¼tspchicken stockoptional- the original recipe uses MSG
Crispy Baked Chicken
Preheat the oven to 450 degrees F (230 C).
Parboil. Bring a pot of water with a sprinkle of salt to a boil. Once boiling, place in the chicken wings and continue to simmer for 7 minutes. Drain the water.
Dry the chicken. Place the chicken wings on to a wire rack to continue to drain the water off the chicken. After a few minutes, dry the chicken on a paper towel. Make sure the wings are dry to ensure the skin crisps.
Cover a large metal pan with aluminum foil and oil generously. This will make sure the wings do not stick. Place the chicken wings on the oiled foil with the fattier side down.*(The first side down will crisp up more).
Bake the chicken for 25 minutes. Flip the chicken and bake for another 8-10 minutes, until the skin is golden and crisp on both sides.
Add all the sauce ingredients into a medium sized pot.
Bring to a simmer and cook for about 3 minutes or until the sugar melts. Turn off the heat.*If the sauce reduces too much, add in about 1 Tbsp of water and lightly simmer.
Once the chicken is golden and crispy, take out of the oven. Toss in the sauce when the chicken is still warm. Serve! Enjoy with some pickled radish (chopped into cubes).
*original recipe uses one whole chicken which is about 1kg (2.2 lbs) and the sauce is for about 4-5 servings to make the proportions even and easier to follow. I’ve adjusted the sauce amount for 2 lbs chicken.
*original recipe is for ½ tsp but I slightly increased it for the sticky sweet flavor
*original recipe uses chili seasoning powder but it wasn’t missed using gochugaru
Korean Chicken with Galbi Sauce - from Korean Movie, Extreme Job https://www.chopsticksandflour.com/korean-chicken-with-galbi-sauce-extreme-job/