Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, korean fried chicken. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Korean Fried Chicken is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look wonderful. Korean Fried Chicken is something that I have loved my whole life.
If you don't tolerate heat at all leave it out altogether do a taste test and add a tiny amount if you feel it needs a little heat. Nicknamed "candy chicken," Korean fried chicken is known for its addictively crunchy exterior and its thick sweet-and-spicy sauce. Increasingly popularized in recent years, Korean fried.
To get started with this recipe, we have to first prepare a few components. You can cook korean fried chicken using 22 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Korean Fried Chicken:
- Get Marinade
- Prepare 2 lb chicken wings
- Get 1 1/2 tsp salt
- Get 1 tsp garlic powder
- Prepare 1/2 tsp ginger powder
- Take 1/2 tsp curry powder (optional)
- Prepare 1/2 tsp ground nutmeg
- Prepare 1 tsp real ginger, grated
- Prepare Frying Ingredients
- Prepare 2 cups all-purpose flour
- Get 1/2 cup potato starch or corn starch
- Make ready Sauce Ingredients
- Make ready 1/4 cup canola or grapeseed oil
- Make ready 2-3 tbsp chili flakes
- Take 1 inch ginger, minced
- Take 6 cloves garlic
- Get 2 tbsp soy sauce
- Take 1 tbsp rice vinegar
- Take 1/2 cup corn syrup
- Make ready Garnishes (optional)
- Get 1 green onion chopped
- Take 1 tbsp cilantro
It's a modern Korean take-out food and drinking snack often served with beer and pickled radishes called chicken-mu. Korean Fried Chicken, the better KFC, has been gaining wide popularity in its many forms. The difference is in the very thin crisp skin. The spicy sauce can either be drizzled on top or kept on the side.
Steps to make Korean Fried Chicken:
- Place chicken wings in large bowl. Add garlic, nutmeg, curry powder and salt. Mix thoroughly. Cover and refrigerate for 2 hour or over night. If cooking right away do not refrigerate but keep at room temperature. But for best results marinate for 2 hours if wanting to cook right away. (In these pictures I let them marinate over night.)
- Right before frying, add flour and potato starch and mix thoroughly with your hands. The potato starch should stick to the chicken wings in a thin coating. Feel free to pat the starch onto the chicken wings firmly with hands.
- Prepare for deep frying: get out your cooling racks. Set paper towels underneath to catch any grease drippings.
- Get your oil thermometer out and a pot with high sides. Add 2-3 inches cooking oil with a high smoking point. (Grapeseed oil is great for this) The goal is to add enough oil for the chicken wings to float in the pot and not stick to the bottom.
- Wait until the oil reaches 380 degrees. Then, add the chicken wings in batches until golden and crispy about 8-10 minutes. Drain wings and set aside on paper towels.
- Now it's time for the second fry. The temperature of the oil will not dip down as much as the first fry. Fry the (already fried) chicken wings in batches until they are darker and golden brown in color about 8-10 minutes per batch at 350 degrees. The wings are done when they look shrunken and compacted with a crispy coating. Drain and set aside on cooling racks.
- Prepare the sauce: add corn syrup, soy sauce, rice vinegar in a small bowl and set aside. Add a pinch if sugar if not sweet enough to your liking.
- Prepare the minced garlic and ginger. Set aside.
- Heat a wok or deep stock pot over medium high heat and add oil. When hot but not smoking add chili flakes, garlic and ginger. Mix around with a spatula or wooden spoon until fragrant and crispy looking, about 1-2 minutes.
- Add the soy sauce mixture and mix until the sauce bubbles vigorously, about 2-4 minutes. Turn off the heat.
- Add the chicken wings and mix with spatula or wooden spoon until each wing is coated in sauce. Transfer to plate and garnish with sesame seeds, green onion or cilantro.
As a kid, I used to just eat the skin off fried chicken– it's the best part! My version has the thinnest crispiest crust ever. Korean fried chicken (KFC) is a popular snack and appetizer. Growing up in Korea, though, we often had it as our weekend dinner. Find the best Korean Fried Chicken near you on Yelp - see all Korean Fried Chicken open now and reserve an open table.
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