Hello everybody, 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 food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Korean Fried Chicken is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Korean Fried Chicken is something which I’ve loved my entire 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 begin with this recipe, we have to 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:
- Make ready Marinade
- Make ready 2 lb chicken wings
- Get 1 1/2 tsp salt
- Take 1 tsp garlic powder
- Take 1/2 tsp ginger powder
- Get 1/2 tsp curry powder (optional)
- Take 1/2 tsp ground nutmeg
- Take 1 tsp real ginger, grated
- Get Frying Ingredients
- Prepare 2 cups all-purpose flour
- Prepare 1/2 cup potato starch or corn starch
- Take Sauce Ingredients
- Get 1/4 cup canola or grapeseed oil
- Get 2-3 tbsp chili flakes
- Take 1 inch ginger, minced
- Take 6 cloves garlic
- Prepare 2 tbsp soy sauce
- Make ready 1 tbsp rice vinegar
- Make ready 1/2 cup corn syrup
- Make ready Garnishes (optional)
- Make ready 1 green onion chopped
- Prepare 1 tbsp cilantro
In South Korea, fried chicken is consumed as a meal, an appetizer, anju (food. Korean Fried Chicken - My Favorite! I am partial to fried chicken, all kinds of fried chicken. There is nothing not to love about chicken coated in a crispy, crunchy batter and deep-fried to golden perfection.
Instructions 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.
Korean fried chicken is typically crispy and crunchy, achieved by double-frying and with creative batter mixes. It's a modern Korean take-out food and drinking snack often served with beer and pickled radishes called chicken-mu. 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.
So that is going to wrap it up for this special food korean fried chicken recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
