Dakbong Yangnyeom Jorim (Braised Seasoned Chicken Drumettes)
A chicken dish of chicken drumettes coated in potato starch, pan-fried until crispy, and tossed in a sweet and spicy special 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 is a special main dish featuring chicken drumettes pan-fried until golden brown and coated in a spicy sauce made with Cheongyang chili pepper and gochujang. Their easy-to-eat size makes them perfect for entertaining guests or enjoying alongside a cold beer.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Chicken drumettes7–8, 300 g
- Potato starch (or potato starch)2 tbsp
Marinade
- Salt1/2 tsp
- Ginger juice1 tsp
- Ground black peppera little
Sauce
- Cheongyang chili pepper (hot green chili)1 (minced)
- Onion1/4 (minced)
- Minced garlic1/2 tsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Ketchup2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Vinegar1/2 tbsp
- Sugar1 tsp
- Gochujang (Korean red chili paste)1 tsp
- To remove the chicken odor, pour in enough milk to submerge the drumettes, let them soak for 30 minutes, and then rinse before using.
Steps
1. Trim off any fatty parts from the chicken drumettes, wash them clean, drain the moisture, and make cuts in two or three places on both the front and back.
To remove the chicken odor, pour in enough milk to submerge the drumettes, let them soak for 30 minutes, and then rinse before using.
2. Add salt, ginger juice, and ground black pepper to marinate.
This initial seasoning removes gamey odor and flavors the meat all the way through so that the sauce and meat harmonize well.
3. The coating is potato starch. Place the marinated chicken drumettes in a plastic bag, add the potato starch, and...
4. Tie the opening and shake so the potato starch coats the meat evenly.
5. Pour enough oil into a wide, deep pan so the chicken drumettes are half submerged, and pan-fry them until golden brown so they cook through to the inside without burning.
Transfer to paper towels or oil-absorbing paper to drain the grease.
6. Add all the sauce ingredients, mix, and bring to a bubbling boil all over.
7. Add the chicken drumettes and...
8. Toss well so the sauce coats the meat thoroughly, then sprinkle with crushed peanuts or toasted sesame seeds to finish.
Ppunwife's tips
- To remove the chicken odor, pour in enough milk to submerge the drumettes, let them soak for 30 minutes, and then rinse before using.
- This initial seasoning removes gamey odor and flavors the meat all the way through so that the sauce and meat harmonize well.
FAQ
Is there a way to eliminate the gamey odor of chicken?
Before cooking, pour in enough milk to fully submerge the chicken drumettes, let them soak for about 30 minutes, and rinse them off to reduce the odor.
Is there a trick to coating them in potato starch instead of frying mix?
If you place the marinated chicken drumettes in a plastic bag with the potato starch, tie the top, and shake, you can coat them evenly with the powder.
How do I cook the chicken drumettes in oil without burning them?
Fill the pan with oil until the chicken drumettes are about half submerged, pan-fry them until golden so they cook through to the center without burning the outside, and then drain off the excess oil.
How can I adjust the recipe if I want it less spicy? AI-generated
You can generally reduce the amount of Cheongyang chili pepper and gochujang in the sauce, and balance the seasoning using ketchup or soy sauce.
