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Unlike American fried chicken, which has a thick crust, Korean fried chicken has a thin outer layer made using potato starch, and is double fried to get that extra crispy crunch. It’s often an appetizer or a snack that can be bought in food stalls and restaurants in South Korea and now in America. If you’re wondering about origins, Americans stationed in South Korea during the late 1940s helped influence fried chicken in Korea. Korean fried chicken, also generally called “huraideu-chikin,” is a genre of Korean foods that differs itself from American fried chicken and even other Asian fried chicken, like Japanese tori karaage. What’s so special about Korean fried chicken? This recipe is specifically the sweet and spicy version, called yangnyeom-chikin, which means “seasoned chicken,” but you can leave this sauceless for an amazing treat too. Sprinkle chicken with sesame seeds, cilantro, scallion, and peanuts (if desired).Double fried to crispy perfection, this saucy Korean fried chicken recipe is sweet and comes with a gochujang kick. Slaw on the bottom bun, a healthy quarter cup or so. The slaw is all acid so the mayo balances that out beautifully. Assembly - 4 brioche buns, toasted Slaw Sauced Chicken Kimchi mayo Sesame Seeds (garnish) Chopped cilantro (garnish) Diced scallion (garnish) Chopped roasted peanuts (garnish) Kimchi mayo on both buns. Then toss into saute pan and coat with sauce, turning to get both sides. Sprinkle with salt while fresh out of the fryer. When chicken is finished, remove from oil and rest briefly on a plate lined with paper towels. If it's too thin, continue to heat and stir until enough water evaporates. You want this to coat the back of a spoon (and YOUR CHICKEN) but not be goopy. Add water to thin out if it's thickened up too much to work with. Finishing - While the chicken is frying, reheat sauce in a shallow saute pan over low heat.

Flip, and cook until 2nd side is golden brown and chicken is cooked through. When oil is shimmering, place chicken in the pan and let fry until golden brown, 3-4 minutes. Sprinkle over chicken and toss to coat evenly. Combine corn flour and baking powder thoroughly. I did a single fry here (not traditional) at about 350F. You want about 1/4 inch of oil in the pan. Kimchi salt, which is kimchi and salt 1 tbsp kimchi salt 1 cup mayo (Duke's here) 1 tbsp rice wine vinegar A pinch of sugar for balance Mix all ingredients thoroughly and let sit in the fridge Cooking the chicken - Preheat a large skilled over medium-high heat with 1-2 cups vegetable oil. For mayo - I used a special salt brand from San Juan Island Sea Salts for this. Set in the fridge to chill and let flavors marry.

Pour over vegetables and toss to combine. In a smaller bowl, combine lime juice, vinegar, and sugar. Sprinkle with salt (this helps soften the cabbage and draws out a bit of moisture) and toss thoroughly. For slaw - 8 oz package shredded cabbage (HEB store brand purple and green for me) 1 Asian pear, julienned 2 tbsp minced cilantro leaves 2 tbsp chopped green onions 1 lime, juiced 2 tbsp rice wine vinegar Pinch of salt Sprinkle of sugar Combine shredded cabbage, julienned pear, cilantro, and green onion in a large bowl. 75 lbs) 3 cloves garlic, minced 1 inch of fresh ginger, peeled and minced 1/2 tsp kosher salt 1/4 tsp gochugaru (or more to taste) 1 - 2 tbsp BBQ sauce (cooled) 1/2 cup corn starch 1/2 tsp baking powder 1 - 2 cups vegetable oil Combine chicken, garlic, ginger, salt, gochugaru, and BBQ sauce in bowl and allow to marinate, covered in the fridge, for at least 30 minutes. For Chicken - 4 thin-sliced chicken breasts (about. Stir frequently until sauce is reduced and coats the back of a spoon. I was shooting from the hip, but I'll do my best to run it back - For sauce - 1/4 cup soy sauce 2 tbsp rice wine vinegar 1 tbsp gochujang 1 tbsp ketchup 1 tbsp BBQ sauce (I used Sweet Baby Ray's) 1 tbsp brown sugar 1 tsp white sugar 1 tsp honey 1 tsp sesame oil 1/2 tsp (or to taste) gochugaru (Korean chili flake) 1/2 cup warm water Combine all ingredients in a small sauce pot over medium heat.