![]() ![]() One of the most important parts of this recipe is marinating the meat so that it’s nice and juicy on the inside. After tinkering and scouring the Internet for any notion of their recipe, I’ve gotten a fairly close recipe. These days, I’ve gotten to try many different Korean fried chicken restaurants in the US like Bonchon (over 300 stores worldwide), Love Letter Pizza and Chicken, and Pelicana (over 2,000 stores in South Korea alone).Īfter falling head over heels with Pelicana’s sweet and spicy fried chicken, I wanted to create my own recipe to make at home. Unlike American fried chicken, which has a thick crust, Korean fried chicken has a thin outer layer made using potato starch, and is double fried to get that extra crispy crunch. It’s often an appetizer or a snack that can be bought in food stalls and restaurants in South Korea and now in America. If you’re wondering about origins, Americans stationed in South Korea during the late 1940s helped influence fried chicken in Korea. Korean fried chicken, also generally called “huraideu-chikin,” is a genre of Korean foods that differs itself from American fried chicken and even other Asian fried chicken, like Japanese tori karaage. What’s so special about Korean fried chicken? This recipe is specifically the sweet and spicy version, called yangnyeom-chikin, which means “seasoned chicken,” but you can leave this sauceless for an amazing treat too. ![]() Double fried to crispy perfection, this saucy Korean fried chicken recipe is sweet and comes with a gochujang kick. ![]()
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