You don't want the pieces to be too wet, or else it will create a thick mess. Make sure the chicken pieces are dry when dredging in the flour mixture. If you cannot find capsaicin powder, you can substitute with cayenne powder. Using a pastry brush, brush the Korean fried chicken sauce onto the chicken in an even coat, without breaking the crust.įinish with the chopped green onion and sesame seeds. This will allow the chicken to have a crispier texture. Remove the chicken and let it rest for 3 to 5 minutes. Immediately add the battered chicken to the hot oil and let cook for about 12 minutes. Dip the coated chicken into the batter one at a time. Using the other half of the flour mixture, dredge the chicken pieces. Add more water if the consistency is too thick. Mix half of the flour mixture with 1 cup water until the consistency of a runny batter. Set aside half for the dredge and half for the batter. Mix the flour, cornstarch and curry powder in a bowl. Place the chicken into a mixing bowl and season with the salt and pepper. There should be 16 pieces total, including 2 drumsticks. Stir well and let marinate in the fridge for at least 24 hours.įor the Korean fried chicken: Preheat the oil in a deep fryer to 350 degrees F.Ĭhop the chicken breasts into 3 pieces and the thighs into 2 pieces. Make ahead - You can make the marinade a day or two ahead of time.For the Korean fried chicken sauce: Add the corn syrup, ketchup, sugar, gochujang, soy sauce, chili powder, capsaicin powder, garlic and 3 tablespoons water to a mixing bowl.If you have a difficult time finding the low-sodium soy sauce, dilute it with 2 parts soy sauce and 1 part filtered water. In this case, I recommend using a low-sodium version from Korea or Japan (this recipe was tested with Kikkoman low-sodium soy sauce). Not all soy sauce is the same - In terms of soy sauce, I cannot emphasize enough that not all soy sauces are made equal-using soy sauce from the country of recipe origin is crucial.In Korea, galbi meat from rib bones 4, 5, and 6 are considered the most delicious. thick and wide bones or small and circular bones. How to select short ribs - When I select galbi meat I look for bones that are flat and long oval shaped vs.The best approach is to slice them in half to achieve about 1/4 inch thickness, and then tenderize the meat with the back of the knife or a meat tenderizer. I find them a bit too thick to use as-is. Boneless short rib tip - Costco has boneless short ribs.Another favorite application of this sauce is to drizzle over simple egg fried rice. I recommend warming up the sauce a bit and then brushing it on in the last few minutes of cooking or on the finished product for enhanced flavor. Do not brush it on before cooking the vegetables or protein, because it will burn. So I save the thickened sauce in a jar in the fridge and brush it on when I make grilled vegetables, tofu, or chicken. I find that galbi doesn't need extra sauce on it, because it has been marinated. The reason for boiling is to remove any bacteria and straining is to remove any chunky bits to create a thick luscious sauce. Save the marinade - The remaining marinade can be strained and boiled to create sauce to be brushed on the galbi or for a different use afterwards.The marinade can also cause the meat to become mushy if left too long. Because the short ribs contain bones, the blood from the bones can be released into the marinade and can change the flavor. Just make sure not to marinate the meat over a day. The Food Lab: The Best Korean Fried Chicken. Serve with Korean Fried Chicken, garnishing with scallions, if desired. Transfer to a bowl and allow to cool for 5 minutes. Bring to a boil and cook until sauce is slightly reduced and thickened, about 3 minutes. Scale it up - This recipe can be doubled or tripled for large parties. Combine corn starch with 1 tablespoon water in a small bowl and whisk into sauce.
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