Authentic Asian Recipes

Showing posts with label Chicken. Show all posts

Crispy Fried Chicken Recipe

Crispy Fried Chicken Recipe
Dakgangjeong 닭강정
Serves 4

Ingredients
    3½ pounds chicken wings (about 1.6 kg), washed and drained
    ½ teaspoon salt
   ½ teaspoon ground black pepper
    1 teaspoon minced ginger
    2/3 cup potato starch or corn starch
    1/3 cup peanuts (optional)
    4 cloves garlic, minced
    3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional)
    ¼ cup soy sauce
   ½ cup rice syrup or corn syrup
    1 tablespoon white vinegar
    1 tablespoon mustard (optional)
    1 tablespoon brown sugar
    1 tablespoon sesame seeds
    Grapeseed oil (or vegetable oil, peanut oil)

Directions

1.Cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken, with 24 to 26 pieces. Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand. Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.

2. Make the sweet, spicy, and sticky sauce: Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper. Stir with a wooden spoon until fragrant for about 30 seconds. Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes. Add the brown sugar and continue stirring. Remove from the heat. Set aside.

3. Fry the chicken: Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat. See if the oil’s ready by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying. Slide the coated wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs. Take the wings out of the oil and shake them off in a strainer. Turn off the heat, and let the wings sit for a few minutes.

4. Reheat the oil and fry the wings again for another 12 to 15 minutes until they all look golden brown and feel super crunchy through the tongs. If your frying pan or pot is not large enough to fry all the chicken at once, divide it into batches like I do in the video. If you use a larger frying pot to cook them all at once, you’ll have to use more cooking oil.

5. Coat the fried chicken with the sauce: When the chicken is done, reheat the sauce until it bubbles. Add the hot chicken and mix well with a wooden spoon to coat.Remove from the heat and transfer the coated chicken to a large platter. Sprinkle some sesame seeds over top and serve immediately.

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

Korean Spicy Fried Chicken Recipe

Korean Spicy Fried Chicken Recipe
Serves 4

Ingredients
    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

Sauce
    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

Directions
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

Spicy Korean Chicken Stew Recipe

Spicy Korean Chicken Stew Recipe
Dakdoritang

Serves 4

Ingredients
    1 whole chicken cut up to pieces, skin removed
    2 large carrots, diced to 1 to 1-1/2 inch size piece
    1 onion, diced
    1 lb potato, pealed and diced to large bite size chunks
    2 green chilies, sliced
    2 green onion, chopped
  2-3 cups sea kelp stock

To make the sea kelp stock, put a piece (about the size of your hand) of dried sea kelp (aka konbu) in a small pot with 4 cups of water. Bring to boil first, then simmer for 5 minutes over low heat. Discard the sea kelp and you will get golden sea kelp stock ready to use.

For the seasoning paste:
    3 tablespoons Korean chili paste
    3 tablespoons Korean chili flakes
    4 tablespoons soy sauce
    2 tablespoon Korean soy sauce for soup
    1 tablespoon oyster sauce, optional
    1 tablespoon honey
    3 garlic cloves, minced
    1 teaspoon pureed ginger
    2 tablespoon rice wine, optional
    2 teaspoons sesame oil

Directions

1. In a large mixing bowl, mix all the seasoning paste in. Add the chicken and toss to coat with the seasoning. Place the chicken in a braising pan or a deep skillet. Pour the sea kelp stock over the chicken to barely cover them,about 2-3 cup. Bring to med-hot heat and let them boil first, then cover and simmer over low heat for 20 minutes.

2. Add the onion and carrots to the chicken, toss together. Simmer for another 10 minutes. Add the potatoes to the chicken and vegetable mixture and simmer together for 10-15 minutes. Cooking time will vary depends on the size of your vegetables.

3. If you see there are too much liquid in the pan, you will want to thicken the sauce. To thicken, when the vegetables are nearly tender, raise the heat to medium and continue to cook uncovered until the liquid in the pan evaporates. Tossing occasionally but very carefully without breaking the carrot and potatoes. Add the green chilies and green onion at last to toss. Serve hot with rice.

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

Chicken Adobo Recipe

Chicken Adobo Recipe

Serves 4

Ingredients
2 lbs. chicken, cut into serving pieces
3 pieces dried bay leaves
4 tbsp soy sauce
2 tbsp vinegar
3 cloves garlic, crushed
1 to 2 cups water
¼ cup cooking oil
½ tablespoon white sugar
Salt and whole peppercorn

Directions

1. In a large container, combine the soy sauce and garlic then marinade the chicken for at least 1 to 3 hours. Place the cooking oil in a pan and apply heat

2. When the oil is hot enough, put-in the marinated chicken. Cook all the sides for about 5 minutes. Pour-in the remaining marinade and add water. Bring to a boil

3. Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender Add vinegar. Stir and cook for 10 minutes. Put-in the sugar, and salt. Stir and turn the heat off.

Serve and enjoy this delicious Authentic Filipino Food Recipe – Chicken Adobo

Chicken Teriyaki Don Recipe

4 servings

Time: 20 minutes

Ingredients

-3 lb boneless chicken thigh
-4 bowls of steamed rice
-6 tsp mirin
-8 tsp soy sauce
-6 tsp sugar
-salt and pepper
-3 tsp of chopped seaweed
-3 tsp of sesame