Sticky, sweet-and-spicy Korean yangnyeom chicken with a glossy gochujang glaze — crisped in the BRUNO Compact Glass Air Fryer instead of deep-fried. The drumsticks turn out crunchy on the outside and tender inside, then get tossed in a punchy homemade sauce.
Ingredients
- 6–8 chicken drumsticks (360g)
- Marinade: 2 tsp rice wine (or dry sherry)
- 1 tsp sugar
- ½ tsp each soy sauce and garlic paste
- Pepper, to taste
- 3 tbsp potato starch
- 1–2 tbsp vegetable oil
- Sauce: 1½ tbsp each tomato ketchup and gochujang
- 2 tsp each white sesame seeds and honey
- 1 tsp sesame oil
- ½ tsp each soy sauce and garlic paste
- Shredded chilli threads, to finish
Method
- Cut two slits along the bone of each drumstick. Put them in a food bag with the marinade ingredients, massage well and rest at room temperature for 15 minutes.
- Coat the drumsticks in potato starch, then rub the vegetable oil all over. In a bowl, mix all the sauce ingredients.
- Arrange the drumsticks in the glass basket and set into the unit. Select the “Karaage” menu (190°C / 20 min) and press start, turning them once halfway for even browning.
- Toss the cooked chicken in the sauce until well coated, plate up and finish with shredded chilli threads.
Tip. Scoring the drumsticks helps them cook through and soak up the marinade — kitchen scissors make it easy.
