"A delicious detour: my DIY Korean fried chicken adventure."
Ingredients
Chicken
chicken500g
turmeric (optional)1/2tsp
cornstarch4tsp
wheat flour4tsp
salt1/2tsp
ground black pepper3/4tsp
egg (optional)1
cooking oil for frying
Sauce
cooking oil2tsp
garlic5clove
tomatoes2piece
chili powder1tsp
honey2tsp- salt1pinch
Nutrition (per serving)
Calories
331.3kcal (16.56%)
Protein
27.3g (54.5%)
Carbs
39.0g (14.18%)
Sugars
4.5g (9%)
Healthy Fat
7.5g
Unhealthy Fat
1.5g
% Daily Value based on a 2000 calorie diet
How to make K-Fried Chicken: The Remix
Preparing the Chicken
- Step 1
Season the chicken with salt and pepper.
- Step 2
Add the egg (skip this step if you are out of eggs).
- Step 3
Add the cornstarch and wheat flour to the chicken and mix well. It might take an extra tsp of flour if you haven't added the egg. Ensure to drain out all the water from the chicken before adding the seasoning and starch.
- Step 4
Deep fry the chicken in oil on medium flame until golden brown. Do not fry until it turns dark brown as it won't be soft anymore. Set aside.
Preparing the Sauce
- Step 1
Add 2 whole tomatoes into boiling water and wait until the skin shrinks or the tomato is cooked completely.
- Step 2
Remove from the heat, peel the skin, and add it to a food processor/blender along with chili powder. Grind until a smooth paste.
- Step 3
In a pan, heat cooking oil and add minced garlic. Sauté garlic until aromatic on medium to low flame.
- Step 4
Add the tomato paste and salt. Stir until the paste thickens slightly.
- Step 5
Add the honey, give a final stir, and add the fried chicken.
Nutrition (per serving)
Nutrition (per serving)
Calories
331.3kcal (16.56%)
Protein
27.3g (54.5%)
Carbs
39.0g (14.18%)
Sugars
4.5g (9%)
Healthy Fat
7.5g
Unhealthy Fat
1.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure to drain out all the water from the chicken before adding the seasoning and starch.
Do not over-fry the chicken to keep it soft and tender.
FAQS
How can I make K-Fried Chicken gluten-free?
To make K-Fried Chicken gluten-free, you can substitute the wheat flour with a gluten-free flour blend or use cornstarch exclusively for the coating. Ensure that all other ingredients, especially sauces and seasonings, are also gluten-free.
What are some good side dishes to serve with K-Fried Chicken?
K-Fried Chicken pairs wonderfully with a variety of side dishes. Consider serving it with steamed rice, pickled vegetables, or a fresh salad. For a more authentic experience, you can also serve it with Korean-style coleslaw or kimchi.
How do I store leftover K-Fried Chicken?
To store leftover K-Fried Chicken, let it cool completely and then place it in an airtight container. It can be stored in the refrigerator for up to 3 days. For best results, reheat it in an oven to maintain its crispiness.
Can I use chicken thighs instead of chicken breasts for this recipe?
Yes, you can definitely use chicken thighs instead of chicken breasts for K-Fried Chicken. Thighs tend to be juicier and more flavorful, making them a great choice for frying. Just adjust the cooking time slightly if the pieces are larger.
What can I use instead of honey in the K-Fried Chicken sauce?
If you're looking for a substitute for honey in the K-Fried Chicken sauce, you can use maple syrup, agave nectar, or even brown sugar mixed with a little water. Each of these alternatives will provide sweetness to balance the flavors in the dish.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia