Spicy Korean Fried Chicken Recipes

SPICY KOREAN FRIED CHICKEN WITH GOCHUJANG SAUCE

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.

SPICY KOREAN CHICKEN RECIPE BY TASTY

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!

KOREAN FRIED CHICKEN (YANGNYEOM CHICKEN)

Steps:

• Wash chicken wings, and drain thoroughly. Mix with the salt, pepper, and ginger. Let it sit in the fridge for 2 hours or longer (overnight to 24 hours).
• Combine all the sauce ingredients of your choice and stir well. Boil over medium heat until it thickens slightly, about 4 to 5 minutes. Turn the heat off.
• OPTION 1 Dry batter: If using the starch only, add the potato (or cornstarch) to the chicken, and rub it onto each wing well to coat evenly. Set aside.
• OPTION 2 Wet batter: Mix the wet batter ingredients in a bowl, and stir well until smooth with no visible lumps.
• Add the oil to a deep fryer, wok, or large pot. Heat the oil to 320°F (up to 330°F). Drop the chicken in the oil, one piece at a time. If using wet batter, dip each piece in the wet batter with tongs and shake off excess batter before dropping the chicken in the oil. Fry them in two batches. Cook until lightly golden, about 6 minutes, depending on the size of the chicken wings. Remove them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl.
• Reheat the oil to 350°F (up to 360°F). Add the chicken (you can do this in one batch for the second frying), and deep fry again, for about 5 minutes, until golden brown. Drain on a wire rack or in a large mesh strainer set on a bowl.
• You can either toss the fried chicken pieces in the sauce or hand-brush them. Sprinkle with the optional sesame seeds or chopped scallion to serve.

SPICY KOREAN FRIED CHICKEN

Steps:

• 1) Cut the chicken into bite size pieces and place them in a bowl and with 2 tablespoons of garlic and salt and pepper. Mix well and rest for 30 minutes.
• 2) Beat the egg and coat the chicken pieces with the egg.
• 3) Mix flour and potato starch 1:1 and lay the chicken pieces in the mixture to coat.
• 4) Heat the oil high and deep-fry the chicken till golden brown.
• 5) In another pan heat 1 tablespoon of canola oil and the Gochujang sauce ingredients in a bowl.
• 6) Sauté finely chopped onion in the pan till brown and then add the Gochujang sauce and heat until it bubbles.
• 7) When the sauce shimmers, put in the fried chicken pieces and toss with the sauce until evenly coated.

KOREAN FRIED CHICKEN (SPICY VERSION)

Steps:

• Soak wings in milk for ½ hour.
• Mix Sauce.
• Drain wings then season with salt and white pepper.
• Coat with corn starch, shake off excess.
• Fry until the wings in two steps. Fry until they just start to turn brown let them cool on a rack. Then put back in hot oil until golden brown.
• Sauté onion and ginger until tender then add sauce cook until it starts to get thick.
• Add fried wings and coat with sauce.

KOREAN FRIED CHICKEN

Steps:

• To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
• Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
• Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
• Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.