Southern · lunch

Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze

Name: Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Southern
Ingredients: 24 chicken wings, cut into 3 pieces and tips discarded; canola oil, for frying (peanut oil if available); 2 cloves garlic (or garlic powder); 1 cup soy sauce; 3, 4 Thai chili peppers, deseeded and finely minced; 2 tbsp ketchup; 1, 2 tbsp rice vinegar (or cider vinegar); 3 tbsp brown sugar; 1 tsp sesame oil; 1 tbsp honey; 2 cups cornstarch (1 cup coating, 1 cup for batter); 1 cup water; 1/2 tsp salt and pepper; sesame seeds (garnish)

“Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze might be a good recipe to expand your main course repertoire. This recipe makes 6 servings with 732 calories, 41g of protein, and 38g of fat each. For $2.27 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Not a lot of people really liked this Southern dish. 7 people were impressed by this recipe. A mixture of ketchup, rice vinegar, cornstarch, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and dairy free diet. It is brought to you by Foodista. With a spoonacular score of 44%, this dish is good. Similar recipes include Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze, Korean Extra Crispy Fried Chicken w Sweet Spicy Glaze, and Korean Extra Crispy Fried Chicken.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Chicken wingscut into 3 pieces and tips discarded24
Canola oilpeanut oil if available, for frying6 servings
Garlicor garlic powder2 cloves
Soy sauce1 cup
Thai chili peppers4 Thai chili peppers, deseeded and finely minced4
Ketchup2 tbsp
Rice vinegaror cider vinegar, 2 tbsp rice vinegar2 tbsp
Brown sugar3 tbsp
Sesame oil1 tsp
Honey1 tbsp
Cornstarch1 cup coating, 1 cup for batter2 cups
Water1 cup
Salt and pepper½ tsp
Sesame seedsgarnish6 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 45 min

1
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.
2
Heat over medium-high for about 15 minutes or until ready for frying.
3
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.

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