![]() What makes Korean fried chicken different? Double Frying: It’s not proper Korean fried chicken without the double fry! Trust me, this will change the way you fry food - forever.It’ll make such a big difference you can hear! Carbonated Water: This makes the batter super light and airy.Potato Starch: Ever wondered what the secret to Korean fried chicken batter is? Potato starch is it for an addictive crunch that also locks in the meat’s juices!.Korean fried chicken is known to be incredibly light and SO crunchy! The 3 top secrets to making EXTRA crispy fried chicken are: What's the Secret to Korean Fried Chicken? The splatter screen keeps your stove and counters clean so you’re not spending extra time cleaning the kitchen! So annoying to clean up - except if you use an oil splatter screen! Unlike using a lid, steam doesn’t get created (which makes even more splattering). Setup for an Easy Cleanup: It’s no secret that frying tends to leave an oily mess behind.Double frying is the crucial step that keeps your chicken crunchy even for hours later. The KEY Game-Changing Frying Technique: This wouldn’t be proper Korean fried chicken without the double fry! A single fry results in a light crisp that eventually turns soggy.How to Maximize Crispiness When Frying: You’ve probably heard this before but it’s SO important - avoid overcrowding your pan or pot! When it’s overcrowded, the oil temperature drops, which means your chicken won’t be able to reach maximum crispness.Top with sesame seeds, if desired, then enjoy! Toss chicken & sauce together until every nook & cranny is well coated.That is if you have any leftovers! Transfer the fried chicken wire rack or paper towel-lined plate to cool for about 5 minutes. Double fry the chicken for EXTRA crispiness - this is a key step for chicken that stays crunchy even hours later. ![]() Transfer to a wire rack or paper towel-lined sheet. Fry chicken on mediumheat for 3 - 5 minutes, or until golden & crispy.Coat the chicken in the dry drege, then the wet batter, then back in the dry dredge.Make the wet batter by combining the wet ingredients in a large bowl.Make the dry dredge by combining all of the dry ingredients on a large plate.Simmer then add sesame oil, cover, & turn off heat. Het a small pot, saute garlic, add soy sauce, then gochujang mixture. Make the sauce by combining Korean chili flakes, gochujang, mirin, honey, and rice vinegar.Marinate chicken to tenderize the meat and infuse it with flavor while preparing the rest of the ingredients.Turn off the heat, add the sesame oil, & give it a final stir. Simmer the sauce until it becomes a thick glaze.Saute garlic and ginger in a pot until fragrant, then add in the remaining sauce ingredients, except for the sesame oil.It’s SO addictive and the perfect glaze that’ll keep you coming back for more! ![]() The sauce for this chicken is sweet, sticky, and slightly spicy. The two main components of Korean fried chicken are the sauce and the chicken. It’s packed with tons of rich umami flavor, making it the perfect base for this sauce!
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