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Learn how to make Korean Fried Chicken with our Chef Varun Inamdar.
Introduction
Korean fried chicken is known for its addictively crunchy exterior and its sweet-and-spicy sauce. It has increasingly been popularized in recent years. The chicken in this recipe is fried by a technique called the 'temperature-controlled double fry' method. A light cornstarch coating before frying gives the chicken pieces a crispier texture. The second fry is much shorter and set at a much higher temperature in order to crisp the outer side of the meat as quickly as possible without overcooking it. Since the chicken used in the recipe is boneless, the cooking process might go by more quickly. You can pair this delicacy with a bowl of sticky rice and a platter of sweet grilled broccoli for a perfectly rounded dinner. Try it out tonight & do tell us how it goes!
Marinating the Chicken
500 gms Chicken Breast (cut into cubes)
Salt (as required)
1/2 tsp Black Pepper (crushed)
1/4 cup Corn Starch
For Frying
Oil
Making the Sauce
1 tbsp Oil
3 tbsp Kashmiri Chilli Powder
1 tbsp Ginger-Garlic Paste
1 tbsp Honey
1 tsp Sugar
1 tbsp Soy Sauce
2 tbsp Sesame Oil
Salt (as required)
2 tbsp Mirin
1/4 tsp Black Pepper (crushed)
1/2 tsp White Sesame Seeds (toasted)
1 tbsp Spring Onion Greens (chopped)
For Garnish
Roasted White Sesame Seeds
Spring Onion Greens
