Recipes

Korean Style Fried Chicken With a Sweet and Spicy Dipping Sauce

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Korean Style Fried Chicken With a Sweet and Spicy Dipping Sauce

Korean Style Fried Chicken With a Sweet and Spicy Dipping Sauce

Recipe Courtesy Chef Bryan Woolley

Ingredients:

For the Fried Chicken:

  • 10-12 chicken wings, thawed
  • 3 chicken breasts, cut into 1/2 inch cubes
  • 4 eggs
  • 3 cups flour
  • salt and pepper to taste
  • vegetable oil for frying

For the Dipping Sauce:

  • 1/2 cup diced onion
  • 2 tbsp minced ginger root
  • 2 tsp minced garlic
  • 1 tsp red pepper flakes or to taste
  • 2 tsp coarsely ground black pepper
  • 1 tsp salt
  • 2 tbsp prepared chili-garlic sauce
  • 1/2 cup prepared ketchup
  • 2-3 tbsp honey
  • 2 tbsp fresh lemon juice
  • vegetable oil

Directions:

  1. For the Fried Chicken: Always keep your work surfaces clean when working with poultry. Fill your fryer with vegetable oil to the max limit recommended by the manufacturer. If using a large pot DO NOT over fill it! If you don’t have a deep fryer, I would also recommend a deep sided electric frying pan.
  2. Preheat the frying oil to about 360 degree’s. Ultimately, the oil should remain anywhere between 350-375 degree’s. Use an appropriate thermometer to measure temperature of the oil if deep frying on the stove.
  3. Place the prepared chicken pieces in a large bowl or plate and set aside.
  4. While the oil is pre-heating, add the eggs to a large bowl and whisk to combine. In a separate bowl add the flour.
  5. Salt and pepper the chicken to your taste and than dip the chicken pieces in the eggs and toss them in the flour. Once the chicken pieces are tossed in the flour, I use a large mesh strainer to sift the flour and coated chicken pieces apart.
  6. When the chicken is coated and the oil has reached temperature, carefully fry the chicken pieces to golden brown being careful not to over crowd them in the fryer. It’s better to fry the chicken in small batches than to over crowd them in the fryer. Continue frying all of the chicken pieces until the all of the chicken is fully cooked. Place the fully cooked chicken pieces on a large plate lined with paper towels to absorb any excess oil.
  7. For the Dipping Sauce: While you are frying the chicken, heat a sauce pan on the stove and add just enough oil to lightly coat the bottom of the pan.
  8. Add the diced onion, ginger, garlic, red pepper flakes, coarsely ground black pepper and salt to the sauce pan. Sauté the mixture until the onions begin to caramelize. Be sure to continue stirring the onion mixture to prevent the garlic from burning.
  9. Once the onions have caramelized, add the chili-garlic sauce, ketchup, honey, and lemon juice. Continue stirring and bring to a boil. Remove the dipping sauce from the heat and if needed thin the sauce with a little water.
  10. Serve the fried chicken with the sweet and spicy dipping sauce and enjoy! If wanted, garnish the top of the sauce with chopped green onions.

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