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Korean Extra Crispy Fried Chicken

 
One serving costs about $2.73 One serving costs about $2.73

$2.73 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:58%

Spoonacular Score: 58%

 

Korean Extra Crispy Fried Chicken is a Southern recipe that serves 4. One portion of this dish contains approximately 57g of protein, 56g of fat, and a total of 991 calories. For $2.73 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up ketchup, canolan oil, sesame seeds & scallions, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. Only a few people made this recipe, and 1 would say it hit the spot. It works best as a main course, and is done in around 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 47%, which is good. If you like this recipe, you might also like recipes such as Korean Extra Crispy Fried Chicken, Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze, and Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze.

Riesling, Sparkling Wine, and Zinfandel are great choices for Fried Chicken. 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 J.J. Prum Graacher Himmelreich Kabinett Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.

J.J. Prum Graacher Himmelreich Kabinett Riesling



» Get this wine on Wine.com

Ingredients

Servings:
24
24  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 cup
1.5 cup 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
24  chicken wings
24
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 cup cornstarch
1.5 cup
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
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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
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Nutritional Information

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