Repeat with the second batch.įor the Sauce, you will want to melt the butter in a pan on a medium heat, add the garlic until that familiar aroma fills the kitchen, then add the soy sauce and sugar, and stir until the sugar has melted. Then fry the first batch again until extra crispy, and then transfer to a metal sieve over a paper towel lined plate. Take out the first batch and cook the others, repeating the process until done. Slide each piece into the oil and cook on one side until slightly brown, give them a flip and allow to cook on the other side until nice and crispy. Slice the chicken into 1 inch chunks, lightly dip into the egg mix, then toss into the flour mix and set onto a separate plate.ĭo this in batches so they cook evenly and we’re double frying for traditional crispy Korean chicken! Heat up the oil to around 175 degrees and do the usual batter check to make sure the oil is hot. Crack all the eggs into a separate bowl and whisk. In a large bowl, mix together the flour, salt, pepper, corn flour and baking powder. Sesame Seeds and Spring Onion for Garnish This will feed four people, so if you’re cooking for two, halve it or if it’s a party, double as see fit!ġ Litre of Oil for frying (high smoking point, like Peanut, Sunflower or Vegetable) Honey Butter Fried Chicken, this is served with sticky rice – the perfect accompaniment to the crunchy, crispy coating! Perfectly sweet, salty and crunchy – Honey Butter Korean Fried Chicken! The art, culture and hospitality we were exposed to was second to none, enough for us to consider moving there! However, the thing that blew me over more than anything, was the food – shout out to Nekkid Wings!įrom Bibimbap to Chimaek – which literally translates to chicken and beer – was the perfect setting for telling old stories and new, and this is why I chose to share with you the best flavour combination I’ve ever tried. In March of this year, Toby and I went to South Korea to see some friends and explore the most beautiful country. Yep… another fried chicken recipe! But to be honest, it did so well last time that I’ve decided to change things up and make a dish inspired by one of my favourite memories of our trip to South Korea.
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