Sunday, September 28, 2014

KFC- Korean Fried Chicken

Andrew has been craving Bonchon Chicken so I decided to impress him a little bit :) This is the first time I made chicken wings and I'm so glad I was successful. The trick for crispy and crunchy chicken wings is using potato starch and double frying it! Even after being coated by the sauce the crunch is there and it's so irresistible. I'm proud to say that my husband ate a ton and even used his hands to eat! He never does this and I'm taking it as a compliment! Next time I will use the same recipe but use different cuts of chicken. I'm sure chicken legs, thighs and even the breast will taste amazing. Anyhoo, here's the recipe!


20 pcs of Chicken Wings and Drumlettes ( Around 2.5 Pounds) Washed and drained overnight

Chicken Marinade:
1/2 Tsp Salt
1/2 Tsp Black Pepper
1 Tsp Finely Grated Ginger
2/3 Cup Potato Starch

Sauce:
4 Cloves Garlic, Finely Minced
2 Tbsp gochujang paste
1/4 C Light Soy Sauce
1/2 C Light Corn Syrup
1 Tbsp Japanese Wine Vingerar
1 Tbsp Honey Mustard
1 Tbsp Brown Sugar


1 Tbsp Sesame Seeds
Canola Oil for Frying


Put prepared chicken wings in a large bowl and mix with salt, pepper and grated ginger. Mix well with hands. In a separate bowl, add potato starch and coat each chicken well. Make sure to pack in starch and shake off the excess.  Set Aside and prepare the sauce.

In a large pan, saute the minced garlic in a little bit of olive oil. Add in the gochujang, soy sauce, light corn syrup, japanese wine vinegar and mustard. Leave the brown sugar for later. Mix thoroughly until it boils. Remove from heat and set aside.

Heat oil until it reaches 350F ( Use a thermometer to be precise) Slide the coated wings in the hot oil and let fry for 10-13 minutes or until lighty brown, turning over a few times with tongs. Take the wings out place in a metal strainer. Let wings sit for a couple of minutes while the oil reaches 350F again. ( Oil will go down when the chicken is frying)  When it reaches the desired temperature add chicken wings back to the oil and fry for another 10 minutes. They are ready when they become a deep golden brown color.

Meanwhile quickly bring sauce back to a boil, this is also the time to add the 1 tablespoon of brown sugar. This will add sweetness and gloss to the sauce.  Pour sauce into a bowl.

Take out chicken..they should be golden brown and feel like hard as rocks but trust me, they will be delightfully crunchy and juicy on the inside. Place them into the sauce. Add in sesame seeds and toss until coated well.

Serve immediately !






Thursday, September 25, 2014

Gyudon Recipe

Andrew loves the food chain Yoshinoya so I'm so happy I finally perfected my gyudon recipe. I can cook for him this delicious savory beef bowl anytime he wants it. I've also made a crucial change in the ingredients -changing the brands of my soy sauce. I always used Kikkoman for my Japanese cooking but one day while at the supermarket I spotted Yamasa soy sauce and I was intrigued- I checked online and some people were saying it was tons better kikkoman and that it delivered a much deeper depth of flavor. They were right! It's a lot more earth and seems to have a truer soy bean flavor.I dunno, if you ever see it go and try it out for yourself!
















1/2 Large White Onion, Sliced
1 Small Knob of Ginger, Grated finely
1/3 Cup Dashi Stock
2 Tbsp Yamasa Soy Sauce
1 Tbsp Mirin
1/2 Tbsp Brown Sugar
200 grams thinly sliced beef

Mix dashi, soy sauce, mirin and brown sugar together and then set over medium heat. When the broth boils, add sliced white onions together and simmer for 5 minutes. Meanwhile poach 2 eggs.

After 5 minutes, add the beef into the broth let let simmer for 1 minutes. Make sure not to overcook the beef to retain it's tenderness. Serve immediately over steamed rice, poached egg, schichimi, and green onions.

Saturday, September 20, 2014

Japanese Style Carbonara

Before I post the recipe ( which I got from my FAVORITE youtuber: Cooking With Dog) I have to admit that I'm not a huge fan of cream based pasta- I prefer tomato sauce with my pasta. But after watching her video I knew I had to try it and guess what? I LOVED it! Andrew loved it too! Best part about it is there's minimal cream ( less calories!) and it took like 10 minutes to make. I love super fast, easy and yummy meals! Anyhoo, here's the recipe



Serves 2-3

Ingredients: 
300 grams Linguine or Spaghetti 
6 Slices Bacon ( you could use less but why would you?) 
1 clove of Garlic, crushed
1 tsp Olive Oil 
2 Fresh Eggs
1/4 cup Grated Parmesan Cheese
2 tbsp Cooking Cream or Milk 
Pinch of Salt
Black Pepper
Freshly chopped Spring Onions 

In a bowl, whisk together eggs, parmesan cheese, milk, salt and pepper. Set aside

Cook linguine according to package or until al dente. Make sure to salt the water really well. 

Fry the bacon and crushed garlic in a little bit of olive until bacon is slightly crisp. Be careful not to burn it. Remove excess oil if necessary. Add the cooked pasta to the bacon and garlic and toss. Quickly add pasta to the egg, milk and cheese mixture and toss. If the mixture is too runny for your taste put bowl over the steaming pasta water to cook it a little more. Be careful not to over cook the eggs though, you don't want scrambled eggs *-* 

Season with some more black pepper and spring onions. Serve immediately :)