Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, super crunchy korean fried chicken. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Super Crunchy Korean Fried Chicken is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Super Crunchy Korean Fried Chicken is something which I’ve loved my entire life.
Korean style pork cutlet (Donkkaseu: 돈까스). Easy and delicious Korean fried chicken recipe. Would you care for super crunchy chicken that is coated with hugely addictive homemade Korean sweet chili sauce?
To begin with this particular recipe, we must first prepare a few ingredients. You can cook super crunchy korean fried chicken using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Super Crunchy Korean Fried Chicken:
- Make ready Fried Chicken
- Take 3 chicken wings(washed)
- Get 3 chicken legs(washed)
- Take 1/2 cup cornstarch
- Make ready 1/2 cup all-purpose flour
- Get Glaze
- Make ready 1 clove garlic (minces)
- Prepare dried red chilli pepper(cut)
- Take vinegar
- Make ready 1/4 cup honey
- Prepare soy sauce
- Prepare chilli sauce
- Make ready 1/2 pan of oil
There is nothing not to love about chicken coated in a crispy, crunchy batter and deep-fried to golden perfection. Every bite is bursting with the natural and. This Korean fried chicken, Korea's own KFC also called chickin is double fried chicken with very crunchy coating on the outside and tender succulent chicken on the inside. And then there are a few additional touch of ingredients here and there to make it as tasty as the authentic version of the recipe.
Instructions 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.
Chef John's Korean fried chicken is tender and juicy while maintaining a plate-scratching crispiness that will make this recipe your new favorite. I've pretty much had every single style known to man and this Korean fried chicken is officially my favorite. No other method I've come across has the same. This Korean fried chicken is double fried until extra crispy, then tossed in a sweet & spicy sauce. The only Korean Fried Chicken recipe you'll ever need!
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