Two Asian Fried Chicken recipes.

I was at the Asian market yesterday and discovered a new kimchi.  For the last 30 years we got ours made in Chicago.  This one came from Korea, so I got it and it was part of dinner tonight.  One of Charlie's favorite recipe's is one for Korean chicken wings. I wanted to try Japanese popcorn chicken so I made both as well as snow peas and pickled daikon.

Japanese Popcorn Chicken (Karaage)

INGREDIENTS

Serves 2-3

3 boneless chicken thighs, chopped into 1-inch chunks

3 cloves garlic, finely minced

2 tablespoons ginger, finely grated or minced

3 tablespoons soy sauce

2 tablespoons sake

1 tablespoon sesame oil

1 tablespoon sugar

½ cup potato starch

Oil, for frying

Lemon wedges and parsley to serve

PREPARATION

1. Combine the chicken with the garlic, ginger, soy, sake, sesame oil, and sugar in a bowl until evenly coated. Cover and refrigerate for about 1 hour.

2. Heat oil in a pot over high heat until about 340°F.

3. Give the chicken a stir to re-incorporate the marinade, then sprinkle the potato starch on top. Lightly toss until somewhat combined, but do not mix until each chicken piece is evenly coated because the uneven pockets of potato starch will give the chicken its signature unique texture. 

4. Fry half of the chicken at a time, until light golden and bubbly, about 5-7 minutes. The oil temperature will drop to about 320°F. Rest the chicken on paper towels and increase the heat.

5. Heat oil to about 390°F, then fry the chicken again for about 2-3 minutes until golden brown. Drain the chicken on paper towels.

6. Serve with lemon and parsley!

7. Enjoy!

Spicy Korean Chicken

INGREDIENTS

Serves 2-3

10 chicken wings and drumettes

1 cup cornstarch

Oil, for frying

Sesame seeds, for serving

Batter

½ cup cornstarch

½ cup flour

2 teaspoons salt

1 cup water

Sauce

2 tablespoons soy sauce

¼ cup honey

2 tablespoons rice vinegar

2 tablespoons Korean chili paste (gochujang)

2 cloves garlic, minced

1 tablespoon ginger, grated

PREPARATION

1. Mix the ingredients for the batter in a bowl until smooth with no lumps.

2. Heat oil in a pot to 340°F.

3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess. 

4. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F.

5. Drain the wings and increase the heat.

6. Heat oil to about 375°F.

7. Fry the wings a second time until golden brown and crispy. Drain and set aside.

In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.

8. Enjoy!