RecipeDB

Cooking in progress....

Korean Fried Chicken

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1281.7615
Energy (kCal)14425.8633
Carbohydrates (g)94.6047
Total fats (g)947.9828
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour oil into a 6-qt. pot to a depth of 2". Heat over medium-high heat until a thermometer reads 350Ëš. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.
. | 2. Whisk flour, cornstarch, and 2⁄3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350Ëš. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    canola oil - - - -
    garlic clove 5 - - - -
    ginger 1 1/2 peeled 2.4 0.5331 0.0546 0.0225
    soy sauce 3 tablespoons 25.44 2.3664 3.9072 0.2736
    korean chili paste 3 tablespoons - - - -
    rice vinegar 1 1/2 1/2 - - - -
    sesame oil 1 tablespoon 120.22399999999999 0.0 0.0 13.6
    honey 1 tablespoon - - - -
    flour 2/3 cup 385.52 84.4036 6.2673 1.4957
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    chicken wing 16 13861.7993 0.0 1271.5116 932.587

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



    Similar Recipes by Processes Similar Recipes by Category Composition