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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 products that exist around you simply, it could be created by you in simple actions. You may make it for friends or family events, and it could be shown at many public occasions also. I am certain you will see lots of people who just like the Korean Fried Chicken dishes that you simply make.
Alright, don’t linger, let’s course of action this korean fried chicken formula with 29 elements which are definitely easy to receive, 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.
Ingredients requirements - Korean Fried Chicken:
- Get - Chicken and Marinade :
- Take 4 chicken breasts - sliced into long thick strips
- Provide 240 ml - buttermilk
- Need 1/2 tsp salt
- Take 1/4 tsp white pepper
- Provide 1/4 tsp for garlic salt
- Need Crispy Coating :
- Give 180 g of plain flour
- You need 1 tsp salt
- You need 1 tsp - ground black pepper
- You need 1/2 tsp for garlic salt
- Need 1/2 tsp celery salt
- Get 1 tsp of dried thyme
- Require 1 tsp - paprika
- Take 1 tsp - baking powder
- Require 1 tsp - chili flakes
- Need 1 litre for vegetable oil for deep frying
- Take Sauce :
- Require 2 tbsp gochujang paste
- Require 2 tbsp - honey
- Take 4 tbsp - brown sugar
- Provide 4 tbsp soy sauce
- Provide 2 cloves garlic, peeled and minced
- Give 2 tsp for minced ginger
- You need 1 tbsp - vegetable oil
- Take 1 tbsp for sesame oil
- Prepare 1 - spring onion, finely sliced
- Prepare 1 tsp - sesame seeds
- Need 1/2 tsp - chili flakes
Korean Fried Chicken making process:
- 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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