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

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 !

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