Yummy korean fried chicken2/3/2024 ![]() Now if you are looking for a Korean spicy chicken dish, then please check out my SWEET SPICY GOCHUJANG CHICKEN which is probably more like dak ganjeong. So, this dish is perfect for those who cannot tolerate spice. However, my gangjeong chicken is without gochujang therefore it’s not spicy and I’ve added some sauteed onions for more aroma! This is very similar to dakgangjeong because the chicken is fried, and the sauce is sweet and thick. Now there are many Korean chicken thigh recipes out there but this one really hits the spot and perfectly pairs with rice or noodles! So, you can add this dish into your weekly rotation with some steamed veggies to make it a complete meal! Kind of like Dakgangjeong…. I know many of you are a fan of my Mongolian chicken recipe because you all love eating it with rice, so I had to create something similar but with a Korean twist and that’s how my sweet and sticky Korean fried chicken recipe was born. The aroma from the onions and garlic take the sauce to the next level! If I had to describe this dish, I would say that the sauce is very much like a non-spicy bulgogi sauce over crispy chicken. The sweet and salty sauce over that crispy fried chicken will make your eyes roll the back of your head! All thanks to the saltiness from the soy sauce and the sweetness from the brown sugar and honey. It comes together quickly and easily in one wok and there is no marinating time!!! Woo hoo! I’m all for any recipes that save on time because time is precious. Winner-winner chicken dinner I tell you! This saucy sweet Korean fried chicken recipe going to be your new favourite chicken dish. Great over rice for a quick and satisfying meal. Crispy fried chicken smothered in a thick glossy sweet and salty sauce. I like to serve Korean fried chicken with plain white rice.Jump to Recipe Jump to Video Print Recipe.Ensure that they chicken is heated through and then add the toasted sesame seeds and chopped spring onions I usually add the chicken to the sauce in batches too as it is easier to ensure that it is all equally coated. Bring the sauce to a simmer and then add the fried chicken.It is easiest mix the sauce ingredients in a mixing bowl beforehand but these can be added directly to the wok if it's more convenient for you. Discard or strain the cooking oil into a container for future frying and wipe the wok clean. With all the chicken fried, it’s time to make the sauce.Transfer each batch of fried chicken to a rack to soak up any excess oil. Pieces of the chicken in the hot oil and fry for about 4 to 5 minutes. Be sure to shake off any excess flour.Then dust each piece of chicken with the flour mixture. Meanwhile, pour the flour onto a plate and add the remaining salt, pepper and garlic powder.If bubbles form around the chopstick instantly, your oil is hot enough. ![]() If you don’t have a thermometer, you can check that the oil is hot enough by placing a chopstick or wooden skewer in the oil.
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