Korean Fried Chicken Dumplings
Description
Korean fried chicken fills wonton wrappers in this pan-fried dumpling recipe that's great as an appetizer or main dish.
Ingredients
•
2 tablespoons rice wine
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1 tablespoon sesame oil
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1 tablespoon ginger paste
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1 pound skinless, boneless chicken breast, cut into small cubes
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1 cup potato starch
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2 cups oil for frying, or as needed
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1 (16 ounce) package wonton wrappers
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1 large egg, beaten
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2 tablespoons honey
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1 tablespoon gochujang (Korean hot pepper paste)
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2 teaspoons lime juice
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1 1/2 teaspoons sesame oil
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1 1/2 teaspoons garlic paste
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1 teaspoon soy sauce
Directions
1
Combine rice wine, sesame oil, ginger paste, salt, and pepper together in a glass or ceramic bowl; add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.
2
Pour potato starch onto a plate. Line a baking sheet with foil and place a rack on top.
3
Heat enough oil in a frying pan over medium heat to cover the chicken pieces.
4
Remove chicken from marinade and toss in potato starch to coat. Add chicken to the hot oil and fry until no longer pink in the centers, about 5 minutes.
5
Place a small amount of fried chicken inside each wrapper. Brush all edges with beaten egg and fold to seal. Set aside.
6
Heat more oil in a frying pan over medium heat. Pan-fry dumplings, working in batches as needed, until golden, 3 to 5 minutes. Transfer dumplings to the baking sheet rack as you work to drain excess oil.
7
Whisk together honey, gochujang, lime juice, sesame oil, garlic paste, and soy sauce for sauce in a bowl. Serve with dumplings.