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MICHAEL SYMON Korean Fried Chicken

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ingredients
KOREAN FRIED CHICKEN
vegetable oil (for frying)
SAUCE::
4 cloves garlic (roughly chopped)
2 tablespoons ginger (peeled, roughly chopped)
1/4 cup soy sauce
1/4 cup Korean chili paste
1-2 tablespoons rice vinegar
1 tablespoon sesame oil
2 tablespoon honey
CHICKEN::
1 cup of flour
2 tablespoons cornstarch
1 1/4 cup water
1 whole chicken (cut in to 8 pieces)
Kosher salt and freshly ground black pepper (to taste)

directions
In a large dutch oven, preheat oil to 360ºF. Line a sheet tray with paper towels.
For the Sauce: In the bowl of a food processor, add the garlic, ginger, soy sauce, Korean chili paste, rice vinegar, sesame oil, and honey, and puree until smooth. Pour into a large mixing bowl and set aside.
For the Chicken: In a medium bowl, add the flour, cornstarch, and water, and whisk to combine. Season the chicken pieces with salt and pepper. Dredge the chicken pieces in the flour mixture, shaking any excess off. In batches, drop the dredged chicken into the oil and fry until golden brown and cooked through, about 8-10 minutesor 165ºF on a meat thermometer. Remove the chicken to a paper towel-lined tray.
Add the hot chicken the to the mixing bowl with the sauce and toss to coat.
Tip: To keep the chicken warm, place in a 200ºF oven. Just toss the chicken in the sauce right before serving.

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