Korean fried chicken origin12/29/2023 Setup for an Easy Cleanup: It’s no secret that frying tends to leave an oily mess behind.Double frying is the crucial step that keeps your chicken crunchy even for hours later. The KEY Game-Changing Frying Technique: This wouldn’t be proper Korean fried chicken without the double fry! A single fry results in a light crisp that eventually turns soggy.How to Maximize Crispiness When Frying: You’ve probably heard this before but it’s SO important - avoid overcrowding your pan or pot! When it’s overcrowded, the oil temperature drops, which means your chicken won’t be able to reach maximum crispness.Top with sesame seeds, if desired, then enjoy! Toss chicken & sauce together until every nook & cranny is well coated.That is if you have any leftovers! Transfer the fried chicken wire rack or paper towel-lined plate to cool for about 5 minutes. Double fry the chicken for EXTRA crispiness - this is a key step for chicken that stays crunchy even hours later.Transfer to a wire rack or paper towel-lined sheet. Fry chicken on mediumheat for 3 - 5 minutes, or until golden & crispy.Coat the chicken in the dry drege, then the wet batter, then back in the dry dredge.Make the wet batter by combining the wet ingredients in a large bowl.Make the dry dredge by combining all of the dry ingredients on a large plate.Simmer then add sesame oil, cover, & turn off heat. Het a small pot, saute garlic, add soy sauce, then gochujang mixture. Make the sauce by combining Korean chili flakes, gochujang, mirin, honey, and rice vinegar.Marinate chicken to tenderize the meat and infuse it with flavor while preparing the rest of the ingredients.Turn off the heat, add the sesame oil, & give it a final stir. Simmer the sauce until it becomes a thick glaze.Saute garlic and ginger in a pot until fragrant, then add in the remaining sauce ingredients, except for the sesame oil.It’s SO addictive and the perfect glaze that’ll keep you coming back for more! The sauce for this chicken is sweet, sticky, and slightly spicy. The two main components of Korean fried chicken are the sauce and the chicken. It’s packed with tons of rich umami flavor, making it the perfect base for this sauce!
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