Hungry for chicken after watching K-drama? Cook a batch of Korean-style Fried Chicken for yourself using this recipe. Let me know what you think through the comments section below.
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KOREAN STYLE FRIED CHICKEN
Serves: 4
INGREDIENTS
1 KILO CHICKEN - DRUMSTICKS AND WING PARTS
1 TBSP SALT
1 TBSP PEPPER
1 TBSP GARLIC POWDER
1 CUP VODKA
FOR THE FRYING MIX:
3 CUPS FLOUR
1 CUP CORNSTARCH
2 TBSP SALT
1 TBSP GARLIC POWDER
1 CUP MILK
FOR THE KOREAN SAUCE:
3 TBSP OIL
3 TBSP GARLIC, MINCED
4 TBSP GOCHUJANG SAUCE
2 TBSP KETCHUP
2 TBSP SOY SAUCE
¼ CUP BROWN SUGAR
1 CUP WATER
OIL FOR DEEP FRYING (DEPENDS ON YOUR PAN)
SESAME SEEDS AND SPRING ONION FOR GARNISHING
PROCEDURE:
1. IN A BOWL, PLACE THE CHICKEN, SALT, PEPPER, GARLIC POWDER, AND VODKA. MIX AND MARINATE FOR AT LEAST 30 MINUTES.
2. WHILE WAITING, PREPARE YOUR FRYING MIX. IN A SEPARATE BOWL, COMBINE FLOUR, CORNSTARCH, SALT, GARLIC POWDER. SET ASIDE 1/3 OF THE FRYING MIX IN A SMALLER BOWL.
3. ONCE MARINATION IS DONE, DRAIN THE LIQUID FROM THE CHICKEN PIECES. POUR IN THE FRYING MIX (2/3) AND MILK. MIX TOGETHER WIITH THE CHICKEN UNTIL WELL COMBINED.
4. DIP THE BATTERED CHICKEN PIECES IN THE DRY FRYING MIX (THE 1/3 THAT WAS SET ASIDE). SHAKE OFF EXCESS FLOUR.
5. DEEP FRY THE CHICKEN IN HOT OIL UNTIL LIGHT BROWN. THIS SHOULD TAKE AROUND 10 MINUTES. THIS IS YOUR FIRST FRY.
6. TURN OFF THE HEAT AND TAKE OUT THE CHICKEN ONCE DONE. LET IT REST FOR 20 MINUTES.
7. IT’S TIME FOR THE SECOND FRY: RE-FRY THE CHICKEN PIECES FOR 2 MINUTES UNTIL IT TURNS GOLDEN. SET ASIDE ONCE DONE.
8. IN A PAN, MIX TOGETHER OIL, GARLIC, GOCHUJANG, KETCHUP, SOY SAUCE, AND SUGAR. ADD WATER. SIMMER UNTIL SAUCE THICKENS.
9. OPTIONAL: ADD CHILI POWDER FOR EXTRA HEAT.
10. PUT IN THE FRIED CHICKEN. YOU MAY OPT TO PUT IN ALL PIECES, OR RESERVE SOME TO REMAIN PLAIN/SAUCE-LESS (VERY GOOD AS WELL!). MIX THE SAUCE TO COAT EVENLY. TURN OFF HEAT.
11. ADD SESAME SEEDS AND SPRING ONIONS. SERVE.
Негізгі бет Recipe: How to Cook Korean-Style Fried Chicken | Chef Nico Garcia
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