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Before you jump to Korean Fried Chicken recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Almost every “get healthy” and “weight loss” article you study will tell you to skip the drive through and make all of your meals yourself. There’s some worth to this. From time to time, though, the last thing you want is to have to cook a meal from scratch. Sometimes just about all you really want is to go to the drive through and get home as quickly as possible. Why shouldn’t you be capable of do this every now and then and not have a bunch of guilt about slipping up on your diet program? You are able to do this because lots of the popular joints are now marketing “healthy” menu alternatives to keep their businesses up. Here is how to eat healthy and balanced when you visit the drive through.
Choose the drive through according to whether it has better options available. Arby’s as an example, isn’t going to serve burgers. Alternatively you can choose from roast beef sandwiches, salads, wraps as well as other healthier items. Wendy’s, while no stranger to the hamburger, likewise includes an abundance of alternative meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not many fast food locations are as unhealthy as McDonalds with its deep fried everything.
Common logic tells us that one positive way to get healthy and lose fat is to skip the drive through and to remove fast food restaurants from your thoughts. While this is usually recommended all you need to do is make a few good selections and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes the thing you need most is just to have another person do the cooking. There isn’t any reason to feel bad about visiting the drive through when you make healthful decisions!
We hope you got benefit from reading it, now let’s go back to korean fried chicken recipe. To cook korean fried chicken you need 22 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to prepare Korean Fried Chicken:
- Take Marinade
- Provide 2 lb chicken wings
- Prepare 1 1/2 tsp salt
- Get 1 tsp garlic powder
- Get 1/2 tsp ginger powder
- Get 1/2 tsp curry powder (optional)
- Prepare 1/2 tsp ground nutmeg
- Take 1 tsp real ginger, grated
- Provide Frying Ingredients
- Prepare 2 cups all-purpose flour
- Use 1/2 cup potato starch or corn starch
- Take Sauce Ingredients
- You need 1/4 cup canola or grapeseed oil
- Provide 2-3 tbsp chili flakes
- Take 1 inch ginger, minced
- Take 6 cloves garlic
- You need 2 tbsp soy sauce
- Prepare 1 tbsp rice vinegar
- Get 1/2 cup corn syrup
- Get Garnishes (optional)
- Prepare 1 green onion chopped
- Prepare 1 tbsp cilantro
Instructions to make Korean Fried Chicken:
- Place chicken wings in large bowl. Add garlic, nutmeg, curry powder and salt. Mix thoroughly. Cover and refrigerate for 2 hour or over night. If cooking right away do not refrigerate but keep at room temperature. But for best results marinate for 2 hours if wanting to cook right away. (In these pictures I let them marinate over night.)
- Right before frying, add flour and potato starch and mix thoroughly with your hands. The potato starch should stick to the chicken wings in a thin coating. Feel free to pat the starch onto the chicken wings firmly with hands.
- Prepare for deep frying: get out your cooling racks. Set paper towels underneath to catch any grease drippings.
- Get your oil thermometer out and a pot with high sides. Add 2-3 inches cooking oil with a high smoking point. (Grapeseed oil is great for this) The goal is to add enough oil for the chicken wings to float in the pot and not stick to the bottom.
- Wait until the oil reaches 380 degrees. Then, add the chicken wings in batches until golden and crispy about 8-10 minutes. Drain wings and set aside on paper towels.
- Now it's time for the second fry. The temperature of the oil will not dip down as much as the first fry. Fry the (already fried) chicken wings in batches until they are darker and golden brown in color about 8-10 minutes per batch at 350 degrees. The wings are done when they look shrunken and compacted with a crispy coating. Drain and set aside on cooling racks.
- Prepare the sauce: add corn syrup, soy sauce, rice vinegar in a small bowl and set aside. Add a pinch if sugar if not sweet enough to your liking.
- Prepare the minced garlic and ginger. Set aside.
- Heat a wok or deep stock pot over medium high heat and add oil. When hot but not smoking add chili flakes, garlic and ginger. Mix around with a spatula or wooden spoon until fragrant and crispy looking, about 1-2 minutes.
- Add the soy sauce mixture and mix until the sauce bubbles vigorously, about 2-4 minutes. Turn off the heat.
- Add the chicken wings and mix with spatula or wooden spoon until each wing is coated in sauce. Transfer to plate and garnish with sesame seeds, green onion or cilantro.
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