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CookPal AI
Roscoe's Korean Fried Chicken

Roscoe's Korean Fried Chicken

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Chicken

    • 🍗 12 wingette or drummette chicken wings

  • Marinade

    • 2 tablespoons ginger
    • 2 tablespoons garlic
    • 🧂 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 cup water

  • Batter

    • 1 cup all-purpose flour
    • 1/2 cup potato starch
    • 1/2 cup cornstarch
    • 1 cup wheat dextrin (such as EverCrisp)

  • Frying

    • 1 quart vegetable oil

  • Sauce

    • 2 teaspoons sesame oil
    • 2 teaspoons garlic
    • 1 teaspoon ginger
    • 1/4 cup brown sugar
    • 4 tablespoons gochujang
    • 2 teaspoons white vinegar
    • 1/2 cup water
    • 1 teaspoon toasted sesame seeds, for garnish (optional)
    • 🥜 1 tablespoon peanuts, for garnish (optional)

STEPS

1

Place a wire rack inside a rimmed baking sheet. In a large bowl toss chicken wings, ginger, garlic, salt, pepper, and water together. Mix well.

2

In another bowl combine flour, potato starch, cornstarch, and EverCrisp in a large mixing bowl. Whisk ingredients until fully mixed. Season with salt and pepper.

3

Add 1 cup of flour mixture to the bowl with chicken. Mix into chicken and water to make a very thin batter.

4

Add chicken to the flour bowl and toss and press until completely dredged in mixture. Place on the prepared wire rack until ready to fry.

5

Heat oil in a deep fryer or large saucepan to 325°F (165°C). Line a second rimmed baking sheet with paper towels, and place a clean wire rack on top.

6

Add chicken pieces to the hot oil about 5 pieces at a time. Fry for 6 minutes. Transfer chicken to the rack over the paper towel-lined tray. Repeat with remaining chicken pieces.

7

Increase oil temperature to 350°F (175°C). Add the first batch of cooked chicken and fry again for about 5 minutes. Transfer to paper towels to drain. Repeat with the second batch of chicken.

8

Transfer chicken to a bowl. Heat a small saucepan over medium-low heat. Add sesame oil, grated garlic, grated ginger, brown sugar, gochujang, vinegar, and water. Stir until sugar melts and sauce is smooth, about 5 minutes.

9

Drizzle sauce over chicken, garnish with sesame seeds and peanuts (optionally), and serve.

NUTRIENTS

Per 1 serving

🔥

750

Calories

  • 26
    Protein
  • 70
    Carbs
  • 41
    Fats

💡 Use a thermometer to monitor oil temperature for accurate frying.Let chicken rest before frying to ensure a crispy coating.Gochujang can be substituted with sriracha in a pinch, though it will alter the flavor.