Servings: servings
Yangnyeom Wings – Korean Street Food
Crispy Korean-style chicken wings coated in a spicy, sweet, and tangy sauce, served with pickled daikon.
Calories: 650kcal
Equipment
- 1 Large pot for frying
- 1 small saucepan for sauce
- 1 airtight container for pickling daikon
Ingredients
Chicken Wings
- 1 kilogram Raw chicken wings
- 5 grams Fine salt
- 1.5 grams Freshly ground black pepper
- 15 grams Rice wine
- 10 grams Garlic
- 80 grams Potato starch
- Oil for frying
Yangnyeom Sauce
- 30 grams Gochujang
- 30 grams Ketchup
- 30 grams Honey
- 20 grams Soy sauce
- 20 grams Rice vinegar
- 10 grams Garlic
- 5 grams Sesame oil
Topping
- 3 grams Toasted sesame seeds
- 20 grams Scallions
Side Dish
- 200 grams Daikon
- 100 grams Rice vinegar
- 100 grams Water
- 100 grams Sugar
- 3 grams Fine salt
Instructions
Wings and Sauce
- Marinate the wings with salt, pepper, rice wine, and garlic for 15–30 minutes.
- Coat the wings in potato starch and let them rest for 5 minutes.
- Heat the oil to 170 °C (340 °F) and fry the wings in batches for 6–8 minutes. Remove and let rest on a rack.
- Increase the oil temperature to 190 °C (375 °F) and fry the wings again for 2–3 minutes, until golden and very crispy. Return to the rack.
- Combine all sauce ingredients in a small saucepan and simmer for 2–3 minutes, until slightly thickened and glossy.
- Toss the hot wings in the sauce and top with sesame seeds and scallions.
- Serve with chikin-mu.
Chikin-mu
- Rinse and peel the daikon, then cut it into cubes about 1.5 cm (about 0.5 in).
- Combine all ingredients in an airtight container and shake or stir until the sugar and salt are dissolved.
- Refrigerate for at least 2 hours, preferably overnight.
Notes
Ensure the oil is hot enough before frying to achieve crispy wings. Chikin-mu is best prepared a day in advance.
Nutrition
Serving: 350g | Calories: 650kcal | Carbohydrates: 45g | Protein: 40g | Fat: 35g