Korean extra crispy fried chicken with sweet spicy glaze

Gluten free

Dairy free

Korean extra crispy fried chicken with sweet spicy glaze

Name: Korean extra crispy fried chicken with sweet spicy glaze
Total time: 45 min
Yield: 6 servings
Ingredients: 24 chicken wings; 6 servings peanut oil; 2 cloves garlic powder; 1 cup soy sauce; 4 thai chiles; 2 Tbsps ketchup; 2 Tbsps cider vinegar; 3 Tbsps brown sugar; 1 tsp sesame oil; 1 Tbsp runny honey; 2 cups cornstarch; 1 cup water; 0.5 tsps salt and pepper; 6 servings sesame seeds

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

peanut oil

6 servings

garlic powder

2 cloves

soy sauce

1 cup

thai chiles

ketchup

2 Tbsps

cider vinegar

2 Tbsps

brown sugar

3 Tbsps

sesame oil

1 tsp

runny honey

1 Tbsp

cornstarch

2 cups

water

1 cup

salt and pepper

0.5 tsps

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

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