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Before you jump to Korean Fried Chicken recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Spend less Money In The Kitchen.
Until fairly recently any person who indicated concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it looks like we all recognize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living more environmentally friendly we won't be able to resolve the problems of the environment. This should happen soon and living in methods more friendly to the environment should become a goal for every individual family. Here are a number of tips that can help you save energy, mainly by making your kitchen more green.
A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. You can certainly save up to 60% on energy whenever you get a new one, when compared with those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you'll be saving electrical power and optimising the preservation of food, is 37F and 0F. Another way to save electricity is to keep the condenser clean, because the motor won't have to go as often.
As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. It is quite easy to live green, of course. A lot of it really is simply making use of common sense.
We hope you got benefit from reading it, now let's go back to korean fried chicken recipe. You can cook korean fried chicken using 21 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Korean Fried Chicken:
- Use 1 lbs of Chicken Thigh/Breast (boneless & skinned).
- You need 0.5 cup of Milk (optional).
- You need 0.25 tsp of Salt.
- Use 1 pinch of Pepper.
- Prepare 0.5 tsp of Garlic (minced).
- Get 0.5 tsp of Ginger (minced).
- Prepare 1 tbs of Rice Wine (if not using milk).
- Get 1/3 cup of potato starch (or corn starch).
- Prepare of Oil for Deep Frying.
- Prepare 1 tbs of Soy Sauce.
- Provide 3 tbs of Rice Wine (or Mirin).
- Take 2 tbs of Apple Cider Vinegar (or Rice Wine Vinegar).
- Provide 1 tbs of Gochujang (Korean red chili pepper paste).
- Take 0.25 tbs of Dwenjang (Korean soy bean paste).
- You need 1.75 tbs of Honey.
- You need 2 tsp of Sesame Oil.
- Take 2 tbs of Brown Sugar.
- Provide 1 tsp of Garlic (minced).
- You need 1 tsp of Ginger (grated).
- Get 1 pinch of Pepper.
- You need 2 tbs of White Sesame for garnish.
Steps to make Korean Fried Chicken:
- Soak the chicken pieces in milk for at least 2 hours in the fridge (this is to soften the chicken). This step is optional..
- Drain thoroughly. Remove any visible fat. Cut the chicken into bite sized pieces. Mix with the salt, pepper, rice wine (if you didn’t use milk), garlic, and ginger. Let it stand for 30 minutes..
- In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off..
- Add the potato (or corn) starch to the chicken, and mix well to coat evenly..
- Pour about 1 inch of oil in to a heavy bottom pan. When the oil is sufficiently hot (350°F or starts smoking), drop the chicken pieces in one at a time. Fry them in two batches. Overcrowding will drop the oil temperature too quickly. Cook until light golden brown, 1 to 2 minutes. Remove and set them on a wire rack or a paper towel-lined plate..
- Reheat the oil to 350°F. Deep fry again until golden brown, about 30 to 40 seconds. You can do the second frying in one batch..
- Heat the sauce over medium low heat. Add the chicken and stir well until the chicken pieces are evenly coated. Sprinkle the sesame seeds as garnish..
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