Resepi ni saya ambil dari http://www.maangchi.com. Banyak resepi korea yg dah menunggu untuk dicuba....menarik dan kena pada citarasa saya dan keluarga.
Crispy and crunchy fried chicken
Dakgangjeong 닭강정
Ingredients
3½ pounds chicken wings (about 1.6 kg), washed and drained (1.6 kg ayam - yg bestnya bahagian kepak tapi saya campur)
½ teaspoon salt (1/2 sk garam - saya letak 1 sk))
½ teaspoon ground black pepper (1/2 sk serbuk lada hitam - saya letak 1 sk)
1 teaspoon minced ginger (1 sk halia cincang halus)
2/3 cup potato starch or corn starch (2/3 cawan tepung jagung atau tepung kentang)
⅓ cup peanuts (optional) - (1/2 cawan kacang)
4 cloves garlic, minced (4 ulas bawang putih - cincang)
3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional) - (3 -4 cili kering - buang biji dan potong 1/3 inci)
¼ cup soy sauce (1/4 cawan kicap)
½ cup rice syrup or corn syrup (1/2 cawan sirup jagung - saya guna golden syrup)
1 tablespoon white vinegar (1 sb cuka)
1 tablespoon mustard (optional) (1 sb mustard)
1 tablespoon brown sugar (1 sb gula perang)
1 tablespoon sesame seeds (1 sb bijan - sangrai)
Grapeseed oil (or vegetable oil, peanut oil) (minyak masak secukupnya)
Directions
Cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken, with 24 to 26 pieces.
(Potong ayam saiz sederhana kecil - kalau sekor tu boleh kerat 16/20)
Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.
(Masukkan ayam ke dalam mangkuk dan gaul dengan garam, halia dan lada hitam. Masukkan 2/3 cawan tepung jagung ke dalam mangkuk dan salutkan ayam. Buat hingga selesai)
Make the sweet, spicy, and sticky sauce:
(Penyediaan sos manis, pedas dan melekit)
Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper. Stir with a wooden spoon until fragrant for about 30 seconds.
(Panaskan minyak dan tumis bawang putih dan cili. Kacau hingga naik bau selama 30 saat.)
Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes.Add the brown sugar and continue stirring. Remove from the heat. Set aside.
(Masukkan kicap, syrup, cuka dan mustard. Kacau sebati dan biarkan mendidih sebentar. Tambah gula dan kacau hingga gula hancur. Tutup api.)
Fry the chicken:
Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat.See if the oil’s ready by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying.
(Panaskan minyak secukupnya ke dlm kuali. Test dengan masukkan seketul ayam. Kalau minyak berbuih maknanya dah cukup panas.)
Slide the coated wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs. Take the wings out of the oil and shake them off in a strainer.
(Gorengkan ayam yg telah disalut tepung jagung tadi selama 12 - 13 minit. Balik2kan ayam dua tiga kali ketika menggoreng. Angkat dan toskan.)
Turn off the heat, and let the wings sit for a few minutes. Reheat the oil and fry the wings again for another 12 to 15 minutes until they all look golden brown and feel super crunchy through the tongs.
(Biarkan ayam yg telah digoreng dan ditoskan seketika. Panaskan semula minyak dan goreng semula ayam tadi selama 12 - 15 minit lagi hingga nampak keperangan dan garing.)
If your frying pan or pot is not large enough to fry all the chicken at once, divide it into batches like I do in the video. If you use a larger frying pot to cook them all at once, you’ll have to use more cooking oil.
(Kalau kuali besar boleh goreng sekaligus, kalau tidak goreng sikit2).
Coat the fried chicken with the sauce. (Salutkan ayam dengan sos)
When the chicken is done, reheat the sauce until it bubbles.
(Bila ayam dah masak, panaskan sos tadi hingga mendidih.)
Add the hot chicken and mix well with a wooden spoon to coat.
(Masukkan ayam dan gaul sebati)
Remove from the heat and transfer the coated chicken to a large platter.
(Tutup api dan hidangkan ayam ke dalam pinggan hidangan).
Sprinkle some sesame seeds over top and serve immediately. This chicken won’t lose its crunchiness, even by the next day. You don’t need any dipping sauce, but it goes well with Baek-kimchi.
(Taburkan bijan dan hodangkan ketika panas. Ayam ni kekal rangup sehingga esoknya. Tak perlu sos2 lain dah cukup sedap.)
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