Korean Fried Chicken
Korean Fried Chicken is a more involved Korean recipe: plan on about 1 hr for 4 servings. Chicken wings, cornstarch and gochujang carry the flavour. The cooking is mostly frying. With 36 g of protein per serving (about 540 calories), it is a filling option.
- Total time
- 1 hr
- Servings
- 4
- Difficulty
- Hard
- Calories
- 540 kcal
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Ingredients
For 4 servings
- 1 kgchicken wings
- 100 gcornstarch
- 3 tbspgochujang
- 2 tbspsoy sauce
- 1 tbsprice vinegar
- 3 tbsphoney
- 4 clovesgarlic
- 1 tbspsesame seeds
- 500 mlvegetable oil
- 2 stalksgreen onions
Instructions
- Pat chicken wings dry thoroughly with paper towels. Toss with cornstarch until every piece is well coated. Let sit for 10 minutes for the coating to adhere.
- Heat vegetable oil in a large deep pot to 170°C (340°F). Fry the wings in batches for 10 minutes until cooked through. Remove and drain on paper towels.
- Increase the oil temperature to 190°C (375°F). Fry the wings a second time for 3-4 minutes until extra crispy and deep golden brown.
- In a saucepan, combine gochujang, soy sauce, rice vinegar, honey, and minced garlic. Heat over medium until the sauce is smooth and slightly thickened, about 3 minutes.
- Toss the crispy wings in the sauce until fully coated. Transfer to a serving plate and garnish with sesame seeds and sliced green onions.
Nutrition per serving
- Calories
- 540 kcal
- Protein
- 36 g
- Fat
- 28 g
- Carbs
- 38 g
Approximate values for one serving.
About this recipe
- Cuisine: Korean
- In cookbook: Chicken Every Way
