Korean Fried Chicken (made in the oven)

This insanely easy, super addictive Korean Fried Chicken Recipe is baked in the oven not deep-fried but still creates a super crisp skin!

Unlike traditional fried chicken, which is batter dipped and fried, these chicken wings are tossed in a thin coating of egg white, salt and baking soda then they are dried out in the fridge overnight to be baked in the oven. The result is a super crisp-skinned chicken without the deep-frying, which means an easier clean up and cooking (no constantly checking the deep fryer!).

Korean Fried Chicken (made in the oven)

The sauce requires a trip to the Asian grocery store to get gochujang, a Korean chile paste. It’s a deep red fermented chili paste that has a nice deep dark flavor (not too much heat, with a little bit of sweetness). You’ll have to refrigerate the chicken overnight to let the egg white coating dry so keep that in mind if you are planning to make these.

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