SPICY KOREAN FRIED CHICKEN WITH GOCHUJANG SAUCE
It took about two decades for this style of Korean fried chicken to make its way into the American foodie scene. The chicken is deep fried twice to make the exterior extra crispy and to lock moisture in. The gochujang sauce is a hot, honey, spicy mix...and well, it's just fabulous. You'll have the family completely raving!
Provided by Diana71
Categories World Cuisine Recipes Asian Korean
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
- Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
- Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
- Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
- Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
- Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 52.4 g, Cholesterol 111.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 29.1 g, SaturatedFat 2 g, Sodium 938.2 mg, Sugar 34.1 g
KOREAN RED PEPPER PASTE CHICKEN
Make and share this Korean Red Pepper Paste Chicken recipe from Food.com.
Provided by hyejinx86
Categories Chicken Breast
Time 45m
Yield 1 dish, 1 serving(s)
Number Of Ingredients 16
Steps:
- Cut chicken breast into small cubes and place into a bowl. Add sake 1T and a pinch of garlic and herb seasoning over the chicken. Hand rub chicken and leave it for 30 minutes.
- Boil water with a pinch of salt and cook pasta until it's chewy.
- Clean mushrooms. Slice shiitake and onion.Mince jalapeno.
- Heat canola oil in a pan over medium-high heat. Stir fry minced garlic 1T and onion. When the onion turns clear, add mushroom and jalapeno. Continue to stir fry quickly until the vegetables become tender. Place the vegetables on a dish.
- Pour the sauce over the chicken in the pan and cook. When the chicken is done, add the vegetables and mix everything together thoroughly. Add mozzarella cheese.
Nutrition Facts : Calories 1333, Fat 60.9, SaturatedFat 23, Cholesterol 345.7, Sodium 1997.6, Carbohydrate 65.2, Fiber 5.7, Sugar 11.6, Protein 123.5
KOREAN CHICKEN IN HOT CHILI SAUCE
Marinated chicken cooked with gochu jang (korean red pepper paste) available at asian markets. I found this recipe on the internet @ myEthnicWorld.com and we love it. I make it regularly.
Provided by Vicarjane in Wester
Categories Poultry
Time 2h55m
Yield 3-5 serving(s)
Number Of Ingredients 10
Steps:
- Cut the chicken into 3-inch pieces.
- Divide the wings.
- Mix the chicken with the sugar and marinate for an hour.
- (I used boneless breast and a Zip-Lock bag works well)
- Mix together the other seasonings (all but the water) and marinate for another hour or more.
- Pour the water into a pan and bring to a boil. Add the chicken and the marinade and simmer, covered, for 1/2 hour over low heat, stirring occasionally. This will be enough to cook the chicken and evaporate most of the liquid.
- Serve warm with rice, salads, and kimchi.
Nutrition Facts : Calories 385.6, Fat 17.7, SaturatedFat 3, Cholesterol 91.9, Sodium 774.8, Carbohydrate 25.7, Fiber 1.6, Sugar 21.4, Protein 31.3
KOREAN SPICY CHICKEN TENDERS WITH SWEET APPLE
This is my mom's and I think it's genius. Chicken is so tender and spicy flavor of korean red pepper paste with fresh big chunks of apple, celery, and bell pepper is just so wholesome and hearty..Serve with a bowl of steamed white rice, tortilla, pita bread, or sandwich bread.
Provided by mirikim03
Categories World Cuisine Recipes Asian
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 27.8 g, Cholesterol 98.7 mg, Fat 15.8 g, Fiber 2.2 g, Protein 40.4 g, SaturatedFat 2.5 g, Sodium 311.6 mg, Sugar 19.8 g
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