Korean fried chicken differs from typical American fried chicken because it is fried twice; the skin is therefore crunchier and less greasy. The chicken is usually seasoned with spices, sugar, and salt, prior to and after being fried.
This Korean fried chicken is perfect for any occasion, and everyone will fall in love with it instantly. Learn how to make it in simple steps!
About the video:
"I love homemade fried chicken. Like, I really love fried chicken. But Korean style fried chicken takes the cake. It's easy, it can be completely gluten-free and we are going to make both the classic gochujang wings and one of my favorite sandwiches of all time.
Ingredients you'll need:
2lbs (900g) chicken wings, separated or drumsticks
2 teaspoons (6g) salt
1 tablespoon (8g) grated ginger
Fresh cracked pepper
1 cup (165g) potato starch or corn starch
1/4 cup (85g)gochujang
3 tablespoons (45g) ketchup
2 tablespoons (33g) mirin
2 tablespoons (30g) dark soy sauce
2 tablespoon (42g) honey
1 tablespoon (15g) brown sugar
4 cloves grated garlic
1.5 tablespoons (24g) rice vinegar
Buttermilk Style Fry:
4 boneless skinless chicken thighs
1 tablespoon (15g) salt
1 cup (240ml) buttermilk
1 cup (150g) all purpose flour
3/4 cup (123g) potato starch or corn starch
Assembly of sando:
1/2 head green cabbage, very thinly sliced
1/2 cup (113g) kewpie mayo
1/4 cup (40g) kimchi, finely chopped
1 serrano sliced thin
1 bunch green onion
Juice of 1 lemon
splash of shirodashi
4 buns, toasted"
If you want to see more videos, here's the YouTube Channel.