Spicy Korean Chicken Food

SPICY KOREAN FRIED CHICKEN

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.

SPICY KOREAN CHICKEN

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.

SPICY KOREAN CHICKEN

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.

SPICY KOREAN CHICKEN

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).

SPICY KOREAN CHICKEN RECIPE BY TASTY

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!

KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)

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!