Korean Fried Chicken

54 mins
Serves 1
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Directions

  1. 1Cut the chicken breast in half to make it thinner.
  2. 2Cut the chicken breast in half to make it thinner.
  3. 3Cut the chicken breast in half to make it thinner.
  4. 4Wrap the chicken with plastic wrap and pound it with a meat mallet to make it even thinner.
  5. 5Wrap the chicken with plastic wrap and pound it with a meat mallet to make it even thinner.
  6. 6Wrap the chicken with plastic wrap and pound it with a meat mallet to make it even thinner.
  7. 7In a glass baking dish, beat three eggs with one teaspoon of salt, half a teaspoon of black pepper, some parsley and three cloves of garlic.
  8. 8In a glass baking dish, beat three eggs with one teaspoon of salt, half a teaspoon of black pepper, some parsley and three cloves of garlic.
  9. 9In a glass baking dish, beat three eggs with one teaspoon of salt, half a teaspoon of black pepper, some parsley and three cloves of garlic.
  10. 10Add 50g of parmesan cheese to the mixture and whisk well.
  11. 11Add 50g of parmesan cheese to the mixture and whisk well.
  12. 12Add 50g of parmesan cheese to the mixture and whisk well.
  13. 13In a different glass baking dish, add one cup of flour.
  14. 14In a different glass baking dish, add one cup of flour.
  15. 15In a different glass baking dish, add one cup of flour.
  16. 16Coat the chicken breast with the flour.
  17. 17Coat the chicken breast with the flour.
  18. 18Coat the chicken breast with the flour.
  19. 19Dip the floured chicken breast in the egg mixture, making sure it's well coated.
  20. 20Dip the floured chicken breast in the egg mixture, making sure it's well coated.
  21. 21Dip the floured chicken breast in the egg mixture, making sure it's well coated.
  22. 22Heat one cup of oil in a frying pan.
  23. 23Heat one cup of oil in a frying pan.
  24. 24Heat one cup of oil in a frying pan.
  25. 25Fry the chicken breast until it is golden brown and cooked through.
  26. 26Fry the chicken breast until it is golden brown and cooked through.
  27. 27Fry the chicken breast until it is golden brown and cooked through.
  28. 28Remove the chicken breast from the pan, drain the excess oil, and serve.
  29. 29Remove the chicken breast from the pan, drain the excess oil, and serve.
  30. 30Remove the chicken breast from the pan, drain the excess oil, and serve.

Ingredients

  • 1 chicken breast
  • 1 chicken breast
  • 1 chicken breast
  • 3 egg
  • 3 egg
  • 3 egg
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 1 parsley
  • 1 parsley
  • 1 parsley
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 50 g parmesan cheese
  • 50 g parmesan cheese
  • 50 g parmesan cheese
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 1 cup oil
  • 1 cup oil
  • 1 cup oil

Equipment

knifecutting boardglass baking dishbowlfrying pantongsplatefork