Original: English

Chicken

by 料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchen

Easily make Saizeriya-style spicy chicken in just one plastic bag. Its spicy and juicy flavor is incredibly addictive and you won't be able to stop eating it. We'll also introduce an easy soup recipe using leftover wing tips. The spiciness is mild enough for kids to enjoy.

Steps

First, make cuts at the joints of the 8 chicken wings and cut them into two pieces. [The key here!] If the joints are difficult to cut, bending them in the opposite direction once will make their position easier to find.
🕒 01:56
For the chicken wings with meat attached, place them skin-side down and make one cut between the two bones. [The key here!] Making cuts along the bones makes them easier to eat.
🕒 02:12
After that, make another cut between the bones to help the flavor penetrate and cook evenly. [The key here!] These cuts will allow the flavor to soak in more easily and improve the cooking.
🕒 02:40
Place the prepared 8 chicken wings in a plastic bag, add 1 tbsp Gochujang, 1/2 tbsp Ketchup, 1/2 tsp Chicken Bouillon Powder, 2 pinches Salt, 1 tbsp Cooking Sake (Rice Wine), 1/2 tsp Grated Ginger, and 1/2 tsp Grated Garlic. Mix well by kneading. [The key here!] If you want it spicier, add about 1 tsp of Doubanjiang (Spicy Bean Paste).
🕒 03:15
Completely remove the air from the plastic bag, tie it shut, place it on a tray, and let it marinate for about 30 minutes. [The key here!] If you have time, marinating for an hour will allow the flavors to penetrate even more.
🕒 03:41
Place the leftover chicken wing tips (cut sections from preparing spicy chicken) in a bowl, pour hot water over them to remove any gaminess, and drain. [The key here!] Pouring hot water removes blood, dirt, and gaminess from the meat.
🕒 04:20
Add the blanched chicken wing tips and 400ml Water to a pot, bring to a boil over medium-low heat, and simmer for 5 minutes.
🕒 04:55
Add 1/4 tsp Salt and 1/4 tsp Soy Sauce to the pot to season, then turn off the heat.
🕒 05:22
For the finishing touch, add 1 tsp Sesame Oil, black pepper (to taste), and scallion (to taste), mix well, and the soup is complete.
🕒 05:40
To the plastic bag containing the marinated chicken wings, add 1.5 tbsp Potato Starch and 1.5 tbsp Cake Flour. Knead thoroughly to coat everything with the batter. [The key here!] Combining cake flour and potato starch will result in a crispy and juicy finish.
🕒 06:03
Pour about 1 cm of Frying Oil into the bottom of a frying pan and heat to 160°C (320°F). [The key here!] When you insert chopsticks, slowly rising fine bubbles indicate the correct temperature.
🕒 06:23
Place the chicken wings skin-side down in the frying pan and fry over medium to medium-low heat for about 1.5 minutes.
🕒 06:58
Flip and fry for another 1.5 minutes.
🕒 07:25
Flip back and fry for 1 minute. [The key here!] Allowing them to touch the air once before frying creates a double-frying effect, resulting in a crispier finish.
🕒 07:37
Flip again, slightly increase the heat to high, and fry for about 30 seconds per side, flipping as needed, until crispy. [The key here!] Frying at high heat at the end creates a very crispy texture.
🕒 08:02
Once fried, turn off the heat, remove from the oil, and let drain for about 3 minutes.
🕒 08:25