Korean Fried Chicken | The Golden Balance
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Fried Chicken… That’s All ????
8 chicken drums
3 cups starch of choice
1.5 cups flour
2 Tbsp seasoning salt
Mix 2 cups of dry batter with water until desired consistency!
Dry…wet…dry
Deep fry at 300 for 8-10 minutes
Crank the heat up to 375 and fry for 1-3 minutes until crispy and golden
Sauce is simple:
1 cup soy sauce
1 cup brown sugar
1/4 cup water
1/4 gochugang (I used vegan one)
1 tsp sesame oil
Sesame seeds
Reduce until thick
The Ultimate Way To Deep Fry Anything That Never Fails | Epicurious 101
Professional chef Adrienne Cheatham demonstrates everything you need to know in order to get fully-cooked, crispy results when deep frying. From the right type of equipment to the right types of oil, Adrienne goes step-by-step, breaking down how to deep fry just about anything at home.
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The GREATEST Fried Chicken Recipe IN THE WORLD!
This fried chicken recipe is AWESOME. If you want Juicy and crispy fried chicken, you cannot go wrong here. No to mention. It is very simple to make. Make sure your chicken is at room temp when frying.
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Fried Shrimp / See it first on TikTok guys
This jumbos ware really great.
Check it out our brand new Soup song here in first hand before we release to the whole world and let me know if you like it or not:
Let's fry some jumbos from the sea.
You will need a pond of shrimp.
Add 1 tbsp of yellow mustard.
1 tbsp of Hot pepper sauce
2 beaten eggs
Mix well all the ingredients.
Set a side.
Move on. Kapeesh!
For your dry mix, you will need:
1 cup of flour
1 tbsp of onion powder
1 tbsp of garlic powder
1 tbsp of creole seasoning
1 tsp of brown sugar
1 tsp of smoked paprika
1/2 tbsp of salt
Mix it all together.
Grab your jumbos, remove some of the excess and add to your dry mix on a plastic container.
Shake it really violently, like a real italian. Good!
Set your fryer to 375 degrees.
Set your jumbos very gently so you don't burn yourself by spilling hot oil all over.
Fry it for 2 and a half minutes.
Done.
Never Make Fried Chicken ANY OTHER WAY AGAIN
#shorts #chickenrecipe #chicken
I upgraded the initial recipe :)
SENPAI'S FRIED CHICKEN:
BRINE:
1 whole chicken (cut into 10 pieces)
4c butter milk
1 whole lemon (juiced but use the whole thing)
6tbs ap flour
3tbs garlic powder
3tbs onion powdwr
3tbs paprika
2tbs cayenne pepper
1.5tbs black pepper
2tbs MAGIC
1.25tbs ginger
1/4c fresh rosemary
CHICKEN DREDGE:
2.5c all purpose flour
1c corn starch
1tbs MAGIC
MAGIC SEASONING
1/2c salt
2tbs sugar
2tbs MSG
- brine chicken overnight (16+ hours)
- drain off a little of the batter then go straight into the dredge, pressing it in
- fry at 300 for 5-7 minutes
- rest for at least 30 minutes
- then fry again at 300 for 3-4 minutes
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How to Make Basic Batter for Fried Food | Deep-Frying
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All right, so this is the basic Chip Shop batter. I'm making a full recipe today, because we're going to be open for business and I might as well. We use seven pounds of flour. We've been doing this 12 years now, so we don't really need to weigh these things. We know what seven pounds of flour is. When you've used your batter for the day, you throw it away.
The worse thing is, is to use the batter the next day. Because you know we've all been to these fish 'n chip restaurants where the batter's been a bit doughy and a bit nasty. That's because it's old batter. So you've got seven pounds of flour. We put 4 tablespoons of baking powder. That gives you a bit of air, it aerates it.
We do 3 oz. of malt vinegar. You could use red wine vinegar, it doesn't make that much difference. And we do 6 oz. of salt, which to me is two handfuls. In there we put 120 oz. of water, obviously you don't ever mix it like this at home. I think The Chip Shop batter recipe online is 1 cup of flour and 12 oz. of water, so you can do it by hand.
So guys, this is the batter. It's a little bit thick. If you need to thin out your batter, because it's a little thick, remember you can always add, but you can't take away. It's like salt, you over season something you're screwed. This is the perfect consistency now. So what we're going to do, we use about a cap of food coloring, very little.
Again, with the food coloring. If you're going the egg food coloring, use it very sparingly. You don't need-- I mean I've used maybe a cap and a half to make 100-something orders of fish 'n chips, so it really is a small part of the ingredients, and it is rather strong. Different brands are also different strengths, so just because the brand you bought last week doesn't necessarily mean it's going to be the same as the brand you bought this wee.
All right, and that's the Chip Shop batter. Let me show you a little about the consistency of this batter. As I say, you can make it thinner and it's crispier. You can make it thicker and it's more doughy. This is how we start off. If you look at it on the back of a spoon, you run your finger down it, it's very thin, but it doesn't run into the spoon again.
I think if it's the same consistency of a creme glaze, and if you're doing a lot of frying, because the process is flour first, then batter, the batter gets thicker, because obviously the flour mixes in with it. But this is the perfect batter. You really don't want to keep it for more than four hours. After four hours the gluten starts to work and it starts to get a bit doughy. And that's The Chip Shop Batter.