Family Style Korean Fried Chicken Recipes

FAMILY-STYLE KOREAN FRIED CHICKEN

Family-Style Korean Fried Chicken image

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

Ingredients

3 eggs
½ cup soy sauce
⅓ cup white sugar
¾ cup cornstarch
⅓ cup all-purpose flour
3 tablespoons sesame seeds
1 teaspoon salt
4 green onions, chopped
3 cloves garlic, diced
3 pounds skinless, boneless chicken thighs, cut into bite-sized pieces
oil for frying

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 FRIED CHICKEN

Korean fried chicken image

Cook an exotic yet easy dinner like these spicy and sticky Korean chicken wings. They make ideal finger food for a buffet, but don't forget the napkins

Provided by Elena Silcock

Categories Buffet, Dinner

Time 30m

Number Of Ingredients 11

Ingredients

500g chicken wings
large chunk of ginger, finely grated
50g cornflour
vegetable oil, for frying
sesame seeds and sliced spring onion, to serve
6 tbsp dark brown sugar
2 tbsp gochujang (Korean chilli paste)
2 tbsp soy sauce
2 large garlic cloves, crushed
small piece ginger, grated
2 tsp sesame oil

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.

Nutrition Facts : Calories 487 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium

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