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A delicious and authentic Korean fried chicken recipe using a double-fry technique to achieve incredible crispiness, finished with a classic sweet and spicy Gochujang-based glaze.
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Season chicken with ginger, beer, and stock paste, then marinate in milk overnight. → Mix the sweet and spicy Gochujang sauce and the dry flour coating. → Coat the drained chicken pieces in the flour mixture. → Double-fry the chicken: first at 150°C for 4 minutes, then at 170°C for 30 seconds. → Toss the crispy chicken in the boiling sauce until well coated.
Season chicken with ginger, beer, and stock paste, then marinate in milk overnight. → Mix the sweet and spicy Gochujang sauce and the dry flour coating. → Coat the drained chicken pieces in the flour mixture. → Double-fry the chicken: first at 150°C for 4 minutes, then at 170°C for 30 seconds. → Toss the crispy chicken in the boiling sauce until well coated.
A delicious and authentic Korean fried chicken recipe using a double-fry technique to achieve incredible crispiness, finished with a classic sweet and spicy Gochujang-based glaze.
Cut 800g of chicken thighs into bite-sized pieces (about 4 pieces per thigh).
In a bowl, combine the chicken with ginger powder, spring onions, chicken stock paste, half a can of beer, and salt. Mix thoroughly.
Pour milk over the chicken until covered. Let it marinate in the fridge for at least 1 hour, ideally overnight.
Prepare the sauce by mixing ketchup, Korean chili paste, chili powder, light soy sauce, chicken stock paste, lemon water, honey, and water in a bowl.
Prepare the flour mix by combining plain flour, rice flour, corn flour, and bicarb soda in a large plate or bowl.
The double-fry technique is the key secret to getting that signature Korean fried chicken crunch.
Using a high salt level in the initial seasoning is necessary because much of it is drawn out into the milk during marination.
Rice flour and corn flour added to the plain flour help create a lighter, crispier crust.
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