Korean Fried Chicken
Crunchy eggshell-thin coated fried chicken, glazed in a sweet and spicy sauce
Posted by buttercup303
About
The original recipe calls for frying for the chicken twice. I fried it just once and still got a very crispy fried chicken.
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You Will Need (1 thing)
- Chicken Drumstick , 8 skinless
Steps (8 steps, 420 minutes)
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1
Marinate chicken in this rub:
> 1 medium onion, grated
> 5-6 cloves of garlic, minced
> Salt and pepper to taste. -
2
Rub the above mixture all over the cleaned and dried chicken drumsticks and marinate in the refrigerator for 6 hrs or overnight.
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3
In a pan, Take 3 tbsp vegetable or olive oil. As it heats up, Add 4 chopped scallion white and 5-6 chopped garlic cloves. Saute for a min.
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4
Add
> 6 tbsp ketchup
> 2 tbsp honey
> juice of one lemon
> 1 tbs korean chilli flakes(I used paprika powder)
> salt to taste.Mix well. add a spoon of water or oil if it gets too thick. Turn off heat and keep aside.
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5
In a wide bowl mix:
> 3/4 cup cornstarch
> 1/2 cup flour
> 1/2 tsp salt
> 1 tsp sugar
> 1/2 tsp pepper powder
> 1/2 tsp baking powder -
6
Heat oil for deep frying the drumsticks.
When oil is hot enough, Add 3/4 cup of ice cold water to the Batter mix and make a thin batter.
Dip and coat each drumstick in the cold batter and deep fry till golden brown and crispy.
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7
Warn the Glaze and toss the fried chicken drumsticks. Toss to coat all over.
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8
Garnish with Dry roasted white sesame seeds and chopped scallion greens.