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Korean Extra Crispy Fried Chicken

 
One serving costs about $2.33

$2.33 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner Southern
spoonacular Score:45%

Spoonacular Score: 45%

 

Korean Extra Crispy Fried Chicken is a Southern main course. This gluten free and dairy free recipe serves 4 and costs $2.33 per serving. One serving contains 937 calories, 56g of protein, and 51g of fat. If you have water, canolan oil, chili garlic sauce, and a few other ingredients on hand, you can make it. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 45%. If you like this recipe, you might also like recipes such as Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze, Extra Crispy Fried Chicken, and Extra Crispy Homemade Fried Chicken.

Fried Chicken on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Zind-Humbrecht Clos Windsbuhl Riesling with a 5 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.

Zind-Humbrecht Clos Windsbuhl Riesling

Refined, mineral nose that opens up to display vibrant citrus and white fruits. The palate has a smooth, delicate, mineral structure but quickly firms up around the acidity. Beautiful ripe, integrated acidity.This wine pairs well with seafood, shellfish, pork chops, goat cheese or sushi.

» Get this wine on Wine.com

Ingredients

Servings:
12.96
12.96  chicken wings
chicken wings
some
some canola oil
canola oil
4 cloves
4 cloves garlic
garlic
2 inch
2 inch ginger
ginger
4 Tbsps
4 Tbsps soy sauce
soy sauce
1 Tbsp
1 Tbsp rice vinegar
rice vinegar
2 Tbsps
2 Tbsps brown sugar
brown sugar
1 Tbsp
1 Tbsp sesame oil
sesame oil
1 Tbsp
1 Tbsp honey
honey
2 Tbsps
2 Tbsps ketchup
ketchup
1 tsp
1 tsp red chili garlic sauce
red chili garlic sauce
1.5 cups
1.5 cups cornstarch
cornstarch
1 cup
1 cup water
water
0.5 tsps
0.5 tsps salt and pepper
salt and pepper
some
some sesame seeds
sesame seeds
12.96  chicken wings
12.96
chicken wings
some canola oil
some
canola oil
4 cloves garlic
4 cloves
garlic
2 inch ginger
2 inch
ginger
4 Tbsps soy sauce
4 Tbsps
soy sauce
1 Tbsp rice vinegar
1 Tbsp
rice vinegar
2 Tbsps brown sugar
2 Tbsps
brown sugar
1 Tbsp sesame oil
1 Tbsp
sesame oil
1 Tbsp honey
1 Tbsp
honey
2 Tbsps ketchup
2 Tbsps
ketchup
1 tsp red chili garlic sauce
1 tsp
red chili garlic sauce
1.5 cups cornstarch
1.5 cups
cornstarch
1 cup water
1 cup
water
0.5 tsps salt and pepper
0.5 tsps
salt and pepper
some sesame seeds
some
sesame seeds

Equipment

paper towels
paper towels
mixing bowl
mixing bowl
kitchen thermometer
kitchen thermometer
dutch oven
dutch oven
sauce pan
sauce pan
whisk
whisk
frying pan
frying pan
paper towels
paper towels
mixing bowl
mixing bowl
kitchen thermometer
kitchen thermometer
dutch oven
dutch oven
sauce pan
sauce pan
whisk
whisk
frying pan
frying pan


Instructions

1. Remove the tip of each chicken wing and cut 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 2 inches. Heat over medium-high for about 7, 8 minutes or check for a deep-fry thermometer reading of 350F. 2. In the meantime, combine sauce ingredients of soy, vinegar, sugar, honey, ketchup, sesame oil, red chili garlic sauce, and the powder seasoning (or adding the pulsed fresh ginger and garlic) in a small sauce pan. Boil until sauce slightly thickens and set at low heat. Adjust the spiciness of the sauce by slowly adding the red chili garlic sauce/red chili peppers and tasting for desired taste. 3. 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. 4. In another bowl, whisk the remaining 3/4 cup cornstarch, and 3/4 cup water together to make a runny, liquidy batter. 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, until golden brown, then drain on paper towels. Do not overcrowd the pan when frying each batch. 5. Fry half of the chicken wings without the sauce and plate. For the flavored wings, simply coat chicken pieces with a brush or by tossing together in a mixing bowl. Transfer to a serving plate and garnish with sesame seeds and thin green onions slices. Enjoy and eat while hot!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.33
Ingredient
24 chicken wings
some canola oil
4 cloves garlic
2 inches ginger
4 tablespoons soy sauce
1 tablespoon rice vinegar
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon honey
2 tablespoons ketchup
1 teaspoon red chili garlic sauce
1.5 cups cornstarch
some sesame seeds
Price
$6.38
$0.04
$0.27
$0.08
$0.49
$0.06
$0.08
$0.34
$0.26
$0.12
$0.08
$0.82
$0.31
$9.32

Tips

Health Tips

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Ketchup can pack in a surprising amount of sugar, so read the nutrition facts label and find a brand that doesn't have too much. Of course, you can also make your own ketchup so you can control how much sugar goes in.

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • get more health tips

Price Tips

  • Making your own ketchup from scratch won't actually save you money and will definitely cost you more time. Personally, we will be sticking with store bought, but watching our serving sizes to avoid too much sugar.

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • get more cooking tips

Green Tips

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
937 Calories
55g Protein
50g Total Fat
59g Carbs
12% Health Score
Limit These
Calories
937
47%

Fat
50g
78%

  Saturated Fat
13g
85%

Carbohydrates
59g
20%

  Sugar
12g
14%

Cholesterol
222mg
74%

Sodium
1655mg
72%

Get Enough Of These
Protein
55g
111%

Vitamin B3
18mg
90%

Selenium
47µg
68%

Vitamin B6
1mg
56%

Phosphorus
431mg
43%

Zinc
4mg
28%

Vitamin B5
2mg
23%

Iron
3mg
21%

Magnesium
72mg
18%

Vitamin B2
0.31mg
18%

Potassium
562mg
16%

Vitamin B12
0.92µg
15%

Manganese
0.29mg
15%

Copper
0.29mg
15%

Vitamin B1
0.17mg
12%

Vitamin A
467IU
9%

Vitamin E
1mg
7%

Calcium
73mg
7%

Folate
18µg
5%

Vitamin C
3mg
4%

Fiber
1g
4%

Vitamin D
0.29µg
2%

covered percent of daily need

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