Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, super crunchy korean fried chicken. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Line a large plate or baking sheet with paper towels. Korean Fried Chicken is wonderfully crispy and both sweet and spicy. Made with boneless, skinless chicken thighs cut into bite-sized pieces, this fried chicken is wonderfully addictive.
Super Crunchy Korean Fried Chicken is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Super Crunchy Korean Fried Chicken is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have super crunchy korean fried chicken using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Super Crunchy Korean Fried Chicken:
- Take Fried Chicken
- Make ready 3 chicken wings(washed)
- Take 3 chicken legs(washed)
- Get 1/2 cup cornstarch
- Get 1/2 cup all-purpose flour
- Prepare Glaze
- Take 1 clove garlic (minces)
- Prepare dried red chilli pepper(cut)
- Prepare vinegar
- Make ready 1/4 cup honey
- Prepare soy sauce
- Prepare chilli sauce
- Prepare 1/2 pan of oil
Korean fried chicken is super crispy due to the addition of potato starch in its batter and double frying the chicken. This second fry also boils off the extra moisture in the chicken after the first fry. Korean fried chicken is known to stay extra crispy for an extended period of time, even with a glaze! What made Korea's fried chicken different and technically unique from the American-style of cooking fried chicken is.
Steps to make Super Crunchy Korean Fried Chicken:
- Wash the chickens and rinse well.
- Mix cornstarch with all-purpose flour
- Tap rinsed chickens to the mixture. Pat with hands to make it stick.
- Pour oil to half of pan. Fry chicken for about 10-13 minutes.
- After 12 mins, take out chickens and left them for cool about 5 mins. Turn off heat.
- Then, turn on heat and fry the chickens (must be tap with the mixture of cornstarch and flour) back for another 10-13 mins or until golden brown colour. Then take off from heat and left for cool.
- For the glaze, heat pan with 1/2 small tablespoon of butter. Then add minced garlic and dried red chilli pepper. Saute for 30 seconds.
- Add vinegar, soy sauce, chilli sauce(optional) and honey. Saute well to mix.
- Put the cool chickens into the pan and saute together. Put in plate and ready to kick off.
Here is another super-crispy fried chicken recipe that we made recently along with a sweet n tangy soy-based sauce. We wanted to do a double-fry technique that Korean fried chicken is known for. The Secret to Super Crispy Korean Fried Chicken When it comes to cooking great food, there are no hard-and-fast rules. That's how chef and restaurant owner Dale Talde came up with one of the. Korean fried chicken (KFC) is a popular snack and appetizer.
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