Remove the pan from heat once the sauce starts boiling. Boil the sauce over low medium heat and stir well. Heat oil in a pot to 365☏ (180☌) then reduce heat to medium. In a separate saucepan, add in the Korean fried chicken sauce ingredients. I made the chicken with boneless tenderloins however and I think I overcooked it a little, I forgot to compensate for using boneless vs bone-in as in the recipe. These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not. Make sure it’s fully covered by the flour mixture. Whisk the flour, remaining 1/3 cup cornstarch and 1/4 teaspoon baking powder and 2 pinches of salt in a medium bowl. Roast the chicken for 40 mins, then baste with the sticky juices. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Maangchi’s book is awesome! Everything I’ve cooked out of it has been delicious!!!Įxcellent recipe, my family loved it! The sauce was delicious and the chicken was beautifully crispy. Lay the drumsticks on a shallow roasting tray and spoon over any excess marinade from the bowl. They take a cue from the Asian nations famed. I made the mistake of coating the chicken too early so had to recoat it as it went soggy which was a waste of the potato starch. Korean cuisine isnt shy about using big, bold, and outrageous flavours. I hate wings so I used boneless thighs and cut them into strips. My husband hates chicken but raved about this. The only problem was there weren’t enough! Ten pounds of chicken wings wouldn’t have been enough. The authentication process alone should have been enough to deter me but this recipe is outstanding!! I followed it as written and they came out so freaking good.
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