Spicy Korean Chicken Food

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SPICY KOREAN FRIED CHICKEN



Spicy Korean Fried Chicken image

If you are craving for fried chicken, but tired of regular flavor then try this spicy korean chicken! Gochujang miso (hot pepper paste) gives golden red color and heat in your mouth. Crispy outside and juicy inside, the flavor makes you smile and satisfies your stomach.

Provided by ducky007

Categories     Chicken Thigh & Leg

Time 1h

Yield 3-4 serving(s)

Number Of Ingredients 16

600 g chicken thighs (cut into bite size)
2 tablespoons garlic (minced)
salt and pepper
1 egg
50 g all-purpose flour
50 g cornstarch
canola oil (to fry)
4 tablespoons red chili paste (gochujang miso)
4 tablespoons tomato ketchup
1 tablespoon honey
1 tablespoon sugar
2 tablespoons mirin
2 teaspoons ground red chili peppers
2 teaspoons garlic (minced)
2 tablespoons white sesame seeds
6 tablespoons water

Steps:

  • 1) Cut the chicken into bite size pieces and place them in a bowl and with 2 tablespoons of garlic and salt and pepper. Mix well and rest for 30 minutes.
  • 2) Beat the egg and coat the chicken pieces with the egg.
  • 3) Mix flour and potato starch 1:1 and lay the chicken pieces in the mixture to coat.
  • 4) Heat the oil high and deep-fry the chicken till golden brown.
  • 5) In another pan heat 1 tablespoon of canola oil and the Gochujang sauce ingredients in a bowl.
  • 6) Sauté finely chopped onion in the pan till brown and then add the Gochujang sauce and heat until it bubbles.
  • 7) When the sauce shimmers, put in the fried chicken pieces and toss with the sauce until evenly coated.

Nutrition Facts : Calories 678.2, Fat 35.4, SaturatedFat 9.5, Cholesterol 230, Sodium 465, Carbohydrate 47.7, Fiber 1.6, Sugar 15, Protein 40.4

SPICY KOREAN CHICKEN



Spicy Korean Chicken image

Make and share this Spicy Korean Chicken recipe from Food.com.

Provided by fognozzle2030

Categories     Healthy

Time 1h30m

Yield 3 serving(s)

Number Of Ingredients 16

10 chicken wings, and drumettes
1 cup cornstarch
oil, for frying
sesame seeds, for serving
batter
1/2 cup cornstarch
1/2 cup flour
2 teaspoons salt
1 cup vodka
gochujang, sauce
2 tablespoons soy sauce
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons korean chili paste (gochujang)
2 garlic cloves, minced
1 tablespoon ginger, grated

Steps:

  • 1. Mix the ingredients for the batter in a bowl until smooth with no lumps.
  • 2. Heat oil in a pot to 340°F.
  • 3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
  • 4. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F.
  • 5. Drain the wings and increase the heat.
  • 6. Heat oil to about 375°F.
  • 7. Fry the wings a second time until golden brown and crispy. Drain and set aside.
  • In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.

Nutrition Facts : Calories 955.4, Fat 26.4, SaturatedFat 7.4, Cholesterol 125.8, Sodium 2348.7, Carbohydrate 100.2, Fiber 1.6, Sugar 23.5, Protein 33.9

SPICY KOREAN CHICKEN



Spicy Korean Chicken image

This was one of my favorite dishes growing up...mom would make it at least once a week. Sometimes she would add potato cubes and fresh ginger, but this is the way we preferred it. I'm not sure what the proper name for it is, sorry! If boneless chicken is used, you can skip the first step, that is only done to discard extra fat from the skin.

Provided by J e l i s a

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

12 chicken wings, cut in 2, tips discarded or boneless chicken
1 large onion, sliced
1 green bell pepper, sliced
1 cup carrots, cut in 1 inch diagonal slices or 1 cup baby carrots, cut in half lengthwise
5 -6 tablespoons soy sauce
1 pinch black pepper
1 teaspoon sugar
1/4 cup water
4 tablespoons red pepper paste, (kochujang)
1 teaspoon crushed dry red pepper, (Korean kochugaru) (not the kind you put on pizza, found in oriental grocery stores)

Steps:

  • Boil wings in pot until blood no longer visible.
  • Drain.
  • Mix ingredients together and bring to boil.
  • Cover and let simmer over Med heat for 15 minutes, stirring occasionally.
  • Cook until carrots reach desired tenderness.
  • Serve with sticky white rice.

Nutrition Facts : Calories 377.2, Fat 23.6, SaturatedFat 6.6, Cholesterol 113.2, Sodium 1385.5, Carbohydrate 10.2, Fiber 2, Sugar 5, Protein 30.2

SPICY KOREAN CHICKEN



Spicy Korean Chicken image

Slightly spicy, slightly sweet Korean-style chicken thighs.

Provided by Mrs.Bryant

Categories     World Cuisine Recipes     Asian     Korean

Time 55m

Yield 4

Number Of Ingredients 8

1 pound skinless, boneless chicken thighs
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 ½ tablespoons Korean chile paste (gochujang)
1 tablespoon sesame oil
3 cloves garlic, minced
1 (1 inch) piece ginger, peeled and minced
1 teaspoon Korean red chile flakes (gochugaru)

Steps:

  • Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
  • Preheat grill for medium heat and lightly oil the grate.
  • Grill the chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 256.6 calories, Carbohydrate 2.3 g, Cholesterol 70.1 mg, Fat 18.3 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 3.8 g, Sodium 754.7 mg, Sugar 0.2 g

SPICY KOREAN CHICKEN RECIPE BY TASTY



Spicy Korean Chicken Recipe by Tasty image

Here's what you need: chicken wings, cornstarch, oil, sesame seed, cornstarch, flour, salt, water, soy sauce, honey, rice vinegar, gochujang, garlic, ginger

Provided by Alvin Zhou

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 14

10 chicken wings, or drumettes
1 cup cornstarch
oil, for frying
sesame seed, to serve
½ cup cornstarch
½ cup flour
2 teaspoons salt
1 cup water
2 tablespoons soy sauce
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons gochujang, (Korean chili paste)
2 cloves garlic, minced
1 tablespoon ginger, grated

Steps:

  • Mix the ingredients for the batter in a bowl until smooth with no lumps.
  • Heat oil in a pot to 340°F (170°C).
  • Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
  • Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F (160°C).
  • Drain the wings and increase the heat. Heat oil to about 375°F (190°C).
  • Fry the wings a second time until golden brown and crispy. Drain and set aside.
  • In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.
  • Nutrition Calories: 2805 Fat: 254 grams Carbs: 131 grams Fiber: 1 grams Sugars: 49 grams Protein: 8 grams
  • Enjoy!

Nutrition Facts : Calories 1294 calories, Carbohydrate 164 grams, Fat 52 grams, Fiber 2 grams, Protein 43 grams, Sugar 53 grams

KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)



Korean Spicy Chicken and Potato (Tak Toritang) image

I found this recipe on Allrecipes, submitted by Sarah Kyong and it has 44 reviews! A popular dish! I hope you enjoy! Here's what she says: A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice. You can find Korean hot pepper paste in a Korean/Asian market. I haven't tried looking in a grocery store. It's Korean name is 'gochujang'. I have made some changes after reading the reviews. This can also be cooked in a crockpot for several hours.

Provided by Sharon123

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 1/2 lbs chicken drummettes or 2 1/2 lbs chicken pieces
2 large potatoes, cut into medium chunks
2 carrots, cut into 2 inch pieces or 10 -12 baby carrots
1 large onion, cut into 8 pieces
1 green bell peppers, diced or 1 red bell pepper
4 garlic cloves, chopped
1/2 cup water
1/3-1/2 cup soy sauce
2 tablespoons white sugar (or to taste)
1 teaspoon fresh ginger (optional)
3 tablespoons sweet chili sauce or 3 tablespoons hot sauce

Steps:

  • In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, ginger and garlic.
  • Pour in water and soy sauce, and stir in sugar and hot pepper paste.
  • Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.
  • You may also cook this in the crock pot for several hours.
  • The liquid will thicken as it cools.
  • Enjoy!

Nutrition Facts : Calories 673.3, Fat 25, SaturatedFat 6.9, Cholesterol 229.8, Sodium 1607, Carbohydrate 48.1, Fiber 6.2, Sugar 11.7, Protein 62

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