Korean Fried Chicken Wraps Recipes

KOREAN FRIED CHICKEN

Steps:

• Stir chicken, onion, garlic, fine salt, and 1/2 teaspoon black pepper together in a bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.
• Heat oil in a deep-fryer or large saucepan to 340 degrees F (171 degrees C).
• Whisk cornstarch, flour, sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon salt together in a large bowl. Gradually whisk ice water into flour in until mixture resembles a smooth pancake batter. Transfer chicken to batter and stir to coat chicken completely.
• Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to a cooling rack.
• Increase oil temperature in the deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Working in batches, cook chicken again in hot oil until golden brown and crispy on the outside, 3 to 4 minutes. Transfer to a wire rack to drain.

KOREAN FRIED CHICKEN

Steps:

• For the marinade: Combine the chicken wings, garlic, ginger, 1 1/2 teaspoons salt and several grinds of pepper in a large bowl and pour the soju over the wings. Toss to coat, then set aside for 30 minutes to 1 hour at room temperature.
• For the sauce: Meanwhile, combine the gochujang, sugar, ketchup, soy sauce, sesame oil, gochugaru, garlic and 1/4 cup water in a small saucepan over medium heat. Bring to a simmer, lower the heat and cook until the garlic is fragrant and the sauce is slightly thickened, 2 to 3 minutes. Remove the pan from the heat and whisk in the rice vinegar. Set the sauce aside.
• For the batter: Fill a large Dutch oven or heavy-bottomed pot with 3 to 4 inches of oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F.
• Whisk the flour, cornstarch, garlic powder, onion powder, curry powder and 1 teaspoon salt in a medium bowl. Add 1 1/2 cups cold water and whisk until the batter is smooth and very thin (about the consistency of half-and-half). If needed, add more cold water, 1 tablespoon at a time, to thin the batter.
• Remove about a third of the chicken wings from the soju marinade and dip in the batter, letting any excess drip off. Then, using tongs, hold the chicken halfway in the hot oil for 1 to 2 seconds before letting go completely, as this prevents the wings from sticking to the bottom. Adjust the heat as necessary to maintain a temperature between 300 and 325 degrees F. Stir occasionally to prevent the wings from sticking. Fry the wings until the coating is crisp but not browned, 6 to 7 minutes. Remove to a rack set on a baking sheet to drain. Let the oil temperature return to 350 degrees F. Dredge and fry the remaining chicken wings in 2 batches.
• Remove any floating debris and cooked batter from the oil with a hand-held strainer. Increase the oil temperature to 375 degrees F. Working in batches, fry the chicken again until the coating is browned and very crisp, 4 to 6 minutes. Adjust the heat as necessary to maintain the temperature above 350 degrees F. Remove the wings with tongs and transfer to a clean rack set on a baking sheet. Let stand for 1 minute to allow the coating to set. Brush all over with the sauce. Sprinkle with sesame seeds and serve immediately.

ULTIMATE KOREAN FRIED CHICKEN

Steps:

• For the pickled radish cubes: Combine the rice vinegar, water, superfine sugar and salt in a large bowl, whisking until the sugar and salt are dissolved. Add the radish cubes and toss to coat. Leave at room temperature, covered, for 24 hours. Then refrigerate.
• For the pre-coating: In a large bowl, whisk together the cornstarch, salt, baking powder and pepper. Add the chicken and toss well until evenly coated in all areas. Transfer the chicken to a rack, shaking the chicken well to get rid of any excess coating. Let rest, uncovered, for 1 hour.
• For the gochujang sauce: Combine the brown sugar, chile paste, soy sauce, rice vinegar, sesame oil, ginger and garlic in a saucepan and bring to a boil. Lower to a simmer and allow to cook over low heat for 3 to 4 minutes. Set aside.
• For the sweet soy sauce: Heat the soy sauce, brown sugar, mirin, rice vinegar, sesame oil, ginger, chile flakes and garlic in a saucepan over medium heat until the sugar has dissolved; allow to simmer for 3 minutes. Mix the cornstarch with 1 1/2 tablespoons water and whisk into the sauce. Bring to a boil, and then remove from the heat and set aside.
• For the batter: Pour enough oil into a 6-quart Dutch oven to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil reads 350 degrees F.
• In a large bowl, whisk together the cornstarch, matzo meal, flour, chile flakes, salt, garlic granules, onion granules and baking powder. In a smaller bowl, whisk together the water, vodka and chile paste. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny.
• Working in 2 batches, dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil, otherwise the chicken will fall and stick to the bottom of the pot. Fry the chicken until golden brown and cooked through, 15 to 20 minutes per batch. Transfer to a wire rack to drain as done.
• Serve with the sauces on the side.

KOREAN FRIED CHICKEN

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.