Spicy Korean Chicken Recipes

SPICY KOREAN CHICKEN RECIPE BY TASTY

Spicy Korean Chicken Recipe by Tasty image

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

Yield 2 servings

Number Of Ingredients 14

Ingredients

10 chicken wings, or drumettes
1 cup cornstarch
oil, for frying
sesame seed, to serve
½ cup cornstarch
½ cup flour
2 teaspoons salt
1 cup water
2 tablespoons soy sauce
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons gochujang, (Korean chili paste)
2 cloves garlic, minced
1 tablespoon ginger, grated

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 CHICKEN

Spicy Korean Chicken image

Slightly spicy, slightly sweet Korean-style chicken thighs.

Provided by Mrs.Bryant

Categories World Cuisine Recipes Asian Korean

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

1 pound skinless, boneless chicken thighs
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 ½ tablespoons Korean chile paste (gochujang)
1 tablespoon sesame oil
3 cloves garlic, minced
1 (1 inch) piece ginger, peeled and minced
1 teaspoon Korean red chile flakes (gochugaru)

Steps:

Pound chicken thighs, if desired. Combine soy sauce, vegetable oil, chile paste, sesame oil, garlic, ginger, and red chile flakes in a large owl. Whisk to completely dissolve chile paste. Add chicken and stir to coat. Cover with plastic wrap and refrigerate at least 30 minutes and up to 2 hours.
Preheat grill for medium heat and lightly oil the grate.
Grill the chicken until slightly charred and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 256.6 calories, Carbohydrate 2.3 g, Cholesterol 70.1 mg, Fat 18.3 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 3.8 g, Sodium 754.7 mg, Sugar 0.2 g

KOREAN SPICY CHICKEN STEW (DAKDORI TANG)

Korean Spicy Chicken Stew (Dakdori Tang) image

This recipe, from the Brooklyn chef Sohui Kim, is an ideal one-pot weeknight meal, as everything - chicken included - is thrown into the pot. Soy sauce, fiery gochugaru (Korean dried red-pepper flakes), fish sauce and radish kimchi give this stew a deeply funky, satisfying flavor. During the summer, Ms. Kim grills a few of the chicken pieces (see note) and tosses them into the sauce to braise with the sauce. The kimchi called for here is not cabbage kimchi, it is kkakdugi, sometimes listed as cubed radish kimchi or cubed moo radish kimchi, available at Korean grocery stores.

Provided by Sara Bonisteel

Categories dinner, one pot, soups and stews, main course

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup soy sauce
2 tablespoons minced fresh ginger
8 cloves garlic, minced
1/4 cup gochujang
3 tablespoons coarse gochugaru
1 tablespoon fish sauce
1 tablespoon granulated sugar
1 whole chicken, cut into 8 pieces
2 medium Yukon Gold potatoes, diced (4 cups), or 12 whole baby potatoes
1 cup cubed moo radish kimchi
2 Korean green chiles or 3 Serrano chiles, sliced 1/4 inch thick
1 bunch scallions, white parts only, cut into 2-inch pieces

Steps:

Make a seasoning paste by mixing the soy sauce, ginger, garlic, gochujang, gochugaru, fish sauce and sugar in a small bowl.
In a large sauce pot, combine the chicken with the seasoning paste and 3 cups water. Bring to a boil, cover the pot then reduce the heat so it cooks at a simmer for 15 minutes.
Add the potatoes and radish and cook for another 15 minutes, covered, on low heat. Add more water if the pot looks dry.
Stir in the green chiles and scallions. Let everything cook for another 5 to 10 minutes, uncovered, until the sauce thickens slightly. Portion into bowls and serve immediately.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 15 grams, Carbohydrate 23 grams, Fat 24 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 7 grams, Sodium 1432 milligrams, Sugar 4 grams, TransFat 0 grams

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