2


8


1
() 1




2
2
2
1/2
2
() 1


200g
20ml


1.

2.1cm(1)

3.(2)

4.

5.(3)(4)

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(English Recipe)

CHEESY SPICY KOREAN CHICKEN
Servings: 2

INGREDIENTS
Wings
8 chicken wings
Pinch of salt
Black pepper, to taste
1 tablespoon sake
1 teaspoon minced fresh ginger
Cornstarch, for coating
Vegetable oil, for frying

Wing Sauce
2 tablespoons sake
2 tablespoons sugar
2 tablespoons soy sauce
tablespoon vinegar
2 tablespoons gochujang
1 teaspoon minced garlic

Cheese Sauce
200 grams shredded mozzarella cheese
20 milliliters heavy cream

PREPARATION
Make the wings: Add the chicken wings to a large bowl and season with salt, pepper, sake, and ginger. Mix well to coat.
Sprinkle the cornstarch over the chicken and toss well.
Heat about 5 centimeters of oil in a large nonstick skillet over low heat until it reaches 325F (160C). Add the chicken wings skin-side down and fry, flipping once, until the chicken is golden brown and cooked through.
Make the wing sauce: In another large pan, combine the sake, sugar, soy sauce, vinegar, gochujang, and garlic, and stir. Cook over low heat until bubbling. Add the wings to the sauce and toss well until the chicken is fully coated. Remove from the heat and set aside.
Make the cheese sauce: Add the mozzarella and heavy cream to a medium pot over medium heat. Cook, stirring occasionally, until the cheese is melted and bubbling. Remove from the heat.
Arrange the wings on a serving plate and pour over the cheese sauce.
Enjoy!