GĐXH - In addition to attractive dishes such as grilled meat and black bean noodles, Korean fried chicken is always in the top of the most familiar Korean dishes that many people love.
Raw materials
1.4kg chicken; 160gr Korean fried flour; 220ml unsweetened fresh milk; 1 teaspoon seasoning powder; 1 teaspoon ground pepper; 1.5l cooking oil.
How to make Korean fried chicken sauce
Hot sauce
45gr Korean chili sauce; 30gr Korean soy sauce; 15gr Korean fine chili powder; 45gr brown sugar; 200gr syrup; 65gr tomato sauce; 50gr minced garlic
Sweet and sour sauce
1 tablespoon Korean soy sauce; 2 tablespoons apple cider vinegar or rice vinegar; 3 tablespoons corn syrup or honey; 1 tablespoon Gochujang chili paste; 1 tablespoon ketchup; 1 tablespoon brown sugar; 1 tablespoon minced garlic; ½ teaspoon minced ginger; ½ teaspoon ground pepper; 2 tablespoons Korean sesame oil.
Recipe for making typical Korean fried chicken sauce.
Soy sauce
25gr brown sugar; 50gr Korean soy sauce; 30gr syrup; Mirin cooking wine; 4gr MSG; 3 tablespoons minced garlic; 5 green chilies; 3 dried or fresh chilies (depending on preference)
How to fry chicken Korean style
Prepare chicken
Buy chicken, wash and rub with salt thoroughly then soak in a mixture of diluted salt water and white wine to remove odor and dirt.
Use a fork to poke holes in the chicken or use a knife to score the chicken so that the spices can be absorbed quickly and the chicken will be fried more evenly.
Marinate chicken
First, marinate the chicken with seasoning powder and ground pepper for at least 30 minutes, then pour in 200ml of fresh milk and soak for another 30 minutes.
Add 160g of Korean fried flour to the chicken to get a thick mixture and mix it evenly throughout the chicken.
Chicken preparation is very important.
Take a sealed box, sprinkle some dry flour into the box, then put the chicken in the box, cover and shake well so that the dry flour covers the chicken.
Fried chicken
Place the pan on the stove, pour oil half way up the pan, wait for the oil to boil then put the chicken in to fry. To fry Korean chicken evenly on the inside and crispy on the outside, the key is to use a specialized thermometer to fry the chicken. You must ensure that the oil temperature is always maintained at 170 degrees Celsius.
Fry the chicken until it is golden brown, then turn it over and continue frying until golden brown. Remove the chicken to a plate lined with absorbent paper and enjoy immediately.
Drizzle with sauce and enjoy.
Crispy, golden fried chicken, mixed with the above sauce, eaten with hot rice or sipped with good beer.
The dish is best served with raw vegetables and cucumbers to prevent boredom. You can eat it with fried rice cakes, french fries or hot rice.
Source: https://giadinh.suckhoedoisong.vn/day-moi-la-mon-ga-ran-han-quoc-voi-3-loai-nuoc-saut-cuc-ngon-kho-cuong-172250307165055493.htm
Comment (0)