How To Cook Twice Fried Chicken Recipe
Twice Fried Chicken Recipe - First dish happens to be Twice Fried Chicken, which is very crispy even as it drips with the smacking goodness of its ginger garlic sauce. Whoa! This is so good one cant help but share it with schoolmates, office mates and other buddies.
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| Twice Fried Chicken Recipe |
Twice Fried Chicken Recipe Ingredients
500g chicken drumstick
1 cup chicken broth
¼ cup Hoisin sauce
6 cloves garlic, coarsely chopped
1½ tbsp soy sauce
2 tbsp chopped fresh ginger
1 tbsp sesame seeds, toasted
1 tbsp honey
¼ tsp pepper
Vegetable oil, for frying
1 cup chicken broth
¼ cup Hoisin sauce
6 cloves garlic, coarsely chopped
1½ tbsp soy sauce
2 tbsp chopped fresh ginger
1 tbsp sesame seeds, toasted
1 tbsp honey
¼ tsp pepper
Vegetable oil, for frying
Twice Fried Chicken Recipe Cooking Instruction
1. Using blender, puree chicken broth, garlic, hoisin sauce, ginger, soy sauce, honey and pepper. Transfer to small saucepan and bring to boil. Lower heat and simmer, stirring occasionally, until thickened. Cover and keep warm over low heat.
2. In large pot, add 2-inch deep oil; heat over medium-high heat. Working in 2 batches, fry wings, turning occasionally, until golden brown. Transfer to paper towel to drain out excess oil.
3. Heat oil again. Working in 2 batches, fry chicken drumstick again until browned. Drain on paper towel.
4. Immediately transfer to large bowl, add half of ginger-garlic sauce and toss. Sprinkle with sesame seeds. Use the remaining sauce for dipping
Twice Fried Chicken Recipe Origin
Korean fried chicken or seasoned chicken is a fried chicken dish prepared in a Korean style. It is consumed as a meal, fast food at bars, or as an after meal snack in Korea.
Korean fried chicken differs from typical American fried chicken by being fried twice. This results in the skin being crunchier and less greasy. Furthermore, Korean-style chicken is not characterized by the crags and crusty nubs associated with American fried chicken as described by Julia Moskin of The New York Times as a "thin, crackly and almost transparent". The chickens are usually seasoned with spices, sugar, and salt, prior to and after being fried. Korean fried chicken restaurants commonly use small- or medium-sized chicken, in other words, younger chickens resulting in more tender meat. Pickled radishes, beer, and soju are often served with Korean fried chicken.
Korean fried chicken differs from typical American fried chicken by being fried twice. This results in the skin being crunchier and less greasy. Furthermore, Korean-style chicken is not characterized by the crags and crusty nubs associated with American fried chicken as described by Julia Moskin of The New York Times as a "thin, crackly and almost transparent". The chickens are usually seasoned with spices, sugar, and salt, prior to and after being fried. Korean fried chicken restaurants commonly use small- or medium-sized chicken, in other words, younger chickens resulting in more tender meat. Pickled radishes, beer, and soju are often served with Korean fried chicken.
Source Recipe: Here