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:
covered percent of daily need
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