Korean Fried Chicken Dumplings Recipes

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KOREAN FRIED CHICKEN DUMPLINGS



Korean Fried Chicken Dumplings image

Korean fried chicken fills wonton wrappers in this pan-fried dumpling recipe that's great as an appetizer or main dish.

Provided by Cooking in the Comments

Categories     Dumplings

Time 1h40m

Yield 8

Number Of Ingredients 16

2 tablespoons rice wine
1 tablespoon sesame oil
1 tablespoon ginger paste
1 teaspoon salt
½ teaspoon ground black pepper
1 pound skinless, boneless chicken breast, cut into small cubes
1 cup potato starch
2 cups oil for frying, or as needed
1 (16 ounce) package wonton wrappers
1 large egg, beaten
2 tablespoons honey
1 tablespoon gochujang (Korean hot pepper paste)
2 teaspoons lime juice
1 ½ teaspoons sesame oil
1 ½ teaspoons garlic paste
1 teaspoon soy sauce

Steps:

  • Combine rice wine, sesame oil, ginger paste, salt, and pepper together in a glass or ceramic bowl; add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.
  • Pour potato starch onto a plate. Line a baking sheet with foil and place a rack on top.
  • Heat enough oil in a frying pan over medium heat to cover the chicken pieces.
  • Remove chicken from marinade and toss in potato starch to coat. Add chicken to the hot oil and fry until no longer pink in the centers, about 5 minutes.
  • Place a small amount of fried chicken inside each wrapper. Brush all edges with beaten egg and fold to seal. Set aside.
  • Heat more oil in a frying pan over medium heat. Pan-fry dumplings, working in batches as needed, until golden, 3 to 5 minutes. Transfer dumplings to the baking sheet rack as you work to drain excess oil.
  • Whisk together honey, gochujang, lime juice, sesame oil, garlic paste, and soy sauce for sauce in a bowl. Serve with dumplings.

Nutrition Facts : Calories 393.3 calories, Carbohydrate 53.9 g, Cholesterol 57.5 mg, Fat 10.9 g, Fiber 1.3 g, Protein 17.7 g, SaturatedFat 1.8 g, Sodium 731.6 mg, Sugar 4.8 g

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