EXTRA CRISPY KOREAN-STYLE CHICKEN WINGS
Coat chicken wings with a cornstarch batter for a crispy crust. Then toss the fried wings in a honey-sriracha sauce.
Provided by Food Network Kitchen
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Set a wire rack on a rimmed baking sheet and set aside. Attach a deep fry thermometer to the side of a large Dutch oven or pot and fill halfway with oil, heat over medium-high heat to 350 degrees F.
- Meanwhile, combine the honey, sriracha, soy sauce, lime juice, orange juice and sesame oil in a small saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer until the sauce is reduced and smooth, about 5 minutes. Transfer to a large bowl and set aside.
- Whisk the cornstarch, flour, 1 3/4 cups cold water, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl until smooth.
- Working in small batches, dip the chicken in the cornstarch-flour batter, let the excess drip back into the bowl and gently place in the hot oil; stir once or twice to keep the pieces separated. Fry until golden and cooked through, adjusting the heat to keep the oil temperature at 350 degrees F, about 8 or 9 minutes per batch. Remove the chicken with a slotted spoon and put on the prepared rack to drain briefly. While the wings are still hot, toss them in the sriracha-honey sauce until coated. Transfer them to a serving dish and top with the sesame seeds and scallions and serve with lemon wedges.
CRISPY CRUNCHY KOREAN FRIED CHICKEN (DAKGANGJEONG)
Hi everybody! Today I'm going to show you how to make dakgangjeong, a crispy and crunchy Korean fried chicken. Many of you probably know that I posted it once already, years ago, but the version I'm showing you today is a little easier than the last one, and will be faster to make: I don't mix a...
Categories Fried chicken
Time 33m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken, with 24 to 26 pieces.
- Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand. Put the potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.
- Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper. Stir with a wooden spoon until fragrant for about 30 seconds.
- Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes. Add the brown sugar and continue stirring. Remove from the heat. Set aside.
- Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat.
- See if the oil's ready by dipping a test wing into it. If the oil bubbles, it's hot enough to start frying. Slide the coated wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs.
- Take the wings out of the oil and shake them off in a strainer. Turn off the heat, and let the wings sit for a few minutes.
- Reheat the oil and fry the wings again for another 12 to 15 minutes until they all look golden brown and feel super crunchy through the tongs. If your frying pan or pot is not large enough to fry all the chicken at once, divide it into batches like I do in the video. If you use a larger frying pot to cook them all at once, you'll have to use more cooking oil.
- Reheat the sauce until it bubbles. Add the hot chicken and mix well with a wooden spoon to coat.
- Remove from the heat and transfer the coated chicken to a large platter. Sprinkle some sesame seeds over top and serve immediately. This chicken won't lose its crunchiness, even by the next day. You don't need any dipping sauce, but it goes well with baek-kimchi (white kimchi).
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
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.
FRIED CHICKEN
Steps:
- Place buttermilk in a large, shallow nonreactive dish and add chicken. Cover and refrigerate for at least 2 hours or overnight.
- Combine flour, paprika, cayenne, garlic powder, salt, and pepper in a large plastic bag.
- Remove chicken pieces from buttermilk and add to bag with flour mixture. Shake to coat; dust off excess.
- Pour 3/4" peanut oil into a heavy skillet. Heat oil over medium-high heat until it registers 350° on a deep-fry thermometer. Reduce heat to medium and add the chicken pieces, a few at a time. Fry each piece for 10-12 minutes, turning occasionally, until it is crispy and golden and internal temperature registers 165° on an instant-read thermometer. Drain on paper towels; serve.
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- Prep your chicken by deboning chicken thighs or cutting the wings in half so that the wing and drumsticks are two separate pieces (this will help with frying and eating).
- Remove the marinated chicken from the fridge about 30 minutes before frying so it comes to room temp. If you fry them straight from the fridge, there is a possibility the centers will be raw when the outside is properly cooked.
- Add sesame oil in a saucepan over medium heat, and add the garlic. Once the garlic is fragrant (about 30 seconds), lower to medium-low heat and add the gojuchang, honey, ketchup, and soy sauce. Stir the sauce and cook for about one minute to warm it up. You don’t want to boil this sauce just to simmer slightly and warm it up for the chicken.
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