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Korean Fried Chicken cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Korean Fried Chicken dishes you make.
Alright, don’t linger, let’s task this korean fried chicken formula with 29 materials which are surely easy to acquire, and we have to process them at the very least through 8 methods. You should invest a while on this, so the resulting food could be perfect.
Composition Korean Fried Chicken:
- Make ready Chicken and Marinade :
- Provide 4 for chicken breasts - sliced into long thick strips
- Give 240 ml - buttermilk
- Require 1/2 tsp of salt
- Provide 1/4 tsp for white pepper
- Require 1/4 tsp garlic salt
- Get of Crispy Coating :
- Provide 180 g plain flour
- Give 1 tsp for salt
- Take 1 tsp - ground black pepper
- Get 1/2 tsp of garlic salt
- Provide 1/2 tsp for celery salt
- Make ready 1 tsp of dried thyme
- Give 1 tsp for paprika
- Provide 1 tsp for baking powder
- Make ready 1 tsp chili flakes
- You need 1 litre - vegetable oil for deep frying
- Take of Sauce :
- Take 2 tbsp - gochujang paste
- Provide 2 tbsp for honey
- Require 4 tbsp of brown sugar
- Need 4 tbsp of soy sauce
- Require 2 cloves - garlic, peeled and minced
- Prepare 2 tsp for minced ginger
- Get 1 tbsp for vegetable oil
- Make ready 1 tbsp for sesame oil
- Take 1 - spring onion, finely sliced
- Require 1 tsp - sesame seeds
- You need 1/2 tsp chili flakes
Korean Fried Chicken step by step:
- Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour up to over night.
- Preheat the oven to a low heat (to keep cooked chicken warm). Heat the vegetable oil in a pot on low heat.
- Mix together the crispy coating ingredients in a bowl.
- Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture - ensuring its fully covered. Place on a tray and repeat until all of the chicken is coated.
- Once the oil hot enough, add in 5-6 of the chicken. You can add more or less depending on the size of your pot, just be sure not to overcrowd the chicken.
- Cook until golden brown and cooked in the middle. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
- Meanwhile make the sauce. Place all the sauce ingredients in a saucepan and stir together. Bring to boil, then simmer for 5 minutes until thickened.
- Pour over the crispy chicken and carefully toss together, then top with spring onions, chili flakes and sesame seeds before serving.
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