Family Style Korean Fried Chicken Food

FAMILY-STYLE KOREAN FRIED CHICKEN

Steps:

• Whisk eggs, soy sauce, and sugar together in a large bowl.
• Combine cornstarch, flour, sesame seeds, and salt in a separate bowl. Whisk in egg mixture. Fold green onions and garlic into the batter.
• Stir chicken into the batter until each piece is coated. Cover and marinate in the refrigerator, 8 hours to 2 days. Stir 1 to 2 times per day.
• Fill a heavy saucepan with 1 1/2 to 2 inches of oil. Heat on medium-high heat until a small amount of batter sizzles when dropped in.
• Stir chicken again to coat evenly with batter. Fry in batches until deeply browned, about 3 minutes per batch. Drain on a large plate lined with paper towels or newspapers.

KOREAN FRIED CHICKEN WITH SOY-GARLIC GLAZE

Steps:

• Toss the chicken with 2 teaspoons salt and 1/2 teaspoon pepper. Whisk 1/2 cup cornstarch and 1/4 teaspoon baking powder in a medium bowl. Coat the chicken in the cornstarch mixture, shaking off any excess. Transfer to a rack set on a baking sheet and let sit, uncovered, to set the coating, 30 minutes.
• Meanwhile, heat 2 tablespoons vegetable oil in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring, until just softened but not browned, about 2 minutes. Add the soy sauce, brown sugar, honey, rice vinegar, gochujang and sesame oil; bring to a simmer and cook until slightly thickened, 6 to 8 minutes. Set the sauce aside.
• Fill a large Dutch oven or other heavy pot with 2 to 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the flour, remaining 1/3 cup cornstarch and 1/4 teaspoon baking powder and 2 pinches of salt in a medium bowl. Add the vodka and 1/3 cup cold water and whisk until the batter is smooth and very thin (about the consistency of half-and-half). If needed, add more water, 1 tablespoon at a time, to thin the batter.
• One at a time, dip about half the chicken pieces in the batter, letting any excess drip off. Then, using tongs, hold the chicken halfway in the hot oil for 1 to 2 seconds before letting go completely (this will prevent the chicken from sticking to the bottom of the pot). If any pieces stick together, gently separate them with the tongs. The oil temperature will drop; adjust the heat as necessary to maintain a temperature between 300 degrees F and 325 degrees F. Fry the chicken until the coating is crisp but not browned, about 6 minutes. Remove to a rack set on a baking sheet to drain. (The chicken will not be fully cooked at this stage.) Let the oil temperature return to 350 degrees F before frying the remaining chicken.
• Double-fry the chicken: Increase the oil temperature to 375 degrees F. Working in two batches, fry the chicken again until the coating is browned and very crisp, 4 to 6 minutes for wings and 6 to 8 minutes for drumsticks. Adjust the heat as necessary to maintain a temperature of 350 degrees F. Remove with tongs and transfer to a clean rack set on a baking sheet; brush all over with the sauce. Sprinkle with sesame seeds.

KOREAN FRIED CHICKEN WINGS

Steps:

• Combine 1/4 cup cornstarch with 1/2 tsp. baking powder in large bowl. Add chicken; toss until evenly coated. Spread onto rimmed baking sheet. Let stand at room temperature 30 min.
• Heat oil in Dutch oven on medium-high heat to 375°F. Meanwhile, whisk remaining cornstarch and baking powder with flour and water in medium bowl until blended.
• Add half the chicken wings to batter; stir until wings are evenly coated with batter. Remove wings, 1 at a time, from batter; shake wing gently to let excess batter drip back into bowl. Add wing to hot oil. Repeat with remaining cornstarch-coated wings. Cook 8 to 10 min. or until wings are crisp and golden brown on both sides, turning occasionally and adjusting the heat if necessary to keep the oil at 375°F. Transfer wings to paper towel-covered plate to drain.
• Repeat with remaining wings. Meanwhile, cook remaining ingredients in saucepan on medium-low heat until heated through, stirring occasionally.
• Pour dressing mixture into large bowl. Add wings; toss until evenly coated with sauce.

KOREAN FRIED CHICKEN

Steps:

• DIRECTIONS FOR CHICKEN PREPARATION.
• Cut fat off of the chicken and wash.
• Place clean chicken in colander and make sure to drain all of the excess water off the chicken.
• DIRECTIONS FOR PASTE.
• Finely dice 1/2 large onion into tiny, tiny pieces.
• Grind other 1/2 of the large onion.
• Or simply grind whole onion if you want to avoid finely dicing onion.
• Add to large mixing bowl.
• Add the rest of the ingredients into the mixing bowl.
• Mix everything until it becomes a thick, pasty mixture.
• If it is not thick enough, in addition to the ingredient list, add up to 1/2 c potato starch and 1/2 c flour.
• Taste the batter at this time. If it is too sweet, add some more salt & pepper.
• DIRECTIONS FOR COMBINING.
• Add the dried off chicken into the pasty mixture.
• Mix well.
• Marinate the chicken in the fridge for at least 3 hours.
• Leave out 1 hour prior to frying.
• Fry in 350 degree deep fryer for 8-12 minutes until golden & crispy.
• Before serving, cut through one cooked chicken wing to make sure that it has fully cooked.

KOREAN CHICKEN

Steps:

• Using a sharp knife, remove all chicken meat from bones. Cut into 1/8 inch thick, 2 inch square slices. Put chicken in a medium bowl and add soy sauce.
• In an iron skillet heat sesame seeds until they begin to swell up and pop. Put the seeds in the bottom of a wooden bowl along with the salt. Using the back of a large spoon, crush the seeds as finely as possible. Add the pepper, onion, garlic, oil, sugar and monosodium glutamate. Mix together. Stir the chicken and soy sauce into this mixture and let stand for 30 minutes.
• Put chicken mixture in previously used skillet. Cover and cook over low heat until chicken is tender (if it becomes too dry during the cooking time, add a little water).

KOREAN FRIED CHICKEN

Steps:

• To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
• Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
• Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
• Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.