Looking for the best ever Korean Style Sweet Chili Chicken? This will be the one you need and will have to try immediately.
Korean fried chicken, usually called chikin in Korea, refers to a variety of fried chicken dishes created in South Korea, including the basic huraideu-chicken and spicy yangnyeom chicken. In South Korea, fried chicken is consumed as a meal, an appetizer, anju, or as an after-meal snack.
What do you eat Korean fried chicken with?
Pickled radish and pickled cucumbers are popular side dishes to serve with Korean fried chicken.
What makes Korean fried chicken so crispy?
It’s either purely just potato starch or mostly potato starch mixed with a bit of wheat flour. In addition to this, Korean fried chicken is fried twice. The first at a lower heat to cook the chicken, the second at higher heat for a shorter time to crisp up the chicken.
What makes Korean fried chicken different?
Korean-style fried chicken is radically different, reflecting an Asian frying technique that renders out the fat in the skin, transforming it into a thin, crackly, and almost transparent crust.
- 4 fillets, sliced into thin pieces
- Salt and pepper
- Thyme and rosemary
- ½ tsp. ginger and garlic paste
- ½ tsp. turmeric
- 1 tsp. masala
- 2 tbsp. soy sauce
- 1 egg
- ½ cup cornflour
- 2 tbsp. oil
- 2 tbsp. honey
- 3 tbsp. chili sauce
- ½ cup water
- 2 tsp. cornflour
Mix oil, honey, chili sauce, water, and cornflour with a little water.
Marinate chicken with the above sauce and refrigerate for 1 hour.
Fry in oil.
Then mix oil, honey, chili sauce, and water into a pan.
Bring to boil.
Add the cornflour, mix until it's thickened.
Add chicken to the mixture.
Prepared, tried, and tested by Jennifer Govender Bisnath from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes - Saffas Daily Recipes
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Amount Per Serving Calories 135Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 47mgSodium 715mgCarbohydrates 13gFiber 1gSugar 10gProtein 3g
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