korean fried chicken (aka: kfc)
(1 rating)
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Super crispy chicken with a spicy-sweet-tangy goopy sauce. The two korean items (Gojuchang & Mool Yut - may be hard to find unless you have a Korean store by you. I tried doing some research (google) on trying to help everyone, but didn't find much. The links below are all I found. If anyone finds something, please share. Thanks!
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(1 rating)
yield
4 - 6
Ingredients For korean fried chicken (aka: kfc)
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2 lbchicken thighs, skinless & boneless
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buttermilk
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1 lgonion, grated (use largest hole on the grater)
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2 clovegarlic, minced
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1/2 tspsalt
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1 tsppepper
- BATTER:
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1/2 call purpose flour
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2/3 ccornstarch
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1 1/2 tspbaking powder
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1/2 tspsalt & pepper
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2 tspsugar
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3/4 ccold water (ice it before measuring)
- CHILI SAUCE:
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1/2 ckorean chili paste (gojuchang - sempio brand)
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6 clovegarlic, minced
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1/4 csugar
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1 tspginger, fresh, minced
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2 Tbspsesame oil
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1/8 cdark brown sugar, firmly packed
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1/4 csoy sauce, low sodium
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1/4 clemon juice
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1/4 ckorean barley malt syrup (mool yut) or light corn syrup
How To Make korean fried chicken (aka: kfc)
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1In a large bowl, add chicken & pour enough buttermilk to cover. Let soak 24 hours.
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2When chicken is done soaking, discard buttermilk & pat chicken dry with paper towels.
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3Combine grated onion, garlic, salt & pepper in a bowl. Add chicke & coat well. Cover with plastic wrap & set aside to marinate at room temperature or 2 hours.
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4BATTER: Combine flour, cornstarch, baking powder, salt, pepper & sugar; mix well. Make a well in the center & whisk in the waer to create a thick, smooth batter. Stop whisking as soon as the ingredients have come together. NOTE: It will seem gluey.
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5CHILI SAUCE: In a large bowl, add all ingredients; mix well. Taste & adjust the flavors as needed to arrive to a spicy-sweet-tngy finish. Set aside.
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6Heat deep fryer to 375 degrees F. Meanwhile, pour off any liquid that accumulated in the bowl of the chicken.
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7SET UP: Place chicken, batter & a baking sheet with wire rack inside by the fryer.
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8Fry the chicken in batches, 2 - 3 pieces at a time (depending on the size of your deep fryer). Dip chicken in bater, let excess drip off. Gently drop the chicken in the oil & fry for 5 - 7 minutes, turning occasionally, until golden brown & crisp. Drain on rack on baking sheet. Repeat with remaining chicken.
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9Coat the chicken in the sauce, using spatula to work it. Serve immediately.
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10SIEMPO GOJUCHANG: http://www.amazon.com/Sempio-Pepper-Paste-Gochujang-6-6-Pounds/dp/B004R9GFJU/ref=sr_1_2?ie=UTF8&qid=1375146990&sr=8-2&keywords=gojuchang KOREAN BARLEY MALT SYRUP: http://maryeats.com/the-korean-pantry/
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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