SPICY KOREAN FRIED CHICKEN WITH GOCHUJANG SAUCE
It took about two decades for this style of Korean fried chicken to make its way into the American foodie scene. The chicken is deep fried twice to make the exterior extra crispy and to lock moisture in. The gochujang sauce is a hot, honey, spicy mix...and well, it's just fabulous. You'll have the family completely raving!
Provided by Diana71
Categories World Cuisine Recipes Asian Korean
Time 40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 52.4 g, Cholesterol 111.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 29.1 g, SaturatedFat 2 g, Sodium 938.2 mg, Sugar 34.1 g
SWEET, SOUR, & SPICY KOREAN FRIED CHICKEN (YANGNYEOM-TONGDAK)
I have developed this recipe over 3 years. Whenever I made this fried chicken, I tried different mixes of dried ingredients and different ways to make the sauce
Categories Fried chicken
Time 29m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Heat 2 inches of oil in a large heavy frying pan or pot over medium hight heat for about 10 to 12 minutes until it reaches 330-350ºF. I used my 12 inch pan but if your pan is smaller, work by batches. If you don't have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready.
- While the oil is heating, combine chicken, salt, ground black pepper, starch, flour, baking soda, and eggs in a bowl. Mix altogether well by hand.
- Add the coated chicken to hot oil one by one. Fry them for 12 minutes until the all sides of the chicken are crunchy, turning over with tongs. Take out the chicken with tongs or a large slotted spoon to wire strainer over a bowl to remove the excess oil.
- Heat the 2 teaspoons vegetable oil in a large skillet over medium high heat. Stir in garlic until light brown for about 30 seconds. Add the ketchup, rice syrup, gochujang, vinegar and stir well with a wooden spoon. Reduce the heat to low and stir until bubbling. Remove from the heat.
- Let the oil heat up for 2 minutes over medium high heat until it reaches 330-350ºF. Fry the chicken one more time, turning over with tongs for about another 12 minutes until very crunchy.
- Reheat the sauce over medium high heat until it's bubbling again. Add all the hot crunchy chicken and mix well with a wooden spoon and tongs.
- Sprinkle with the sesame seeds and transfer to a serving plate. Serve with chicken-mu (pickled radish) if you have it.
SPICY KOREAN CHICKEN RECIPE BY TASTY
Here's what you need: chicken wings, cornstarch, oil, sesame seed, cornstarch, flour, salt, water, soy sauce, honey, rice vinegar, gochujang, garlic, ginger
Provided by Alvin Zhou
Categories Appetizers
Yield 2 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 1294 calories, Carbohydrate 164 grams, Fat 52 grams, Fiber 2 grams, Protein 43 grams, Sugar 53 grams
SPICY KOREAN FRIED CHICKEN
If you are craving for fried chicken, but tired of regular flavor then try this spicy korean chicken! Gochujang miso (hot pepper paste) gives golden red color and heat in your mouth. Crispy outside and juicy inside, the flavor makes you smile and satisfies your stomach.
Provided by ducky007
Categories Chicken Thigh & Leg
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 678.2, Fat 35.4, SaturatedFat 9.5, Cholesterol 230, Sodium 465, Carbohydrate 47.7, Fiber 1.6, Sugar 15, Protein 40.4
KOREAN FRIED CHICKEN (SPICY VERSION)
This is a great spicy wing recipe. This turned out very good but spicy! To turn down the heat use less Kochukaru and use 1 tbsp Kochujan and 3 tbsp Ketchup.
Provided by powerplantop
Categories Korean
Time 1h15m
Yield 12 pieces, 1 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 1948.2, Fat 132.8, SaturatedFat 34.2, Cholesterol 469.8, Sodium 2004.8, Carbohydrate 68.9, Fiber 2, Sugar 24.1, Protein 115.9
More about "korean fried chicken spicy version recipes"
KOREAN SPICY CHICKEN - KHIN'S KITCHEN | KOREAN FRIED …
From khinskitchen.com
4.8/5 (21)Category AppetizerCuisine Korean CuisineCalories 568 per serving
- Cut chicken into medium bite size pieces. Add all the ingredients from the chicken marinate list, mix well and marinate for 15 minutes.
- Add one egg into the marinated chicken and mix well. Coat the chicken pieces with Corn/potato flour and toss the excess flour out before frying.
- Heat the oil into high heat about 350° F. Add the coated chicken pieces and deep fry for 2-3 mins till chicken turn into cispy golden brown. Remove from oil and set aside.
- Heat the pan, drizzle a tablespoon of oil and add the chopped garlic. Stir for few seconds with medium heat till the nice smell come out.
KOREAN FRIED CHICKEN RECIPE (SWEET, SPICY & EXTRA …
From hungryhuy.com
5/5 (8)Total Time 13 hrsCategory AppetizerCalories 637 per serving
- Prep your chicken by deboning chicken thighs or cutting the wings in half so that the wing and drumsticks are two separate pieces (this will help with frying and eating).
- Remove the marinated chicken from the fridge about 30 minutes before frying so it comes to room temp. If you fry them straight from the fridge, there is a possibility the centers will be raw when the outside is properly cooked.
- Add sesame oil in a saucepan over medium heat, and add the garlic. Once the garlic is fragrant (about 30 seconds), lower to medium-low heat and add the gojuchang, honey, ketchup, and soy sauce. Stir the sauce and cook for about one minute to warm it up. You don’t want to boil this sauce just to simmer slightly and warm it up for the chicken.
KOREAN FRIED CHICKEN - MY KOREAN KITCHEN
From mykoreankitchen.com
KOREAN FRIED CHICKEN RECIPE - KOREAN BAPSANG
From koreanbapsang.com
KOREAN FRIED CHICKEN RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
HOW TO MAKE KOREAN FRIED CHICKEN (CHIMAEK) | BEYOND …
From beyondkimchee.com
KOREAN FRIED CHICKEN - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
10 BEST SAUCES FOR KOREAN FRIED CHICKEN – HAPPY MUNCHER
From happymuncher.com
26 KOREAN DISHES EVERYONE NEED TO TRY ONCE - TASTING TABLE
From tastingtable.com
SPICY ARRABBIATA SAUCE RECIPE - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
CHICKEN CHOW MEIN | MYOTO | RACHAEL RAY | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
SPICY FRIED CHICKEN AND WAFFLES RECIPE - KOREANTURK.US
From koreanturk.us
HOW TO MAKE THE PERFECT KOREAN FRIED CHICKEN – RECIPE
From theguardian.com
MUST EAT KOREAN CHICKEN DISHES IN KOREA - KULTURE KWEEN
From kulturekween.com
DAKGANGJEONG (SWEET CRISPY KOREAN FRIED CHICKEN)
From koreanbapsang.com
KOREAN FRIED CHICKEN RECIPE | SWEET AND SPICY KOREAN FRIED …
From youtube.com
KOREAN FRIED CHICKEN RECIPES BY MAANGCHI
From maangchi.com
SWEET AND SPICY KOREAN CHICKEN RECIPE | CRUNCHY KOREAN FRIED …
From youtube.com
KOREAN FRIED CHICKEN (DAKGANGJEONG) - THE WOKS OF LIFE
From thewoksoflife.com
KOREAN FRIED CHICKEN RECIPE ||GARLIC CHICKEN ||HOW TO MAKE KOREAN …
From youtube.com
SPICY KOREAN RECIPES
From allrecipes.com
SPICY CHICKEN YUM YUM RICE BOWLS. - HALF BAKED HARVEST
From halfbakedharvest.com
KOREAN FRIED CHICKEN - JO COOKS
From jocooks.com
KOREAN FRIED CHICKEN SPICY #SHORTS #FOOD - YOUTUBE
From youtube.com
DAKGANGJEONG (SWEET AND SPICY KOREAN FRIED CHICKEN) RECIPE
From simplyrecipes.com
DESCARGAR MP3 SMOKE SHOWS HOW TO MAKE KOREAN FRIED CHICKEN
From tunexlife.com
NON-SPICY KOREAN FOODS THAT EVERYONE CAN ENJOY
From middleclass.sg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love