Korean Fried Chicken

  • Ready in 45m

  • Serves 10

  • 359 calories

  • 50.49g carbs

The recipe Korean Fried Chicken is ready in approximately 45 minutes and is definitely a great dairy free option for lovers of Southern food. One serving contains 361 calories, 13g of protein, and 14g of fat. This recipe serves 10 and costs $1.1 per serving. If you have korean pepper paste, ¹/³ cup flour, potato starch, and a few other ingredients on hand, you can make it. To use up the sesame seeds you could follow this main course with the Sesame Banana Bread as a dessert. This recipe is liked by 11 foodies and cooks. A couple people really liked this main course.

15 ingredients

  1. 2 tsps apple cider vinegar
  2. 1/2 tsps baking soda
  3. 1/2 tsps black pepper
  4. 1 cup brown rice syrup
  5. 2 lb chicken wings
  6. 2 tsps corn oil
  7. 10 servings corn oil
  8. 1 large egg
  9. 1 cup flour
  10. 3 garlic cloves
  11. 1 cup ketchup
  12. 1/2 tsps kosher salt
  13. 1/2 cups potato starch
  14. 1/4 cups red pepper paste
  15. 1 tbsp sesame seeds

Instructions

  1. Combine the chicken, potato starch, flour, salt, pepper, baking soda, and egg in a large bowl and mix with a wooden spoon or your hand until the chicken is well coated.
  2. Heat about 4 inches of corn oil in a deep pot over high heat until it reaches 350F. If you dont have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready. One by one, carefully add the chicken to the pot, in batches if necessary to avoid crowding, and fry, turning a few times, until crunchy, 10 to 12 minutes.
  3. Transfer to a strainer and shake to drain, then transfer the chicken to a large bowl. Return the oil to 350F and fry a second batch, if necessary. As it sits, the chicken will become less crunchy.
  4. Meanwhile, make the sauce: While the chicken is frying, heat a large heavy pan over medium-high heat.
  5. Add the corn oil and garlic and cook, stirring, for 30 seconds.
  6. Add the ketchup, brown rice syrup, hot pepper paste, and vinegar. Turn the heat down to low and cook, stirring with a wooden spoon, until the sauce bubbles and becomes shiny, about 7 minutes.
  7. Fry the wings again: Fry in batches, turning a few times, until the wings are golden brown and very crunchy on the outside, 10 to 12 minutes.
  8. Transfer the wings to a strainer and shake to drain, then add them to the pan with the sauce and stir until the chicken is coated.
  9. Arrange the chicken on a serving platter, sprinkle with the sesame seeds, and serve.
Korean Fried Chicken

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