載入中...
ID: 1db82a98...
This recipe creates incredibly crunchy, bite-sized fried chicken pieces coated in a sweet and savory sauce made from butter, honey, garlic, and soy sauce. It uses a double-frying technique to ensure the chicken stays crispy even after being tossed in the luscious glaze.
動画の読み込み中...
AI 生成レシピ、著作権は原作者に帰属、チャンネル登録で応援しよう
Cut chicken into small pieces and coat with salt, pepper, flour, starch, baking powder, and eggs. → First fry the chicken in hot oil for 20 minutes until light golden. → Perform a second fry for 7-8 minutes to achieve maximum crunchiness. → Make the sauce by melting butter with garlic, soy sauce, sugar, and honey. → Toss the fried chicken and pumpkin seeds in the bubbling sauce until well coated.
Cut chicken into small pieces and coat with salt, pepper, flour, starch, baking powder, and eggs. → First fry the chicken in hot oil for 20 minutes until light golden. → Perform a second fry for 7-8 minutes to achieve maximum crunchiness. → Make the sauce by melting butter with garlic, soy sauce, sugar, and honey. → Toss the fried chicken and pumpkin seeds in the bubbling sauce until well coated.
This recipe creates incredibly crunchy, bite-sized fried chicken pieces coated in a sweet and savory sauce made from butter, honey, garlic, and soy sauce. It uses a double-frying technique to ensure the chicken stays crispy even after being tossed in the luscious glaze.
Cut the chicken into small, bite-sized pieces (similar to the size of a small chicken wing) and rinse them thoroughly in cold water, then drain.
Heat 4 cups of corn oil in a large frying pan or skillet over high heat.
In a large bowl, season the chicken pieces with salt and ground black pepper.
Add potato starch, all-purpose flour, and baking powder to the bowl. Crack two eggs into the mixture.
Mix everything well by hand until each piece of chicken is evenly coated with the batter.
Cutting the chicken into smaller pieces increases the surface area for more crunch and better sauce coating.
Double frying is essential for Korean fried chicken to remove moisture and create a long-lasting crispiness.
Using potato starch instead of just flour results in a lighter and crispier texture.
Do not use too much honey; sugar provides the sweetness while honey is mainly for flavor and aroma. Excess honey can make the chicken mushy.
ログインして会話に参加し、XPを獲得しましょう！
コメントを読み込み中...