KOREAN FRIED CHICKEN
INTRODUCTION:
Welcome to CuisineGhar kitchen!
Hello friends! Sharing another international cuisine in Bengali language. If you are looking for spicy and crispy chicken wings recipe for party, snacks or as a starters in the monsoon or even other seasons, then you can consider the Korean Fried Chicken Recipe. You can't stop eating...
SERVING: 4 serving
COOKING TIME: 30min (approx.)
CALORIES COUNTS: Calories 137 (approx.) / chicken wing
INGREDIENTS:
to marinate:
INTRODUCTION:
Welcome to CuisineGhar kitchen!
Hello friends! Sharing another international cuisine in Bengali language. If you are looking for spicy and crispy chicken wings recipe for party, snacks or as a starters in the monsoon or even other seasons, then you can consider the Korean Fried Chicken Recipe. You can't stop eating...
SERVING: 4 serving
COOKING TIME: 30min (approx.)
CALORIES COUNTS: Calories 137 (approx.) / chicken wing
INGREDIENTS:
to marinate:
- chicken wing- 9pcs
- white vinegar- 1Tbsp
- salt- ½Tbsp (or to taste)
- ginger & garlic paste- 1Tbsp
- black pepper powder- ½Tbsp
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- water- ½cup
- rice flour- 60ml
- white oil- 2cups
- honey- 2dippers
- chilli sauce- 80ml
- dry red chilli- 4pcs
- spring onions- 10g
- oyster sauce- 30ml
- chopped garlic- 40g
- white vinegar- 1Tbsp
- tomato ketchup- 60ml
- plain flour (maida)- 60g
- corn flour- 60g + 2Tbsp
- red chilli powder- 1Tbsp
- soy or soya sauce- 1Tbsp
- brown sugar- 1Tbsp + ½Tbsp
- black pepper powder- ½Tbsp
- sesame seeds (roasted)- ½Tbsp
- salt- ½Tbsp + 2pinches (or to taste)
DIRECTIONS:
At first, we need to marinate the chicken wings (9pcs). I have taken the whole wing, but you can made with wingtip (flapper) & flap (wingette) together or only drumette. However, you can make this recipe with any part of a chicken, but wing cooks faster. Add salt (½Tbsp or to taste), black pepper powder (½Tbsp), ginger and garlic paste (1Tbsp), white vinegar (1Tbsp); gently massage the ingredients with the chicken wings and keep in the refrigerator for 3hrs.
Next, take a big bowl, add plain flour or maida (60g), rice flour (60g), corn flour (60g), salt (½Tbsp or to taste) and black pepper powder (½Tbsp); mix all the ingredients. Take out the marinated chicken from refrigerator and coat the chicken wings in the flour mixture. Coating is very important so need to coat nicely. Once first round of coating is done, repeat the coating process for second round. Keep the coated chicken wings on a plate inside a refrigerator to set for 30min.
Take a medium size bowl, add tomato ketchup (60ml), chilli sauce (80ml), oyster sauce (30ml), soy or soya sauce (1Tbsp), white vinegar (1Tbsp), brown sugar (1Tbsp), honey (2dippers), red chilli powder (1Tbsp), corn flour (2Tbsp) or thickened syrup and water (½cup); mix all the ingredients with a spoon, check if any additional salt is required, add salt to taste and keep it aside.
Switch on gas stove, take a deep frying pan, add white oil (2cups) and heat the oil. Once smoke starts coming from the oil, put the coated chicken wings and fry both the sides for 10-12min on medium heat or until golden brown. Fry again the wings for another round for 5min for more crispier and keep it aside.
On an another frying pan, add recycled white oil (30ml) and heat slightly the oil. Add chopped garlic (40g) and dry red chilli (4pcs); fry for 2mins. Cut the red chilli into 2-3 small parts and remove the seeds as much as possible. Add the sauce mixture and cook for 2min. Once the sauce start thickening and colour of the sauce is darken, add the fried chicken wings and mix the sauce with the wings nicely. Add brown sugar (½Tbsp) and mix it properly with rest of the ingredients. At the end, sprinkle roasted sesame seeds (½Tbsp) and small spring onions (10g). Korean Fried Chicken is ready to serve. It best goes with chilled bear or cold drinks as the recipe is very spicy. Enjoy this in evening snacks or starters.
TIP:
Adding rice flour makes any fried food more crispier.
At first, we need to marinate the chicken wings (9pcs). I have taken the whole wing, but you can made with wingtip (flapper) & flap (wingette) together or only drumette. However, you can make this recipe with any part of a chicken, but wing cooks faster. Add salt (½Tbsp or to taste), black pepper powder (½Tbsp), ginger and garlic paste (1Tbsp), white vinegar (1Tbsp); gently massage the ingredients with the chicken wings and keep in the refrigerator for 3hrs.
Next, take a big bowl, add plain flour or maida (60g), rice flour (60g), corn flour (60g), salt (½Tbsp or to taste) and black pepper powder (½Tbsp); mix all the ingredients. Take out the marinated chicken from refrigerator and coat the chicken wings in the flour mixture. Coating is very important so need to coat nicely. Once first round of coating is done, repeat the coating process for second round. Keep the coated chicken wings on a plate inside a refrigerator to set for 30min.
Take a medium size bowl, add tomato ketchup (60ml), chilli sauce (80ml), oyster sauce (30ml), soy or soya sauce (1Tbsp), white vinegar (1Tbsp), brown sugar (1Tbsp), honey (2dippers), red chilli powder (1Tbsp), corn flour (2Tbsp) or thickened syrup and water (½cup); mix all the ingredients with a spoon, check if any additional salt is required, add salt to taste and keep it aside.
Switch on gas stove, take a deep frying pan, add white oil (2cups) and heat the oil. Once smoke starts coming from the oil, put the coated chicken wings and fry both the sides for 10-12min on medium heat or until golden brown. Fry again the wings for another round for 5min for more crispier and keep it aside.
On an another frying pan, add recycled white oil (30ml) and heat slightly the oil. Add chopped garlic (40g) and dry red chilli (4pcs); fry for 2mins. Cut the red chilli into 2-3 small parts and remove the seeds as much as possible. Add the sauce mixture and cook for 2min. Once the sauce start thickening and colour of the sauce is darken, add the fried chicken wings and mix the sauce with the wings nicely. Add brown sugar (½Tbsp) and mix it properly with rest of the ingredients. At the end, sprinkle roasted sesame seeds (½Tbsp) and small spring onions (10g). Korean Fried Chicken is ready to serve. It best goes with chilled bear or cold drinks as the recipe is very spicy. Enjoy this in evening snacks or starters.
TIP:
Adding rice flour makes any fried food more crispier.
