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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large wok until hot, start to roll your chicken thighs in flour and fry until golden brown. Continue frying chicken until all done and put in a bowl layered with paper towel to drain off access oil. | 2. While chicken is frying start to prepare the Korean sauce in a medium bowl by adding sugar, soy sauce, sesame oil, green onions, garlic, black pepper and sesame seeds. Mix until well combined and start to dip entire chicken thighs into sauce and take it out and lay into a pan, continue till all done sprinkle with some chopped green onion and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	5		defrosted	9966.0	17.8935	216.987	1001.8095
purpose flour	3	cups		-	-	-	-
vegetable oil	5 -6	cups		0.0	0.0	0.0	0.0
sugar	3/4	cup		604.485	151.197	0.0	0.0
soy sauce	3/4	cup		101.3625	9.4286	15.5678	1.0901
sesame oil	1	tablespoon		120.22399999999999	0.0	0.0	13.6
green onion	3	stalks	chopped chopped	9.72	2.0664	0.3492	0.1692
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
sesame seed	1	tablespoon		85.5	3.9285	2.6715	7.2

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