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Korean-style Fried Chicken (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 02/03/2015 - Want to crush it at your next big party this year? This fried chicken recipe will help you kick any party into high gear. From Manhattan to San Francisco, and points beyond, Korean fried chicken is all the rage in the food world.
This fried chicken is first marinated in ginger, garlic and soy sauce, then coated in potato starch and fried until golden brown and crisp. It will have your guests begging for more and pestering you for the recipe.
- 4 pounds chicken wings (about 2 kg), washed and drained
- 1½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon minced ginger
- 1 cup potato starch
- 4 cloves garlic, minced
- 3 to 4 large dried red chili peppers, seeded, cut crosswise into …“ inch pieces (as desired)
- ½ cup gluten-free soy sauce
- ½ cup rice syrup or corn syrup
- 1 tablespoon cider vinegar
- 1 tablespoon gluten-free mustard
- 1 tablespoon brown sugar
- 1 tablespoon sesame seeds
- Lard or vegetable oil for frying
- 2 tablespoons fresh ginger, minced
- 4-5 cloves garlic, minced
- 1½ cups soy sauce
First, marinate the chicken in a refrigerated bowl for at least 4 hours, and up to 24 hours in advance.
Next, begin by making the sauce by heating a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper.
Stir with a wooden spoon until fragrant for about 30 seconds.
Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes.
Add the brown sugar and continue stirring. Remove from the heat. Set aside.
Remove chicken from the marinade, and pat dry with paper towels. You may trim and chop the chicken before marinating if you wish. I usually marinate before trimming.
Cut off the tip of each wing and chop the wing in half.
When you’re finished, you’ll have about 30 to 36 pieces.
Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.
Put ½ cup potato starch in a bowl.
One at a time, dip wings in the potato starch to coat. Add the additional potato starch as needed, and top off potato starch, if you come up short and still have a few pieces to do.
Squeeze each wing to press the coating to it tightly.
To fry the chicken, put 4 cups of cooking oil in a frying pan or pot and heat it on high heat. You want the oil hot, but not smoky.
Test the oil’s heat level by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying.
Gently add the coated wings one by one into the hot oil and cook for about 10-12 minutes, turning a few times.
Transfer the cooked wings from the oil to a paper towel-lined wire rack.
Lower the heat on the oil to prevent smoking, and let the wings cool for a few minutes.
Raise the heat and fry the wings again for another 12 to 15 minutes until they all are golden brown and crunchy.
When the chicken is done, reheat the sauce until it bubbles. Add the hot chicken and mix well with a wooden spoon until well-coated.
Remove from the heat and transfer the coated chicken to a large plate. Sprinkle with sesame seeds and serve immediately.
Note: This chicken travels well and stays crunchy, so don’t hesitate to take it to a potluck. Just be sure to make enough!
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