SWEET KOREAN CRISPY CHICKEN
This yummy and addicting chicken recipe is great for snacks at a dinner party or just munching on throughout the night. It brings authentic Korean flavors together and creates sticky and sweet (with a little heat) goodness! Garnish with chopped peanuts.
Provided by Shelby Lynn
Categories World Cuisine Recipes Asian Korean
Time 1h6m
Yield 6
Number Of Ingredients 16
Steps:
- Mix rice wine vinegar, 1 teaspoon garlic, 1 teaspoon ginger, salt, and 1 pinch pepper in a bowl with the chicken. Allow to sit for 20 to 30 minutes.
- Combine honey, vinegar, brown sugar, gochujang, soy sauce, 2 teaspoons garlic, 1 teaspoon ginger, and 1 pinch black pepper in a pot over medium heat. Stir well; when bubbling, reduce heat to low and simmer 3 to 4 minutes. Remove from heat.
- Toss cornstarch with the chicken to coat evenly.
- Fill a pan with 1 inch oil and heat to 350 degrees F (175 degrees C). Add chicken in small batches, making sure to not overcrowd the pan. Cook until lightly golden brown, about 2 minutes per side.
- Reheat oil to 350 degrees F (175 degrees C) and deep fry chicken once more until deeply golden, about 40 seconds each. Transfer chicken to the pot of sauce.
- Heat sauce and chicken over medium-low heat until warmed through, about 3 minutes.
Nutrition Facts : Calories 577.8 calories, Carbohydrate 41.5 g, Cholesterol 33.6 mg, Fat 41.9 g, Fiber 0.6 g, Protein 10.4 g, SaturatedFat 6.1 g, Sodium 829 mg, Sugar 26.2 g
SPICY KOREAN CHICKEN RECIPE BY TASTY
Here's what you need: chicken wings, cornstarch, oil, sesame seed, cornstarch, flour, salt, water, soy sauce, honey, rice vinegar, gochujang, garlic, ginger
Provided by Alvin Zhou
Categories Appetizers
Yield 2 servings
Number Of Ingredients 14
Steps:
- Mix the ingredients for the batter in a bowl until smooth with no lumps.
- Heat oil in a pot to 340°F (170°C).
- Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
- Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F (160°C).
- Drain the wings and increase the heat. Heat oil to about 375°F (190°C).
- Fry the wings a second time until golden brown and crispy. Drain and set aside.
- In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.
- Nutrition Calories: 2805 Fat: 254 grams Carbs: 131 grams Fiber: 1 grams Sugars: 49 grams Protein: 8 grams
- Enjoy!
Nutrition Facts : Calories 1294 calories, Carbohydrate 164 grams, Fat 52 grams, Fiber 2 grams, Protein 43 grams, Sugar 53 grams
FAMILY-STYLE KOREAN FRIED CHICKEN
This is my family's recipe, originally preserved on a printed email from a neighbor that dates back to when we lived in Mililani. Sauce is optional - we've always eaten it without. Large chopsticks are recommended for frying. Enjoy with white or fried rice!
Provided by Reagan Wilf
Categories World Cuisine Recipes Asian Korean
Time 8h3m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk eggs, soy sauce, and sugar together in a large bowl.
- Combine cornstarch, flour, sesame seeds, and salt in a separate bowl. Whisk in egg mixture. Fold green onions and garlic into the batter.
- Stir chicken into the batter until each piece is coated. Cover and marinate in the refrigerator, 8 hours to 2 days. Stir 1 to 2 times per day.
- Fill a heavy saucepan with 1 1/2 to 2 inches of oil. Heat on medium-high heat until a small amount of batter sizzles when dropped in.
- Stir chicken again to coat evenly with batter. Fry in batches until deeply browned, about 3 minutes per batch. Drain on a large plate lined with paper towels or newspapers.
Nutrition Facts : Calories 520 calories, Carbohydrate 36.7 g, Cholesterol 175.8 mg, Fat 28 g, Fiber 1.3 g, Protein 29.4 g, SaturatedFat 6.6 g, Sodium 1550.1 mg, Sugar 9 g
KOREAN-STYLE CHICKEN WW
From Weight Watchers "Everyone Loves Chicken" cookbook. It is 5 pts. per serving (1 chicken thigh). Tip: For added flavor, prick chicken all over with the tip of a sharp knife and marinate for 24 hours.
Provided by Oolala
Categories Chicken Thigh & Leg
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the scallions, mirin, vinegar, sugar, soy sauce, 1 tspl. of the oil, and the crushed red pepper flakesin a zip closed bag; add the chicken and seal (removing all the air in the bag).
- Turn to coat the chicken; refrigerate, turning the bag occasionally, at least 2 hours or up to overnight.
- Lift the chicken from the marinade and pat dry with paper towels.
- Discard the marinade.
- Heat the remaining 1 teaspoons of oil in a large nonstick skillet over medium heat.
- Add the chicken and cook until lightly browned, about 2 minutes per side.
- Add the broth; bring to a boil.
- Reduce the heat and simmer, covered, turning once, until the chicken is cooked through and the liquid is syrupy, about 10 minutes.
- Turn the chicken to coat in the liquid.
KOREAN CHICKEN WINGS
Steps:
- Preheat oven to 350 degrees F.
- Place the chicken wings on a baking sheet and cook in the oven for 35 minutes.
- In a medium saute pan over medium heat, add the 2 tablespoons of canola oil and the ginger. Cook for 2 minutes. Add the sherry, vinegar, sesame oil, honey, and soy sauce and chili garlic sauce and continue to cook for 2 more minutes. Remove from heat.
- In large sauce pot or fryer, heat 3-inches of the canola oil, or enough to prevent wings from touching the bottom of the pan, to 350 degrees F. Add the chicken wings to the oil and cook for about 3 minutes, or until crispy and golden brown. Remove the chicken wings from the oil and drain on paper towels.
- Add the wings to the sauce. Garnish with chopped scallions and sesame seeds.
EXTRA CRISPY KOREAN-STYLE CHICKEN WINGS
Coat chicken wings with a cornstarch batter for a crispy crust. Then toss the fried wings in a honey-sriracha sauce.
Provided by Food Network Kitchen
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Set a wire rack on a rimmed baking sheet and set aside. Attach a deep fry thermometer to the side of a large Dutch oven or pot and fill halfway with oil, heat over medium-high heat to 350 degrees F.
- Meanwhile, combine the honey, sriracha, soy sauce, lime juice, orange juice and sesame oil in a small saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer until the sauce is reduced and smooth, about 5 minutes. Transfer to a large bowl and set aside.
- Whisk the cornstarch, flour, 1 3/4 cups cold water, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl until smooth.
- Working in small batches, dip the chicken in the cornstarch-flour batter, let the excess drip back into the bowl and gently place in the hot oil; stir once or twice to keep the pieces separated. Fry until golden and cooked through, adjusting the heat to keep the oil temperature at 350 degrees F, about 8 or 9 minutes per batch. Remove the chicken with a slotted spoon and put on the prepared rack to drain briefly. While the wings are still hot, toss them in the sriracha-honey sauce until coated. Transfer them to a serving dish and top with the sesame seeds and scallions and serve with lemon wedges.
KOREAN STYLE FRIED RICE WITH CHICKEN AND KIMCHEE (POKKUNBAP)
Fried rice,Korean style.It's important to use leftover rice-fresh warm rice is too sticky.This is the perfect use for brown rice as it is drier and has a nutty flavor that goes well in this recipe.Make sure your wok or pan is very hot and don't forget to stir!From Growing Up In A Korean Kitchen.
Provided by strangelittlebeast
Categories Short Grain Rice
Time 42m
Yield 10 cups, 8 serving(s)
Number Of Ingredients 20
Steps:
- Mix all marinade ingredients together and toss with chicken.Place in the refrigerator for at least 30 minutes before cooking.You can start it the night before if you wish-the longer it marinates the more flavorful it will be.
- Wash,chop,and mince all ingredients,.
- Heat 1 tablespoon of oil over medium high heat.add tofu and cook for 5 minutes ,gently stirring when necessary ,until lightly browned,remove.
- Add walnuts,cabbage,sprouts and mushrooms and peppers,cook about 2 minutes and remove from pan.
- add 1 tablespoon of oil.Drain chicken and add to pan ,let it sear about 1 minute then add the chopped kimchee.Cook for about 2 more minutes or until the chicken is done.
- Add rice ,striring to break up any lumps.Add in all of the reserved vegetables and tofu,plus the sesame oil and cook,stirring constantly for 2 minutes.
- remove to a serving platter and garnish.
Nutrition Facts : Calories 713.9, Fat 13.9, SaturatedFat 2.3, Cholesterol 13.6, Sodium 173.8, Carbohydrate 126, Fiber 6.6, Sugar 2.9, Protein 19.2
KOREAN STYLE CHICKEN WINGS
An employer of mine once taught me to make a variety of Korean dishes. Being from Korea, she knew first hand how to make the good stuff! This recipe can be used for Korean Beef or Pork Riblets as well as wings. You might want to try the marinade on veggies too, but, you don't have to boil the marinade if using ONLY for veggies. This recipe can be doubled :)
Provided by blondiesturn
Categories Chicken
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything except chicken in a 2 gal. ziplock or baking pan.
- Add wings and marinate at LEAST 4 hours in the refrigerator.
- (It's best if you let marinate overnight, up to 24 hours.)
- I mush the bag each time I open the fridge to help it along.
- Take out of fridge 1/2 hour before cooking.
- Drain wings, save marinade in saucepan.
- Bring marinade to boil, remove from heat and cool a bit.
- BBQ or broil wings until brown, about 15-20 minutes.
- Turn and baste frequently with reserved marinade.
Nutrition Facts : Calories 1522.2, Fat 97.5, SaturatedFat 26.4, Cholesterol 437, Sodium 2433.4, Carbohydrate 20.3, Fiber 0.5, Sugar 14.4, Protein 108.2
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KOREAN CHICKEN DRUMSTICKS | RECIPES | WW USA
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- Using sharp knife, cut shallow slits in drumsticks (do not cut to bone). Place chicken on prepared baking sheet. Combine soy sauce, vinegar, oil, garlic, ginger, sriracha, and brown sugar in small bowl. Pour half of sauce over drumsticks and turn to coat. Bake 15 minutes.
- Turn drumsticks and spoon remaining sauce over. Bake until chicken is tender and sauce is slightly sticky, about 20 minutes.
- Transfer chicken and juices to plate and cover with foil to keep warm. (If you like, reduce the pan juices to a glaze by simmering them over medium-low heat in a small saucepan until slightly thickened, about 4 minutes.)
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- Using sharp knife, cut shallow slits in drumsticks (do not cut to bone). Place chicken on prepared baking sheet. Combine soy sauce, vinegar, oil, garlic, ginger, sriracha, and brown sugar in small bowl. Pour half of sauce over drumsticks and turn to coat. Bake 15 minutes.
- Turn drumsticks and spoon remaining sauce over. Bake until chicken is tender and sauce is slightly sticky, about 20 minutes.
- Transfer chicken and juices to plate and cover with foil to keep warm. (If you like, reduce the pan juices to a glaze by simmering them over medium-low heat in a small saucepan until slightly thickened, about 4 minutes.)
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- Whisk together egg white, 1 tablespoon chili sauce, 2 teaspoons soy sauce, and garlic in shallow dish. Spread panko on sheet of wax paper.
- Dip chicken, one piece at a time, into egg white mixture, then into panko, pressing so crumbs adhere. Place chicken on prepared baking sheet; lightly spray with nonstick spray. Bake until golden and cooked through, about 30 minutes.
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- Troy's Korean Glazed Chicken Breast with Kimchee Fried Rice. View Recipe. "Kimchee gives fried rice a nice spicy kick in this chicken recipe perfect for busy weeknights," says Troy "Serve with a spicy mayo for extra heat.
- Korean Spicy Chicken and Potato (Tak Toritang) View Recipe. "A very easy meal to make," says sarakyong. "Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice."
- Skillet Chicken Bulgogi. View Recipe. "This is a quick and easy, but very tasty meal," says daveparks4. "It only takes 30 minutes with very few dirty dishes!"
- Korean BBQ Chicken Marinade. View Recipe. "This sauce is from the very popular 'chicken bowls' in my hometown," says SASEIGEL. "It's very tasty! Use it as a marinade for chicken or to baste chicken while grilling.
- Chef John's Korean Fried Chicken. View Recipe. We concur with Chef John: "Korean fried chicken is officially my favorite," says Chef John. "And I've pretty much had every single style known to man.
- Sweet Korean Crispy Chicken. View Recipe. "This yummy and addicting chicken recipe is great for snacks at a dinner party or just munching on throughout the night," says Shelby Lynn.
- Family-Style Korean Fried Chicken. View Recipe. "This is my family's recipe that dates back to when we lived in Mililani," says Reagan Wilf. "Sauce is optional -- we've always eaten it without.
- Dakdoritang (Korean Spicy Chicken Stew) View Recipe. "'Dakdoritang' is a chicken dish that's cooked in a spicy red sauce along with vegetables such as potatoes, carrots, and onions," says Jason Lamar.
- Korean Fusion Chicken Burrito. View Recipe. "Craving the Kogi Truck and can't drive out to get a bulgogi burrito?" asks Forevertiff. "This recipe was created out of a sudden craving for the Kogi Truck in Los Angeles.
- Korean Hot Wings. View Recipe. "Finger-licking good, Korean-style hot wings made easy and simple," says G Chef. "The sauce can be made up to two weeks ahead of time; flavor will intensify."
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