![]() You can serve it with the sauces, or you can brush some of the soy-based sauce over it and serve with the chilli sauce. Remove and drain thoroughly on kitchen paper. This recipe might look like its complicated. Fry the chicken for another 2 minutes, or until it has darkened. Its a traditional Korean recipe, where chicken is dredged and fried twice before its glazed in a sticky soy sauce. Turn the heat up to 190C, or if using a saucepan, turn the heat up and leave for around 5 minutes to reach the right temperature. Fry for 8–10 minutes, then drain and put on kitchen paper – the chicken should be cooked through but have barely taken on any colour. Meanwhile, in another large mixing bowl, mix together your batter ingredients until you have a thick but running batter. Allow any excess to drip off over the bowl, then slowly lower into the hot oil, letting go when the chicken piece is almost submerged. In a large mixing bowl, mix together your marinade ingredients. ![]() Do not leave unattended.)ĭip the chicken pieces in the batter one at a time. Dust the chicken in this mixture, patting off any excess, and leave to stand while you make the batter.įor the batter, whisk together the dry ingredients, then whisk in 100ml/3½ cold water and the vodka – the texture should be quite thin, like double cream.Īdd oil to your fryer, large saucepan or wok, making sure you don’t fill it beyond half way. BBQ sauce 3 tbsp of gochujang 3 tbsp of ketchup 2 tbsp of dark brown sugar 2 tbsp of soy sauce 1 tbsp of toasted sesame oil 2 tsp fresh ginger, peeled and. Make the first coating (this is the coating the batter will stick to, otherwise it tends to fall off) by whisking the flour, cornflour, baking powder and salt together. To cook the chicken, drain and rinse the brined chicken thoroughly, then pat dry. Set aside.įor the chilli sauce, whisk all the ingredients together, thinning with a little water if too thick. Whisk the cornflour with a little cold water until you have a smooth but very runny paste, then whisk this into the sauce over a low heat, until the sauce thickens very slightly. Taste for seasoning and add a little salt if necessary. Stir over a low heat until the sugar is dissolved and simmer for 2 minutes. Meanwhile, make the sauces.įor the sweet soy sauce, put the soy, mirin, rice wine vinegar, ginger, garlic and sugar into a saucepan. Submerge the chicken and leave to stand, covered, for 2 hours. Dissolve the sugar and salt in the hot water, then mix1 litre/1¾ pint cold water into the brine solution.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |