Рецепт Sunday Recipe Rewind: Korean Barbeque Fried Chicken
This recipe started as Korean Fried Chicken, and headed a
completely new direction because I purchased the Korean barbeque sauce, not
gojujang, which is a Korean chili paste. I blame it on my blond-ness. Any-who,
I decided to follow the recipe exactly as written, but use the barbeque sauce
in place of the gojujang. I was too far into the recipe to turn back. Heck,
what did I have to lose? The recipe turned out amazing.
Everyone loved it!! The flavor is incredible! One thing that
- I loved was the doubling frying the chicken. Even hours after dinner the
- chicken that was left over was just as crispy. The original recipe came from my
- favorite blog The Bitten Word. You can view it here! Thanks Zach and Clay
- Ingredients:
- Canola oil, for frying
- 5 cloves garlic 1-1⁄2" piece peeled ginger
- 3 tbsp. soy sauce
- 3 tbsp. Korean barbeque sauce
- 1-1⁄2 tbsp. rice vinegar
- 1 tbsp. Asian sesame oil
- 1 tbsp. honey
- 2⁄3 cup flour
- 1 tbsp. cornstarch
- 1 lb. chicken tenders
Directions:
Pour oil into a 6-qt. pot to a depth of 2". Heat over
medium-high heat until a thermometer reads 350˚.
Chop garlic and ginger in a food processor.
Add soy, Korean barbeque sauce, vinegar, sesame oil, and
honey; purée. Put sauce into a bowl.
Whisk flour, cornstarch, and 2⁄3 cup water in another bowl.
Add chicken; toss.
Working in 3 batches, fry chicken until golden, 6–8 minutes.
Drain on paper towels.
Return oil to 350˚.
Fry chicken until crisp, 6–8 minutes more.
Drain again.
Toss chicken in sauce.
Check Out Our Online Recipe Book: www.CafeChatterbox.com