Crispy Korean chicken (Print Version)
# Ingredients:
01 -
1/2 teaspoon of salt.
02 -
500g of boneless chicken (wings and drumsticks).
03 -
1 teaspoon of black pepper.
04 -
1 cm of fresh ginger.
05 -
40g of corn starch.
06 -
40g of all-purpose flour.
07 -
1/4 teaspoon of curry powder.
08 -
4 garlic cloves.
09 -
60g of panko breadcrumbs.
10 -
20g of sugar.
11 -
1 tablespoon of red chili paste.
12 -
120g of honey.
13 -
1 tablespoon of rice vinegar.
14 -
12.5cl of soy sauce.
15 -
1 tablespoon of brown sugar.
16 -
Unseasoned peanuts.
17 -
2 green onions.
18 -
Thai basil.
19 -
Sesame seeds.
20 -
Kimchi.
21 -
Frying oil.
# Instructions:
01 -
Peel the garlic and ginger, then chop them finely. Toss the chicken in a bowl with salt, pepper, and the minced ginger.
02 -
In a large bowl, mix the corn starch, flour, curry powder, and sugar. Slowly add 6cl of water while stirring. Coat the chicken pieces in this batter. Sprinkle on the panko crumbs next and combine well to cover evenly.
03 -
Cook some garlic in a pan over medium heat for about 2 minutes. Stir in honey, soy sauce, the red chili paste, brown sugar, and rice vinegar. Simmer everything until it thickens slightly and gives a glossy finish.
04 -
Heat up frying oil to 170°C. Fry the chicken pieces for 4-5 minutes and set them aside on paper towels after draining.
05 -
Turn up the oil to 180°C. Fry the chicken again for 30 seconds to 1 minute to get a super crunchy coating.
06 -
Reheat the sauce until it starts bubbling lightly. Dip each piece of chicken to coat generously.
07 -
Put the chicken on a serving plate and sprinkle with sesame seeds, crushed peanuts, Thai basil, and chopped green onions. Serve with a side of kimchi.
# Notes:
01 -
Double frying is key for extra crispy chicken.
02 -
Adjust the level of spiciness in the sauce to suit your taste.