Korean Fried Chicken
Directions
- 1Cut chicken thighs into four pieces.
- 2Add ginger powder, spring onions, chicken stock paste, half can of beer, and salt to the bowl with chicken thighs.
- 3Mix the ingredients well.
- 4Cover the chicken with milk.
- 5Leave it in the fridge for at least one hour (preferably overnight).
- 6Make the sauce by mixing together ketchup, Korean chilli paste, low strength chilli powder, light soy, chicken stock paste, lemon water, and honey.
- 7Add water to the sauce and mix well.
- 8Prepare the flour mix by combining plain flour, rice flour, corn flour, and bicarb soda.
- 9Mix the flour ingredients thoroughly.
- 10Drain the milk from the chicken.
- 11Coat the chicken in the flour mix.
- 12Heat the oil to 150°C and fry the chicken for 4 minutes.
- 13Remove the chicken from the oil.
- 14Heat the oil to 170°C and fry the chicken for 30 seconds.
- 15Remove the chicken from the oil.
- 16Heat the sauce until it boils.
- 17Add the chicken to the boiling sauce and coat it evenly.
- 18Serve and enjoy!
Ingredients
- 800 g chicken thighs
- 0.5 tsp ginger powder
- 4 spring onions
- 0.5 tbsp chicken stock paste
- 0.5 can beer
- 0.5 tbsp salt
- 1 cup milk
- 4 tbsp ketchup
- 4 tbsp Korean chilli paste
- 1 tbsp low strength chilli powder
- 1 tbsp light soy
- 1 tbsp chicken stock paste
- 1 few drops lemon water
- 1 tbsp honey
- 6 tbsp water
- 1 portion plain flour
- 1 portion rice flour
- 0.5 portion corn flour
- 1 tsp bicarb soda
Equipment
knifebowlspoonwokfrying pan
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