Spicy Saucy Chicken Recipes
SPICY KOREAN FRIED CHICKEN WITH GOCHUJANG SAUCE
It took about two decades for this style of Korean fried chicken to make its way into the American foodie scene. The chicken is deep fried twice to make the exterior extra crispy and to lock moisture in. The gochujang sauce is a hot, honey, spicy mix...and well, it's just fabulous. You'll have the family completely raving!
Provided by Diana71
Categories World Cuisine Recipes Asian Korean
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
- Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
- Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
- Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
- Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
- Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 52.4 g, Cholesterol 111.7 mg, Fat 8.2 g, Fiber 0.8 g, Protein 29.1 g, SaturatedFat 2 g, Sodium 938.2 mg, Sugar 34.1 g
SPICY, SAUCY CHICKEN
Sauce can be used as a chutney, marinade or dip. Quantities can be varied to suit your own taste. I MUST HAVE MADE A TYPO IN THIS because I've lost the original and used this one - and the vinegar hit is way too much. I'm looking everywhere for my original and will correct this when I find it. In the meantime if you decide to make the Chicken dish, I recommend you approach the vinegar bottle with caution! Sauce can still be made and stored as the vinegar 'hit' diminishes with storage. After 3 weeks storage you have a very spicy chutney, great with cheese and at the optimum level for making the chicken dish...sorry about the typo...I will try harder in future!
Provided by franja
Categories Chicken
Time P21DT15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fry onions, chillies & garlic in oil til onion is soft.
- Add tomatoes, soy sauce, vinegar and honey. Bring to boil.
- Mix mustard with water and add to pan.
- Simmer for 30 minutes.
- Allow to cool.
- The sauce/chutney should now be bottled for 3 weeks before making the chicken dish.
- Place a layer of 'sauce' in flame proof oven proof dish. Place chicken on top in a single layer and cover with more of the sauce.
- Bake in the oven gas 6 200C (180C fan oven) for about 30 minutes or until chicken is cooked.
- Either serve like this or place under hot grill for a few minutes to caramelise the topping.
- Serve with a mixed salad.
Nutrition Facts : Calories 277.8, Fat 9.5, SaturatedFat 1.5, Cholesterol 72.5, Sodium 844, Carbohydrate 15.8, Fiber 2.5, Sugar 9.7, Protein 32.8
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