Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, super crunchy korean fried chicken. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Super Crunchy Korean Fried Chicken is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Super Crunchy Korean Fried Chicken is something which I have loved my entire life. They’re fine and they look wonderful.
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 prepare a few ingredients. You can have super crunchy korean fried chicken using 13 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Super Crunchy Korean Fried Chicken:
- Make ready Fried Chicken
- Prepare 3 chicken wings(washed)
- Get 3 chicken legs(washed)
- Prepare 1/2 cup cornstarch
- Get 1/2 cup all-purpose flour
- Take Glaze
- Take 1 clove garlic (minces)
- Take dried red chilli pepper(cut)
- Make ready vinegar
- Prepare 1/4 cup honey
- Make ready soy sauce
- Get chilli sauce
- Prepare 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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