Sunday, March 20, 2011

finger lickin' good Korean fried chicken

Koreans consume enormous amount of this specific kind of fried chickens, yang-nyum chicken, during World Cup Soccer seasons. People usually get together and order fried chicken. The chicken vendors deliver the chicken to your house no matter where you live. While cheering up our team in front of TV, we drink beer and eat fried chicken with radish pickles. It's all sticky, gooey and messy. However, I don't think there is a better way than using fingers to eat this chicken. Well, it's definitely finger licking good! It happens sometimes that delivery guys end up joining the crowd in your house to catch up on the game. 

The chicken is fried twice to achieve extra crispness in this recipe. 

to marinade chicken
ingredients (for 4-6 people)
3 lbs chicken wings, drum sticks
1 Tbsp  ground ginger
1 Tbsp minced garlic
1/4 rice wine
2 Tbsp soy suace
salt and pepper

Rinse the chicken and marinade the chicken with all the ingredients above for 3 hours.

7 Tbsp ketchup
4 Tbsp corn syrup
3 Tbsp suagr
1/4 cup water
2 Tbsp mayo
1 Tbsp gochujang (Korean chili paste)
1 Tbsp gochugaru (Korean chili powder)
1 Tbsp sesame oil
2 tsp soy sauce
1 Tbsp minced garlic
3 dried red chilies/ crushed with fingers
extra amount of hot sauce of your choice (optional)

In a frying pan, mix in all the ingredients together. Cook for a minute over low heat. Keep it warm.

to fry chicken
canola oil  (fill up at least 2 inches in the frying pot)
frying flour (available in Asian market / substitutable with1 cup of potato starch mixed with 1 cup of flour)
freshly toasted peanuts/crumbled

In a heavy frying pot , heat oil to 325 F. Drain the chicken from marinade and coat lightly with the frying flour (you don't have to use up all the frying flour). Fry the chicken on several batches until it is light golden-brown. Drain the fried chicken on the rack set over paper bags (or tray). Increase the oil temperature to 350 F, fry the chicken again to make it extra crispy, until the color turns deep golden brown. Quickly toss the fried chicken into the sauce, working on  several batches. Generously sprinkle peanut on top.


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