The Recipe
Korean Fried Chicken Recipe
12
Ingredients
DESCRIPTION
Unlike traditional fried chicken, which is batter dipped and fried, these chicken wings are tossed in a thin coating of egg white, salt and baking soda then they are dried out in the fridge overnight to be baked in the oven. The result is a super crisp-skinned chicken without the deep-frying, which means an easier clean up and cooking (no constantly checking the deep fryer!). The sauce requires a trip to the Asian grocery store to get gojujang, a Korean chile paste. It’s a deep red fermented chili paste that has a nice deep dark flavor (not too much heat, with a little bit of sweetness). You’ll have to refrigerate the chicken overnight to let the egg white coating dry so keep that in mind if you are planning to make these.
INGREDIENTS
- 1-inch knob of fresh ginger
- 1 tablespoon Asian fish sauce
- 1 tablespoon toasted sesame oil
- 2 lbs chicken wings
- 4 medium garlic cloves
- 3 tablespoon dark brown sugar
- 2 large egg whites
- 1 teaspoon sea salt
- 1/4 cup gochujang
- 1 teaspoon baking soda
- 1 tablespoon rice wine vinegar
- 2 tablespoons dark soy sauce
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
Other Tasty Recipes
More from this Publisher
Gluten Free Dark Chocolate, Butterscotch and Vanilla Bean Ombré Cake
published on Sep 30th 2013
by Eat The Love