Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze

Ready in : 45 mins

Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze might be a good recipe to expand your main course repertoire. This recipe makes 6 servings with 732 calories, 41g of protein, and 38g of fat each. For $2.27 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Not a lot of people really liked this Southern dish. 7 people were impressed by this recipe. A mixture of ketchup, rice vinegar, cornstarch, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Foodista. With a spoonacular score of 44%, this dish is good. Similar recipes include Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze, Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze, and Korean Extra Crispy Fried Chicken.

Diets

GLUTEN FREE

DAIRY FREE

Ingredients

chicken wings

24

canola oil

6 servings

garlic

2 cloves

soy sauce

1 cup

thai chili peppers

4

ketchup

2 tbsp

rice vinegar

2 tbsp

brown sugar

3 tbsp

sesame oil

1 tsp

honey

1 tbsp

cornstarch

2 cups

water

1 cup

salt and pepper

0.5 tsp

sesame seeds

6 servings

Cooking in Steps

1
Cut and discard the end tip of each chicken wing. cut remaining pieces in half at the joint to create 2 pieces. Rinse pieces under cold water and set to dry for at least 10 minutes. In a heavy pot such as a dutch oven, pour in canola or peanut oil to a depth of 3 inches.

chicken wings

peanut oil

water

dutch oven
2
Heat over medium-high for about 15 minutes or until ready for frying.
3
In the meantime, combine sauce ingredients of soy, vinegar, sugar, honey, ketchup, sesame oil, Thai chili peppers, and the seasoning in a small sauce pan. Boil until sauce slightly thickens and then set at low heat. Adjust the spiciness/sweetness of the sauce by adding more minced red peppers and/or sugar, continuously tasting for desired result.

thai chili

red pepper

sesame oil

seasoning

ketchup

vinegar

honey

sugar

sauce pan
4
In a large mixing bowl, mix 1 cup cornstarch and salt and pepper. Individually coat each chicken wing pieces with the cornstarch and set aside.

salt and pepper

chicken wings

corn starch

mixing bowl
5
In another bowl, whisk the remaining cornstarch and water together to make a runny, liquidy batter.

corn starch

water

whisk

bowl
6
Add each chicken wing one at a time and coat well. Shake off excess batter and fry the chicken in batches for about 10~13 minutes, or until golden brown, then drain on paper towels. Do not overcrowd the pan when frying each batch.

chicken wings

whole chicken

paper towels

frying pan
7
Flavor the wings with a brush or by tossing them all together in a mixing bowl.

chicken wings

mixing bowl
8
Transfer to a serving plate and garnish with sesame seeds. Enjoy and eat while hot!

sesame seeds