Korean Style Spicy Chicken Wings – Yangnyeom
Looking for the perfect snack food when you've got friend over for a sports match or a friendly game of... Poker? Then look no further than this delicious treat. My Korean Style Spicy Chicken Wings are based on Yangnyeom chicken (Korean: 양념치킨), literally meaning "seasoned chicken" is a snack seasoned with a sweet and spicy sauce of red chilli paste, garlic, sugar, and other spices. I'm going to show you how to make that yourself.   Wiki Links: Yangnyeom Chicken
Servings: 3 yield(s)
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Ingredients
    Fried Chicken
  • kg Chicken Wings
  • 1/2 tsp Ginger Paste
  • 1/2 cup Corn flour (approx)
  • 1/4 tsp Ground Black Pepper
  • 1/4 tsp Salt
    • Spicy Sauce
  • 1 tbsp Garlic Paste (Or 4 cloves finely chopped)
  • 12 Dried round chillies (Can use other dried red chillies and amount to spice preference)
  • 1/4 cup Soy Sauce
  • 1/3 cup Granulated Sugar
  • 1/2 cup Coca-cola
  • 1 1/2 tbsp Distilled vinegar
  • 1 tbsp Palm Sugar (or Brown Sugar)
  • 1 tbsp Sesame Seeds (Toasted)
Instructions
    First the Fried Chicken
  1. If using chicken wings, chop them in half at the joint. Alternatively you can use any relatively small chunks of chicken.
  2. Wash the chicken a few times before draining in a colander.
  3. Add the salt, pepper, and ginger paste (or fresh ginger mashed up), and mix throughout the chicken.
  4. Putting approx 1/4 corn flour at a time in to another bowl, start coating the chicken piece by piece and shake off any excess.
  5. For deep frying, chicken wings should be cooked at around 175C (or in old money - 350F). I used a wok, and the temperature seemed about right with 1/2 Litre (a pint) of oil and set to 9 out of 12. Once oil is at temperature, fry the chicken in batches for around 12 minutes, until lightly browned. After each batch, remove from the oil and place on to clean kitchen roll to soak up excess oil.
  6. After frying all of the batches, put each batch back in to the oil, and cook for a further 4-6 minutes until golden brown. Again set aside on kitchen roll. This double cook will give a thick crunchy texture.
    7. The sauce
  7. Heat a little oil in a saucepan, or a cleaned wok. Prepare the dried chillies by cutting and removing the majority of the seeds.
  8. Place 1 tbsp garlic paste (or 4 chopped garlic cloves) and dried chillis in to the oil and fry for a couple of minutes until the garlic loses its raw smell.
  9. Add the remaining ingredients (coca-cola, palm sugar, white sugar, soy sauce, vinegar). Simmer until the sauce starts to thicken/ Carefully check the taste once thickened, it should be a mix of sweet, salty and tangy from the vinegar, much like a spicier version of the sweet and sour sauce you would get from a Chinese take away. If the taste if not quite right then adjust using sugar to make it sweeter, vinegar if it needs to be tangier and soy for salt.
  10. When the sauce is ready, finally add the fried chicken and mix until completely coated.