Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze
Basic Information
- Servings: 6
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 56.33
- Health score: 9.00
- Weight Watcher points: 22.00
Summary
Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze might be a good recipe to expand your main course repertoire. This recipe makes 6 servings with 732 calories, 41g of protein, and 38g of fat each. For $2.27 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Not a lot of people really liked this Southern dish. 7 people were impressed by this recipe. A mixture of ketchup, rice vinegar, cornstarch, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Foodista. With a spoonacular score of 44%, this dish is good. Similar recipes include Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze, Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze, and Korean Extra Crispy Fried Chicken.
Ingredients
chicken wings24
canola oil6 servings
garlic2 cloves
soy sauce1 cup
thai chili peppers4
ketchup2 tbsp
rice vinegar2 tbsp
brown sugar3 tbsp
sesame oil1 tsp
honey1 tbsp
cornstarch2 cups
water1 cup
salt and pepper0.5 tsp
sesame seeds6 servings
Instructions
Step 1
Cut and discard the end tip of each chicken wing. cut remaining pieces 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 3 inches.
Step 2
Heat over medium-high for about 15 minutes or until ready for frying.
Step 3
In the meantime, combine sauce ingredients of soy, vinegar, sugar, honey, ketchup, sesame oil, Thai chili peppers, and the seasoning in a small sauce pan. Boil until sauce slightly thickens and then set at low heat. Adjust the spiciness/sweetness of the sauce by adding more minced red peppers and/or sugar, continuously tasting for desired result.
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 cornstarch and 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, or until golden brown, then drain on paper towels. Do not overcrowd the pan when frying each batch.
Step 7
Flavor the wings with a brush or by tossing them all together in a mixing bowl.
Step 8
Transfer to a serving plate and garnish with sesame seeds. Enjoy and eat while hot!
Categories
Cuisines: Southern
Dish Types: lunch, main course, main dish, dinner
Diets: gluten free, dairy free