Post by DarkAngel on May 6, 2022 19:28:47 GMT
Korean Fried Chicken
For the Marinate Chicken
3 lb whole chicken, cut into 25 to 30 pieces
8 to 10 cloves garlic
1 oz ginger
1 Tbsp salt
1/2 Tbsp black pepper
1/4 cup soju, white wine, non flavored vodka or milk
For the Batter
1 cup tempura powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp curry powder
2 Tbsp cornstarch
2 tsp sugar
1/4 to 1/3 cup cold water
For the Mustard Sauce
1 1/2 Tbsp light soy sauce
1 1/2 Tbsp rice vinegar or lemon juice
1 1/2 Tbsp Asian mustard
2 Tbsp water
For the Red Sauce, Please Check Korean Street Fried Chicken Recipe
Frying oil
Instructions
In a bowl, combine all the ingredients for the marinate chicken. Give it a good with your hand mix until all the chicken pieces are evenly coated. Cover with plastic wrap, let it marinate for 2 hours in a refrigerator. You can do this step in a ziplock bag.
You can make the sauce ahead, while waiting the chicken is marinating.
Add all the ingredients for the mustard sauce in a mason jar and shake it until well combined. For the traditional Korean fried chicken red sauce, Please Check Korean Street Fried Chicken Recipe. You can also serve Korean Fried Chicken with salt & pepper mixture.
Heat frying oil 375°F in a thick bottom pot, such as dutch oven or cast iron wok/pot.
Whisk tempura powder, garlic powder, onion powder, curry powder, cornstarch and sugar in a large mixing bowl. Take the chicken out from the marinate, add into the dry ingredients mixture and toss evenly.
Slowly add water and mix. Start form 1/4 cup and add 1 Tbsp per time as needed. We want the batter to be more thicker consistency than pancake batter.
Add the chicken pieces one by one into the hot oil carefully and fry for 6 to 7 minutes or until lightly golden brown and 3/4 to “almost” fully cooked. Do 2 to 3 batches depending on the size of the frying pot. Remove from the oil and place on a cooling rack or paper towel lined baking sheet. Repeat with rest of the chicken.
When all the chickens are fried, increase oil temperature to 400°F for double frying.
Carefully drop all the chicken and fry for 2 to 3 minutes or until golden brown and fully cooked. Remove form the oil and place on the cooling rack or paper towel lined baking sheet.
Serve immediately with mustard sauce, red sauce and salt & pepper mixture! If you’d like to, go ahead and toss the fried chicken with the red sauce! Enjoy!
For the Marinate Chicken
3 lb whole chicken, cut into 25 to 30 pieces
8 to 10 cloves garlic
1 oz ginger
1 Tbsp salt
1/2 Tbsp black pepper
1/4 cup soju, white wine, non flavored vodka or milk
For the Batter
1 cup tempura powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp curry powder
2 Tbsp cornstarch
2 tsp sugar
1/4 to 1/3 cup cold water
For the Mustard Sauce
1 1/2 Tbsp light soy sauce
1 1/2 Tbsp rice vinegar or lemon juice
1 1/2 Tbsp Asian mustard
2 Tbsp water
For the Red Sauce, Please Check Korean Street Fried Chicken Recipe
Frying oil
Instructions
In a bowl, combine all the ingredients for the marinate chicken. Give it a good with your hand mix until all the chicken pieces are evenly coated. Cover with plastic wrap, let it marinate for 2 hours in a refrigerator. You can do this step in a ziplock bag.
You can make the sauce ahead, while waiting the chicken is marinating.
Add all the ingredients for the mustard sauce in a mason jar and shake it until well combined. For the traditional Korean fried chicken red sauce, Please Check Korean Street Fried Chicken Recipe. You can also serve Korean Fried Chicken with salt & pepper mixture.
Heat frying oil 375°F in a thick bottom pot, such as dutch oven or cast iron wok/pot.
Whisk tempura powder, garlic powder, onion powder, curry powder, cornstarch and sugar in a large mixing bowl. Take the chicken out from the marinate, add into the dry ingredients mixture and toss evenly.
Slowly add water and mix. Start form 1/4 cup and add 1 Tbsp per time as needed. We want the batter to be more thicker consistency than pancake batter.
Add the chicken pieces one by one into the hot oil carefully and fry for 6 to 7 minutes or until lightly golden brown and 3/4 to “almost” fully cooked. Do 2 to 3 batches depending on the size of the frying pot. Remove from the oil and place on a cooling rack or paper towel lined baking sheet. Repeat with rest of the chicken.
When all the chickens are fried, increase oil temperature to 400°F for double frying.
Carefully drop all the chicken and fry for 2 to 3 minutes or until golden brown and fully cooked. Remove form the oil and place on the cooling rack or paper towel lined baking sheet.
Serve immediately with mustard sauce, red sauce and salt & pepper mixture! If you’d like to, go ahead and toss the fried chicken with the red sauce! Enjoy!