Korean · Dinner
Crispy Honey Butter Chicken with Pickled Radish
KFC Honey Butter with Pickled Radish
Korean fried chicken double-fried until shatter-crisp and tossed in a sticky honey-butter glaze with garlic and soy, served over short-grain rice with cubed pickled radish.
$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
892Calories
38gProtein
58gFat
62gCarbs
18gSugar
2gFiber
742mgSodium
95mgChol
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Instructions
1
Prep
Rinse rice until water runs clear. Combine with 240ml water in a saucepan. Dissolve 60g sugar in 120ml hot water, stir in rice vinegar, pour over 240g cubed daikon, rest 15 minutes. Whisk potato starch, flour, baking powder, salt, pepper; stir in 200ml ice water to form thin lumpy batter. Pat chicken wings dry, coat until dredged.
2
Boil
Bring rice to boil over high heat, cover, reduce to lowest heat, cook 12 minutes. Remove from heat, rest covered 5 minutes until tender and water absorbed.
3
Fry 1
Heat neutral oil to 160C in a large heavy pot. Lower wings in batches (do not crowd), fry 7–8 minutes until pale and just cooked through. Lift onto a rack, rest 3 minutes.
4
Fry 2
Raise oil to 190C. Double-fry wings in batches 4–5 minutes, turning once, until shatter-crisp and deep golden. Lift onto rack to drain.
5
Glaze
Wipe skillet, melt butter over medium heat. Sweat grated garlic 30 seconds until fragrant. Whisk in honey, soy sauce, brown sugar; reduce 90 seconds until glossy and bubbly. Toss drained wings 30 seconds until evenly coated.
6
Plate
Mound cooked rice on plates, arrange glazed wings on top, scatter sesame seeds over. Serve pickled radish in a small bowl alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) chicken wings, bone-in
- 170g (6 oz) short-grain white rice
- 240ml (1 cup) water
- 240g (8.5 oz) daikon radish
- 120ml (1/2 cup) rice vinegar
- 60g (2.1 oz) caster sugar
- 120ml (1/2 cup) hot water
- 60g (2.1 oz) potato starch
- 60g (2.1 oz) all-purpose flour
- 10g (1 tbsp) baking powder
- 200ml (scant 1 cup) ice water
- 1000ml (4 cup) neutral oil
- 60g (2.1 oz) unsalted butter
- 60g (2.1 oz) honey
- 30ml (2 tbsp) soy sauce
- 20g (0.7 oz) light brown sugar
- 10 garlic cloves
- 10g (2 tbsp) toasted sesame seeds
- 1 tsp fine sea salt
- 1 tsp freshly ground black pepper