Korean fried chicken using a Create
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Korean fried chicken, or KFC (not to be confused with the fast-food chain), is a crispy and flavorful delight that has taken the culinary world by storm! Originating from the bustling streets of Seoul, this dish marries the crunch of perfectly fried chicken wings with a sweet and spicy sauce that could make even the most stoic taste buds dance with joy. Legend has it that the secret to its irresistible flavor lies in the double-frying technique, which not only ensures a golden, crispy exterior but also locks in the juiciness of the chicken. So, whether you're hosting a game night or simply indulging in a solo binge-watch session, Korean fried chicken is the perfect companion that promises to elevate your snacking experience to a whole new level!
Ingredients
- 7 Cloves of garlic
- 20 g Ginger
- 140 g Flour
- 20 g Cornflour (maïzena)
- 1 Teaspoon(s) Baking powder
- 2 Teaspoon(s) Salt
- 1 Pinch(es) Pepper
- 100 g Chicken wing
- 60 g Rice vinegar
- 60 g Honey
- 2 Teaspoon(s) Crushed chilli
- 30 g Ketchup
- 15 g Salted soy sauce
- 15 g Sesame oil
Steps
- Add 2 cloves of garlic, 10 g of ginger in the food processor bowl.
- Mix manual: 3sec / 0°C / Speed 7. Scrape the sides of the bowl with the spatula
- Add 70 g of flour, 20 g of cornflour (maïzena), 1 teaspoon(s) of baking powder, 70 g of flour, 2 teaspoon(s) of salt adjust according to the tastes, 1 pinch(es) of pepper adjust according to the tastes in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Add 100 g of chicken wing in a container.
- Pour the contents of your KudoCook over your chicken wings and mix well.
- Setaside the preparation content in a fridge cover with plastic wrap during 3h .
- Add 5 cloves of garlic, 10 g of ginger in the food processor bowl.
- Mix manual: 3sec / 0°C / Speed 7. Scrape the sides of the bowl with the spatula
- Add 60 g of rice vinegar, 60 g of honey, 2 teaspoon(s) of crushed chilli, 30 g of ketchup, 15 g of salted soy sauce, 15 g of sesame oil in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Mix manual: 10:00min / 100°C / Speed 1 in inverse.
- Place in a thermal serving bowl or another large bowl, cover to keep warm, and set aside.
- Place a large saucepan over medium-high heat and add the oil. Fry the chicken for 12 to 15 minutes until it is thoroughly cooked. Transfer to a baking dish lined with paper towels and cover to keep warm until all the chicken is cooked.
- Transfer the chicken to a bowl with the sauce and stir to coat. Sprinkle with sesame seeds.
