I ‘m not a huge fan of wings, but I will gladly eat Korean fried chicken wings any day of the week. slightly sweet, slightly lemony, and slightly piquant with extra crisp skin, I can gobble these wings right up ( no pun intended ). There are many, many Korean fried chicken recipes out there, but this especial recipe is the one that I ‘ve had success with more than once .

Print Recipe

Korean Fried Chicken

Total Time

30

mins

Servings:

4

Author:

Cherry on My Sundae

Ingredients

Chicken

• 2 pound chicken drumsticks
• 1 teaspoon salt
• ½ teaspoon black capsicum
• ½ cup corn starch
• ¼ cup general-purpose flour
• 1 teaspoon

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  baking sodium carbonate

Sauce

• 1 tablespoon sesame oil
• 2 tablespoon minced garlic
• ⅓ cup korean rice syrup
• ⅓ cup catsup
• 2 tablespoon gochujang
• 2 tablespoon brown carbohydrate
• 1 tablespoon rice vinegar
• roasted sesame seeds

Instructions

• preheat frying oil to 325 degrees F .
• Combine salt, pepper, cornstarch, flour and baking pop in a medium bowling ball. Season wimp with flour mixture, making sure to thoroughly coat all sides. Let sit for 10 minutes .
• Fry chicken drumsticks until light brown in color about 10 minutes. Remove from heat and drain on paper towels. Return chicken to the fryer and fry once more for another 10 minutes or until crispy and aureate brown .
• interim, prepare the sauce. Heat the sesame vegetable oil in a average sauce pan over medium-low heat. Add the garlic and saute until aromatic, about 30 seconds. Add the remaining ingredients ( rice syrup – rice vinegar ) and bring to a simmer, stirring frequently. Remove from heat. Toss the chicken in the sauce and sprinkle sesame seeds on top. Serve immediately .

**Helpful tips and common mistakes

This korean fried wimp recipe can be used for wings or for drumsticks. Either way, the method acting is the lapp. Start by making the dry flour assortment. You can besides substitute cornstarch for potato starch . You may have noticed that we are frying the chicken twice. Yes, that ‘s right, we ‘re going to take the trouble to double fry them for extra brittleness. If you ‘re using drumsticks, they may need longer in the fryer before they are done. alternatively, you can fry the chicken for 10 minutes and finish them in the oven. If you ‘re finishing them in the oven, cook the chicken at 400 degrees F for 20-25 minutes or until browned and the chicken juices run clear.

While the chicken is cooking, make the hot Korean sauce. The sauce is identical easy to put together and can be prepared ahead of time. If korean rice syrup is besides difficult to locate, you can use honey or corn syrup rather . This recipe is n’t precisely like the ones from the market that I purchase, but they are equally as tasty. The sauce reminds me of slightly of a fresh and sourness sauce. korean blistering pepper paste is actually sweetness and only slenderly blue, which gives the sweet component to the sauce. fortunately, these Korean fried wimp was gobbled up in minutes ! For more chicken inspiration check out this crisp Asian fried chicken with chili sauce !

source : http://heyreviewfood.com
Category : KOREAN FOOD