The secret of Korean fried chicken is the double frying. Steph suggested using the air fryer, which I thought was a genius idea, and I developed this double air fry technique that produced a pretty darn crispy chicken that I think rivals the best of the best deep fried versions while being way healthier. We’ve always loved the idea of making Korean fried chicken at home, but even with as much as we cook, deep frying is never fun, so we’ve never done it. It’s like buffalo wings amped up with the power of gochujang. Korean fried chicken is classically double fried extra crispy wings and drummettes that are then coated in a sticky, sweet, and spicy sauce. If you’ve never tried it, is an extra crunchy double fried chicken tossed in a sweet and spicy sauce. To reheat: Reheat by putting it in the oven or oven toaster until heated through.You’re 30 minutes away from the crispiest, crunchiest, tastiest chicken wings ever: Korean fried chicken.Freezing: You can freeze this dish for up to 4 months.Refrigerate: This can keep for 3 to 4 days in the fridge, just let it cool completely before storing.What to serve with sweet chili fried chicken?īutter Pickles or Grilled Potatoes would go nicely with it. These side dishes are great because they will help wash out the oily taste left from the frying.Īlso, it is best to serve Korean fried chicken without gochujang over brown rice. But overall, it has a nice balance to it, and you can easily adjust it by using more or less chili sauce. However, the sweet chili sauce is a bit spicy due to the chili and some red pepper flakes in it. Boiling before frying may drain the flavors out of the meat. I guess it is because this dish makes for perfect finger food. They use wings and drumsticks as the most common parts to cook this dish. And sometimes, the frying is so efficient that even the bones become crunchy enough to eat. Yes, but you can make a boneless version as in this recipe, it does not matter. Why is Korean Fried Chicken so crispy?īecause they fry it twice, draining the fat from the first frying leaves the skin drier which makes it more likely to crisp up.Īlso, they use breading very sparingly, not the thick batter that some Americans use. On the other hand, the second frying ensures that the skin is crispy. Then, they fry it again at a higher temperature and for a shorter period. People fry it at first at a lower temperature to prime the meat. The difference lies in the method of frying. What is different about Korean Fried Chicken?
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