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Korean fried chicken recipe maangchi plus#

Sprinkle sesame seeds over top and serve immediately.

Finely chop the spring onions then scatter them over the chicken on a large plate to serve. Shake off, let sit, then fry for another 12 to 15 minutes.

After frying the last batch, fry the chicken again, this time at 170C for a minute and a half. Fry for two minutes, then drain on the rack placed over the tray. Fry the chicken at 160C in four or five batches.

Pour the cooking oil into a pan, preferably a medium wok, set over a medium heat.

Leave them to air-dry for at least 10 minutes, then dredge again.

Using about 120g of the coating mix, dredge the chicken pieces in it then lay them on a cooling rack placed over a tray.

Marinate the chicken at room temperature for about two hours, stirring occasionally. Add the gochujang, sugar, syrup, gochugaru, soy sauce, sesame oil and salt and mix well.

Finely mince the garlic and ginger and mix them in with the chicken.

Repeat with all the thighs, then cut them into 2.5cm chunks and put them in a bowl. You’ll now have two flaps of meat attached close to the skin: open up the flaps.

Working from the centre of the thigh, cut under the thickest parts of the meat, slicing at a slight angle towards the cutting board, and stopping before you reach the skin.

Butterfly the chicken thighs first: place a boneless thigh skin-side down on a board.

Use a small sieve to sift the baking powder directly into the mixing bowl, then whisk again. To make the coating mix, whisk together both flours, then add the salt.2 tbsp soy sauce (Kikkoman or your favourite brand).20g gochugaru (Korean chilli flakes), or more to taste.Sprinkle some sesame seeds over top and serve immediately. Remove from the heat and transfer the coated chicken to a large platter. Add the hot chicken and peanuts (if using) and mix well with a wooden spoon to coat. 15g garlic cloves (approx 3 cloves), peeled Coat the fried chicken with the sauce: When the chicken is done, reheat the sauce until it bubbles.80g cake or pastry flour (or gluten-free flour).120g potato, sweet potato or tapioca flour.

Korean fried chicken recipe maangchi plus#

Prep time: 20 minutes, plus 2 hours marinating The basic coating mix will make more than you need but it will keep in an airtight container for three weeks (shake it before using to redistribute the ingredients). I like to serve this chicken with pickled radishes. This chicken is great with beer or soju (a Korean alcoholic drink), because its strong flavour goes well with alcohol. In fact, I’m sure there are some people out there who will think this is too mild – you can increase the amount of gochugaru, if you like. Despite its name, this isn’t nearly as spicy as you might think, unless you have a particularly sensitive palate.