Korean Fried Chicken

• Ready in 45m

• Serves 10

• 353 calories

• 48.86g carbs

Korean Fried Chicken requires around 45 minutes from start to finish. This recipe makes 10 servings with 354 calories, 13g of protein, and 14g of fat each. For 96 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It is brought to you by Tastebook. It is a good option if you're following a dairy free diet. 11 person were impressed by this recipe. It works well as a main course. This recipe is typical of Southern cuisine. Head to the store and pick up garlic cloves, ¹/³ flour, korean pepper paste, and a few other things to make it today.

15 ingredients

1. 2 tsps apple cider vinegar
2. 1/2 tsps baking soda
3. 1/2 tsps pepper
4. 1 cup ¹/³ 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 ¹/³ flour
10. 3 garlic cloves
11. 1 cup ¹/³ ketchup
12. 1/2 tsps kosher salt
13. 1/2 cups potato starch
14. 1/4 cups korean 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.