Korean extra crispy fried chicken with sweet spicy glaze
Gluten free
Dairy free

Korean extra crispy fried chicken with sweet spicy glaze

This Korean Extra Crispy Fried Chicken with Sweet Spicy Glaze recipe is a gluten-free and dairy-free option that takes about 45 minutes to make. It covers 20% of your daily requirements of vitamins and minerals. It is perfect to enjoy as a main course, especially during a casual dinner with friends or family.

Ingredients

chicken wings

chicken wings

24

peanut oil

peanut oil

6 servings

garlic powder

garlic powder

2 cloves

soy sauce

soy sauce

232 ml

thai chiles

thai chiles

4

ketchup

ketchup

2 Tbsps

cider vinegar

cider vinegar

2 Tbsps

brown sugar

brown sugar

3 Tbsps

sesame oil

sesame oil

1 tsp

runny honey

runny honey

1 Tbsp

cornstarch

cornstarch

256 g

water

water

236.59 ml

salt and pepper

salt and pepper

0.5 tsps

sesame seeds

sesame seeds

6 servings

Method

  • Cut and discard the end tip of each chicken wing. cut remaining pieces 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 3 inches.
  • Heat over medium-high for about 15 minutes or until ready for frying.
  • In the meantime, combine sauce ingredients of soy, vinegar, sugar, honey, ketchup, sesame oil, Thai chili peppers, and the seasoning in a small sauce pan. Boil until sauce slightly thickens and then set at low heat. Adjust the spiciness/sweetness of the sauce by adding more minced red peppers and/or sugar, continuously tasting for desired result.
  • 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.
  • In another bowl, whisk the remaining cornstarch and 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, or until golden brown, then drain on paper towels. Do not overcrowd the pan when frying each batch.
  • Flavor the wings with a brush or by tossing them all together in a mixing bowl.
  • Transfer to a serving plate and garnish with sesame seeds. Enjoy and eat while hot!

Nutrition:

754 kcal

Carbs

59 g

Fat

38 g

Protein

41 g

Share recipe:

Facebook LinkedIn Twitter Pinterest
You Might Also Like
Aromatic perch fillets

Aromatic perch fillets

45 min

397 Calories

3 serving

Dairy free Pescatarian
Tapioca pudding with pineapple and coconut

Tapioca pudding with pineapple and coconut

60 min

281 Calories

4 serving

Gluten free Vegetarian
Beans hawaiian

Beans hawaiian

45 min

537 Calories

8 serving

Gluten free Dairy free
Mango banana coconut smoothie

Mango banana coconut smoothie

45 min

137 Calories

4 serving

Gluten free Dairy free Paleolithic Vegetarian Primal Vegan
Persian rhubarb stew

Persian rhubarb stew

45 min

235 Calories

6 serving

Gluten free Dairy free
Slow cooker spicy hot wings

Slow cooker spicy hot wings

14 min

488 Calories

4 serving

Gluten free Dairy free