Crispy Sweet and Spicy Seasoned Grilled Chicken Drumettes
A chicken drumette dish coated in potato starch, pan-fried until crispy, and tossed in a sweet and spicy sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This 3-serving chicken drumette dish skips the hassle of deep-frying by pan-frying until golden and crispy. A sweet and spicy sauce based on gochujang and ketchup is simmered and tossed with the cooked chicken. It makes a great snack or accompaniment to drinks.
- Servings
- 3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Chicken drumettes16, 550 g
- Peanuts or almonds1/4 cup (chopped)
- Potato starch1/3 cup
Marinade
- Salt1 tsp
- Ground black pepper1/2 tsp
- Ginger powdera little
Sauce
- Onion1/2 (chopped)
- Ketchup2 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Cheongju (Korean rice wine) (or mirin (cooking rice wine))2 tbsp
- Hot sauce1 tbsp
- Oyster sauce (or regular soy sauce (jin-ganjang))1 tbsp
- Minced garlic1 tbsp
- Green plum syrup (maesil-cheong) (or corn syrup (mulyeot))1 tbsp
- Sugar1/2 tbsp
- If using a whole chicken, use half of a large whole chicken.
- If you are sensitive to chicken odors, soak in milk for approx. 30 minutes, rinse once, and use.
- Toss with salt, ground black pepper, and ginger powder, then let marinate for at least 30 minutes.
- For nuts, you can use peanuts, almonds, walnuts, or similar options.
Steps
1. Trim excess fat from the chicken drumettes and make two or three shallow cuts on both sides.
If using a whole chicken, use half of a large whole chicken.
If you are sensitive to chicken odors, soak in milk for approx. 30 minutes, rinse once, and use.
2. Toss with salt, ground black pepper, and ginger powder, then let marinate for at least 30 minutes.
I used herb-seasoned salt, but adding a little herbs or 1 tbsp of curry powder to the marinade also helps remove gamey odors and enhances flavor.
3. Chop the nuts (peanuts, almonds, walnuts, etc.) and mix together all the sauce ingredients.
4. Add the potato starch to the marinated meat and coat evenly.
5. Heat cooking oil in a preheated pan and cook both sides until golden brown.
If the heat is too high, the outside burns while the inside does not cook through properly.
Cook over medium-low heat until the exterior is golden and crispy.
6. Pour the sauce into a pan and bring to a bubbling simmer.
Simmer over low heat for about 3 minutes until the raw sharpness of the garlic and minced onion is gone.
7. Add the chicken drumettes and chopped nuts to the sauce...
8. Turn off the heat and toss evenly until everything is well combined.
Ppunwife's tips
- If the heat is too high, the outside burns while the inside does not cook through properly, so cook over medium-low heat until the exterior is golden and crispy.
- When simmering the sauce, cook over low heat for about 3 minutes until the raw sharpness of the garlic and minced onion is gone.
- Adding a little herbs or 1 tbsp of curry powder to the marinade helps eliminate gamey odors and enhances flavor.
- Adjust the amount of sugar or corn syrup (mulyeot) used for sweetness to suit your taste.
FAQ
How should I prep the chicken to reduce its unique odor?
If you are sensitive to odors, soaking it in milk for about 30 minutes and rinsing it before use, or adding herbs or curry powder to the marinade, helps remove gamey odors.
Can I use a whole chicken instead of chicken drumettes?
If using a whole chicken, you can substitute half of a large whole chicken and cook it with the same seasoning.
Is there a trick with heat control to cook it thoroughly when pan-frying?
If the heat is too high, only the surface will burn while the inside stays uncooked, so it is best to maintain medium-low heat and cook slowly until the surface becomes crispy.
Can the oyster sauce or green plum syrup in the sauce be substituted?
You can use regular soy sauce (jin-ganjang) instead of oyster sauce, and green plum syrup (maesil-cheong) can be replaced with an equal amount of corn syrup (mulyeot).
