Korean Fried Chicken (aka: KFC)
|Serves:||4 - 6|
|2 lb||chicken thighs, skinless & boneless|
|1 large||onion, grated (use largest hole on the grater)|
|2 clove||garlic, minced|
|1/2 c||all purpose flour|
|1 1/2 tsp||baking powder|
|1/2 tsp||salt & pepper|
|3/4 c||cold water (ice it before measuring)|
|1/2 c||korean chili paste (gojuchang - sempio brand)|
|6 clove||garlic, minced|
|1 tsp||ginger, fresh, minced|
|2 Tbsp||sesame oil|
|1/8 c||dark brown sugar, firmly packed|
|1/4 c||soy sauce, low sodium|
|1/4 c||lemon juice|
|1/4 c||korean barley malt syrup (mool yut) or light corn syrup|
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!
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.
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.
Place chicken, batter & a baking sheet with wire rack inside by the fryer.