Coat chicken wings with sauce and serve immediately. To make sauce: In a saucepan, combine garlic, ginger, soy sauce, sesame oil, gochujang, honey, mirin, water and boil over low heat until reduced and thickened. Dip chicken wings in batter and deep-fry in batches. To make batter: Combine rice flour, corn starch, and water into a loose batter. Korean Fried Chickenġ/3 cup rice flour (plus more for dusting)Ģ Tbs gochujang (Korean Hot Pepper Paste) As a last resort, slather it all over your hands and put your spin into finger lickin’ good. ![]() I had quite a bit of sauce leftover, but that’s no issue as I can toss prawns and veggies and make stir-fry. The entire process of making Korean Fried Chicken is surprisingly easy! I’m very satisfied with how my wings turned out and they definitely hit the spot. Muk-what Muk-order-up-and-stuff-your-face deliciousness. Bonchon Chicken is straight mukbang material. Our chef in South Korea creates recipes for our sauces and all of our Korean comfort foods to share the joy of Bonchon around the world. Next time I may try to double deep-fry and see how that turns out. The Secret Behind our Korean Fried Chicken. I deep-fried my chicken wings just once (instead of twice as other recipes have indicated) and they were adequately crunchy. For my batter, I first dusted the chicken wings with rice flour before dipping in a wet batter comprising of corn starch, rice flour and water. I referenced a handful of different recipes online and consolidated them to create this version by combining bits and bobs from what I looked up. What do I do in an instance like this? Why, I rolled up my sleeves, looked up recipes online and made my own Korean Fried Chicken of course. Specifically, the chicken wasn’t as flavorful as it used to be (there’s a funky taste which I can only describe as ‘sterile’). Last couple times I ate there though, it was not satisfying at all and the chicken wings sucked. ![]() ![]() Coz it’s not an event, it’s a personal ritual! Ever since Jinduk Seo first began creating the sauces himself, pretty much nothing has changed even the fact that all of the sauces are made in Busan. Bonchons signature sauces set it apart from other fried chicken chains. When Bonchon opened in Singapore, needless to say I went to eat there purrrty often. Bonchon brings in its proprietary sauce all the way from Korea. But yeah… sometimes I go to Kyochon or Bonchon too. Korean Fried Chicken is something I often crave and my favourite of all times is the ones from this small hole-in-the-wall joint in Jackson Heights, NY called UFC – Unidentified Flying Chicken (it was even mentioned in New York Times). There’s something about the fragrant crack-laced sauce juxtaposed against the crunchy wings that, at first bite, releases a seductive steam and then just like that, in my head and belly I get transported to a happy place. I can easily finish an entire box of two dozen wings in one sitting, alone. I’m a sucker for Korean Fried Chicken, aka the other KFC.
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