Korean Fried Chicken
Serves 1
Directions
- 1Saute 24 whole cloves of garlic for 5 minutes on medium low heat in a wok with a tablespoon of neutral oil.
- 2Transfer to a food processor and blitz until smooth.
- 3Blitz three whole bananas and a glug of korean glucose syrup together.
- 4Add 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.
- 5Add a tablespoon of sesame seeds.
- 6Add 1 tablespoon of cornstarch slurry.
- 7Add 1/2 cup of parsley.
- 8Combine 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.
- 9Separate 1 1/2 cups of the mix to the side.
- 10Add water to make a wet batter with the consistency of pancake batter.
- 11Cut up two pounds of boneless skin on chicken thighs into 1 inch chunks.
- 12Add chicken to the wet batter.
- 13Strain the wet batter.
- 14Toss in the remaining dry mix into the wet chicken to fully coat the chicken.
- 15Add the chicken to oil at 350F for 5-7 minutes.
- 16Add the chicken to a sheet rack lined with a tray and add the fried chicken.
- 17Toss chicken into the sauce
- 18Serve the chicken and sprinkle with parsley
Ingredients
- 24 whole garlic cloves
- 3 whole banana
- nice glug korean glucose syrup
- a few leaves parsley
- 1 cup soy sauce
- 0.5 cup brown sugar
- 0.5 cup honey
- 0.5 cup rice wine
- 1 tablespoon sesame seeds
- 1 tablespoon cornstarch slurry
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 pounds chicken thighs
- 2.5 cups AP flour
- 0.5 cup cornstarch
- 1 tablespoon salt
- 1 tablespoon MSG
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1.5 teaspoons baking powder
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon hot paprika
Equipment
wokfood processormedium saucepanstrainersheet rack
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