Korean fried chicken (Print Version)
# Ingredients:
01 -
4 garlic cloves.
02 -
500 g of boneless chicken (drumsticks and wings).
03 -
2 spring onions.
04 -
1 tablespoon of rice vinegar.
05 -
Thai basil.
06 -
1/4 teaspoon of curry powder.
07 -
Unflavored peanuts.
08 -
Cornstarch, 40 g.
09 -
Frying oil.
10 -
Kimchi.
11 -
60 g of panko crumbs.
12 -
1/2 teaspoon of salt.
13 -
1 cm of fresh ginger.
14 -
1 tablespoon of chili paste.
15 -
12.5 cl of soy sauce.
16 -
1/4 cup of honey (120 g).
17 -
1 tablespoon of sesame seeds.
18 -
40 g of flour.
19 -
40 g of sugar.
20 -
1 teaspoon of ground black pepper.
21 -
1 tablespoon of brown sugar.
# Instructions:
01 -
Chop up the ginger and garlic after you peel them. Toss the chicken into a bowl with the salt, pepper, and the ginger.
02 -
Stir the flour, cornstarch, sugar, and curry in a large mixing bowl. Add a splash of water (6 cl) to create a coating mixture. Dunk the chicken in, then toss it in panko to coat thoroughly.
03 -
Sauté the minced garlic on medium heat for 2 minutes. Stir in the honey, chili paste, soy sauce, rice vinegar, and brown sugar. Simmer until it gets thick and syrupy.
04 -
Heat your frying oil up to 170°C. Fry the chicken pieces for 4 to 5 minutes. Pull them out and let them drain on paper towels.
05 -
Crank the oil up to 180°C. Fry the chicken again for 30 seconds to 1 minute for that crispy golden crust.
06 -
Warm the sauce until it just starts to simmer. Toss the chicken pieces in, making sure they’re totally covered.
07 -
Pile the chicken onto a serving plate, then scatter sesame seeds, crushed peanuts, sliced green onion, and fresh Thai basil on top. It’s great to eat with kimchi on the side.
# Notes:
01 -
Double frying ensures the chicken will be incredibly crunchy.
02 -
Adjust the chili paste for a milder or spicier kick.