Korean Fried Chicken
Korean Fried Chicken

Korean Fried Chicken - Family members warmth and closeness could be obtained in straightforward methods. One of them is cooking and serving meals for the household. As a housewife, not surprisingly you do not desire to miss a meal with each other appropriate? Cuisine can also be the important to a happy family members, lots of feel homesick due to the fact their cooking has been discovered elsewhere.

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Korean Fried Chicken is one of the most well liked of current trending foods in the world. It is simple, it's quick, it tastes delicious. It's appreciated by millions every day. They are fine and they look fantastic. Korean Fried Chicken is something which I've loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have korean fried chicken using 21 ingredients and 7 steps. Here is how you can achieve that.

Ingredients needed to serve Korean Fried Chicken:

  1. 1 lbs Chicken Thigh/Breast (boneless & skinned)
  2. 0.5 cup Milk (optional)
  3. 0.25 tsp Salt
  4. 1 pinch Pepper
  5. 0.5 tsp Garlic (minced)
  6. 0.5 tsp Ginger (minced)
  7. 1 tbs Rice Wine (if not using milk)
  8. 1/3 cup potato starch (or corn starch)
  9. Oil for Deep Frying
  10. 1 tbs Soy Sauce
  11. 3 tbs Rice Wine (or Mirin)
  12. 2 tbs Apple Cider Vinegar (or Rice Wine Vinegar)
  13. 1 tbs Gochujang (Korean red chili pepper paste)
  14. 0.25 tbs Dwenjang (Korean soy bean paste)
  15. 1.75 tbs Honey
  16. 2 tsp Sesame Oil
  17. 2 tbs Brown Sugar
  18. 1 tsp Garlic (minced)
  19. 1 tsp Ginger (grated)
  20. 1 pinch Pepper
  21. 2 tbs White Sesame for garnish

Directions to make Korean Fried Chicken:

  1. Soak the chicken pieces in milk for at least 2 hours in the fridge (this is to soften the chicken). This step is optional.
  2. Drain thoroughly. Remove any visible fat. Cut the chicken into bite sized pieces. Mix with the salt, pepper, rice wine (if you didn’t use milk), garlic, and ginger. Let it stand for 30 minutes.
  3. In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off.
  4. Add the potato (or corn) starch to the chicken, and mix well to coat evenly.
  5. Pour about 1 inch of oil in to a heavy bottom pan. When the oil is sufficiently hot (350°F or starts smoking), drop the chicken pieces in one at a time. Fry them in two batches. Overcrowding will drop the oil temperature too quickly. Cook until light golden brown, 1 to 2 minutes. Remove and set them on a wire rack or a paper towel-lined plate.
  6. Reheat the oil to 350°F. Deep fry again until golden brown, about 30 to 40 seconds. You can do the second frying in one batch.
  7. Heat the sauce over medium low heat. Add the chicken and stir well until the chicken pieces are evenly coated. Sprinkle the sesame seeds as garnish.

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