Simple Way to Make Super Quick Homemade Super Crunchy Korean Fried Chicken
Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, Simple Way to Make Award-winning Super Crunchy Korean Fried Chicken. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Super Crunchy Korean Fried Chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Super Crunchy Korean Fried Chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Super Crunchy Korean Fried Chicken is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Super Crunchy Korean Fried Chicken estimated approx 20 mins.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Super Crunchy Korean Fried Chicken using 13 ingredients and 9 steps. Here is how you cook that.
I love eating korean stall food and this is absolutely one of the most loved ones in Korea 😍
Ingredients and spices that need to be Prepare to make Super Crunchy Korean Fried Chicken:
- Fried Chicken
- 3 chicken wings(washed)
- 3 chicken legs(washed)
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- Glaze
- 1 clove garlic (minces)
- dried red chilli pepper(cut)
- vinegar
- 1/4 cup honey
- soy sauce
- chilli sauce
- 1/2 pan of oil
Instructions to make Super Crunchy Korean Fried Chicken
- Wash the chickens and rinse well.
- Mix cornstarch with all-purpose flour
- Tap rinsed chickens to the mixture. Pat with hands to make it stick.
- Pour oil to half of pan. Fry chicken for about 10-13 minutes.
- After 12 mins, take out chickens and left them for cool about 5 mins. Turn off heat.
- Then, turn on heat and fry the chickens (must be tap with the mixture of cornstarch and flour) back for another 10-13 mins or until golden brown colour. Then take off from heat and left for cool.
- For the glaze, heat pan with 1/2 small tablespoon of butter. Then add minced garlic and dried red chilli pepper. Saute for 30 seconds.
- Add vinegar, soy sauce, chilli sauce(optional) and honey. Saute well to mix.
- Put the cool chickens into the pan and saute together. Put in plate and ready to kick off.
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