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Spicy Korean Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)803.1815
Energy (kCal)9483.7646
Carbohydrates (g)187.4137
Total fats (g)584.4856
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Mix the ingredients for the batter in a bowl until smooth with no lumps. | 2. 2. Heat oil in a pot to 340°F. | 3. 3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess. | 4. 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. 5. Drain the wings and increase the heat. | 6. 6. Heat oil to about 375°F. | 7. 7. Fry the wings a second time until golden brown and crispy. Drain and set aside. | 8. In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken wing 10 8663.6246 0.0 794.6948 582.8669
    cornstarch 1 cup 487.68 116.8256 0.3328 0.064
    oil - - - -
    sesame seed - - - -
    batter - - - -
    cornstarch 1/2 cup 487.68 116.8256 0.3328 0.064
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    salt 2 teaspoons - - - -
    vodka 1 cup - - - -
    gochujang sauce - - - -
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    honey 1/4 cup - - - -
    rice vinegar 2 tablespoons - - - -
    korean chili paste 2 tablespoons - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    ginger 1 tablespoon grated 17.42 3.7242 0.467 0.2205

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



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