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Family-Style Korean Fried Chicken

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)171.002
Energy (kCal)7232.025
Carbohydrates (g)203.4368
Total fats (g)639.1053
  • Cuisine

    Asian >> Korean >> Korean

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk eggs, soy sauce, and sugar together in a large bowl. | 2. Combine cornstarch, flour, sesame seeds, and salt in a separate bowl. Whisk in egg mixture. Fold green onions and garlic into the batter. | 3. Stir chicken into the batter until each piece is coated. Cover and marinate in the refrigerator, 8 hours to 2 days. Stir 1 to 2 times per day. | 4. Fill a heavy saucepan with 1 1/2 to 2 inches of oil. Heat on medium-high heat until a small amount of batter sizzles when dropped in. | 5. Stir chicken again to coat evenly with batter. Fry in batches until deeply browned, about 3 minutes per batch. Drain on a large plate lined with paper towels or newspapers. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 3 214.5 1.08 18.84 14.265
    soy sauce 1/2 cup 67.575 6.2857 10.3785 0.7268
    white sugar 1/3 cup 258.0 66.6533 0.0 0.0
    cornstarch 3/4 cup 365.76 87.6192 0.2496 0.048
    purpose flour 1/3 cup - - - -
    sesame seed 3 tablespoons 256.5 11.7855 8.0145 21.6
    salt 1 teaspoon - - - -
    green onion 4 chopped 76.68 16.3016 2.7548 1.3348
    garlic 3 cloves diced 13.41 2.9754 0.5724 0.045
    chicken thigh 3 pounds skinless boneless cut 5979.6 10.7361 130.1922 601.0857
    oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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