Japanese Cookbook
Momofuku Fried Chicken
4 servings
분량10 minutes
활동 시간30 minutes
총 시간재료
3 lbs chicken wings (flats/drumettes)
6 cloves garlic (2 Tbsp minced)
1 knob ginger (1 inch, 2.5 cm; 2 Tbsp minced)
¼ tsp chili pepper (fresh, finely chopped)
¼ cup rice vinegar (unseasoned) (4 Tbsp)
¼ cup soy sauce (4 Tbsp)
2 Tbsp neutral oil
¼ tsp toasted sesame oil
1 ½ Tbsp sugar
freshly ground black pepper
방향
Gather all the ingredients.
Set the oven broiler to high (550ºF/288 ºC) for 3 minutes before cooking. Line a baking pan with aluminum foil (so that you don’t have to clean later) and spray oil on the wire rack. Place the chicken wing, skin side down, on the wire rack. Place the baking sheet in the middle rack of the oven, about 8" (20 cm) away from the heating element. Cook for 9-10 minutes, until nicely brown and crispy, and then flip the chicken to cook the other side (skin side) for another 9-10 minutes. Watch the chicken carefully not to burn; if your oven is small/strong, try broiling at medium (500ºF/260ºC) or lower the rack.
While the chicken wings are in the oven, combine all the ingredients for the sauce in a small saucepan. Bring it to a boil, stirring once in a while, and turn off the heat.
When the wings are done, put them in a large bowl and pour the sauce over. Toss the wings in the sauce to coat. Serve on a plate and pour the extra sauce as you eat.
To Store
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3-4 days or in the freezer for a month.
영양 정보
1회 제공량
-
칼로리
461 kcal
지방 전체
33 g
포화 지방
9 g
불포화 지방
20 g
트랜스 지방
1 g
콜레스테롤
141 mg
나트륨
615 mg
탄수화물 전체
4 g
식이섬유
1 g
총 당류
2 g
단백질
35 g
4 servings
분량10 minutes
활동 시간30 minutes
총 시간