Add the sauce to the chicken and mix well to coat the chicken evenly. Transfer to a bowl and allow to cool down until the chicken turns crispy. Serve immediately.Īir-fry the chicken at 200☌ for 12.00-15.00 minutes. Your daily values may be higher or lower depending on your calories needs.įry the chicken at 175☌ for 6.00-7.00 minutes until golden brown.Drain on the paper towel. * Percent Daily Values are based on a 2000 calorie diet. Syrup (Fructose, Glucose), Sauce (Sugar, Soybean Paste (Soybean, Wheat Flour, Salt, Sugar, Flavour Enchance (E621), Preservative (E211)), Soy Sauce (Soybean, Wheat Flour, Salt, Dextrin, Colouring (E150d)), Imitation Vinegar, Spices Powder (Chili, Onion, Paprika, Pepper, Garlic), Water, Apple Puree (Apple, Water, Anti-Oxidant (E300)), Salt, Colouring (E160c), Acidity Regulator (E270), Edible Gum, Soy Sauce (Water, Soybean, Wheat, Salt), Honey Water, Modified Tapioca Starch, Chicken Soup Powder (Salt, Chicken Powder, Sugar, Garlic Powder,Yeast Extract, Soy Sauce Powder (Soybean, Water, Salt, Maltodextrin), Chicken Oil Flavouring (Natural Flavouring Substance, Natural Identical Flavouring Substances, Vegetable Oil (Palm, Coconut, Canola), Flavour Enchancer (E620), Antioxidant (E307c))), White Pepper Powder, Maltodextrin), Ginger, Garlic, Chili Powder, Salt, Sugar, Cayenne Powder, Capsicum Oleoresin. Packed in a separate sachet, simply drizzle the hot & spicy sauce on the crispy chicken and toss for a magical combination that promise to spark your taste bud and leave you with a true Korean experience.Ĭhicken Wing, Starches (Corn, Tapioca), Wheat Flour, Sugar, Garlic Powder, Salt, Soy Sauce (Water, Soybean, Wheat, Salt), White Pepper Powder, Modified Starch, Flavour Enhancer (E621), Humectant (E451(i)), Sequestrant (E450(i)), Emulsifier (E472e, E471), Raising Agent (E500(ii)), Colouring (E160c), Anti-Caking (E170(i)), Edible Gum. You don't want the pieces to be too wet, or else it will create a thick mess.Inspired by the popular Korean snack – Yangnyeom Dak (seasoned fried chicken), every piece of tender CP chicken mid-joint wing is seasoned with spices and coated with a thin crispy layer of crust. Make sure the chicken pieces are dry when dredging in the flour mixture. If you cannot find capsaicin powder, you can substitute with cayenne powder. Using a pastry brush, brush the Korean fried chicken sauce onto the chicken in an even coat, without breaking the crust.įinish with the chopped green onion and sesame seeds. This will allow the chicken to have a crispier texture. Remove the chicken and let it rest for 3 to 5 minutes. ![]() Immediately add the battered chicken to the hot oil and let cook for about 12 minutes. Dip the coated chicken into the batter one at a time. Using the other half of the flour mixture, dredge the chicken pieces. Add more water if the consistency is too thick. Mix half of the flour mixture with 1 cup water until the consistency of a runny batter. Set aside half for the dredge and half for the batter. Mix the flour, cornstarch and curry powder in a bowl. Place the chicken into a mixing bowl and season with the salt and pepper. ![]() There should be 16 pieces total, including 2 drumsticks. ![]() Stir well and let marinate in the fridge for at least 24 hours.įor the Korean fried chicken: Preheat the oil in a deep fryer to 350 degrees F.Ĭhop the chicken breasts into 3 pieces and the thighs into 2 pieces. For the Korean fried chicken sauce: Add the corn syrup, ketchup, sugar, gochujang, soy sauce, chili powder, capsaicin powder, garlic and 3 tablespoons water to a mixing bowl.
0 Comments
Leave a Reply. |