May consider a small fryer just for this transplant to San Antonio TX After draining on cake rack placed in large bowl in slightly warm oven while I cooked additional pieces. It only occurs when first dropped in the oil. The pieces also tend to stick together and used wire wok spoon to break them apart. Only tedious part was frying in small batches of 6. Served with lime and cilantro basmati rice and steamed broccoli, cauliflower and snap peas. Was concerned that there would not be enough sauce, but is was perfect for 2 lbs of chicken. Also increased brown sugar to an additional tablespoon after tasting the sauce and it was a bit fiery. Added 2 cloves of minced garlic and 2 small Serrano peppers from our garden. That was an amazing compliment since he was stationed in the Philippines for 10 years. My husband said it was the most delicious chicken he ever had. I have not deep fried anything for probably 30 years, but had to try this recipe. Drizzling the sauce onto the fried chicken worked out for us coating the chicken with it would of made it uncomfortable to eat! Perhaps there are different heat levels for Gochujang. Surely a half-cup of this spicy concentrate would be too much? I knocked it down to 1/4 cup and even that was too powerful. The trouble I had was with the Gochujang. This was tasty the batter was very light. We enjoyed the chicken with the sauce but I was disappointed that it wasn't the crispy fried chicken I was expecting, especially with all the oil I had to use and the time it took to fry each batch. It just fell off the chicken and stuck to the bottom of the pan. The batter did not stick to the chicken at all and I could not get it to brown and get crispy. ![]() ![]() I loved the sauce but I had the same trouble as DJMeeker. There are definitely better Korean styled chicken recipes out there. The chicken lost all its crisp once tossed with the sauce and the flavor was nice but nothing to write home about. Cooked chicken in batches and kept warm in oven while finished cooking. Thinned out the sauce with water and a bit extra sugar and cooked until thick. ![]() Great recipe Added Gochugaru to the batter, in case the sauce was too intense for people. We will put this in the rotation.Ībsolutely delicious!! The batter was very thin, but yielded a really light, crisp crust on the chicken. This was delicious! Based on others' reviews, I added a bit of garlic to the sauce and didn't fully toss the chicken in the sauce but instead spread it across the top. Top with reserved toasted sesame seeds and scallion greens. Add chicken to reserved sauce and carefully toss to coat. Transfer to hot oil and cook, working in batches if needed, stirring occasionally with a slotted spoon to keep pieces from sticking together, and adjusting heat as needed to maintain 350✯, until chicken is golden and crispy, 6–8 minutes per batch. Using tongs, remove chicken from batter, letting excess drip back into bowl. ![]() Add vodka and 1/2 cup cold water, then whisk until a smooth, loose batter forms. Whisk cornstarch, flour, salt, baking powder, and a generous pinch of pepper in another large bowl. Transfer sauce to a large bowl and cover to keep warm set aside. Whisk in gochujang and brown sugar, bring just to a simmer, then remove from heat. Cook, stirring frequently, until scallions are tender, about 1 minute. Heat sesame oil in same skillet over medium. Transfer to a plate and let cool set aside. Meanwhile, toast sesame seeds in a small skillet over medium-low heat, stirring frequently, until lightly golden, 3–5 minutes. Heat over high until thermometer registers 350✯. Set deep-fry thermometer in a heavy wide pot, then pour in oil to a depth of 1 1/2". Set a wire rack inside a rimmed baking sheet and place near stove.
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