Korean Fried Chicken PT60M https://img3.recipesrun.com/201907/2019/0820/be/1/773179/300x200x90.jpg Nicknamed “candy chicken,” Korean fried chicken is known for its addictively crunchy exterior and its thick sweet-and-spicy sauce. When made right, even the bones become crunchy enough to eat (if you’re adventurous enough). This recipe has a couple of tricks up its sleeve for maximum crunch. 4 servings Ingredients: 1 Green onion, sliced 1 tbsp. Sesame seeds 1/2 cup Cocktail peanuts 2 tbsp. Packed brown sugar 1/4 cup Honey 1 tbsp. Low-sodium soy sauce 1 tbsp. Rice vinegar 2 tbsp. Ketchup 1/4 cup Gochujang 3 cloves Garlic, minced 1 tbsp. Freshly minced ginger 5 Small dried red chilis, sliced 3 tbsp. Butter 1/2 cup Cornstarch 1 tbsp. Freshly grated ginger 2 pounds Chicken wings 1/2 tsp. Garlic powder 1/2 tsp. Baking powder 1/2 tsp. Freshly ground black pepper 1 tsp. Kosher salt Vegetable oil
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    Korean Fried Chicken

    4.1

    ( By zhanghengshuo )

    Nicknamed “candy chicken,” Korean fried chicken is known for its addictively crunchy exterior and its thick sweet-and-spicy sauce. When made right, even the bones become crunchy enough to eat (if you’re adventurous enough). This recipe has a couple of tricks up its sleeve for maximum crunch.
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    Korean Fried Chicken
      01 Information
      • Grade medium
      • Serving 4 servings
      • Prep Time 15 Mins
      • Cook Time 45 Mins
      • Total Time 60 Mins
      02 Ingredients
      • Garnish
        • 1 Green onion, sliced
        • 1 tbsp. Sesame seeds
        • 1/2 cup Cocktail peanuts
      • Sauce
        • 2 tbsp. Packed brown sugar
        • 1/4 cup Honey
        • 1 tbsp. Low-sodium soy sauce
        • 1 tbsp. Rice vinegar
        • 2 tbsp. Ketchup
        • 1/4 cup Gochujang
        • 3 cloves Garlic, minced
        • 1 tbsp. Freshly minced ginger
        • 5 Small dried red chilis, sliced
        • 3 tbsp. Butter
        • 1/2 cup Cornstarch
        • 1 tbsp. Freshly grated ginger
        • 2 pounds Chicken wings
        • 1/2 tsp. Garlic powder
        • 1/2 tsp. Baking powder
        • 1/2 tsp. Freshly ground black pepper
        • 1 tsp. Kosher salt
        • Vegetable oil
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      03 Method
      • Step 1
        Make wings: In a deep pot over medium-high heat, heat 4 to 6 cups vegetable oil to 275°. Line a large plate or baking sheet with paper towels. In a small bowl, combine salt, pepper, baking powder, and garlic powder.
      • Step 2
        Pat wings dry with paper towels, then rub with grated ginger and season with salt mixture. In a large bowl, toss wings with cornstarch and squeeze to compress coating onto each wing.
      • Step 3
        Carefully add wings to the oil and fry until skin is just lightly crisped and golden, occasionally flipping with tongs, about 15 to 18 minutes. Remove wings from oil and set aside on a prepared plate. Let rest briefly.
      • Step 4
        Heat frying oil to 400°F. Return wings to pot and fry again until deeply golden and skin is crisp and crunchy about 7 to 8 minutes. Remove wings from oil and place in a large mixing bowl.
      • Step 5
        Make the sauce: In a medium saucepan over medium-low heat, add butter, dried chilis, ginger, and garlic and cook until fragrant, 2 minutes. Stir in gochujang, ketchup, vinegar, and soy sauce and cook until bubbling. Stir in honey and brown sugar and continue cooking until bubbling and slightly thickened.
      • Step 6
        Pour sauce over wings and toss until evenly coated. Add in peanuts and toss to combine. Garnish with sesame seeds and green onion before serving.
      04 Author
      zhanghengshuo zhanghengshuo
      91 Recipes

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