Korean Spicy Fried Chicken Recipe

Korean Spicy Fried Chicken Recipe
Serves 4
    2-3 lb chicken drummettes and wings
    1 tablespoon rice wine
    ½ teaspoon grated fresh ginger
    salt and pepper to taste
    ½ cup cornstarch
    canola oil for frying
    2-3 tablespoon chopped walnut, peanut, or almond for garnish
    ½ medium onion diced
    2 garlic cloves
    ¼" slice fresh ginger
    4 tablespoon Korean chili paste
    2 tablespoon soy sauce
    2-3 tablespoon ketchup
    2 tablespoon rice wine
    3 tablespoon sugar
    2 tablespoon strawberry jam
    2 tsp white vinegar
    2 tablespoon corn syrup

1.  Season chicken pieces with rice wine, ginger, salt and pepper. Set aside. In a small blender or processor, puree onion, garlic, ginger together until smooth. In a saucepan, pour the onion puree and add the rest of sauce ingredients, mix well. You might need to smash the chunks of strawberries, if there are any, with the back of a spoon.
2. Bring the pot of sauce over medium heat and boil, reduce the heat to low and simmer for 3-4 minutes until it gets thicken slightly. Set aside. Place the chickens in a ziplock bag and add cornstarch. Shake the bag well to coat the chicken thoroughly.
3. Heat oil in a heavy skillet until it reaches 175 degree. Drop the chicken and fry for 5 minutes until it gets lightly golden. Take them out and place on a plate with paper towel. When all the chicken pieces are fried, go back to the first batch and fry for second time, about 3 minutes or until they get nicely golden brown.
4. Put fried chicken pieces in the pot of sauce and toss well to coat evenly. Transfer the chicken to a serving platter and sprinkle chopped nuts over. Enjoy

Serve and enjoy this delicious Authentic Korean Food Recipe – Spicy Korean Fried Chicken

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