Best 2 Korean Fried Chicken Sauce Recipes
Indulge in the irresistible flavors of Korean fried chicken with our specially curated collection of tantalizing recipes. From the classic yangnyeom chicken glazed in a sweet and spicy sauce to the addictive honey garlic chicken coated in a sticky and savory glaze, these recipes offer a delightful symphony of flavors that will satisfy every craving. Whether you prefer the crispy crunch of double-fried chicken or the juicy tenderness of oven-baked chicken, we've got you covered. Get ready to embark on a culinary journey that will leave you craving for more.
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KOREAN FRIED CHICKEN SAUCE
This is my take on the classic Korean fried chicken sauce. I like to add lots of green onion and garlic, and not cook this quite as long. The result is a sauce with those ingredients a little more in the flavor profile's forefront. Try to find Korean chili flakes and/or paste if you can. I've used them before and the flavor is great (and obviously more authentic), but if you can't, any hot chili flakes or paste will work.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat; add enough water to reach desired sauce consistency. Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and flavors blend, about 5 minutes. Cool to room temperature and season with salt.
Nutrition Facts : Calories 50.4 calories, Carbohydrate 13.1 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.7 g, Sodium 356.5 mg, Sugar 10.7 g
KOREAN FRIED CHICKEN WINGS WITH SWEET GARLIC SAUCE RECIPE - (4.6/5)
Provided by carvalhohm
Number Of Ingredients 12
Steps:
- In a small sauce pan, add all ingredients for sweet garlic sauce. Over low heat, slow cook sauce while prep and fry chicken wings. Meanwhile dust chicken wings evenly with 3 Tbs. tempura powder in a large mixing bowl. Add salt and pepper to taste. Another large mixing bowl, combine ¾ cup tempura powder and ¾ cup cold water with a whisk. Heat frying oil in a large, thick bottomed pot or Dutch oven over medium high heat (about 2 to 3 inches high from bottom of pot); reach 335 to 350 degrees. Coat dusted chicken wings with tempura batter and carefully drop into hot frying oil. Working in 2 batches, deep fry wings for 10 to 15 minutes or until they are fully cooked. Remove from oil and drain on a cooling rack or paper towels. Repeat with rest of chicken wings. Remove sauce from heat and it shouldn't reduced much. Taste if it's not too salty for your taste. If it is salty, add a bit of water and mix. In a large mixing bowl, toss fried chicken wings evenly with sauce. Transfer wings to a serving plate, drizzle with leftover sauce in mixing bowl over chicken wings. Garnish with toasted sesame seeds if you'd like to.
Tips:
- When making the chicken, use a combination of dark and white meat for the best flavor and texture.
- Make sure to double-coat the chicken in the flour mixture to ensure a crispy outer layer.
- Fry the chicken in hot oil until it is golden brown and cooked through.
- For the sauce, use a combination of sweet and savory ingredients to create a balanced flavor.
- Simmer the sauce for at least 10 minutes to allow the flavors to meld together.
- Serve the chicken with the sauce immediately, or store the sauce separately and reheat it before serving.
Conclusion:
This Korean fried chicken recipe is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy outer layer and flavorful sauce, this chicken is sure to be a hit with everyone who tries it. So next time you're looking for a new recipe to try, give this Korean fried chicken a try. You won't be disappointed!
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