Korean Fried Chicken



Korean Fried Chicken 

Recipe only

Double-frying chicken is the secret to achieving the delicate, crackly crust that is the hallmark of this popular Korean specialty, made famous in the country. Try this recipe out and you won't go back to K.F.C again!


INGREDIENTS

Canola oil, for frying
5 garlic cloves, crushed
1- 4 cm piece fresh peeled ginger
3 tablespoons soy sauce
3 tablespoons, gojujang (Korean chili paste)
1 1/2 tablespoon rice vinegar
1 tablespoon Asian sesame oil
1 tablespoon honey
2/3 cup flour
1 tablespoon cornstarch
10 chicken drumsticks

METHOD

1. Pour oil into a pot to a depth of 4 inches. Heat over a medium- high heat until 175 C.Chop the garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; puree. Put sauce into a bowl.

2. Whisk flour, cornstarch, and 2/3 cup of water in another bowl. Add chicken; toss. Working in batches, fry the chicken until golden brown, 6-8 minutes. Return the oil to 175 c and repeat with the rest of the chicken. Toss the chicken in the sauce to serve or serve the sauce on the side.
Location: South East Asia

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