Korean Fried Chicken with Sweet and Sour Sauce Recipe

Ingredients with Measurements:
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp baking powder
- 1 cup cold water
- 1 egg
- Vegetable oil, for frying

For Sweet and Sour Sauce:
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 tbsp cornstarch
- 1/4 cup water

Special equipment needed:
- Deep-fry thermometer
- Large mixing bowl
- Whisk
- Tongs
- Saucepan
- Wooden spoon

Step-by-step instructions:
1. In a large mixing bowl, whisk together flour, salt, black pepper, garlic powder, onion powder, paprika, and baking powder.
2. In a separate bowl, whisk together cold water and egg until well combined.
3. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
4. Heat vegetable oil in a large saucepan over medium-high heat until it reaches 350°F on a deep-fry thermometer.
5. Dip chicken wings into the batter, making sure they are fully coated.
6. Carefully place the chicken wings into the hot oil using tongs and fry for 8-10 minutes or until golden brown and crispy.
7. Remove the chicken wings from the oil and place them on a paper towel-lined plate to drain excess oil.
8. In a saucepan, combine ketchup, rice vinegar, brown sugar, honey, and soy sauce. Cook over medium heat until the sugar has dissolved.
9. In a small bowl, whisk together cornstarch and water until smooth. Add the cornstarch mixture to the saucepan and stir until the sauce thickens.
10. Serve the fried chicken wings with sweet and sour sauce on the side.


Time:
Preparation time: 20 minutes
Cooking time: 10 minutes per batch
5. Temperature:
Oil temperature: 350°F
Serving size:
4 servings

Nutritional information:
Calories per serving: 510
Fat: 21g
Carbohydrates: 56g
Protein: 26g

Substitutions for ingredients:
- Chicken wings can be substituted with chicken drumettes or chicken thighs.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Brown sugar can be substituted with granulated sugar or honey.
- Soy sauce can be substituted with tamari or coconut aminos.

Variations:
- Add 1 tsp of gochujang (Korean chili paste) to the batter for a spicy kick.
- Replace the sweet and sour sauce with a spicy garlic sauce made with minced garlic, soy sauce, honey, rice vinegar, and gochujang.
- Use boneless chicken breast or tofu instead of chicken wings for a vegetarian option.

Tips and tricks:
- Pat the chicken wings dry with paper towels before dipping them into the batter to ensure the batter sticks well.
- Fry the chicken wings in batches to avoid overcrowding the saucepan and lowering the oil temperature.
- Keep the fried chicken wings warm in a 200°F oven while frying the remaining batches.
- Double-fry the chicken wings for extra crispiness.

Storage instructions:
Store leftover fried chicken wings in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the fried chicken wings in a 350°F oven for 10-15 minutes or until heated through.

Presentation ideas:
Serve the fried chicken wings on a platter with the sweet and sour sauce in a small bowl on the side. Garnish with sliced scallions and sesame seeds.

Garnishes:
- Sliced scallions
- Sesame seeds
- Chopped cilantro
- Lime wedges

Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
- Korean-style potato salad

Suggested side dishes:
- Korean-style coleslaw
- Steamed bok choy
- Stir-fried green beans
- Miso soup

Troubleshooting advice:
- If the batter is too thick, add more cold water, 1 tablespoon at a time, until it reaches the desired consistency.
- If the chicken wings are not crispy enough, increase the oil temperature to 375°F and fry for an additional 1-2 minutes.

Food safety advice:
- Use a deep-fry thermometer to ensure the oil temperature stays between 350°F and 375°F to prevent the chicken wings from being undercooked or overcooked.
- Use separate utensils and cutting boards for raw and cooked chicken to prevent cross-contamination.
- Wash hands and surfaces thoroughly with soap and hot water before and after handling raw chicken.

Food history:
Korean fried chicken, also known as yangnyeom chicken, is a popular dish in Korea that has gained popularity worldwide in recent years. It is typically made with chicken wings or drumettes that are double-fried to achieve a crispy exterior and juicy interior. The sweet and sour sauce is a popular dipping sauce that complements the crispy chicken perfectly.

Flavor profiles:
The Korean fried chicken is crispy, juicy, and savory, with a hint of sweetness and spiciness from the batter and sauce. The sweet and sour sauce is tangy, sweet, and slightly acidic, with a rich umami flavor from the soy sauce.

Serving suggestions:
Serve the Korean fried chicken as an appetizer or main dish with steamed rice and Korean-style side dishes. It is also a great party food that can be served with beer or other drinks.

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Region: Korean

Taste: Savory, Spicy, Sweet, Sour, Tangy