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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 components which are common around you, it could be created by you in simple actions. You may make it for family or friends 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 that you just make.
Alright, don’t linger, let’s approach this korean fried chicken formula with 29 components which are undoubtedly easy to receive, and we have to process them at the very least through 8 ways. You should invest a while on this, so the resulting food could be perfect.
Composition of Korean Fried Chicken:
- Need - Chicken and Marinade :
- You need 4 - chicken breasts - sliced into long thick strips
- Require 240 ml - buttermilk
- Take 1/2 tsp - salt
- Give 1/4 tsp of white pepper
- Provide 1/4 tsp for garlic salt
- Require - Crispy Coating :
- Take 180 g plain flour
- Take 1 tsp for salt
- Get 1 tsp of ground black pepper
- You need 1/2 tsp garlic salt
- Give 1/2 tsp celery salt
- Take 1 tsp dried thyme
- You need 1 tsp of paprika
- Require 1 tsp of baking powder
- Get 1 tsp of chili flakes
- Prepare 1 litre for vegetable oil for deep frying
- Need Sauce :
- Get 2 tbsp for gochujang paste
- Give 2 tbsp for honey
- You need 4 tbsp for brown sugar
- You need 4 tbsp of soy sauce
- Need 2 cloves - garlic, peeled and minced
- Provide 2 tsp - minced ginger
- You need 1 tbsp of vegetable oil
- Need 1 tbsp sesame oil
- Require 1 - spring onion, finely sliced
- Take 1 tsp of sesame seeds
- You need 1/2 tsp chili flakes
Korean Fried Chicken how to cook:
- 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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