Korean Fried Chicken

  • Ready in 40m

  • Serves 6

  • 437 calories

  • 39.42g carbs

Korean Fried Chicken is a gluten free and dairy free main course. This recipe serves 6 and costs $5.39 per serving. One serving contains 559 calories, 36g of protein, and 30g of fat. This recipe from Food Republic has 1 fans. A mixture of pickled daikon, chicken stock, roasted garlic cloves, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the sesame seeds you could follow this main course with the Sesame Banana Bread as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

10 ingredients

  1. 12 large chicken drumsticks
  2. 2 cups chicken stock
  3. 2 cups garlic cloves
  4. 1 cup mirin
  5. 1 cup pickled daikon
  6. 6 servings roasted garlic
  7. 2 tbsps scallions
  8. 1 tbsp sesame seeds
  9. 1 cup soy sauce
  10. 6 servings vegetable oil

Instructions

  1. In a deep stockpot, heat 6 to 8 inches of vegetable oil until it reaches 375ºF when measured with a candy or deep-fry thermometer.
  2. Add the drumsticks and fry for about 8 minutes.
  3. Transfer to a cookie sheet andset aside, reserving the oil in the stockpot.In a medium saucepan, combine all ingredients for the Roasted Garlic Soy–Glaze and bring to a low boil over medium heat. Simmer for 20 to 25 minutes, or until the sauce has reduced by a third.
  4. Remove from theheat and set aside.
  5. Heat the reserved oil until it reaches 375ºF  again. Fry the drumsticksagain, for 4 to 5 minutes, or until cooked through. Insert a meat thermometer into the thickest part of the leg; when the temperature reads 160ºF, the chicken is done.
  6. Transfer immediately to the saucepan of Roasted Garlic–Soy Glaze and let sit for about 2 minutes to allow the chicken to absorb the flavors.Shake the excess glaze off and transfer the chicken thighs to a serving platter.
  7. Sprinkle with the chopped scallions and sesame seeds and serve immediately.
Korean Fried Chicken

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