FRIED PICKLE RECIPE EASY RECIPES

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KOREAN FRIED CHICKEN RECIPE - NYT COOKING



Korean Fried Chicken Recipe - NYT Cooking image

Spicy Korean fried chicken, known as Yangnyeom Dak, became very popular in New York after it was introduced around 2006. Cecilia Hae-Jin Lee, the author of “Quick and Easy Korean Cooking,” said fried chicken became popular in Korea when fast-food places opened there after the war.

Provided by Julia Moskin

Total Time 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 13

1 small yellow onion, coarsely grated
2 cloves garlic, minced
1/2 teaspoon salt, plus more for coating
1/4 teaspoon black pepper, plus more for coating
8 to 10 boneless, skinless chicken thighs, quartered, or 24 wings
3 tablespoons Korean chili paste (gojuchang)
3 tablespoons ketchup
1/4 cup sugar
2 tablespoons toasted sesame seeds, more for garnish
Juice of 1/2 lemon
Oil for deep frying
1/2 cup all-purpose flour
2/3 cup cornstarch

Steps:

  • In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.
  • In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.
  • Pour oil into a large heavy pot to a depth of 1 1/2 inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.
  • Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.
  • For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush thickly with chili sauce. Serve hot, sprinkled with sesame seeds.

Nutrition Facts : @context http//schema.org, Calories 982, UnsaturatedFatContent 57 grams, CarbohydrateContent 36 grams, FatContent 66 grams, FiberContent 1 gram, ProteinContent 59 grams, SaturatedFatContent 7 grams, SodiumContent 869 milligrams, SugarContent 11 grams, TransFatContent 0 grams

MOM'S FRIED FISH RECIPE: HOW TO MAKE IT - TASTE OF HOME



Mom's Fried Fish Recipe: How to Make It - Taste of Home image

Our family has an annual fish fry that centers around my mom's recipe. I think she makes the finest fried fish around. It's flaky and flavorful with a golden cracker-crumb coating, and her homemade tartar sauce is a fitting complement.—Julie Jahnke, Green Lake, Wisconsin

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 8

2 eggs, lightly beaten
1-1/2 cups crushed saltines (about 45 crackers)
2 pounds whitefish fillets, cut in half lengthwise
Oil for frying
TARTAR SAUCE:
1 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon finely chopped onion

Steps:

  • Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand for 5 minutes. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels. , In a small bowl, combine the tartar sauce ingredients. Serve with fish.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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