Does anyone know how Korean Fried Chicken Is prepared? and how it's fried?

Answer 1

KOREAN FRIED CHICKEN

3 lbs. chicken thighs, deboned and sliced into 4 pieces
4 tbsp. flour
4 tbsp. sugar
1 1/2 tsp. salt
2 eggs
4 tbsp. sesame seed
8 tbsp. cornstarch
1/2 tsp. MSG (optional)
5 tsp. shoyu
2 garlic cloves, minced
2 stalks green onions, chopped

Combine all dry ingredients in a bowl. Mix slightly beaten eggs with shoyu and add to dry ingredients mixture. Pour combined mixture over chicken pieces. Mix. Add sesame seeds, minced garlic, and chopped green onions. Mix well. Marinate at least 4 hours or overnight. Deep fry until golden brown.

Answer 2

Here you go:

1 (10 lb) bag chicken wings
1 onion
4 1/2 tablespoons salt
3 tablespoons ground pepper
1 1/2 cups flour
1 1/2 cups potato starch
1 cup sugar
1/4-1/3 cup minced garlic cloves
1 teaspoon ginger powder or 1 1/2 teaspoons ginger puree
1 egg yolk, only

DIRECTIONS FOR CHICKEN PREPARATION.
Cut fat off of the chicken and wash.
Place clean chicken in colander and make sure to drain all of the excess water off the chicken.
DIRECTIONS FOR PASTE.
Finely dice 1/2 large onion into tiny, tiny pieces.
Grind other 1/2 of the large onion.
Or simply grind whole onion if you want to avoid finely dicing onion.
Add to large mixing bowl.
Add the rest of the ingredients into the mixing bowl.
Mix everything until it becomes a thick, pasty mixture.
If it is not thick enough, in addition to the ingredient list, add up to 1/2 c potato starch and 1/2 c flour.
Taste the batter at this time. If it is too sweet, add some more salt & pepper.
DIRECTIONS FOR COMBINING.
Add the dried off chicken into the pasty mixture.
Mix well.
Marinate the chicken in the fridge for at least 3 hours.
Leave out 1 hour prior to frying.
Fry in 350 degree deep fryer for 8-12 minutes until golden & crispy.
Before serving, cut through one cooked chicken wing to make sure that it has fully cooked.

Answer 3

Aunty's Hawaiian Korean Chicken
Fried Chicken with Korean Style Dipping Sauce

2 pounds boneless, skinless chicken cut up into bite-size pieces
1 egg, scrambled with a little water for coating chicken
1 cup flour with salt and pepper to taste for coating chicken
oil for deep frying chicken

Dipping Sauce:
1 cup soy sauce
1/2 cup dark brown sugar
1 tsp. roasted sesame seeds
2 stalks green onions, sliced thin
1 tsp. crushed red pepper



Heat oil in deep, heavy frying pan.

Coat chicken in egg wash, then flour. Deep fry until cooked. Drain oil from chicken on paper towels and cool.

Mix sauce until sugar is dissolved.
Cook white rice while chicken is frying. Serve with Kim Chee or a green salad. Put sauce in a little dipping dish for each person. You can save sauce for later use as a marinade or with more fried chicken.