Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, korean fried chicken. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Korean Fried Chicken is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Korean Fried Chicken is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have korean fried chicken using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Korean Fried Chicken:
- Take Chicken Thigh/Breast (boneless & skinned)
- Get Milk (optional)
- Get Salt
- Prepare Pepper
- Take Garlic (minced)
- Take Ginger (minced)
- Make ready Rice Wine (if not using milk)
- Make ready potato starch (or corn starch)
- Take Oil for Deep Frying
- Make ready Soy Sauce
- Get Rice Wine (or Mirin)
- Get Apple Cider Vinegar (or Rice Wine Vinegar)
- Prepare Gochujang (Korean red chili pepper paste)
- Take Dwenjang (Korean soy bean paste)
- Take Honey
- Prepare Sesame Oil
- Take Brown Sugar
- Get Garlic (minced)
- Get Ginger (grated)
- Get Pepper
- Take White Sesame for garnish
Steps to make Korean Fried Chicken:
- Soak the chicken pieces in milk for at least 2 hours in the fridge (this is to soften the chicken). This step is optional.
- Drain thoroughly. Remove any visible fat. Cut the chicken into bite sized pieces. Mix with the salt, pepper, rice wine (if you didn’t use milk), garlic, and ginger. Let it stand for 30 minutes.
- In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off.
- Add the potato (or corn) starch to the chicken, and mix well to coat evenly.
- Pour about 1 inch of oil in to a heavy bottom pan. When the oil is sufficiently hot (350°F or starts smoking), drop the chicken pieces in one at a time. Fry them in two batches. Overcrowding will drop the oil temperature too quickly. Cook until light golden brown, 1 to 2 minutes. Remove and set them on a wire rack or a paper towel-lined plate.
- Reheat the oil to 350°F. Deep fry again until golden brown, about 30 to 40 seconds. You can do the second frying in one batch.
- Heat the sauce over medium low heat. Add the chicken and stir well until the chicken pieces are evenly coated. Sprinkle the sesame seeds as garnish.
So that is going to wrap this up for this special food korean fried chicken recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
