Recipe Menu
Picture of Maangchi's Korean Fried Chicken
french korean lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 6733 kcal 337 %
  • Fat 523 g 805 %
  • Saturated 67 g 333 %
  • Carbs 291 g 97 %
  • Fiber 15 g 61 %
  • Protein 221 g 442 %
  • Cholesterol 1259 mg 420 %
  • Sodium 6180 mg 257 %
  • Calcium 558 mg 56 %
  • Magnesium 415 mg 99 %
  • Potassium 4268 mg 91 %
  • Iron 12 mg 65 %
  • Zinc 20 mg 182 %
  • Phosphorus 1832 mg 262 %
  • Vitamin A 181 µg 20 %
  • Vitamin C 72 mg 80 %
  • Thiamin (B1) 1 mg 98 %
  • Riboflavin (B2) 4 mg 278 %
  • Niacin (B3) 74 mg 461 %
  • Vitamin B6 7 mg 521 %
  • Folate equivalent (total) 326 µg 82 %
  • Vitamin B12 3 µg 118 %
  • Vitamin D 1 µg 8 %
  • Vitamin E 88 mg 585 %
  • Vitamin K 13 µg 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Maangchi's Korean Fried Chicken

Ingredients

  • The Chicken
  • 2 1/2 pounds chicken wingettes or drumettes or small pieces of chicken (see headnote)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup potato starch
  • Vegetable oil, for frying
  • 1/3 cup toasted peanuts (optional)
  • Sauce and Garnish
  • 1/2 cup rice syrup or honey
  • 3 tablespoons soy sauce
  • 2 tablespoons brown or white sugar
  • 2 teaspoons white vinegar
  • 1 teaspoon yellow mustard
  • 2 tablespoons vegetable oil
  • 8 small dried red chiles
  • 3 garlic cloves, finely chopped
  • 1 teaspoon finely chopped peeled ginger
  • 2 teaspoons toasted sesame seeds
  • 2 to 3 teaspoons crushed red pepper flakes (optional)
  • Pickled Radish (Optional)
  • 3/4 cup water
  • 1/3 cup plus 1 tablespoon white vinegar
  • 1/3 cup sugar
  • 1 tablespoon kosher salt
  • 1 pound peeled Korean radish, cut into ⅓-inch cubes

Login or Join to leave a comment

Login Join

Discussion (0)