CRISP KOREAN FRIED CHICKEN RECIPES

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KOREAN FRIED CHICKEN RECIPE - NYT COOKING



Korean Fried Chicken Recipe - NYT Cooking image

Spicy Korean fried chicken, known as Yangnyeom Dak, became very popular in New York after it was introduced around 2006. Cecilia Hae-Jin Lee, the author of “Quick and Easy Korean Cooking,” said fried chicken became popular in Korea when fast-food places opened there after the war.

Provided by Julia Moskin

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

1 small yellow onion, coarsely grated
2 cloves garlic, minced
1/2 teaspoon salt, plus more for coating
1/4 teaspoon black pepper, plus more for coating
8 to 10 boneless, skinless chicken thighs, quartered, or 24 wings
3 tablespoons Korean chili paste (gojuchang)
3 tablespoons ketchup
1/4 cup sugar
2 tablespoons toasted sesame seeds, more for garnish
Juice of 1/2 lemon
Oil for deep frying
1/2 cup all-purpose flour
2/3 cup cornstarch

Steps:

  • In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.
  • In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.
  • Pour oil into a large heavy pot to a depth of 1 1/2 inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.
  • Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.
  • For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush thickly with chili sauce. Serve hot, sprinkled with sesame seeds.

Nutrition Facts : @context http//schema.org, Calories 982, UnsaturatedFatContent 57 grams, CarbohydrateContent 36 grams, FatContent 66 grams, FiberContent 1 gram, ProteinContent 59 grams, SaturatedFatContent 7 grams, SodiumContent 869 milligrams, SugarContent 11 grams, TransFatContent 0 grams

KOREAN FRIED CHICKEN RECIPE - BBC GOOD FOOD



Korean fried chicken recipe - BBC Good Food image

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

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 11

500g chicken wings
large chunk of ginger, finely grated
50g cornflour
vegetable oil, for frying
sesame seeds and sliced spring onion, to serve
6 tbsp dark brown sugar
2 tbsp gochujang (Korean chilli paste)
2 tbsp soy sauce
2 large garlic cloves, crushed
small piece ginger, grated
2 tsp sesame oil

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, FatContent 24 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 48 grams carbohydrates, SugarContent 35 grams sugar, FiberContent 1 grams fiber, ProteinContent 20 grams protein, SodiumContent 1.8 milligram of sodium

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