [MARINATE] Ground Black Pepper | ½ Teaspoon |
| [MARINATE] Grated Ginger | 1 Tablespoon |
| Cornstarch | 6 Tablespoons |
| [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 |
DIRECTIONS
- 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.
- DŌZO!
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]
DŌZO by estellicious cooking 