There is also ketchup, honey, sugar, soy sauce, vinegar, sesame oil, and sesame seeds. I also add some dry chili to add some extra capsaicin punch to it.īut it is more than just a hot sauce. Gochujangis the main component of the sauce, and you should include a generous amount. This unique taste comes from the Korean chili paste called Gochujang. You may not taste anything quite like this unless you are a fan of Korean food. The uniqueness of Korean fried chicken comes from the sauce. Drain the chicken on the rack, and then clean up the excess oil with a paper towel.Return the chicken to the oil to deep-fry once more until golden. Bring the temperature of the oil to 190☌/375☏.Remove the chicken after the first round of deep-frying.The coating will break when you pull them apart. Do not crowd the chicken pieces in the oil because they will stick together.Shake off any excess starch, place the chicken in the oil to deep-fry for six minutes for the wings, and ten minutes for the drumsticks.There is more about double frying in the next section. Any exposed part will potentially be overcooked and becomes dry after deep-frying. This step is to make sure the chicken’s surface is fully protected from the direct heat from the oil. Then deep it into the starch once more to ensure the surface is entirely covered. Remove the chicken to let it rest for five minutes.Coat the chicken thoroughly with the starch. ![]()
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