100g of mix is sufficient for half a chicken. Soft flour base which is optimal for fried dishes. For a vegetarian option, swap chicken with cauliflower. Make the sauce and toss with chicken Melt the butter in a skillet over medium heat. Transfer the chicken to a paper towel lined plate and repeat with remaining chicken.
Add chicken to the pan and fry in batches about 3 to 4 minutes per batch. This recipe might look like its complicated. Cook the chicken Add oil to a heavy bottom pan and heat to 375 F. Slice side ingredients at your desired sizes and dip them in the batter. Its a traditional Korean recipe, where chicken is dredged and fried twice before its glazed in a sticky soy sauce. For a more delicious flavour, marinate chicken in milk for 30 minutes before frying. Knead dough with appropriate amount of frying powders and water. Fry chicken in 170 ☌ oil for 10 to 11 minutes, or until chicken is cooked. This blend of herbs and flour is perfect for making your favourite Korean Fried Chicken at home. Gradually add 350ml of cold water to 200g of Korean Fried Chicken Mix, stirring until it is a smooth batter. Korean Chicken Sauce 1/2 cup soy sauce 1/4 cup honey 2 tablespoons gochujang paste 1 tablespoon gochugaru 1 tablespoon grated ginger 2 tablespoons rice.
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