Korean Fried Chicken
photo by Heystopthatnow
- Ready In:
- 5hrs 20mins
- Ingredients:
- 10
- Yields:
-
10 pounds
- Serves:
- 10
ingredients
- 4535.92 g bag chicken wings
- 1 onion
- 66.55 ml salt
- 44.37 ml ground pepper
- 354.88 ml flour
- 354.88 ml potato starch
- 236.59 ml sugar
- 59.14-78.78 ml minced garlic clove
- 4.92 ml ginger powder or 7.39 ml ginger puree
- 1 egg yolk, only
directions
- DIRECTIONS FOR CHICKEN PREPARATION.
- Cut fat off of the chicken and wash.
- Place clean chicken in colander and make sure to drain all of the excess water off the chicken.
- DIRECTIONS FOR PASTE.
- Finely dice 1/2 large onion into tiny, tiny pieces.
- Grind other 1/2 of the large onion.
- Or simply grind whole onion if you want to avoid finely dicing onion.
- Add to large mixing bowl.
- Add the rest of the ingredients into the mixing bowl.
- Mix everything until it becomes a thick, pasty mixture.
- If it is not thick enough, in addition to the ingredient list, add up to 1/2 c potato starch and 1/2 c flour.
- Taste the batter at this time. If it is too sweet, add some more salt & pepper.
- DIRECTIONS FOR COMBINING.
- Add the dried off chicken into the pasty mixture.
- Mix well.
- Marinate the chicken in the fridge for at least 3 hours.
- Leave out 1 hour prior to frying.
- Fry in 350 degree deep fryer for 8-12 minutes until golden & crispy.
- Before serving, cut through one cooked chicken wing to make sure that it has fully cooked.
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Reviews
-
The ingredients did not make a paste, it was too dry, so I had to add almost a cup of liquid. If adding sugar to the recipe, which it called for, I would also make a teriyaki sauce to drizzle over the end result. Otherwise, I would not even add the sugar to the coating but leave it with salt pepper, garlic and onion. Great fried chicken wings!
RECIPE SUBMITTED BY
Heystopthatnow
Santa Clara, CA