Korean Fried Chicken Dumplings

Korean fried chicken fills wonton wrappers in this pan-fried dumpling recipe that's great as an appetizer or main dish.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 393 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons honey
• ½ teaspoon ground black pepper
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce
• 1 ½ teaspoons sesame oil
• 2 teaspoons lime juice
• 2 cups oil for frying, or as needed
• 1 large egg, beaten
• 2 tablespoons rice wine
• 1 (16 ounce) package wonton wrappers
• 1 tablespoon ginger paste
• 1 ½ teaspoons garlic paste
• 1 cup potato starch
• 1 tablespoon gochujang (Korean hot pepper paste)
• 1 pound skinless, boneless chicken breast, cut into small cubes

Recipe Instructions

Step 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.

Step 2

Pour potato starch onto a plate. Line a baking sheet with foil and place a rack on top.

Step 3

Heat enough oil in a frying pan over medium heat to cover the chicken pieces.

Step 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.

Step 5

Place a small amount of fried chicken inside each wrapper. Brush all edges with beaten egg and fold to seal. Set aside.

Step 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.

Step 7

Whisk together honey, gochujang, lime juice, sesame oil, garlic paste, and soy sauce for sauce in a bowl. Serve with dumplings.