Nicknamed “candy chicken,” Korean fried chicken is known for its addictively crunchy exterior and its thick sweet-and-spicy sauce. Increasingly popularized in recent years, Korean fried chicken was born around the time of the Korean War: American soldiers stationed in South Korea brought with them a culinary soft spot for deep-fried chicken.
Procedure
Wash the chicken pieces well and drain the water completely.
Add salt, crushed ginger, and pepper, mix properly and keep covered for 10 minutes
Take cornflour in a bowl, roll each chicken pieces in it and press tightly with your hands. dust out the extra flour from the chicken pieces.
Keep it aside. Heat oil and deep fry all the pieces in batches on a medium flame.
To get extra crispiness you can fry the chicken twice.
Put the fried pieces on an absorbent paper.
Dry roast sesame seeds and keep aside.
To make the sauce you heat one pan, put oil, add chopped garlic and fry for 2 minutes
Add dry red chilli bits, saute for a second
Now add soya sauce, ketchup, vinegar, sugar, salt to taste and give a good mix.
Add fried chicken pieces and toss well, so that all the pieces are well coated with sauce.
Garnish with the roasted sesame seeds and serve hot.
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