Today I share with you my Korean fried chicken recipe which uses oven-frying instead of deep frying, a healthier, less messy method that still results in a super crispy skin. I'll also share two super delicious ways to marinate them. Let me know which one you prefer and don't forget to subscribe! 💛🍋
By the way, the leftover spicy sauce would be excellent in bibimbap:
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OVEN FRIED CHICKEN RECIPE
Adapted from Amanda Hesser's mom Judy Hesser's recipe
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· 1/4 C (30g) all-purpose flour
· 1/4 C (30g) Tapioca starch (Note: If you don't have tapioca starch, you can substitute it with potato starch or rice flour or simply use 100% all purpose flour )
· 1 tsp (2g) ground pepper
· 1 tsp (5g) salt
· 2 tbsp (28g) butter
· 1.5-2 lbs (700g–1kg desired chicken pieces)
OCTO VINAIGRETTE RECIPE
From the Momofuku Cookbook by David Chang
· 1 tbsp (9g) minced garlic
· 1 tbsp (5g) grated ginger
· 1/8 C (32g) rice vinegar
· 1/8 C (32g) soy sauce
· 1 tbsp (14g) neutral oil
· 1/8 tsp (1g) sesame oil
· 1 tbsp (12g) brown or granulated sugar
· Optional: Minced chili
YANGNYUMJANG DAK RECIPE
From Chef Baek Jong-Won
Original recipe: [ Ссылка ]
· 1.5 tbsp (18g) soy sauce
· 1/8 C (37g) ketchup
· 3 tbsp (30g) minced garlic
· 1/3 C (110g) dark rice syrup (Note: You can substitute with honey if you can't access rice syrup. Just reduce quantity a bit to taste)
· 2 tbsp (28g) gochujang
· 1.5 tbsp (5g) rice vinegar
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. . .
0:00 Intro
0:33 Chicken Dust
2:24 Octo Vinaigrette
3:32 Yangnyum Dak
4:48 Slaw
5:32 Finish off chicken
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MUSIC
From Music Vine
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#koreanfriedchicken
#ovenfriedchicken
#kfc
#davidchangrecipe
#sweetchilisauce
#gochujangsauce
Korean Fried Chicken Recipe Two Ways | Oven Fried
Теги
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