Scribd Logo
Upload

Welcome to Scribd!

  • Spicy Korean Chicken Ingredients: Batter

    Uploaded by

    Michael Navarro
    12 views1 page
    This recipe makes spicy Korean chicken wings and drumettes by first battering and frying the chicken pieces twice, then tossing them in a sauce of soy sauce, honey, rice vinegar, Korean chili paste, garlic, and ginger. The chicken is first dredged in cornstarch, then battered in a mixture of cornstarch, flour, salt, and water before being fried at 340°F until light golden. It is then fried a second time at 375°F until crispy. The fried chicken is finally tossed in the sauce and served with sesame seeds.

    Original Description:

    wee

    Original Title

    Spicy Korean Chicken

    Copyright

    © © All Rights Reserved

    Available Formats

    DOCX, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    This recipe makes spicy Korean chicken wings and drumettes by first battering and frying the chicken pieces twice, then tossing them in a sauce of soy sauce, honey, rice vinegar, Korean chili paste, garlic, and ginger. The chicken is first dredged in cornstarch, then battered in a mixture of cornstarch, flour, salt, and water before being fried at 340°F until light golden. It is then fried a second time at 375°F until crispy. The fried chicken is finally tossed in the sauce and served with sesame seeds.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    12 views1 page

    Spicy Korean Chicken Ingredients: Batter

    Uploaded by

    Michael Navarro
    This recipe makes spicy Korean chicken wings and drumettes by first battering and frying the chicken pieces twice, then tossing them in a sauce of soy sauce, honey, rice vinegar, Korean chili paste, garlic, and ginger. The chicken is first dredged in cornstarch, then battered in a mixture of cornstarch, flour, salt, and water before being fried at 340°F until light golden. It is then fried a second time at 375°F until crispy. The fried chicken is finally tossed in the sauce and served with sesame seeds.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Spicy Korean Chicken

    INGREDIENTS
    Serves 2-3
    10 chicken wings and drumettes
    1 cup cornstarch
    Oil, for frying
    Sesame seeds, for serving
    Batter
    cup cornstarch
    cup flour
    2 teaspoons salt
    1 cup water
    Sauce
    2 tablespoons soy sauce
    cup honey
    2 tablespoons rice vinegar
    2 tablespoons Korean chili paste (gochujang)
    2 cloves garlic, minced
    1 tablespoon ginger, grated
    PREPARATION
    1. Mix the ingredients for the batter in a bowl until smooth with no
    lumps.
    2. Heat oil in a pot to 340F.
    3. Dip a chicken wing into the cornstarch, shaking off excess, then
    dredge the wing into the batter, dripping off excess.
    4. Fry half of the wings at a time for about 5-7 minutes, until light
    golden. The oil will drop to about 320F.
    5. Drain the wings and increase the heat.
    6. Heat oil to about 375F.
    7. Fry the wings a second time until golden brown and crispy. Drain and
    set aside.
    In a pan, combine all the ingredients for the sauce and stir until
    bubbling. Toss in the wings.
    8. Enjoy!

    You might also like