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Sunday, July 15, 2012

Korean Style Fried Chicken

Korean Style Fried Chicken are double-fried chicken that gives a crisp and crunchy outside and tender then tossed in yummy sauce. This recipe is yummy but a bit tedious to make but worth the taste. 


6 chicken drumsticks (or wings)
1 egg
1/3 cup corn flour
1/3 cup potato flour

1 tbsp cooking rice wine
1 tsp light soy sauce
1 tsp salt
1 tsp pepper
1/2 onion, sliced finely
3 cloves garlic, smashed

1-2 tbsps gochujang (Korean chilli paste) or more depending on how spicy you want
1 tbsp corn syrup
1/2 tbsp sugar
1 1/2 tbsps plum sauce
1 tsp white vinegar
2 tsps light soy sauce

Rinse the chicken drumsticks in cold water and then pat dry lightly.
Combine marinade ingredients and marinade the chicken drumsticks for an hour or overnight. Heat enough oil for deep-frying.  Add in the egg, corn flour and potato flour and mix well. Coat each drumstick evenly.
Once the oil is hot, turn heat to medium heat and fry the chicken drumsticks for about 8 minutes or until 3/4 cooked.  Remove from oil and drain on paper towels. After about 10 minutes, deep-fry again for 5 minutes on medium heat then high for another 5 minutes.  Remove from oil and drain on some paper towels.
Mix sauce ingredients in a bowl.  Do a taste test and add more sugar or soy or gochujang depending on your preferences. Add the sauce mixture into the wok or pan and bring to a boil. Let cool. Place the chicken drumsticks in a container with cover pour sauce, cover and shake. Serve immediately .

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