Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Korean-American chicken




Source of Recipe


Friend


Recipe Introduction


serves 4.


List of Ingredients




1 cut up chicken
1/4 C soy sauce
3/4 C seasoned rice vinegar
1/2 C flour
1/4 C cornstarch
1 T salt
oil
1 C toasted sesame seeds
1 C sea salt
1 C black pepper
1 C Sriracha hot chili oil

Recipe



Marinate chicken in soy sauce and vinegar for 2 hours, turning occasionally.
Combine cornstarch, flour and salt. Dredge chicken, shaking, until lightly coated. Place on wire rack. Heat 3 inches of oil to 350 degrees F. Fry chicken 12-15 minutes. drain on wire rack.
To serve 4, portion the sesame seeds, sea salt and pepper into dipping bowls. Place a mix of each into 4 bowls. Portion hot sauce in bowls for each person.