Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, korean fried chicken. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Korean Fried Chicken is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. Korean Fried Chicken is something that I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can have korean fried chicken using 22 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Korean Fried Chicken:
- Make ready Marinade
- Make ready 2 lb chicken wings
- Make ready 1 1/2 tsp salt
- Get 1 tsp garlic powder
- Make ready 1/2 tsp ginger powder
- Get 1/2 tsp curry powder (optional)
- Make ready 1/2 tsp ground nutmeg
- Make ready 1 tsp real ginger, grated
- Take Frying Ingredients
- Prepare 2 cups all-purpose flour
- Make ready 1/2 cup potato starch or corn starch
- Make ready Sauce Ingredients
- Make ready 1/4 cup canola or grapeseed oil
- Make ready 2-3 tbsp chili flakes
- Make ready 1 inch ginger, minced
- Get 6 cloves garlic
- Prepare 2 tbsp soy sauce
- Make ready 1 tbsp rice vinegar
- Make ready 1/2 cup corn syrup
- Make ready Garnishes (optional)
- Take 1 green onion chopped
- Prepare 1 tbsp cilantro
Steps to make Korean Fried Chicken:
- Place chicken wings in large bowl. Add garlic, nutmeg, curry powder and salt. Mix thoroughly. Cover and refrigerate for 2 hour or over night. If cooking right away do not refrigerate but keep at room temperature. But for best results marinate for 2 hours if wanting to cook right away. (In these pictures I let them marinate over night.)
- Right before frying, add flour and potato starch and mix thoroughly with your hands. The potato starch should stick to the chicken wings in a thin coating. Feel free to pat the starch onto the chicken wings firmly with hands.
- Prepare for deep frying: get out your cooling racks. Set paper towels underneath to catch any grease drippings.
- Get your oil thermometer out and a pot with high sides. Add 2-3 inches cooking oil with a high smoking point. (Grapeseed oil is great for this) The goal is to add enough oil for the chicken wings to float in the pot and not stick to the bottom.
- Wait until the oil reaches 380 degrees. Then, add the chicken wings in batches until golden and crispy about 8-10 minutes. Drain wings and set aside on paper towels.
- Now it's time for the second fry. The temperature of the oil will not dip down as much as the first fry. Fry the (already fried) chicken wings in batches until they are darker and golden brown in color about 8-10 minutes per batch at 350 degrees. The wings are done when they look shrunken and compacted with a crispy coating. Drain and set aside on cooling racks.
- Prepare the sauce: add corn syrup, soy sauce, rice vinegar in a small bowl and set aside. Add a pinch if sugar if not sweet enough to your liking.
- Prepare the minced garlic and ginger. Set aside.
- Heat a wok or deep stock pot over medium high heat and add oil. When hot but not smoking add chili flakes, garlic and ginger. Mix around with a spatula or wooden spoon until fragrant and crispy looking, about 1-2 minutes.
- Add the soy sauce mixture and mix until the sauce bubbles vigorously, about 2-4 minutes. Turn off the heat.
- Add the chicken wings and mix with spatula or wooden spoon until each wing is coated in sauce. Transfer to plate and garnish with sesame seeds, green onion or cilantro.
So that is going to wrap it up for this special food korean fried chicken recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
