Korean fried chicken
By Joe
Source: BBC Good Food — Elena Silcock, Korean fried chicken.
A korean fried chicken recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cook. Sauce, set all the ingredients in a saucepan plus simmer lightly till syrupy, so around 3-4 mins. Take the pan off the heat and keep to one side.
- 2
Step 2. Season the chicken wings using salt, pepper plus the grated ginger. Toss the chicken using the cornflour till completely coated.
- 3
Cook (2). Heat around 2cm of vegetable oil in a big frying pan over a mid-sized/high heat. Fry the chicken wings for a period of 8-10 mins till crisp, turning halfway.
- 4
Step 4. Remove from the oil and put on kitchen paper. Leave till it is cold a little (round 2 mins).
- 5
Finish. Reheat the sauce, plus toss the crunchy chicken wings in it. Tip in a bowl plus top using the sesame seeds plus sliced spring onions.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
24.4 g protein for 420 kcal = 5.8 g per 100 kcal, so protein gives about 23% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
18.7 g per serving
37.4 % of the 50 g daily maximum · 74.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 420 kcal |
| Protein | 24.4 g |
| Carbohydrate | 32.6 g |
| of which sugars | 19.9 g |
| of which free sugars | 18.7 g |
| Fat | 20.9 g |
| of which saturates | 5.7 g |
| Fibre | 0.4 g |
| Salt | 1.52 g |
Protein per 100 kcal
5.8 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
