So you could be getting ready Korean Fried Chicken recipes for your family however this tips may be helpful.
By no means prepare dinner this stuff in an Air Fryer
In the previous couple of years, Air Fryers have develop into very talked-about as well as a necessary kitchen appliance. Basically an amped-up countertop convection oven, it is fairly often advisable by cooking specialists to organize frozen meals, bake cookies, and even fry bacon, chicken and other meats. Air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has rather a lot less fat. This cooking method may additionally lower down on a few of the different dangerous effects of oil frying.


Korean Fried Chicken
Korean Fried Chicken

Before you jump to Korean Fried Chicken recipe, you may want to read this short interesting healthy tips about Help Your To Be Healthy And Strong with Food.

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We hope you got insight from reading it, now let’s go back to korean fried chicken recipe. You can cook korean fried chicken using 22 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to prepare Korean Fried Chicken:
  1. Provide Marinade
  2. Provide 2 lb chicken wings
  3. You need 1 1/2 tsp salt
  4. Get 1 tsp garlic powder
  5. Provide 1/2 tsp ginger powder
  6. Provide 1/2 tsp curry powder (optional)
  7. Use 1/2 tsp ground nutmeg
  8. Get 1 tsp real ginger, grated
  9. Prepare Frying Ingredients
  10. Use 2 cups all-purpose flour
  11. Get 1/2 cup potato starch or corn starch
  12. Use Sauce Ingredients
  13. Get 1/4 cup canola or grapeseed oil
  14. Provide 2-3 tbsp chili flakes
  15. Prepare 1 inch ginger, minced
  16. Get 6 cloves garlic
  17. Use 2 tbsp soy sauce
  18. Provide 1 tbsp rice vinegar
  19. Prepare 1/2 cup corn syrup
  20. Get Garnishes (optional)
  21. You need 1 green onion chopped
  22. Take 1 tbsp cilantro
Steps to make Korean Fried Chicken:
  1. Place chicken wings in large bowl. Add garlic, nutmeg, curry powder and salt. Mix thoroughly. Cover and refrigerate for 2 hour or over night. If cooking right away do not refrigerate but keep at room temperature. But for best results marinate for 2 hours if wanting to cook right away. (In these pictures I let them marinate over night.)
  2. Right before frying, add flour and potato starch and mix thoroughly with your hands. The potato starch should stick to the chicken wings in a thin coating. Feel free to pat the starch onto the chicken wings firmly with hands.
  3. Prepare for deep frying: get out your cooling racks. Set paper towels underneath to catch any grease drippings.
  4. Get your oil thermometer out and a pot with high sides. Add 2-3 inches cooking oil with a high smoking point. (Grapeseed oil is great for this) The goal is to add enough oil for the chicken wings to float in the pot and not stick to the bottom.
  5. Wait until the oil reaches 380 degrees. Then, add the chicken wings in batches until golden and crispy about 8-10 minutes. Drain wings and set aside on paper towels.
  6. Now it's time for the second fry. The temperature of the oil will not dip down as much as the first fry. Fry the (already fried) chicken wings in batches until they are darker and golden brown in color about 8-10 minutes per batch at 350 degrees. The wings are done when they look shrunken and compacted with a crispy coating. Drain and set aside on cooling racks.
  7. Prepare the sauce: add corn syrup, soy sauce, rice vinegar in a small bowl and set aside. Add a pinch if sugar if not sweet enough to your liking.
  8. Prepare the minced garlic and ginger. Set aside.
  9. Heat a wok or deep stock pot over medium high heat and add oil. When hot but not smoking add chili flakes, garlic and ginger. Mix around with a spatula or wooden spoon until fragrant and crispy looking, about 1-2 minutes.
  10. Add the soy sauce mixture and mix until the sauce bubbles vigorously, about 2-4 minutes. Turn off the heat.
  11. Add the chicken wings and mix with spatula or wooden spoon until each wing is coated in sauce. Transfer to plate and garnish with sesame seeds, green onion or cilantro.

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