• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Spicy Glazed Fried Chicken

Ok. Now I try to eat relatively healthily. I substitute whole grains whenever possible. I use healthy fats. I eat vegetables and fruits like it’s nobody’s business. But sometimes you need fried chicken. Don’t deny it. Even some of my vegetarian friends tend to admit that it is a weakness – something they miss. But when I make something like fried chicken, it has to be perfect and extraordinary, since I won’t have it again for a long while.

So I suggested trying a recipe for a saucy fried chicken inspired by Korean red pepper powder, a favorite ingredient. It’s spicy and smoky, and is becoming more common in groceries and specialty food stores. It’s coarse grind and deep red color are quite unique – and very tasty. In a pinch, cayenne can be substituted for an equally tasty sauce.

Korean Fried Chicken


Served 2.
Leftover Potential: Keeps well though it may lose some of the initial texture.

Chicken:
1 1/2 pounds chicken strips
1/2 cup milk
3 cloves garlic, minced
2 tsp ginger, minced
1/2 onion, diced
2 tsp salt
2 tsp pepper

3/4 cup all purpose flour
1 Tbsp Korean red pepper powder ***

vegetable oil, as needed for frying

1. Combine the milk and the spices. Add the chicken and toss to coat. Allow to marinade, covered, for at least 1 hour.
2. Remove the chicken from the marinade, and dredge in the flour.
3. Heat the oil to 350 degrees Fahrenheit. Drop the chicken into the hot oil, and allow to fry until golden brown, about 4-5 minutes. Turn over and cook on the other side until each piece is golden brown all over. Drain on paper towels.

***Or cayenne pepper, to taste.

Sauce:
1 Tbsp olive oil
1/2 onion, diced
1/2 cup tomato puree
1/4 cup sweet chili sauce
1 Tbsp Worcestershire sauce
salt, as needed
2 tsp red pepper flakes

1. Heat the olive oil in a medium saute pan over medium high heat. Add the onions and saute until translucent.
2. Add the tomato puree, sweet chili, and Worcestershire. Season with salt and red pepper flakes.
3. Toss the finished chicken in the sauce. Serve with rice.
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