Korean Fried Chicken - Chatham Mills Farmers` Market

Korean Fried Chicken - Chatham Mills Farmers` Market
Korean Fried Chicken
Marinade:
 1 pound skinless, boneless chicken thighs, quartered
 ½ yellow onion, grated
 4 cloves garlic, minced
 1 teaspoon fine salt
 ½ teaspoon freshly ground black pepper
Batter:
 ¾ cup cornstarch
 ½ cup self-rising flour
 1 teaspoon white sugar
 ½ teaspoon ground black pepper
 ¼ teaspoon salt
 1 cup very cold water, or as needed
 Cooking oil, as needed
Sauce:
 ½ cup ketchup
 2 green onions, minced
 4 cloves garlic, minced
 1 lemon, juiced, or more to taste
 2 tablespoons honey
 1 tablespoon chile-garlic sauce (such as sambal), or to taste
 1 teaspoon red pepper flakes, or to taste
 ½ teaspoon freshly ground black pepper, or to taste
 ¼ cup water, or as needed
 1 pinch salt, or to taste
Make the Sauce:
Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red
pepper flakes, and black pepper together in a saucepan over medium-high
heat; add enough water to reach desired sauce consistency.
Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and
flavors blend, about 5 minutes. Cool to room temperature and season with salt.
Make the Chicken:
Stir chicken, onion, garlic, fine salt, and 1/2 teaspoon black pepper together in a
bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4
hours to overnight.
Heat oil in a deep-fryer or large saucepan to 340 degrees F (171 degrees C).
Whisk cornstarch, flour, sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon salt
together in a large bowl. Gradually whisk ice water into flour in until mixture
resembles a smooth pancake batter. Transfer chicken to batter and stir to coat
chicken completely.
Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked
chicken to a cooling rack. Increase oil temperature in the deep-fryer or large
saucepan to 375 degrees F (190 degrees C). Working in batches, cook chicken
again in hot oil until golden brown and crispy on the outside, 3 to 4 minutes.
Transfer to a wire rack to drain. Serve with sauce for dipping, or drizzled over
top.
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