Korean Fried Chicken

Serves 1
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Directions

  1. 1Saute 24 whole cloves of garlic for 5 minutes on medium low heat in a wok with a tablespoon of neutral oil.
  2. 2Saute 24 whole cloves of garlic for 5 minutes on medium low heat in a wok with a tablespoon of neutral oil.
  3. 3Saute 24 whole cloves of garlic for 5 minutes on medium low heat in a wok with a tablespoon of neutral oil.
  4. 4Transfer to a food processor and blitz until smooth.
  5. 5Transfer to a food processor and blitz until smooth.
  6. 6Transfer to a food processor and blitz until smooth.
  7. 7Blitz three whole bananas and a glug of korean glucose syrup together.
  8. 8Blitz three whole bananas and a glug of korean glucose syrup together.
  9. 9Blitz three whole bananas and a glug of korean glucose syrup together.
  10. 10Add 1 cup of soy sauce, 1/2 cup brown sugar, 1/2 cup honey and 1/2 cup of rice wine to a saucepan until the sugar is dissolved.
  11. 11Add 1 cup of soy sauce, 1/2 cup brown sugar, 1/2 cup honey and 1/2 cup of rice wine to a saucepan until the sugar is dissolved.
  12. 12Add 1 cup of soy sauce, 1/2 cup brown sugar, 1/2 cup honey and 1/2 cup of rice wine to a saucepan until the sugar is dissolved.
  13. 13Add a tablespoon of sesame seeds.
  14. 14Add a tablespoon of sesame seeds.
  15. 15Add a tablespoon of sesame seeds.
  16. 16Add 1 tablespoon of cornstarch slurry.
  17. 17Add 1 tablespoon of cornstarch slurry.
  18. 18Add 1 tablespoon of cornstarch slurry.
  19. 19Add 1/2 cup of parsley.
  20. 20Add 1/2 cup of parsley.
  21. 21Add 1/2 cup of parsley.
  22. 22Combine 2.5 cups of AP flour, 1/2 cup cornstarch, 1 tablespoon of salt, 1 tablespoon of MSG, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 1.5 teaspoons of baking powder, 1 teaspoon of turmeric and 1 teaspoon of curry powder and 1 teaspoon of hot paprika.
  23. 23Combine 2.5 cups of AP flour, 1/2 cup cornstarch, 1 tablespoon of salt, 1 tablespoon of MSG, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 1.5 teaspoons of baking powder, 1 teaspoon of turmeric and 1 teaspoon of curry powder and 1 teaspoon of hot paprika.
  24. 24Combine 2.5 cups of AP flour, 1/2 cup cornstarch, 1 tablespoon of salt, 1 tablespoon of MSG, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 1.5 teaspoons of baking powder, 1 teaspoon of turmeric and 1 teaspoon of curry powder and 1 teaspoon of hot paprika.
  25. 25Separate 1 1/2 cups of the mix to the side.
  26. 26Separate 1 1/2 cups of the mix to the side.
  27. 27Separate 1 1/2 cups of the mix to the side.
  28. 28Add water to make a wet batter with the consistency of pancake batter.
  29. 29Add water to make a wet batter with the consistency of pancake batter.
  30. 30Add water to make a wet batter with the consistency of pancake batter.
  31. 31Cut up two pounds of boneless skin on chicken thighs into 1 inch chunks.
  32. 32Cut up two pounds of boneless skin on chicken thighs into 1 inch chunks.
  33. 33Cut up two pounds of boneless skin on chicken thighs into 1 inch chunks.
  34. 34Add chicken to the wet batter.
  35. 35Add chicken to the wet batter.
  36. 36Add chicken to the wet batter.
  37. 37Strain the wet batter.
  38. 38Strain the wet batter.
  39. 39Strain the wet batter.
  40. 40Toss in the remaining dry mix into the wet chicken to fully coat the chicken.
  41. 41Toss in the remaining dry mix into the wet chicken to fully coat the chicken.
  42. 42Toss in the remaining dry mix into the wet chicken to fully coat the chicken.
  43. 43Add the chicken to oil at 350F for 5-7 minutes.
  44. 44Add the chicken to oil at 350F for 5-7 minutes.
  45. 45Add the chicken to oil at 350F for 5-7 minutes.
  46. 46Add the chicken to a sheet rack lined with a tray and add the fried chicken.
  47. 47Add the chicken to a sheet rack lined with a tray and add the fried chicken.
  48. 48Add the chicken to a sheet rack lined with a tray and add the fried chicken.
  49. 49Toss chicken into the sauce
  50. 50Toss chicken into the sauce
  51. 51Toss chicken into the sauce
  52. 52Serve the chicken and sprinkle with parsley
  53. 53Serve the chicken and sprinkle with parsley
  54. 54Serve the chicken and sprinkle with parsley

Ingredients

  • 24 whole garlic cloves
  • 24 whole garlic cloves
  • 24 whole garlic cloves
  • 3 whole banana
  • 3 whole banana
  • 3 whole banana
  • nice glug korean glucose syrup
  • nice glug korean glucose syrup
  • nice glug korean glucose syrup
  • a few leaves parsley
  • a few leaves parsley
  • a few leaves parsley
  • 1 cup soy sauce
  • 1 cup soy sauce
  • 1 cup soy sauce
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup brown sugar
  • 0.5 cup honey
  • 0.5 cup honey
  • 0.5 cup honey
  • 0.5 cup rice wine
  • 0.5 cup rice wine
  • 0.5 cup rice wine
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon cornstarch slurry
  • 1 tablespoon cornstarch slurry
  • 1 tablespoon cornstarch slurry
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon water
  • 1 tablespoon water
  • 2 pounds chicken thighs
  • 2 pounds chicken thighs
  • 2 pounds chicken thighs
  • 2.5 cups AP flour
  • 2.5 cups AP flour
  • 2.5 cups AP flour
  • 0.5 cup cornstarch
  • 0.5 cup cornstarch
  • 0.5 cup cornstarch
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon salt
  • 1 tablespoon MSG
  • 1 tablespoon MSG
  • 1 tablespoon MSG
  • 2 teaspoons garlic powder
  • 2 teaspoons garlic powder
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons onion powder
  • 2 teaspoons onion powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking powder
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon curry powder
  • 1 teaspoon curry powder
  • 1 teaspoon hot paprika
  • 1 teaspoon hot paprika
  • 1 teaspoon hot paprika

Equipment

wokfood processormedium saucepanstrainersheet rack