My Korean Kitchen Fried Chicken

Dakgangjeong Soy garlic fried chicken that is addictive and easy to bite.

My korean kitchen fried chicken. Remove from oil and set aside. Its a popular Korean Chinese fusion dish. While classically its made with whole chicken Im using chicken strips today for convenience.

Combine garlic ginger onion chili soy sauce brown sugar honey 2 Tbsp water rice vinegar and few cracks of black pepper in a small saucepan. Spike your taste buds with seven flavour blends from My Fried Chicken offering up exactly what you need from the OG to the Thunderbird. Its perfectly sweet tangy and delicious.

Mix corn starch with 1 Tbsp water into a slurry. Chicken Bulgogi This is a non-spicy version of Korean BBQ chicken and it is also great over chargrill. Put the chicken in a large bowl add the salt pepper and ginger and mix well using your hands.

It is pleasantly crunchy light and delicious. In the other plate combine bread crumbs and crushed rice crackers. It goes well with Korean BBQ and other Korean dishes.

Heat your vegetable oil to 275 - this is a low heat and is the first of a double deep-fry. Their unique Fried Chicken Yum Cha boasts 21 different options and will take you on a journey from that perfectly crispy coating of the OG to the blow your face off heat the Thunderbird brings to the table. Stir the slurry into your sauce and give a good stir.

Dredge the chicken pieces firmly pressing them into the starch to coat completely. Korean Fried Chicken Hugely popular Korean fried chicken that is coated with sticky sweet and spicy sauce. In a bowl combine the salt pepper baking powder and garlic powder.