Korean Fried Chicken

The recipe Korean Fried Chicken is ready in roughly 45 minutes and is definitely an amazing gluten free and dairy free option for lovers of Southern food. One serving contains 512 calories, 24g of protein, and 22g of fat. For $1.48 per serving, you get a main course that serves 4. A few people made this recipe, and 39 would say it hit the spot. This recipe from Serious Eats requires vegetable oil, ketchup, onion, and cornstarch. Taking all factors into account, this recipe earns a spoonacular score of 46%, which is solid. If you like this recipe, take a look at these similar recipes: Korean Fried Chicken, Korean Fried Chicken, and Korean Fried Chicken.

Servings: 4

 

Ingredients:

1 teaspoon freshly ground black pepper

1 pound skinless, boneless chicken, cut into 2- to 3-inch pieces

3 tablespoons Korean chile paste

1 cup cornstarch

1 large egg

1 clove garlic, minced

Juice of 1/2 lemon

4 tablespoons ketchup

1/2 onion, grated

1 teaspoon salt

2 tablespoons toasted sesame seeds

5 tablespoons sugar

Vegetable oil for frying

1 cup cold water

Equipment:

whisk

bowl

chopsticks

sauce pan

tongs

frying pan

paper towels

Cooking instruction summary:

Procedures 1 Toss the chicken with the onion and garlic and marinate for at least 30 minutes in the refrigerator. 2 Whisk the egg, water, cornstarch, salt, and pepper together in a medium bowl just until moist. Do not overmix. 3 Over medium heat, heat at least an inch of oil in a deep heavy saucepan. Using long chopsticks or tongs, dip one chicken piece at a time in the cornstarch mixture and carefully place it in the hot oil. Repeat until the pan is almost full but the chicken pieces aren't touching. Cook until crispy and golden brown, usually about 10 minutes. To check if it's cooked through, take out the largest piece and cut to see that the juices run clear. Place the pieces on a plate lined with paper towels. Repeat until all the pieces are cooked. 4 Mix the chile paste, sugar, ketchup, sesame seeds, and lemon juice in a large bowl. Add the fried chicken and carefully turn to coat all the pieces with the seasoning. Serve immediately.

 

Step by step:


1. 1

2. Toss the chicken with the onion and garlic and marinate for at least 30 minutes in the refrigerator.

3. 2

4. Whisk the egg, water, cornstarch, salt, and pepper together in a medium bowl just until moist. Do not overmix.

5. 3

6. Over medium heat, heat at least an inch of oil in a deep heavy saucepan. Using long chopsticks or tongs, dip one chicken piece at a time in the cornstarch mixture and carefully place it in the hot oil. Repeat until the pan is almost full but the chicken pieces aren't touching. Cook until crispy and golden brown, usually about 10 minutes. To check if it's cooked through, take out the largest piece and cut to see that the juices run clear.

7. Place the pieces on a plate lined with paper towels. Repeat until all the pieces are cooked.

8. 4

9. Mix the chile paste, sugar, ketchup, sesame seeds, and lemon juice in a large bowl.

10. Add the fried chicken and carefully turn to coat all the pieces with the seasoning.

11. Serve immediately.


Nutrition Information:

Quickview
387k Calories
13g Protein
12g Total Fat
54g Carbs
3% Health Score
Limit These
Calories
387k
19%

Fat
12g
20%

  Saturated Fat
4g
26%

Carbohydrates
54g
18%

  Sugar
20g
22%

Cholesterol
87mg
29%

Sodium
782mg
34%

Get Enough Of These
Protein
13g
26%

Vitamin B3
4mg
22%

Selenium
14µg
21%

Vitamin B6
0.32mg
16%

Phosphorus
150mg
15%

Copper
0.28mg
14%

Manganese
0.24mg
12%

Vitamin B2
0.17mg
10%

Iron
1mg
9%

Zinc
1mg
9%

Magnesium
34mg
9%

Potassium
265mg
8%

Vitamin C
6mg
7%

Vitamin B5
0.73mg
7%

Calcium
66mg
7%

Vitamin B1
0.09mg
6%

Fiber
1g
5%

Vitamin A
248IU
5%

Folate
19µg
5%

Vitamin B12
0.28µg
5%

Vitamin E
0.62mg
4%

Vitamin K
2µg
3%

Vitamin D
0.36µg
2%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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