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[deleted] t1_ishy6ga wrote

wow! i was just asking another user if they'd tried it. In Hawaii, it's very popular, but don't know about any place else.

The glaze looks perfect!

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Libra8 t1_ishz0o1 wrote

That looks sooooo good.

35

[deleted] t1_ishzpo9 wrote

Replying to AC_Schnitzel (#114,305)

That's excellent; I love Korean food; bi bim bop is my absolute all-time favorite.

When I was a kid, my best friend's grandmother used to make taegu, the old fashioned way, in vats. Real codfish, too. This is what tastebuds are for.

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lolsee2 t1_isi2ifi wrote

Yes buying korean fried chicken from stalls can be a little expensive , its best if you can DIY , and taste as good . And its making me hungry! 🍗

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luisivanc t1_isi4lc6 wrote

I looked through all the comments but can't seem to find the recipe

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Churning196 t1_isi7wkq wrote

yeah wtf is this "It's in the comments" garbage when it's NOT IN THE COMMENTS

−6

DREistheNAME t1_isiaede wrote

For those looking for the recipe, OP tried to post the link, though it's not showing up here for some reason. Here it is:

"4 servings, 15 minutes of prep, 1 hour total.

Wing ingredients: Vegetable oil, 1 tsp. kosher salt, 1/2 tsp. freshly ground black pepper, 1/2 tsp. baking powder, 1/2 tsp. garlic powder, 2 lb. chicken wings, 1 tbsp. freshly grated ginger, 1/2 c. cornstarch

Sauce ingredients: 3 tbsp. butter, 5 small dried red chilis, sliced, 1 tbsp. freshly minced ginger, 3 cloves garlic, minced, 1/4 c. gochujang, 2 tbsp. ketchup, 1 tbsp. rice vinegar, 1 tbsp. low-sodium soy sauce, 1/4 c. honey, 2 tbsp. packed brown sugar

Garnish ingredients: 1/2 c. cocktail peanuts, 1 tbsp. sesame seeds, 1 green onion, sliced

  1. Make wings: In a deep pot over medium-high heat, heat 4 to 6 cups vegetable oil to 275°. Line a large plate or baking sheet with paper towels. In a small bowl, combine salt, pepper, baking powder, and garlic powder.

  2. Pat wings dry with paper towels, then rub with grated ginger and season with salt mixture. In a large bowl, toss wings with cornstarch and squeeze to compress coating onto each wing.

  3. Carefully add wings to oil and fry until skin is just lightly crisped and golden, occasionally flipping with tongs, about 15 to 18 minutes. Remove wings from oil and set aside on prepared plate. Let rest briefly.

  4. Heat frying oil to 400°. Return wings to pot and fry again until deeply golden and skin is crisp and crunchy, about 7 to 8 minutes. Remove wings from oil and place in a large mixing bowl.

  5. Make sauce: In a medium saucepan over medium-low heat, add butter, dried chilis, ginger, and garlic and cook until fragrant, 2 minutes. Stir in gochujang, ketchup, vinegar, and soy sauce and cook until bubbling. Stir in honey and brown sugar and continue cooking until bubbling and slightly thickened.

  6. Pour sauce over wings and toss until evenly coated. Add in peanuts and toss to combine.

  7. Garnish with sesame seeds and green onion before serving."

Source is Korean Fried Chicken by June Xie on Delish.

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novian14 t1_isiei4p wrote

Replying to AC_Schnitzel (#114,310)

I tried and it was really good, but whenever i cooked it, the chicken was kinda soggy because of the sauce and make it less crispy, is that supposed to be like that? I tried to pour less sauce but it results to not all of the chicken coated by the sauce

3

razor_eddie t1_isip86q wrote

Replying to novian14 (#114,844)

Nah, it aint supposed to be like that. One of the amazing things about Korean FC is the retention of crunch, even through sauce.

Did you go and grab one of those bags of Fried Chicken mix? That's the simplest method, I reckon.

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TripleJx3 t1_isiqrwj wrote

Something looks like it's fighting something else in this picture

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hafiz3143 t1_isiwen8 wrote

Delicious 😋 Thanks For Sharing 😊

1

1tsM3YaBoi t1_isj5fir wrote

That looks so delicious. I LOVE friend chicken wings 🤤

1

g0ldiel0xx t1_isj6788 wrote

When I go into a restaurant, what do I ask for specifically for this? What is the red saucer called? Been into a few Korean restaurants and they have various sauces and always manages not to get the good sweet red one. Please help!

0

johnwayne2413 t1_isj8hsf wrote

Now all I need is a side of Kim chi and Hite to go with it 😍

1

andeke07 t1_isjc0ab wrote

Replying to novian14 (#114,844)

I did a similar recipe recently, apparently the trick is to use potato starch instead of cornstarch or flour. I was able to pick some up at my local Asian supermarket. Also the double fry.

4

wheeze_the_juice t1_isjg56p wrote

reminds me of 양념치킨 I’d always have at the bars before the whole double-fried chicken craze took hold 20 years back.

looks sooo good.

2

ColoOingPen t1_isjgbph wrote

Looks very good, I can almost taste it from the vibrant colors. Side note: saying this is a Korean Chicken is like calling any delicious sausage a German sausage, just saying.

−3

SuzanoSho t1_isjngj8 wrote

It ain't Korean unless you chopped the entire chicken into cubes, bones and all.

−5

SpaggettiYeti t1_isjsufh wrote

I was just watching Ugly Delicious with David Chang, the whole episode was about fried chicken across the world. It's one of the few meals that spans across the entire globe that nearly every country can agree on. Pretty enlightening show

1

Big420BabyJesus t1_isjx5dz wrote

never knew chickens in korea are completely anatomically unique

−1

synner06 t1_isjzemz wrote

I hate this subreddit, not only does it make me hungry, but it makes me want to make these things knowing damn well I can’t cook

1

AC_Schnitzel OP t1_isjzt4u wrote

Replying to synner06 (#117,087)

I’m not a great cook at all… but I can follow directions! the first time took me longer than the 2nd — but it’s satisfying once you’re done. Try it!! :)

1

conglock t1_isk81ar wrote

This is also pretty much Gluten Free if you use gf soy sauce and gocugjang sauce!! Amazing!

1

[deleted] t1_iskj70f wrote

when my body calls for grease, I go for Popeyes. When my stress level is high, Yangyum chicken gives me enough kick in my brain. And Fried chicken is not a meal in Korea, it’s rather a snack (afternoon/ happy hour/ midnight).

2

somanysheep t1_isko9v1 wrote

Black people made chicken better for so many countries!

−1

ToxiCKY t1_isl750j wrote

Mate, I literally made this last Friday. Took me about half an hour to double shallow fry all the chicken but damn was it worth it. Ate it with rice, kimchi, and some stir fried cabbage. Nice job!

Oh yeah, tip is to add an egg after the chicken is starched, then mix it a little more. Without it, my batter tended to let loose and not get as crispy. Double fry for extreme crunch, which then gets softened by the sauce.

1

AnActualChicken t1_islrp9b wrote

Replying to TripleJx3 (#115,202)

Looks like aftermath of a fucking brutal fight in an over the top action movie where the hero is covered in blood - like everyone else in the pile - he's taken on like 50 men and is like a second away from finally strangling the last enemy to death on a pile of it's dead comrades. Once it's done the hero staggers up and off the pile, exhausted but victorious.

1

[deleted] t1_ism611p wrote

I love Chinese fried chicken but I wouldn’t mind if my hood had a Korean fried chicken place. Maybe in another reality 🤷‍♂️

1