AIR-FRIED KOREAN CHICKEN WINGS
These Korean-style air-fried wings are crispy, sticky and spicy. Cooked in an air fryer they are ready in less than 30 minutes. They are perfect as an appetizer or add some rice and veggies on the side and you have a balanced meal.
Provided by Yoly
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 50m
Yield 4
Number Of Ingredients 18
Steps:
- Combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper in a saucepan. Bring sauce to a boil over medium heat, reduce heat, and simmer for 5 minutes. Add green onions and stir.
- Preheat air fryer to 400 degrees F (200 degrees C).
- Place wings in a large bowl and toss with salt, garlic powder, onion powder and black pepper. Add cornstarch and toss wings until fully coated. Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary.
- Fry in the preheated air fryer for 10 minutes, shake basket, and fry an additional 10 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 7 to 8 more minutes.
- Dip each wing in the sauce and garnish with chopped green onions and sesame seeds. Serve with remaining sauce on the side.
Nutrition Facts : Calories 346.5 calories, Carbohydrate 44.8 g, Cholesterol 47.7 mg, Fat 11.5 g, Fiber 0.8 g, Protein 16.2 g, SaturatedFat 3.2 g, Sodium 1247.3 mg, Sugar 23.6 g
SPICY KOREAN FRIED CHICKEN WITH GOCHUJANG SAUCE
It took about two decades for this style of Korean fried chicken to make its way into the American foodie scene. The chicken is deep fried twice to make the exterior extra crispy and to lock moisture in. The gochujang sauce is a hot, honey, spicy mix...and well, it's just fabulous. You'll have the family completely raving!
Provided by Diana71
Categories World Cuisine Recipes Asian Korean
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
- Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
- Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
- Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
- Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
- Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 52.4 g, Cholesterol 111.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 29.1 g, SaturatedFat 2 g, Sodium 938.2 mg, Sugar 34.1 g
KOREAN FRIED CHICKEN
I've always considered myself something of a fried chicken expert. I've pretty much had every single style known to man and this Korean fried chicken is officially my favorite. No other method I've come across has the same combination of tender, juicy, flavorful chicken and plate-scratching crispiness as this recipe does. It's simply a must-try!
Provided by Chef John
Categories World Cuisine Recipes Asian Korean
Time 4h25m
Yield 4
Number Of Ingredients 12
Steps:
- Stir chicken, onion, garlic, fine salt, and 1/2 teaspoon black pepper together in a bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.
- Heat oil in a deep-fryer or large saucepan to 340 degrees F (171 degrees C).
- Whisk cornstarch, flour, sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon salt together in a large bowl. Gradually whisk ice water into flour in until mixture resembles a smooth pancake batter. Transfer chicken to batter and stir to coat chicken completely.
- Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to a cooling rack.
- Increase oil temperature in the deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Working in batches, cook chicken again in hot oil until golden brown and crispy on the outside, 3 to 4 minutes. Transfer to a wire rack to drain.
Nutrition Facts : Calories 471.7 calories, Carbohydrate 44.4 g, Cholesterol 70.7 mg, Fat 23.8 g, Fiber 1.6 g, Protein 18.6 g, SaturatedFat 4.8 g, Sodium 1149.8 mg, Sugar 1.3 g
KOREAN FRIED CHICKEN
Cook an exotic yet easy dinner like these spicy and sticky Korean chicken wings. They make ideal finger food for a buffet, but don't forget the napkins
Provided by Elena Silcock
Categories Buffet, Dinner
Time 30m
Number Of Ingredients 11
Steps:
- To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
- Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
- Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
- Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.
Nutrition Facts : Calories 487 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium
ULTIMATE KOREAN FRIED CHICKEN
Steps:
- For the pickled radish cubes: Combine the rice vinegar, water, superfine sugar and salt in a large bowl, whisking until the sugar and salt are dissolved. Add the radish cubes and toss to coat. Leave at room temperature, covered, for 24 hours. Then refrigerate.
- For the pre-coating: In a large bowl, whisk together the cornstarch, salt, baking powder and pepper. Add the chicken and toss well until evenly coated in all areas. Transfer the chicken to a rack, shaking the chicken well to get rid of any excess coating. Let rest, uncovered, for 1 hour.
- For the gochujang sauce: Combine the brown sugar, chile paste, soy sauce, rice vinegar, sesame oil, ginger and garlic in a saucepan and bring to a boil. Lower to a simmer and allow to cook over low heat for 3 to 4 minutes. Set aside.
- For the sweet soy sauce: Heat the soy sauce, brown sugar, mirin, rice vinegar, sesame oil, ginger, chile flakes and garlic in a saucepan over medium heat until the sugar has dissolved; allow to simmer for 3 minutes. Mix the cornstarch with 1 1/2 tablespoons water and whisk into the sauce. Bring to a boil, and then remove from the heat and set aside.
- For the batter: Pour enough oil into a 6-quart Dutch oven to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil reads 350 degrees F.
- In a large bowl, whisk together the cornstarch, matzo meal, flour, chile flakes, salt, garlic granules, onion granules and baking powder. In a smaller bowl, whisk together the water, vodka and chile paste. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny.
- Working in 2 batches, dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil, otherwise the chicken will fall and stick to the bottom of the pot. Fry the chicken until golden brown and cooked through, 15 to 20 minutes per batch. Transfer to a wire rack to drain as done.
- Serve with the sauces on the side.
KOREAN FRIED CHICKEN (SOY AND GARLIC)
Make and share this Korean Fried Chicken (Soy and Garlic) recipe from Food.com.
Provided by powerplantop
Categories Chicken
Time 1h5m
Yield 24 wings, 4 serving(s)
Number Of Ingredients 7
Steps:
- Make sauce with:.1/4 small onion, 2 cloves garlic (minced). 1/2 cup soy sauce. 1/4 cup mirin. 2 tablespoons brown sugar. 2 tablespoons ginger.
- Cook sauce 2 minutes.
- Dredge wings in corn starch fry in batches until they start to brown.
- After all wings have been fried the first time fry them again until they are golden brown.
- Coat wings with sauce (reheat and strain before coating wings).
Nutrition Facts : Calories 721, Fat 47.2, SaturatedFat 13.2, Cholesterol 226.4, Sodium 2320.3, Carbohydrate 12.5, Fiber 0.7, Sugar 7.8, Protein 58.1
DAKGANGJEONG (닭강정 / KOREAN SWEET, CRUNCHY FRIED CHICKEN)
These sweet, crunchy Korean fried chicken wings will stay crispy for hours. Covered and refrigerated, they will even stay audibly crispy until the next day.
Provided by Maangchi
Categories Chicken Dinner Honey Peanut Sesame Soy Sauce Wheat/Gluten-Free Dairy Free
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the chicken:
- Mix the chicken pieces, salt, and black pepper in a large bowl. Transfer to a large zipper-lock bag, add the potato starch, close the bag, and mix well by flipping the bag over and back again until the chicken is well coated.
- Place a large mesh strainer over a bowl.
- Heat 2 inches vegetable oil in a large, deep pan or wok over medium-high heat until it reaches about 340°F, 8 to 10 minutes. If you don't have a thermometer, test it by dipping a tip of a chicken piece into the oil. If it bubbles, it's ready. Carefully add the chicken to the oil one piece at a time, working in batches to avoid overcrowding.
- Deep-fry, turning the chicken with tongs, until all sides are light golden brown and crunchy, 10 to 12 minutes. As each piece is done, transfer it to the strainer. Once the chicken has drained, transfer it to a large bowl. Repeat with the rest of the chicken, making sure to bring the oil back up to 340°F between batches.
- Return the oil to 340°F over high heat and carefully add all the chicken-there's no need to work in batches this time. The chicken will look a little soggy at first. Deep-fry, turning occasionally, until all the chicken pieces are dark golden brown and very crunchy, another 10 to 13 minutes. Transfer the chicken pieces to the strainer or a rack to drain, then place in a large bowl.
- If using the peanuts, place them in a slotted spoon or a small mesh strainer, carefully dip them into the hot oil, and fry for 15 to 30 seconds, just until light golden brown. Transfer to a small bowl.
- Make the sauce and serve:
- Mix the rice syrup, soy sauce, sugar, vinegar, and mustard in a small bowl.
- Heat a large pan or wok over medium-high heat. Add the oil, garlic, ginger, and chili peppers and stir for 30 seconds to 1 minute, until the garlic is a little crispy and fragrant. Add the soy sauce mixture and stir. Let it bubble for 2 to 3 minutes, until the mixture is shiny and a little sticky. Remove from the heat if not using right away and reheat until bubbling when ready to finish the chicken.
- Add the chicken and peanuts (if using) to the bubbling sauce and toss with a wooden spoon to coat nicely. Sprinkle with the toasted sesame seeds and a few teaspoons crushed red pepper flakes (if using). Transfer to a large plate or platter and serve. The chicken will remain crunchy for several hours if left at room temperature, or you can cover and refrigerate it for up to 3 days.
JULIA'S KOREAN-FRIED CHICKEN
This recipe that I developed quickly became a favorite in the test kitchen. One coworker has me make it for him for his birthday every year.
Provided by TheOtherJuliaGulia
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 200 degrees F (95 degrees C). Set a rack on a foil-lined baking sheet.
- Pour oil into a 10-inch cast iron skillet. Clip a candy thermometer to the side of the skillet. Heat over medium-high heat until oil reaches 375 degrees F (190 degrees C), about 10 minutes.
- Meanwhile, toss chicken, ginger, and salt together in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evenly. Add remaining 1/2 cup potato starch as needed. Shake off excess and transfer to a plate.
- Add chicken to the skillet carefully, working in batches; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry until an instant-read thermometer inserted into the thickest part registers 175 degrees F (80 degrees C), 2 to 3 minutes more. Transfer to the rack on the prepared baking sheet. Reheat oil between batches to 375 degrees F (190 degrees C).
- Return chicken to the skillet in batches and fry again, about 2 minutes per side.
- Stir gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic together in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds.
Nutrition Facts : Calories 622.3 calories, Carbohydrate 34.3 g, Cholesterol 178.6 mg, Fat 27.2 g, Fiber 0.2 g, Protein 55.1 g, SaturatedFat 5.6 g, Sodium 978.1 mg, Sugar 7.4 g
KOREAN FRIED CHICKEN
Spicy Korean fried chicken, known as Yangnyeom Dak, became very popular in New York after it was introduced around 2006. Cecilia Hae-Jin Lee, the author of "Quick and Easy Korean Cooking," said fried chicken became popular in Korea when fast-food places opened there after the war.
Provided by Julia Moskin
Categories dinner, quick, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.
- In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.
- Pour oil into a large heavy pot to a depth of 1 1/2 inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.
- Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.
- For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush thickly with chili sauce. Serve hot, sprinkled with sesame seeds.
Nutrition Facts : @context http, Calories 982, UnsaturatedFat 57 grams, Carbohydrate 36 grams, Fat 66 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 7 grams, Sodium 869 milligrams, Sugar 11 grams, TransFat 0 grams
KOREAN FRIED CHICKEN WITH SOY-GARLIC GLAZE
Korean fried chicken is double fried, guaranteeing it's cooked and tender on the inside, golden and crispy on the outside. While many versions feature a spicy gochujang-based glaze, this one opts for a soy-garlic sauce with just a hint of heat from gochujang. In lieu of gochujang, you can use another Asian chili sauce, any of which will bring its own unique flavor profile. You could also swap in the red chile flakes gochugaru, another Korean pantry staple.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Toss the chicken with 2 teaspoons salt and 1/2 teaspoon pepper. Whisk 1/2 cup cornstarch and 1/4 teaspoon baking powder in a medium bowl. Coat the chicken in the cornstarch mixture, shaking off any excess. Transfer to a rack set on a baking sheet and let sit, uncovered, to set the coating, 30 minutes.
- Meanwhile, heat 2 tablespoons vegetable oil in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring, until just softened but not browned, about 2 minutes. Add the soy sauce, brown sugar, honey, rice vinegar, gochujang and sesame oil; bring to a simmer and cook until slightly thickened, 6 to 8 minutes. Set the sauce aside.
- Fill a large Dutch oven or other heavy pot with 2 to 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the flour, remaining 1/3 cup cornstarch and 1/4 teaspoon baking powder and 2 pinches of salt in a medium bowl. Add the vodka and 1/3 cup cold water and whisk until the batter is smooth and very thin (about the consistency of half-and-half). If needed, add more water, 1 tablespoon at a time, to thin the batter.
- One at a time, dip about half the chicken pieces in the batter, letting any excess drip off. Then, using tongs, hold the chicken halfway in the hot oil for 1 to 2 seconds before letting go completely (this will prevent the chicken from sticking to the bottom of the pot). If any pieces stick together, gently separate them with the tongs. The oil temperature will drop; adjust the heat as necessary to maintain a temperature between 300 degrees F and 325 degrees F. Fry the chicken until the coating is crisp but not browned, about 6 minutes. Remove to a rack set on a baking sheet to drain. (The chicken will not be fully cooked at this stage.) Let the oil temperature return to 350 degrees F before frying the remaining chicken.
- Double-fry the chicken: Increase the oil temperature to 375 degrees F. Working in two batches, fry the chicken again until the coating is browned and very crisp, 4 to 6 minutes for wings and 6 to 8 minutes for drumsticks. Adjust the heat as necessary to maintain a temperature of 350 degrees F. Remove with tongs and transfer to a clean rack set on a baking sheet; brush all over with the sauce. Sprinkle with sesame seeds.
KOREAN FRIED CHICKEN BURGERS
Copy the latest Korean street food trend with ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chilli sauce
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Snack, Supper, Treat
Time 50m
Yield Makes 4
Number Of Ingredients 20
Steps:
- Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.
- To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.
- Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
- Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.
- Reheat the sauce. Build your burgers by placing some lettuce and kimchi slaw on the base of a bun, top with the crispy chicken and drizzle over the sticky sauce.
Nutrition Facts : Calories 415 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 35 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 1.8 milligram of sodium
KOREAN FRIED CHICKEN
These juicy, boneless chicken thighs are dipped in a light batter to form an extra-crispy crust, then lacquered with a gingery hot pepper paste for a version of classic Korean fried chicken that totally rules the roost. Serve it as a snack on its own, or pair with rice and steamed or roasted vegetables to make it a meal.
Provided by Mindy Fox
Categories Dinner Chicken Fry Sesame Oil Appetizer Ginger Green Onion/Scallion Vodka
Yield 4 servings
Number Of Ingredients 16
Steps:
- Set a wire rack inside a rimmed baking sheet and place near stove. Set deep-fry thermometer in a heavy wide pot, then pour in oil to a depth of 1 1/2". Heat over high until thermometer registers 350ºF.
- Meanwhile, toast sesame seeds in a small skillet over medium-low heat, stirring frequently, until lightly golden, 3-5 minutes. Transfer to a plate and let cool; set aside.
- Heat sesame oil in same skillet over medium. Add ginger and scallion whites. Cook, stirring frequently, until scallions are tender, about 1 minute. Whisk in gochujang and brown sugar, bring just to a simmer, then remove from heat. Add 1/4 cup water; whisk to combine. Transfer sauce to a large bowl and cover to keep warm; set aside.
- Whisk cornstarch, flour, salt, baking powder, and a generous pinch of pepper in another large bowl. Add vodka and 1/2 cup cold water, then whisk until a smooth, loose batter forms. Add chicken and toss to coat.
- Using tongs, remove chicken from batter, letting excess drip back into bowl. Transfer to hot oil and cook, working in batches if needed, stirring occasionally with a slotted spoon to keep pieces from sticking together, and adjusting heat as needed to maintain 350ºF, until chicken is golden and crispy, 6-8 minutes per batch.
- Transfer fried chicken to prepared rack. Add chicken to reserved sauce and carefully toss to coat. Transfer to a serving platter. Top with reserved toasted sesame seeds and scallion greens.
DAKGANGJEONG - SOY GARLIC FRIED CHICKEN - MY KOREAN KITCHEN
Super delicious and crunchy dakgangjeong recipe. Bite sized chicken pieces are double fried and coated with sweet, savory and sticky soy garlic sauce.
Provided by @MakeItYours
Number Of Ingredients 23
Steps:
- HowToSection Deep Frying Method Array
- HowToSection Air Fryer Method (Frying Only) Array
KOREAN FRIED CHICKEN
Provided by Food Network
Time 2h45m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the Korean fried chicken sauce: Add the corn syrup, ketchup, sugar, gochujang, soy sauce, chili powder, capsaicin powder, garlic and 3 tablespoons water to a mixing bowl. Stir well and let marinate in the fridge for at least 24 hours.
- For the Korean fried chicken: Preheat the oil in a deep fryer to 350 degrees F.
- Chop the chicken breasts into 3 pieces and the thighs into 2 pieces. Disjoint the wing into 2 pieces. There should be 16 pieces total, including 2 drumsticks. Place the chicken into a mixing bowl and season with the salt and pepper. Set aside.
- Mix the flour, cornstarch and curry powder in a bowl. Set aside half for the dredge and half for the batter. Mix half of the flour mixture with 1 cup water until the consistency of a runny batter. Add more water if the consistency is too thick. Using the other half of the flour mixture, dredge the chicken pieces. Dip the coated chicken into the batter one at a time. Immediately add the battered chicken to the hot oil and let cook for about 12 minutes.
- Remove the chicken and let it rest for 3 to 5 minutes. This will allow the chicken to have a crispier texture. Using a pastry brush, brush the Korean fried chicken sauce onto the chicken in an even coat, without breaking the crust.
- Finish with the chopped green onion and sesame seeds.
AIR FRYER KOREAN FRIED CHICKEN WINGS
Sweet, spicy, crispy chicken wings with a Korean flair. The flavor combination reminds me of bulgogi but with chicken instead of beef.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 40m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Combine soy sauce, brown sugar, gochujang, sesame oil, ginger paste, garlic paste, and green onions in a large saucepan and bring to a boil over medium-high heat. Reduce heat and simmer until slightly thickened, about 4 minutes. Turn heat off and set aside.
- Place chicken wings in a large bowl. Add vegetable oil and massage into the chicken until evenly coated. Place wings in the basket of the air fryer and cook for 10 minutes. Flip wings and cook for 10 more minutes.
- Dip wings into the sauce mixture and stir to coat. Return wings to the basket of the air fryer and cook 2 minutes. Coat wings into the sauce again. Return to air fryer basket and cook for 2 more minutes. Serve immediately.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 41.2 g, Cholesterol 39.5 mg, Fat 14.3 g, Fiber 0.9 g, Protein 15.5 g, SaturatedFat 3.4 g, Sodium 1637.5 mg, Sugar 30.8 g
KOREAN FRIED CHICKEN SAUCE
This is my take on the classic Korean fried chicken sauce. I like to add lots of green onion and garlic, and not cook this quite as long. The result is a sauce with those ingredients a little more in the flavor profile's forefront. Try to find Korean chili flakes and/or paste if you can. I've used them before and the flavor is great (and obviously more authentic), but if you can't, any hot chili flakes or paste will work.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat; add enough water to reach desired sauce consistency. Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and flavors blend, about 5 minutes. Cool to room temperature and season with salt.
Nutrition Facts : Calories 50.4 calories, Carbohydrate 13.1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.7 g, Sodium 356.5 mg, Sugar 10.7 g
FAMILY-STYLE KOREAN FRIED CHICKEN
This is my family's recipe, originally preserved on a printed email from a neighbor that dates back to when we lived in Mililani. Sauce is optional - we've always eaten it without. Large chopsticks are recommended for frying. Enjoy with white or fried rice!
Provided by Reagan Wilf
Categories World Cuisine Recipes Asian Korean
Time 8h3m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk eggs, soy sauce, and sugar together in a large bowl.
- Combine cornstarch, flour, sesame seeds, and salt in a separate bowl. Whisk in egg mixture. Fold green onions and garlic into the batter.
- Stir chicken into the batter until each piece is coated. Cover and marinate in the refrigerator, 8 hours to 2 days. Stir 1 to 2 times per day.
- Fill a heavy saucepan with 1 1/2 to 2 inches of oil. Heat on medium-high heat until a small amount of batter sizzles when dropped in.
- Stir chicken again to coat evenly with batter. Fry in batches until deeply browned, about 3 minutes per batch. Drain on a large plate lined with paper towels or newspapers.
Nutrition Facts : Calories 520 calories, Carbohydrate 36.7 g, Cholesterol 175.8 mg, Fat 28 g, Fiber 1.3 g, Protein 29.4 g, SaturatedFat 6.6 g, Sodium 1550.1 mg, Sugar 9 g
KOREAN FRIED CHICKEN WINGS
Serve these sticky garlic-and-ginger wings with crunchy radish kimchi to cut the richness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h25m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Pour 2 inches oil into a large, heavy-bottomed pot (to ensure safe frying, pot should not be more than one-third full). Heat over medium-high until a deep-fry thermometer reads 320 degrees. Reduce heat to medium to maintain temperature. Meanwhile, combine cornstarch, 2 teaspoons salt, and 1/4 teaspoon pepper in a large resealable plastic or brown paper bag. Add wings, seal or fold bag closed, and shake vigorously to evenly coat.
- With a Japanese spider or slotted spoon, add one-third of wings to oil, stirring a few times, until cooked through and oil returns to 320 degrees, 6 to 8 minutes. Transfer to a wire rack set on a rimmed baking sheet. Fry remaining wings in two batches. Let cool completely, 15 minutes. Meanwhile, combine soy sauce, Sriracha, garlic, ginger, sugar, vinegar, and 1/2 teaspoon pepper in a saucepan. Bring to a boil, stirring until sugar dissolves; cook until reduced to 3/4 cup, 8 to 10 minutes.
- Increase heat to medium-high and bring oil in pot to 380 degrees. Return one-third of wings to oil, stirring occasionally, 5 to 7 minutes. Return to rack-lined baking sheet; let excess oil drain to prevent sogginess, 30 seconds. In a large bowl, toss with one-third of soy-sauce mixture; sprinkle with sesame seeds and serve immediately with kimchi. Fry remaining wings in two batches, returning oil to 380 degrees in between. To serve all batches at once, keep wings warm on rack in a 225-degree oven, and toss in sauce all together at end.
TROY'S KOREAN GLAZED CHICKEN BREAST WITH KIMCHEE FRIED RICE
Kimchee gives fried rice a nice spicy kick in this chicken recipe perfect for busy weeknights. Serve with a spicy mayo for extra heat. This recipe is made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!
Provided by Troy Slaten
Categories World Cuisine Recipes Asian
Time 38m
Yield 2
Number Of Ingredients 16
Steps:
- Place chicken breasts on a solid, level surface. Pound with a meat tenderizer to an even thickness; season with salt and pepper and toss with 2 tablespoons peanut oil until evenly coated.
- Heat a cast iron or heavy skillet over medium heat. Place chicken in heated skillet and cook until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush barbeque sauce on top of chicken. Cover skillet and cook until chicken is glazed, about 1 minute per side. Transfer chicken to a plate and cover with aluminum foil to keep warm.
- (A countertop induction oven can be used in place of the skillet to cook the chicken. Preheat the oven with the grill pan inside on the grill setting. Grill chicken on medium until no longer pink in the center, about 4 minutes per side. Brush barbeque sauce on top of chicken and return to oven; cook until chicken is glazed, about 1 minute per side.)
- Wipe skillet with a paper towel. Heat remaining 2 tablespoons peanut oil over medium heat. Add luncheon meat; cook and stir until browned and crisp, 3 to 5 minutes.
- Heat butter in a separate skillet over medium heat. Add pickled carrot and daikon, kimchee, and rice; cook and stir until heated through, 1 to 2 minutes. Season rice mixture with liquid seasoning and soy sauce; stir in garlic flakes. Cook and stir until rice is crisp in places, 3 to 5 minutes. Add gochujang and luncheon meat to fried rice and mix well.
- Divide fried rice among serving plates. Slice chicken breasts; arrange over rice.
- Mix mayonnaise and Sriracha hot sauce together in a small bowl; spoon over chicken. Sprinkle green onion on top.
Nutrition Facts : Calories 859 calories, Carbohydrate 73.1 g, Cholesterol 97.4 mg, Fat 47.4 g, Fiber 2.4 g, Protein 33.6 g, SaturatedFat 12 g, Sodium 2013.5 mg, Sugar 12.2 g
AIR FRYER KOREAN FRIED CHICKEN
I'm lucky to live in an area with an abundance of Korean restaurants, and this is my take on a local restaurant's Korean fried chicken. Serve chicken with cooked rice if desired.
Provided by thedailygourmet
Categories World Cuisine Asian Korean
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat air fryer to 400 degrees F (200 degrees C).
- Combine tapioca starch, garlic powder, salt and pepper in a shallow dish. Dredge chicken pieces through the mixture.
- Line a baking sheet with a cooling rack and place chicken on rack to let excess dredge fall off. Lightly grease chicken with cooking spray and place in the air fryer basket.
- Cook in the preheated air fryer for 10 minutes, shaking the basket halfway through.
- Combine tomato sauce, gochujang sauce, honey, and soy sauce in a small bowl and drizzle over the chicken pieces.
Nutrition Facts : Calories 244.4 calories, Carbohydrate 29.6 g, Cholesterol 64.6 mg, Fat 2.9 g, Fiber 0.5 g, Protein 24.4 g, SaturatedFat 0.8 g, Sodium 930.8 mg, Sugar 11.4 g
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