![\"\"](\"http:\/\/www.oliviaskitchen.net\/wp-content\/uploads\/2011\/01\/korean-seasoned-fried-chicken1.jpg\" "\\"korean")
<\/a><\/p>\nYou will need :<\/p>\n
about 3 lbs of chicken legs or chicken wings<\/p>\n
1 tbsp. salt and 1 tsp.black ground pepper<\/p>\n
1\/2 c. of cornstarch<\/p>\n
1\/4 c. sweet rice flour<\/p>\n
1\/4 c. all purpose flour<\/p>\n
1 tsp. baking soda<\/p>\n
2 beaten eggs<\/p>\n
In a big mixing bowl , add in your chicken legs or wings , add the flour , and salt , pepper , mix it well . Add the beaten eggs , mix it well with your hands . In a big pot , add vegetable \/ canola \/ corn oil , to deep fry the chicken . Make sure you pour enough oil to submerge the chicken . Deep fry for 12 minutes for the first time , then take it out , and re-fried for another 12 minutes , for total 24 minutes . ( Double fry it to make sure it’s done and it’s crunchy ) Line a paper towel to absorb the grease once it’s done . Set aside .<\/p>\n
The sauce :<\/p>\n
1 tbsp. vegetable oil<\/p>\n
4 cloves of garlic , minced<\/p>\n
1\/3 cup. ketchup<\/p>\n
1\/3 cup corn syrup<\/p>\n
1\/4 cup hot pepper paste ( gochujang )<\/p>\n
1 tbsp. apple vinegar<\/p>\n
In a big pot ( wok ) , heat oil , add garlic in the wok , then add ketchup , corn syrup and gochujang , apple vinegar , stir and mix well , medium low heat . Then once it’s mixed well , simmer the sauce for 7 minutes , watch so it doesn’t burn . Once it’s done , add the chicken legs \/ wings in there and make sure each piece covered evenly with the sauce . Sprinkle with sesame seed if u like .<\/p>\n","protected":false},"excerpt":{"rendered":"
Earlier this afternoon i started making this fried chicken , i happened to get a good deal on chicken wings and chicken legs , so i grabbed both packages . And since i found the recipe from Maangchi , for this fried chicken , i was tempted to try it . No , it’s not hard , it’s just deep fried stuff and in my mind , deep frying stuff is always good and always makes my kitchen messy . But i did it anyway , i had a electric deep fryer at home , but it’s been in the storage and i would think if i used that i would have had to clean them really good first before using it .. So i stick with my original plan , using a pot to deep fry my chicken . The recipe calls for potato starch in the batter , but i didn’t have potato starch , nor i could find it at the store , probably in korean market , but not the regular store . I think it was because the crunchiness , maybe it’ll give extra crunch . So i replaced it with corn starch , and it works just fine . When i made chicken with currant jelly , i have to deep fry the chicken also , but i use corn starch which makes the chicken super crunchy . The seasoned fried chicken , in korean ‘ Yangnyeom Tongdak” i think i got it right LOL .. the chicken turned out to be delicious and finger lickin’ good , it’s sticky and crunchy ! Jay loves it , he said ” i can eat this korean fried chicken everyday ” You will need : about 3 lbs of chicken legs or chicken wings 1 tbsp. salt and 1 tsp.black ground pepper 1\/2 c. of cornstarch 1\/4 c. sweet rice flour 1\/4 c. all purpose flour 1 tsp. baking soda 2 beaten eggs In a big mixing bowl , add in your chicken legs or wings , add the flour , and salt , pepper , mix it well . Add the beaten eggs , mix it well with your hands . In a big pot , add vegetable \/ canola \/ corn oil , to deep fry the chicken . Make sure you pour enough oil to submerge the chicken . Deep fry for 12 minutes for the first time , then take it out , and re-fried for another 12 minutes , for total 24 minutes . ( Double fry it to make sure it’s done and it’s crunchy ) Line a paper towel to absorb the grease once it’s done . Set aside . The sauce : 1 tbsp. vegetable oil 4 cloves of garlic , minced 1\/3 cup. ketchup 1\/3 cup corn syrup 1\/4 cup hot pepper paste ( gochujang ) 1 tbsp. apple vinegar In a big pot ( wok ) , heat oil , add garlic in the wok , then add ketchup , corn syrup and gochujang , apple vinegar , stir and mix well , medium low heat . Then once it’s mixed well , simmer the sauce for 7 minutes , watch so it doesn’t burn . Once it’s done , add the chicken legs \/ wings in there and make sure each piece covered evenly with the sauce . Sprinkle with sesame seed if u like .<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-726","post","type-post","status-publish","format-standard","hentry","category-food-main-dishes","avhec_catgroup-all"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/726","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=726"}],"version-history":[{"count":5,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/726\/revisions"}],"predecessor-version":[{"id":729,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/726\/revisions\/729"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=726"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=726"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=726"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}