Ingredients with Measurements:
- 1 lb 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 cayenne pepper
- 1 cup buttermilk
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot
- Thermometer
Step-by-step instructions:
1. In a large bowl, mix together the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
2. Pour the buttermilk into a separate bowl.
3. Dip each chicken wing into the buttermilk, then coat it in the flour mixture. Repeat until all wings are coated.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F.
5. Fry the chicken wings in batches for 10-12 minutes, or until golden brown and cooked through.
6. Remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes per batch
Temperature:
Oil temperature: 375°F
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 300
Fat per serving: 15g
Carbohydrates per serving: 20g
Protein per serving: 20g
Substitutions for ingredients:
- You can use chicken drumettes or chicken thighs instead of chicken wings.
- If you don't have buttermilk, you can use regular milk mixed with 1 tablespoon of vinegar or lemon juice.
Variations:
- Add your favorite spices to the flour mixture for a different flavor.
- Make a spicy version by adding more cayenne pepper or hot sauce to the buttermilk.
Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy exterior.
- Don't overcrowd the fryer or pot, as this can lower the oil temperature and result in soggy chicken.
- Use a thermometer to check the internal temperature of the chicken to ensure it's cooked through.
Storage instructions:
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with a variety of dipping sauces.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro.
Pairings:
Serve with a side of coleslaw or potato salad.
Suggested side dishes:
- French fries
- Baked beans
- Macaroni and cheese
Troubleshooting advice:
- If the chicken is not crispy enough, make sure the oil is hot enough and that the chicken is not overcrowded in the fryer or pot.
- If the chicken is overcooked, reduce the cooking time or lower the oil temperature.
Food safety advice:
- Always use a thermometer to check the internal temperature of the chicken to ensure it's cooked through.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent the spread of bacteria.
Food history:
Ponghak Fried Chicken is a popular dish in Korea, known for its crispy exterior and juicy interior.
Flavor profiles:
This dish is savory, slightly spicy, and has a crispy texture.
Serving suggestions:
Serve hot with your favorite dipping sauce and a side of coleslaw or potato salad.
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Region: Korean