Popular Recipes

Korean Fried Chicken

source: www.saveur.com
report

Yield: 4 Servings

Ingredients:

Canola oil, for frying
5 cloves garlic
1 1½” piece peeled ginger
3 tbsp. soy sauce
3 tbsp. gojujang (Korean chile paste)
1 ½ tbsp. rice vinegar
1 tbsp. Asian sesame oil
1 tbsp. honey
⅔ cup flour
1 tbsp. cornstarch
16 chicken wings (about 1¾ lbs.)

Directions:

1. Pour oil into a 6-qt. pot to a depth of 2″. Heat over medium-high heat until a thermometer reads 350˚. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.


2. Whisk flour, cornstarch, and ⅔ cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.


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