Recipe: Delicious Super Crunchy Korean Fried Chicken

Super Crunchy Korean Fried Chicken. Chicken wings, corn starch, corn syrup, dried red chili pepper, garlic, ginger, grape seed oil, ground black pepper, mustard sauce, peanut oil, peanuts, potato starch, rice syrup, salt, sesame seeds, soy sauce, vegetable oil, vinegar. In my today's cooking video, I'm going to show you another delicious recipe - Crunchy Korean Fried Chicken. Learn how to make Super Crunchy Fried Chicken at.

But if you do, it will be super-helpful in this recipe. This Korean fried chicken, Korea's own KFC also called chickin is double fried chicken with very crunchy coating on the outside and tender succulent chicken on the inside. And then there are a few additional touch of ingredients here and there to make it as tasty as the authentic version of the recipe. You can have Super Crunchy Korean Fried Chicken using 13 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Super Crunchy Korean Fried Chicken

1. Prepare of Fried Chicken.
2. You need 3 of chicken wings(washed).
3. It's 3 of chicken legs(washed).
4. You need 1/2 cup of cornstarch.
5. You need 1/2 cup of all-purpose flour.
6. It's of Glaze.
7. It's 1 clove of garlic (minces).
8. Prepare of dried red chilli pepper(cut).
9. It's of vinegar.
10. Prepare 1/4 cup of honey.
11. It's of soy sauce.
12. You need of chilli sauce.
13. It's 1/2 of pan of oil.

Super delicious and crunchy dakgangjeong recipe. Bite sized chicken pieces are double fried and coated with sweet, savory and sticky soy garlic Try this super delicious and crunchy Dakgangjeong: Soy Garlic Fried Chicken recipe. Bite sized chicken nuggets are twice deep fried then they are. Korean Fried Chicken - the BEST Korean fried chicken recipe that yields crispy fried chicken in spicy, savory and sweet Gochujang sauce.

Super Crunchy Korean Fried Chicken instructions

1. Wash the chickens and rinse well..
2. Mix cornstarch with all-purpose flour.
3. Tap rinsed chickens to the mixture. Pat with hands to make it stick..
4. Pour oil to half of pan. Fry chicken for about 10-13 minutes..
5. After 12 mins, take out chickens and left them for cool about 5 mins. Turn off heat..
6. 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..
7. 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..
8. Add vinegar, soy sauce, chilli sauce(optional) and honey. Saute well to mix..
9. Put the cool chickens into the pan and saute together. Put in plate and ready to kick off..

There is nothing not to love about chicken coated in a crispy, crunchy batter and deep-fried to golden perfection. Every bite is bursting with the natural and. Korean Popcorn Chicken is sticky, spicy, tangy and crunchy. Inspired by the hyper-famous Korean street snack, Dakgangjeong, boneless chicken is deep fried and tossed in a sweet, sour and spicy sauce that makes every bite super addictive. This Korean fried chicken is double fried until extra crispy, then tossed in a sweet & spicy sauce.