SPICY KOREAN FRIED CHICKEN WITH GOCHUJANG SAUCE
It took about two decades for this style of Korean fried chicken to make its way into the American foodie scene. The chicken is deep fried twice to make the exterior extra crispy and to lock moisture in. The gochujang sauce is a hot, honey, spicy mix...and well, it's just fabulous. You'll have the family completely raving!
Provided by Diana71
Categories World Cuisine Recipes Asian Korean
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
- Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
- Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
- Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
- Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
- Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 52.4 g, Cholesterol 111.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 29.1 g, SaturatedFat 2 g, Sodium 938.2 mg, Sugar 34.1 g
POPEYE'S SPICY CHICKEN RECIPE RECIPE - (3.8/5)
Provided by MichaelH
Number Of Ingredients 11
Steps:
- Place cut-up chicken in a large bowl, and cover with buttermilk. If you have the time, cover and chill for two hours, or overnight. This is optional, but will give the chicken more flavor and moisture. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne. If you marinated the chicken, remove it from the buttermilk now. Sprinkle chicken lightly with salt, pepper, and garlic powder. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again. Heat oil in deep fryer or deep pan to 350°F. Working in batches, drop each piece of chicken into the hot oil. Fry for 15 to 18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.
EXTRA CRISPY FRIED CHICKEN
There was a picture of this chicken next to the recipe on the internet and it looks awesome! It looks super crispy! I have not tried this yet, but it sounds really easy. Can be baked or deep fried.
Provided by Marie
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the pancake mix with one package of the Italian salad dressing mix.
- Combine the other package with the egg and club soda or beer.
- Dip each piece of chicken in the egg mixture, then in the pancake mix mixture.
- Place pieces on a wire cooling rack without allowing to touch each other.
- Let dry for 5 minutes.
- Spray baking pan with non stick spray and place chicken on without allowing pieces to touch each other (chicken will be soggy if you do).
- Bake at 350° for 45 minutes or until done.
- OR:.
- Deep fry at 425° for about 7 minutes.
Nutrition Facts : Calories 707.8, Fat 35.6, SaturatedFat 9.9, Cholesterol 221.8, Sodium 956.3, Carbohydrate 46.4, Fiber 1.8, Sugar 0.1, Protein 46.6
MEGA CRISPY FRIED CHICKEN
This recipe yields jucy, succulent chicken covered in a crispy crust that is not at all greasy. There is almost as much crust as there is chicken! Using vegetable shortening rather than oil gives the crust a snappy crispness. Use some of the chicken bits, removed from the oil, to make my Cream Gravy recipe!
Provided by GREG IN SAN DIEGO
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and dry the chicken parts with paper towels.
- Sprinkle the chicken parts generously with salt and pepper.
- Whisk thoroughly in a medium bowl the 2 eggs, 1/2 cup milk and the 1 t. salt.
- Mix together on a plate: flour, 2 t. salt and 2 t. black pepper.
- Heat the shortening in a deep, heavy pot or deep-fat fryer to 350 degrees.
- Toss the breast meat pieces in the flour mixture and then moisten thoroughly in the egg mixture. Lift each piece out of the egg mixture, letting the excess drip off.
- Roll in the flour mixture again until completely coated. Sprinkle each piece with paprika.
- Then immerse into the hot oil. Fry for about 15 minutes or until cooked "through," turning the pieces several times.
- Remove the pieces to a baking sheet lined with brown paper bag or paper towels. Hold in a warm oven.
- Repeat the process with the thighs and drumsticks, frying those pieces for about 20 minutes.
SOUTHERN SPICY FRIED CHICKEN
This one is finger-licking good! It's a keeper and a must try!
Provided by Maureen Hogan
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 2h30m
Yield 10
Number Of Ingredients 11
Steps:
- Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
- Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
- Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
- Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 41.5 g, Cholesterol 70.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 5.3 g, Sodium 401.4 mg, Sugar 5.1 g
EXTRA CRISPY SPICY FRIED CHICKEN WITH DELTA SAUCE
Categories Chicken
Number Of Ingredients 26
Steps:
- FOR THE CHICKEN: Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again. Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first. FOR THE DELTA SAUCE: Combine all ingredients in a small bowl. Chill in the refrigerator for one hour before serving. Read more at http://www.fromaway.com/cooking/extra-crispy-spicy-fried-chicken-with-delta-sauce#bjBz6PVI
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- Place the chicken in a large ziplock bag or bowl then Pour sauce over chicken, seal bag and shake. Refrigerate to marinate for at least 1 hour or up to 2 days.
- Heat oil to 375 degrees F in a large heavy duty skillet or deep fryer. While the oil is heating combine the flour, corn meal, salt and pepper in another resealable plastic bag. One at a time, place chicken pieces in bag, seal and shake to coat.
- Fry chicken pieces in oil for about 20 to 25 minutes , or until cooked through and juices run clear. Drain on paper towels and serve.
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