Forget buffalo wings. Korean-style fire chicken is messy, greasy, bar-food perfection.
to build layers of nuanced heat. This heat is tempered by sweet and savory ingredients, as well as fresh aromatics, to make a sticky, spicy glaze that acts as a marinade as well as a sauce.chili powder form the base layer of heat for the sauce, with gochujang lending its characteristic fermented funk and gochugaru providing floral and smoky notes. Gochugaru is sold both coarsely and finely ground.
That mixture then gets added to the saucepan along with one final ingredient: Sprite. During initial rounds of testing, I couldn't quite get my buldak sauce to the shiny glaze consistency that I wanted. I tried adding a touch more rice syrup, but that made the sauce too sweet. Simply reducing it more wouldn't work either; the sauce should coat the chicken, not blanket it like a meatloaf glaze.
Once you reduce the sauce, it just needs to be cooled to room temperature, or it can be refrigerated for up to a week.The chicken in buldak needs to be able to stand up to both the high heat of the sauce and the grill. Just like with American barbecue, the protein needs to have enough fat to cut through its hot and sweet glaze, and lean chicken breasts just won't do here.
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