KOREAN GRILLED CHICKEN
Provided by Bobby Flay
Time 4h50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.
- Light a grill, making sure to include a zone of indirect heat.
- Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.
KOREAN FRIED CHICKEN WITH SOY-GARLIC GLAZE
Korean fried chicken is double fried, guaranteeing it's cooked and tender on the inside, golden and crispy on the outside. While many versions feature a spicy gochujang-based glaze, this one opts for a soy-garlic sauce with just a hint of heat from gochujang. In lieu of gochujang, you can use another Asian chili sauce, any of which will bring its own unique flavor profile. You could also swap in the red chile flakes gochugaru, another Korean pantry staple.
Provided by Food Network Kitchen
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Toss the chicken with 2 teaspoons salt and 1/2 teaspoon pepper. Whisk 1/2 cup cornstarch and 1/4 teaspoon baking powder in a medium bowl. Coat the chicken in the cornstarch mixture, shaking off any excess. Transfer to a rack set on a baking sheet and let sit, uncovered, to set the coating, 30 minutes.
- Meanwhile, heat 2 tablespoons vegetable oil in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring, until just softened but not browned, about 2 minutes. Add the soy sauce, brown sugar, honey, rice vinegar, gochujang and sesame oil; bring to a simmer and cook until slightly thickened, 6 to 8 minutes. Set the sauce aside.
- Fill a large Dutch oven or other heavy pot with 2 to 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the flour, remaining 1/3 cup cornstarch and 1/4 teaspoon baking powder and 2 pinches of salt in a medium bowl. Add the vodka and 1/3 cup cold water and whisk until the batter is smooth and very thin (about the consistency of half-and-half). If needed, add more water, 1 tablespoon at a time, to thin the batter.
- One at a time, dip about half the chicken pieces in the batter, letting any excess drip off. Then, using tongs, hold the chicken halfway in the hot oil for 1 to 2 seconds before letting go completely (this will prevent the chicken from sticking to the bottom of the pot). If any pieces stick together, gently separate them with the tongs. The oil temperature will drop; adjust the heat as necessary to maintain a temperature between 300 degrees F and 325 degrees F. Fry the chicken until the coating is crisp but not browned, about 6 minutes. Remove to a rack set on a baking sheet to drain. (The chicken will not be fully cooked at this stage.) Let the oil temperature return to 350 degrees F before frying the remaining chicken.
- Double-fry the chicken: Increase the oil temperature to 375 degrees F. Working in two batches, fry the chicken again until the coating is browned and very crisp, 4 to 6 minutes for wings and 6 to 8 minutes for drumsticks. Adjust the heat as necessary to maintain a temperature of 350 degrees F. Remove with tongs and transfer to a clean rack set on a baking sheet; brush all over with the sauce. Sprinkle with sesame seeds.
KOREAN CHILLI, SESAME & HONEY CHICKEN
A kebab always goes down well at a BBQ, and this Korean chicken with sweet, spicy and sticky glaze is our new favourite. Scatter over spring onions to serve
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 35m
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
- Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
- Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.
Nutrition Facts : Calories 263 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium
KOREAN FRIED CHICKEN
Cook an exotic yet easy dinner like these spicy and sticky Korean chicken wings. They make ideal finger food for a buffet, but don't forget the napkins
Provided by Elena Silcock
Categories Buffet, Dinner
Time 30m
Number Of Ingredients 11
Steps:
- To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
- Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
- Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
- Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.
Nutrition Facts : Calories 487 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium
KOREAN ROAST CHICKEN THIGHS
Not sure where I found this recipe, but make it monthly for my family. I have used vegetable oil in place of the sesame oil and it still tastes great.
Provided by Petunia
Categories Chicken Thigh & Leg
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Place chicken skin side down in a large baking dish.
- Combine the remaining ingredients in a bowl and then pour on top of the chicken.
- Bake uncovered for 45 minutes.
- Turn the chicken over in the dish and bake for another 15 minutes.
Nutrition Facts : Calories 281.6, Fat 19.5, SaturatedFat 4.7, Cholesterol 79, Sodium 1078.4, Carbohydrate 8.3, Fiber 0.4, Sugar 6.9, Protein 18.3
More about "korean chicken recipes"
KOREAN STREET FOOD STYLE FRIED CHICKEN - EMMYMADE
From emmymade.com
4.2/5 (24)Total Time 27 minsCategory Dinner, Lunch, Main CourseCalories 724 per serving
- Using kitchen shears, cut the game hen in half on the breast side. Using the palms of your hands, flatten the bird pressing firmly to dislocate the hip joints. Use a sharp knife and make one 2" slice into the breast meat under the wing. This will allow it to cook more evenly.
- Pat the bird dry with paper towels. Sprinkle both sides with seasoning salt, salt and pepper. Place in the refrigerator until ready to fry.
- In a large dutch oven or deep fryer heat a few inches of vegetable oil to 338˚F (170˚C). Leave a couple inches of head room to prevent the oil from bubbling over.
KOREAN FRIED CHICKEN - MY KOREAN KITCHEN
From mykoreankitchen.com
4.9/5 (99)Total Time 40 minsCategory AppetizerCalories 685 per serving
- In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side. (To get the effect like the picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)
- In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C / 347 F (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a grease splatter screen if you have one. It’s super handy! It minimises oil splatter.) Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C / 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.
- In a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat. Place double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.Once all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy.
5 FLAVORFUL KOREAN CHICKEN DISHES - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 2 mins
- Roasted Chicken Wings (Tong Dak) Korean oven-roasted chicken wings are good for almost any occasion. They are good as an appetizer or a main dish, as a drinking snack (anju), as a casual meal or part of a picnic, and as part of a large celebratory dinner.
- Braised Chicken With Shiitake Mushrooms. We love Korean braised chicken because you know you'll always get a flavorful meal. This dish braises in the oven, and the shiitake mushrooms give it a lovely, deep flavor.
- Bulgogi Chicken. While it's admittedly not quite as easy as ordering takeout barbecue from the Korean restaurant, this backyard replica Bulgogi Chicken makes a convincing stand-in without too much effort.
- Korean Fried Chicken. Deep-fried and tossed with a sticky-sweet sauce of ketchup, garlic chili paste, honey, soy, and garlic, these Korean chicken wings are flavorful and addictive.
- Korean Sweet Soy Chicken. This soy honey chicken recipe is simple to make and can be done in one pan on the stovetop. It's also great on the grill, on skewers, or as the protein in a meal salad.
KOREAN FRIED CHICKEN | FRIED CHICKEN | TACOS | GOGI FOOD TRUCK
From gogi2go.com
HOW TO MAKE THE PERFECT KOREAN FRIED CHICKEN – RECIPE
From theguardian.com
KOREAN CHICKEN RECIPES BY MAANGCHI
From maangchi.com
KOREAN FRIED CHICKEN BITES (EXTRA CRISPY) - TIFFY COOKS
From tiffycooks.com
KOREAN FOOD: CHICKEN - PINTEREST
From pinterest.com
DOUBLE FRIED KOREAN CHICKEN WINGS : FOOD - REDDIT
From reddit.com
KOREAN CHICKEN STIR FRY
From asianfoodnetwork.com
THUNDERBIRD KOREAN FRIED CHICKEN - VICTORIA, BC - YELP
From yelp.ca
BACKOOS KOREAN FOOD
From backoos.ca
KOREAN FOOD
From kpopchickendubai.com
CHICKEN ZIP - TAKEAWAY FOOD - PARKSVILLE - ORDER ONLINE
From chickenzip.ca
KOREAN BOILED CHICKEN RECIPE - THERESCIPES.INFO
From therecipes.info
WHERE TO EAT KOREAN FRIED CHICKEN IN METRO VANCOUVER
From westcoastfood.ca
KOREAN STICKY CHICKEN RECIPE | PICKLED PLUM
From pickledplum.com
ROXIE KITCHEN: KOREAN CHICKEN GAME - PLAY ONLINE AT Y8.COM
From y8.com
A GUIDE TO KOREAN FOOD IN CALGARY - AVENUE CALGARY
From avenuecalgary.com
KOREAN FRIED CHICKEN - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
11 TRADITIONAL AND CLASSIC KOREAN RECIPES - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE KOREAN FRIED CHICKEN IN 15 MINUTES RECIPE L ...
From youtube.com
QUEEN'S KOREAN CHICKEN & BBQ | AUTHENTIC KOREAN FRIED CHICKEN
From queenskoreanchicken.ca
KOREAN FRIED CHICKEN FOOD TAKEAWAY IN PARKSVILLE
From chickenzip.ca
GOGO CHICKEN - TAKEAWAY FOOD - COQUITLAM - ORDER ONLINE
From gogochickencoquitlam.ca
KOREAN FOOD: 40 BEST DISHES WE CAN'T LIVE WITHOUT | CNN TRAVEL
From cnn.com
DAK GOMTANG (KOREAN CHICKEN SOUP) - KOREAN BAPSANG
From koreanbapsang.com
KOREAN FRIED CHICKEN - HOW TO MAKE DAKGANGJEONG (CRISPY ...
From tasteasianfood.com
11 BEST KOREAN CHICKEN JOINTS 2022 - ZENKIMCHI
From zenkimchi.com
KOREAN CHICKEN BAO - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
KOREAN FRIED CHICKEN · I AM A FOOD BLOG
From iamafoodblog.com
A BRIEF HISTORY OF KOREAN FRIED CHICKEN | 10 MAGAZINE
From 10mag.com
KOREAN CHICKEN NOODLE SALAD - LEDO PIZZA
From ledopizza.com
[WHY] BEHIND KOREA'S LOVE FOR CRISPY, FLAVORFUL FRIED CHICKEN
From koreajoongangdaily.joins.com
10 KOREAN CHICKEN FRANCHISES & THEIR SIGNATURE DISHES
From 10mag.com
THE BEST KOREAN FOOD IN BURNABY, UPDATED APRIL 2022 ...
From tripadvisor.ca
NEW: THREE WAKER CHICKEN SG'S OUTLETS ARE FINALLY HALAL ...
From havehalalwilltravel.com
BONCHON
From bonchon.com
THE BEST KOREAN FOOD IN CALGARY, UPDATED APRIL 2022 ...
From tripadvisor.ca
20 MUST EAT KOREAN STREET FOOD IN KOREA - KOREATRAVELPOST
From koreatravelpost.com
KOREAN STYLE CHICKEN RECIPE | JAMIE OLIVER CHICKEN RECIPES
From jamieoliver.com
You'll also love