Korean Extra Crispy Fried Chicken
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 58.85
- Health score: 14.00
- Weight Watcher points: 30.00
Summary
Korean Extra Crispy Fried Chicken is a Southern recipe that serves 4. One portion of this dish contains approximately 57g of protein, 56g of fat, and a total of 991 calories. For $2.73 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up ketchup, canolan oil, sesame seeds & scallions, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. Only a few people made this recipe, and 1 would say it hit the spot. It works best as a main course, and is done in around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 47%, which is good. If you like this recipe, you might also like recipes such as Korean Extra Crispy Fried Chicken, Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze, and Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze.
Ingredients
chicken wings24
canola oil4 servings
garlic4 cloves
ginger2 inch
soy sauce4 tbsp
rice vinegar1 tbsp
brown sugar2 tbsp
sesame oil1 tbsp
honey1 tbsp
ketchup2 tbsp
chili garlic sauce1 tsp
cornstarch1.5 cup
water1 cup
salt and pepper0.5 tsp
sesame seeds & scallions4 servings
Instructions
Step 1
Remove the tip of each chicken wing and cut in half at the joint to create 2 pieces. Rinse pieces under cold water and set to dry for at least 10 minutes. In a heavy pot such as a dutch oven, pour in canola or peanut oil to a depth of 2 inches.
Step 2
Heat over medium-high for about 7, 8 minutes or check for a deep-fry thermometer reading of 350F.
Step 3
In the meantime, combine sauce ingredients of soy, vinegar, sugar, honey, ketchup, sesame oil, red chili garlic sauce, and the powder seasoning (or adding the pulsed fresh ginger and garlic) in a small sauce pan. Boil until sauce slightly thickens and set at low heat. Adjust the spiciness of the sauce by slowly adding the red chili garlic sauce/red chili peppers and tasting for desired taste.
Step 4
In a large mixing bowl, mix 1 cup cornstarch and salt and pepper. Individually coat each chicken wing pieces with the cornstarch and set aside.
Step 5
In another bowl, whisk the remaining 3/4 cup cornstarch, and 3/4 cup water together to make a runny, liquidy batter.
Step 6
Add each chicken wing one at a time and coat well. Shake off excess batter and fry the chicken in batches for about 10~13 minutes, until golden brown, then drain on paper towels. Do not overcrowd the pan when frying each batch.
Step 7
Fry half of the chicken wings without the sauce and plate. For the flavored wings, simply coat chicken pieces with a brush or by tossing together in a mixing bowl.
Step 8
Transfer to a serving plate and garnish with sesame seeds and thin green onions slices. Enjoy and eat while hot!
Categories
Cuisines: Southern
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, dairy free