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More from chrismukkah
This recipe I picked up from : http://www.eatthelove.com/2014/01/k.....hicken-recipe/
It takes a good bit of prep (A day before to get the chicken 'crisped' and then the next, to cook it) but the results are superb!
Ingredients
2 large egg whites
1 teaspoon sea salt, finely ground
1 teaspoon baking soda
2 lbs chicken wings, drumettes and flats separated with tips discards or saved for stock
4 medium garlic cloves
1-inch knob of fresh ginger
1/4 cup gochujang (Korean chile paste)
2 tablespoons dark soy sauce
1 tablespoon rice wine vinegar
3 tablespoon dark brown sugar
1 tablespoon Asian fish sauce
1 tablespoon toasted sesame oil
Special equipment
Oven proof wire rack
Rimmed baking sheet
Directions
1. Place the wire rack inside a rimmed baking sheet. Place the egg whites, baking soda and sea salt in a large bowl and beat until the salt and baking soda is dissolved into the egg whites (feel the egg white, you shouldn’t be able to feel any grains of salt). Toss the chicken wing pieces in the egg white mixture, making sure to coat all sides of the wings. Pick the wings up from the bowl, letting any excess egg white drip back in to the bowl, and put on the wire rack, making sure the wings aren’t touching. Put in the refrigerator, uncovered for 8 hours or overnight to dry out. If you can, flip the wings once to let both sides dry out evenly.
~ Here, I agree that they need the time to 'dry' in your refrigerator. For next time I might 'up' the baking soda to about 1 1/2 teaspoons but no more than that.
~ The other thing you will need is not -just- a rimmed baking sheet and the wire rack. Those are essential to making this. But you will also need a sheet of parchment paper to go on top of the baking sheet, so that you can clean off the extra egg gunk / juices from the chicken once it has had the time to dry.
Then remove said sheet and place a new piece of parchment paper under the rack where you will put the chicken - it will make the clean up a LOT easier!
2. Once the wings have dried, preheat the oven to 450˚F. Place the wings (on the rack) in the oven for 15 minutes, then flip the wings over and bake for an additional 10 minutes. Flip one more time and bake for 10 more minutes or until the wings are crispy golden brown. Remove from oven and let rest for 5 minutes.
~ This I did not follow per se. Rather, I gave this the 25 minutes to cook - but then, I took these out and then basted the sauce over these wings and let them cook for another 35 minutes. (My oven did not cook these all the way through at the 35 min mark, which is I why I didn't want to take any chances...I'd rather not eat raw chicken.)
3. While the chicken is baking, prepare the sauce by forcing the garlic through a garlic press or finely mincing it. Peel then finely grate the ginger. Place the garlic and ginger in large sauté pan or wok and add the remaining ingredients (gochujang, soy sauce, rice wine vinegar, brown sugar, fish sauce and sesame oil). Once the wings come out from the oven, turn the heat to medium and cook the sauce until it starts to thicken slightly, about two or three minutes. Toss the still warm wings in the sauce and serve immediately. (see above notes from me)
Makes about 12-16 medium sized wings, enough for 4 to 6 people as appetizers.
~ Lastly, once you take these out from the oven, let them rest about 5 minutes or so and these are soooooo good!
The dish on the side is kimchi fried rice - which all you need is a wok, and:
1 microwave bag of rice
1/2 cup premade kimchi from a jar
1 tsp sesame oil
1 tsp ground Szechuan peppercorns
1 egg
...I also added some turkey breakfast sausage - Im sure I was going for a substitute Chinese dried sausage, but...yeah, there is NO substitute for Chinese dried sausage other than the real thing - so, I would not put those turkeys in the next time around *blegh*
But just microwave the rice pouch for 90 seconds...
Heat up the wok to medium high and splash with the sesame oil...
Add in the kim chi, rice and then crack open the egg and scramble it right in there...
Takes about 10 - 15 minutes, if that, then serve!
Enjoy!
It takes a good bit of prep (A day before to get the chicken 'crisped' and then the next, to cook it) but the results are superb!
Ingredients
2 large egg whites
1 teaspoon sea salt, finely ground
1 teaspoon baking soda
2 lbs chicken wings, drumettes and flats separated with tips discards or saved for stock
4 medium garlic cloves
1-inch knob of fresh ginger
1/4 cup gochujang (Korean chile paste)
2 tablespoons dark soy sauce
1 tablespoon rice wine vinegar
3 tablespoon dark brown sugar
1 tablespoon Asian fish sauce
1 tablespoon toasted sesame oil
Special equipment
Oven proof wire rack
Rimmed baking sheet
Directions
1. Place the wire rack inside a rimmed baking sheet. Place the egg whites, baking soda and sea salt in a large bowl and beat until the salt and baking soda is dissolved into the egg whites (feel the egg white, you shouldn’t be able to feel any grains of salt). Toss the chicken wing pieces in the egg white mixture, making sure to coat all sides of the wings. Pick the wings up from the bowl, letting any excess egg white drip back in to the bowl, and put on the wire rack, making sure the wings aren’t touching. Put in the refrigerator, uncovered for 8 hours or overnight to dry out. If you can, flip the wings once to let both sides dry out evenly.
~ Here, I agree that they need the time to 'dry' in your refrigerator. For next time I might 'up' the baking soda to about 1 1/2 teaspoons but no more than that.
~ The other thing you will need is not -just- a rimmed baking sheet and the wire rack. Those are essential to making this. But you will also need a sheet of parchment paper to go on top of the baking sheet, so that you can clean off the extra egg gunk / juices from the chicken once it has had the time to dry.
Then remove said sheet and place a new piece of parchment paper under the rack where you will put the chicken - it will make the clean up a LOT easier!
2. Once the wings have dried, preheat the oven to 450˚F. Place the wings (on the rack) in the oven for 15 minutes, then flip the wings over and bake for an additional 10 minutes. Flip one more time and bake for 10 more minutes or until the wings are crispy golden brown. Remove from oven and let rest for 5 minutes.
~ This I did not follow per se. Rather, I gave this the 25 minutes to cook - but then, I took these out and then basted the sauce over these wings and let them cook for another 35 minutes. (My oven did not cook these all the way through at the 35 min mark, which is I why I didn't want to take any chances...I'd rather not eat raw chicken.)
3. While the chicken is baking, prepare the sauce by forcing the garlic through a garlic press or finely mincing it. Peel then finely grate the ginger. Place the garlic and ginger in large sauté pan or wok and add the remaining ingredients (gochujang, soy sauce, rice wine vinegar, brown sugar, fish sauce and sesame oil). Once the wings come out from the oven, turn the heat to medium and cook the sauce until it starts to thicken slightly, about two or three minutes. Toss the still warm wings in the sauce and serve immediately. (see above notes from me)
Makes about 12-16 medium sized wings, enough for 4 to 6 people as appetizers.
~ Lastly, once you take these out from the oven, let them rest about 5 minutes or so and these are soooooo good!
The dish on the side is kimchi fried rice - which all you need is a wok, and:
1 microwave bag of rice
1/2 cup premade kimchi from a jar
1 tsp sesame oil
1 tsp ground Szechuan peppercorns
1 egg
...I also added some turkey breakfast sausage - Im sure I was going for a substitute Chinese dried sausage, but...yeah, there is NO substitute for Chinese dried sausage other than the real thing - so, I would not put those turkeys in the next time around *blegh*
But just microwave the rice pouch for 90 seconds...
Heat up the wok to medium high and splash with the sesame oil...
Add in the kim chi, rice and then crack open the egg and scramble it right in there...
Takes about 10 - 15 minutes, if that, then serve!
Enjoy!
Category Photography / Tutorials
Species Tanuki
Size 1000 x 563px
File Size 252.6 kB
Comments