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Before you jump to Korean Fried Chicken recipe, you may want to read this short interesting healthy tips about The Meals You Select To Eat Will Effect Your Health.
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Also when you are searching for a snack to hold you over between meals, reach for a handful of nuts or even seeds. One of several health benefits of these kinds of nuts and seeds is the Omega-3 and Omega-6 that can be found in them. Your system will use these kinds of fatty acids as a source for creating hormones that your body needs to stay healthy. If you do not get the fatty acids you’ll need your body will actually not be able to produce a few of the hormones that it requires.
For those of you who want to start living a more healthy life the tips above will be able to help you do that. Also if you eliminate all the processed foods that you shouldn’t be eating anyway, you might find that you could end up living a longer life.
We hope you got insight from reading it, now let’s go back to korean fried chicken recipe. To make korean fried chicken you need 21 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Korean Fried Chicken:
- Prepare 1 lbs Chicken Thigh/Breast (boneless & skinned)
- You need 0.5 cup Milk (optional)
- Provide 0.25 tsp Salt
- You need 1 pinch Pepper
- Take 0.5 tsp Garlic (minced)
- Provide 0.5 tsp Ginger (minced)
- Take 1 tbs Rice Wine (if not using milk)
- Take 1/3 cup potato starch (or corn starch)
- Get Oil for Deep Frying
- You need 1 tbs Soy Sauce
- You need 3 tbs Rice Wine (or Mirin)
- Prepare 2 tbs Apple Cider Vinegar (or Rice Wine Vinegar)
- Take 1 tbs Gochujang (Korean red chili pepper paste)
- Use 0.25 tbs Dwenjang (Korean soy bean paste)
- Prepare 1.75 tbs Honey
- You need 2 tsp Sesame Oil
- Get 2 tbs Brown Sugar
- Provide 1 tsp Garlic (minced)
- You need 1 tsp Ginger (grated)
- Take 1 pinch Pepper
- Get 2 tbs White Sesame for garnish
Steps to make Korean Fried Chicken:
- Soak the chicken pieces in milk for at least 2 hours in the fridge (this is to soften the chicken). This step is optional.
- Drain thoroughly. Remove any visible fat. Cut the chicken into bite sized pieces. Mix with the salt, pepper, rice wine (if you didn’t use milk), garlic, and ginger. Let it stand for 30 minutes.
- In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off.
- Add the potato (or corn) starch to the chicken, and mix well to coat evenly.
- Pour about 1 inch of oil in to a heavy bottom pan. When the oil is sufficiently hot (350°F or starts smoking), drop the chicken pieces in one at a time. Fry them in two batches. Overcrowding will drop the oil temperature too quickly. Cook until light golden brown, 1 to 2 minutes. Remove and set them on a wire rack or a paper towel-lined plate.
- Reheat the oil to 350°F. Deep fry again until golden brown, about 30 to 40 seconds. You can do the second frying in one batch.
- Heat the sauce over medium low heat. Add the chicken and stir well until the chicken pieces are evenly coated. Sprinkle the sesame seeds as garnish.
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