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In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
500 gr Sayap ayam-potong 2, 65 gr Maizena
2 Bawang putih & 10 gr Jahe-haluskan, Minyak
2 sm Gochujang (saus cabai Korea), 40 gr Madu
2 st Biji wijen sangrai, 1 sm Arak beras
2 st Gula, ½ st Jahe bubuk, 2 sm Cuka beras
5 sm Saus soya, 1 st Cabai bubuk, Garam
½ st Bawang putih bubuk, 1 sm Minyak wijen
Cara membuat
Campur bawang pth & jahe halus dng 3 sm saus soya, minyak wijen, gula & garam seckpnya. Masukkan ayam & campur dng bahan perendam. Simpan ayam di kulkas 1-2 jam. Lumuri tiap potong ayam dng maizena sampai rata (remas/press tiap potongan ayam hingga tersaput baik).
Saus: Panaskan wajan di atas api besar-sedang. Masukkan 2 sm minyak, bawang pth bubuk, jahe bbk, cabai bbk, gochujang & arak beras. Aduk hingga wangi. Beri madu, cuka & 2 sm saus soya. Aduk & biarkan hingga mendidih beberapa saat. Angkat dari api & sisihkan hingga mencapai suhu ruang.
Panaskan minyak dng api besar. Masukkan ayam satu persatu & goreng selama ± 12 menit. Balik2 posisi ayam diantaranya. Angkat ayam dari minyak & matikan api. Biarkan ayam bbrp menit lalu panaskan lagi minyak di wajan. Goreng ayam kembali selama 12-15 menit (sampai kuning kecoklatan). Angkat ayam dari wajan.
Campur ayam dng saus, aduk hingga rata. Letakkan di piring saji. Taburi dng biji wijen sangrai lalu hidangkan.
Ingredients
500 gr Chicken wings-cut into 2, 65 gr Cornstarch
2 Garlic cloves+10 gr Ginger-grind, 1 tbsp Rice wine
2 tbsp Gochujang (Korean chili sauce), 40 gr Honey
2 tsp Sugar, 1 tbsp Sesame oil, ½ tsp Garlic powder
½ tsp Ginger powder, 2 tsp roasted Sesame seeds
1 tsp Chili flakes, 5 tbsp Soy sauce, frying Oil
2 tbsp Rice vinegar, Salt
Directions
Mix the ground garlic & ginger with 3 tbsp of soy sauce, sesame oil, sugar & enough salt. Put the chicken in & combine it well with the mixture. Chill chicken for 1-2 hours. Dip each chicken slices/wings in cornstarch to coat it completely (squeeze/press each slices to coating it tightly).
Sauce: Heat up a skillet over medium high heat. Stir in 2 tbsp of cooking oil, garlic powder, ginger powder, chili flakes, gochujang & rice wine until fragrant. Add in the honey, rice vinegar & 2 tbsp of soy sauce. Stir & let it bubble for a few minutes. Remove from the heat & set aside. Let it cool down to room temperature.
Heat up cooking oil over high heat. Put coated chicken one by one & fry for ~ 12 minutes; flip it over few times during cooking. Remove chicken from the skillet & turn off the heat. Let the chicken sit for a few minutes. Reheat the oil & fry the chicken for another 12-15 minutes (until golden brown). Remove chicken from the skillet.
Mix & stir well fried chicken with the sauce to coat it completely. Put it in a serving plate. Sprinkle roasted sesame seeds on top & serve.
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