The Chicken Recipe That Will Stop You In Your Tracks!
Our simple Korean Myeongdong Chicken drummette recipe is one of the most moreish chicken on a bone recipes around! We call it Korean Myeongdong Chicken. Myeongdong is a luxury shopping area in Seoul, Korea with lots of little small street food style cafes. We loved the area so much we decided to dedicate a recipe to it, we hope you like it as much as we do!
This recipe is a super simple to cook crowd pleaser and everyone needs a great Korean recipe in their repertoire!
What is So Good About Korean Myeongdong Chicken?
Basically EVERYTHING! Let’s start with the chicken; it’s moist on the inside and crispy n the outside. Then, there’s the coating… This is where it’s really at. The sauce is based on the wonderful Korean red chilli paste called gochujang. Keep reading to find out about this amazing Korean red chilli paste.
Gochujang – The Korean Sweet & Hot Sauce
This wonderful Korean chilli paste finds its way into many Korean recipes and we have used it here to bring our drummettes to life. Gochujang is a wondrous blended condiment made from a range of ingredients. It has a sweet, spicy, and savory taste. Just like kimchi, gochujang is a fermented paste. It’s different to kimchi, though.but delicious just the same.
The Secret Reason why Korean Myeongdong Chicken is So Crispy
There are two simple secrets to getting these delicious little drummettes crispy. Let us tell you in the most simple way. Use the two simple tips below and you will find yourself crunching through a crispy chicken outside into a soft, and moist inside as fast as you can say: winner, winner, chicken dinner!
- Coat the chicken in a mixture of flour and baking soda. Each of the flours contributes to the crisp and the baking soda gets it to rise a little and become slightly puffy.
- Double Cook Them. You need to double cook them. It’s so simple it’s embarrassing! Cook the drummettes in batches for ten minutes. Once they’ve all been cooked once, return them back to the hot oil and do it again for ten more minutes. Bada Bing, your chicken is crispy!
Thinking of Making our Korean Myeongdong Chicken Yourself?
Don’t let the amount of ingredients intimidate you. First, print out the recipe and tick off all the things you already have. You now have a small and convenient list to take to the store. As always, preparation saves time. Of course, quickly marching ahead is difficult to resist. However, it helps a lot to first get your ducks in order frmo the beginning. Even if it’s chicken you’re cooking.
Make it Now With This Simple Cooking At Home Is Fun Recipe:
Korean Myeongdong Chicken
- deep, frying pan
- large bowl
- 1.5 kg chicken drumettes
- ½ cup potato flour
- ¼ cup rice flour
- ¼ cup plain flour
- 2 tsp salt
- 1 tsp baking soda
- 1 egg lightly beaten
- 2 tbsp sesame seeds
- 2 spring onions finely chopped
- 3 garlic cloves minced
- 2 tbsp ginger minced
- 4 tbsp rice vinegar
- 2 ½ fish sauce
- 1 tbsp sesame oil
- 6 tbsp gochujang
- 5 tbsp brown sugar
- 2 tbsp dark soy
- 2 tbsp soy
- In a small saucepan combine the sauce ingredients, simmer on a medium heat for 4 minutes, until the sauce begins to thicken. Remove from heat and put into a large bowl.
- In a large bowl, mix the potato flour, rice flour, plain flour, salt and baking soda. Make sure it is combined well. Add in the lightly beaten egg, mix with the flour mixture.
- Heat the oil in a large pot, until hot. Lightly coat the chicken in the flour mixture. Cook the chicken in batches for 10 minutes, drain on a rack.
- Once the chicken has all been cooked once, return chicken to the hot oil again and cook for another 10 minutes until golden and crispy. Remove and drain on rack again.
- Add the chicken to the sauce and coat well.
- Sprinkle with sesame seeds and spring onion.