(The second time frying is shorter than the first time, 2 to 3 mins) Set aside.ģ. Fry them until the batter is golden and crisp. Then deep fry the chicken again when the oil temperature reaches 175 C / 347 F (or boiling). Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. It’s super handy! It minimises oil splatter.) (It might be useful to use a grease splatter screen if you have one. Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C / 347 F (or boiling). (To get the effect like the below picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)Ģ. Then evenly coat the chicken with the starch and set side. In a bowl, place the chicken, rice wine, ginger, salt and black pepper. **Learn about Korean ingredients How to Make Korean Fried Chickenġ. green onion, finely chopped or shredded using this tool.2 Tbsp to 2 1/2 Tbsp gochujang (Korean chilli paste).Some cooking oil for deep frying (I used rice bran oil).
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