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Home Dish Korean fried chicken

Korean fried chicken

Name: How to cook Korean fried chicken - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 6 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Korean fried chicken

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Ingredient

Food ration :

Serves 6 servings

Cooking time :

45 minutes

whole chicken

2 L

vegetable oil

1 cup

rice flour

1/2 cup

cornstarch

1/2 cup

all-purpose flour

1 1/2 cup

ice water

50 g

raw sugar

1 cup

Gochujang (korean chilli paste)

1/4 cup

soy sauce

2 tbsp

mirin

2 tbsp

fish sauce

2 tbsp

rice wine vinegar

2 tbsp

sesame oil

2 tsp

mince garlic

2 tbsp

toasted sesame seeds

thinly sliced green onion (green part only)

Cooking instructions

* Step 1

Cut the chicken into 8 pieces, then cut each breast into 3 roughly even pieces.

* Step 2

Sprinkle both sides of all the chicken pieces liberally with the salt and place them in a single layer in a container. Refrigerate the chicken, covered, for at least 6 hours or up to 2 days.

* Step 3

Make the sauce:

* Step 4

Stir in the gochujang, soy sauce, mirin, fish sauce, rice wine vinegar, sesame oil and garlic. Set this aside while you fry the chicken. (This can be made one day in advance; bring it to room temperature before tossing it with the chicken.

* Step 5

To fry the chicken:

* Step 6

In a large mixing bowl, combine the rice flour, cornstarch, and all-purpose flour.

* Step 7

Dredge the salted chicken pieces in the flour mix so that all sides are covered. Shake off any excess flour and place the chicken pieces in a single layer on a plate or baking sheet.

* Step 8

When all the chicken pieces are coated with the flour mixture, make a thin batter by stirring a little bit of the ice water into the flour mixture at a time. Start with 1 cup ice water and go from there.

* Step 9

You want the end result to be the same consistency as crepe batter - thin but not watery.

* Step 10

Dip each piece of chicken lightly in the batter, letting the excess drip back into the bowl. (Do this as quickly as you can: you don’t want to batter to be too thick or gloppy). The batter may thicken as you go, so adjust with more ice water as needed.