Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze
Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze might be a good recipe to expand your main course repertoire. This recipe makes 6 servings with 732 calories, 41g of protein, and 38g of fat each. For $2.27 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Not a lot of people really liked this Southern dish. 7 people were impressed by this recipe. A mixture of ketchup, rice vinegar, cornstarch, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Foodista. With a spoonacular score of 44%, this dish is good. Similar recipes include Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze, Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze, and Korean Extra Crispy Fried Chicken.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 24 chicken wings
- 6 servings canola oil
- 2 cloves garlic
- 1 cup soy sauce
- 4 thai chili peppers
- 2 tbsp ketchup
- 2 tbsp rice vinegar
- 3 tbsp brown sugar
- 1 tsp sesame oil
- 1 tbsp honey
- 2 cups cornstarch
- 1 cup water
- 0.5 tsp salt and pepper
- 6 servings sesame seeds
Instructions
- 1
Cut and discard the end tip of each chicken wing. cut remaining pieces in half at the joint to create 2 pieces. Rinse pieces under cold water and set to dry for at least 10 minutes. In a heavy pot such as a dutch oven, pour in canola or peanut oil to a depth of 3 inches.
- 2
Heat over medium-high for about 15 minutes or until ready for frying.
- 3
In the meantime, combine sauce ingredients of soy, vinegar, sugar, honey, ketchup, sesame oil, Thai chili peppers, and the seasoning in a small sauce pan. Boil until sauce slightly thickens and then set at low heat. Adjust the spiciness/sweetness of the sauce by adding more minced red peppers and/or sugar, continuously tasting for desired result.
- 4
In a large mixing bowl, mix 1 cup cornstarch and salt and pepper. Individually coat each chicken wing pieces with the cornstarch and set aside.
- 5
In another bowl, whisk the remaining cornstarch and water together to make a runny, liquidy batter.
- 6
Add each chicken wing one at a time and coat well. Shake off excess batter and fry the chicken in batches for about 10~13 minutes, or until golden brown, then drain on paper towels. Do not overcrowd the pan when frying each batch.
- 7
Flavor the wings with a brush or by tossing them all together in a mixing bowl.
- 8
Transfer to a serving plate and garnish with sesame seeds. Enjoy and eat while hot!