Korean Fried Chicken Bites (EXTRA CRISPY)
It is FINALLY HERE! EXTRA CRISPY Korean Fried Chicken Bites coated with spicy and sweet glaze; we are starting the last week of the Street Food Series with a banger! Welcome to Day 12 of Cooking 15 Street Foods for 15 Days today; we are making one of the most popular Street Foods, Korean Fried Chicken Bites. The chicken is double fried till crispy on the outside and juicy on the inside. The chicken is then tossed in a sweet and spicy glaze that is finger-licking good. Get your soju and ice-cold beers ready because this Korean Fried Chicken Recipe is a MUST TRY.
RECIPE:
Crispy Fried Chicken, Flavorful & Delicious! (No Milk, No Egg)
This Simple and easy Fried Chicken Recipe is Crispy & Delicious!!
*Ingredients*
Whole Chicken cut in pieces (3-4 1bs)
1 tbsp Chicken Seasoning
1 -2 tsp salt
1-2 tsp black pepper
1-2 tsp chilli powder
2 tsp garlic powder
2 tsp onion powder
1 tbsp paprika
2-3 cups flour
Salt & black pepper
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
2 tsp sugar (optional)
Water
Cooking oil
*Use recipe as a guide*
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CRISPY TAKEOUT ORANGE CHICKEN (No Wok Required)
Crispy takeout style orange chicken at home can be yours. No wok required! Use my code BRIANLAGERSTROM to get $5 off your Magic Spoon cereal by clicking this link: and grab a box of Birthday Cake to try today!
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????MY GEAR:
12 NONSTICK:
SPIDER STRAINER:
8QT POT:
MICROPLANE:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
INSTANT READ THERMOMETER:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
- RECIPE -
MARINADE
▪1lb boneless skinless chicken breasts, large diced
▪30g or 2Tbsp soy sauce
▪30g or 2Tbsp mirin
▪3g or 1tsp corn starch
▪4g or 1tsp baking soda
Cut chicken breasts into a large bite-sized dice.
In a bowl, whisk together soy, mirin, corn starch, and baking soda. Add chicken chunks and stir to coat. Marinate for 20 minutes.
BREADING AND FRYING
▪400g or 3 1/3c ap flour
▪15g or 2 1/4tsp salt
▪6g or 1 1/4tsp baking soda
▪400g or 3 1/4c corn starch
▪Water
▪Additional ap flour (about 3/350g cups)
▪Neutral oil. I’m using a bout 2qt. Oil should be around 2”/5cm deep
Into a 2nd bowl, whisk together 400g ap flour, salt, baking soda and corn starch. In a 3rd bowl, add about ¼ of the dry breading mixture. To that small portion of dry breader, whisk in water, a little at a time, until you’re left with a loose pancake batter texture.
Back in bowl 2 (with dry breading only), add about 1/4c of the wet breading slurry you just made. Mix and crumble the wet into the dry, creating a dry crumbly texture.
Grab a 4th bowl and fill it with about 3 cups of AP flour. Add marinated chicken pieces. Mix to coat well on all sides.
Shake off as much of the ap flour mixture from the chicken as possible, then add chicken into the wet batter in bowl 3. Toss to coat well.
Now move pieces of wet battered chicken into the craggy dry breader mix (bowl 2). Mix to coat well. Transfer chicken pieces to a tray.
Preheat large heavy bottomed pot over medium-high heat with about 2qt of neutral oil (or about 2-3”/5-8cm of oil, leaving plenty of room at the top of your pot so oil doesn’t boil over when you add chicken) for 10 min or until oil reaches a temp of 300F/150C. Gently lower breaded chicken into the oil (use a spider to avoid splashing oil). Fry 4-5 min at 300F/150C.
After 4-5 min or when nuggets are a light blonde golden color, remove from oil and transfer to a wire rack to drain.
Increase heat under oil pot to medium high to increase oil temp to 350F/175C. Carefully lower once-cooked nuggets back into the oil to cook for about another 90 seconds or until they’ve taken on a nice golden brown color. Transfer onto a wire rack and keep warm in a low oven while you make your orange chicken sauce.
ORANGE CHICKEN SAUCE
▪30g or 2Tbsp neutral, high smoke point oil
▪10g or 2 cloves garlic, grated
▪10g or about a 1.5” piece ginger, grated
▪20g or 4Tbsp scallions, thinly sliced (only about bottom half/2/3 of scallions)
▪125g or 1/2c chicken stock
▪75g or 1/4c mirin
▪50g or 3Tbsp soy sauce
▪10g or 2tsp sesame oil
▪50g or 1/4c sugar
▪25g or 1.5Tbsp rice vinegar
▪Juice of 1 large orange
▪1tsp orange zest (about 8-10 healthy zests)
▪5g or 2tsp corn starch
▪Pinch Chile flake
▪Corn starch slurry if needed (2g or 3/4tsp corn starch mixed into 4g water)
To make the sauce, heat a generous squeeze of neutral oil in a large nonstick pan over medium high heat. Add ginger, garlic, and scallions and cook, stirring often, for about a minute until fragrant.
Whisk together chicken stock, mirin, soy sauce, sesame oil, sugar, rice vin, orange zest and juice and corn starch. Add sauce to pan with ginger/garlic/scallion mixture along with a pinch of chile flakes. Bring to a simmer and reduce sauce by about half - about 2 minutes. Check consistency of sauce at this point. If it’s not thick enough to leave a trail when you run a spoon through it, stir in a splash of corn starch slurry. Bring back to a boil and check consistency again.
Add cooked nuggets into pan with sauce. Gently toss to coat, careful not to over work to loosen the breading.
Serve over rice and top with a pinch of sesame seeds and chile flakes.
CHAPTERS:
0:00 Intro
0:10 Prepping the chicken
1:10 Mixing the breading/dredge
2:27 Breading the chicken
4:03 I really love cereal (ad)
5:01 Frying chicken nuggets
6:47 Making orange chicken sauce
8:37 Finishing the dish and plate up
9:30 Let’s eat this thing
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Crispy Fried Chicken recipe in 15 minutes | Hot Wings | Drumsticks
Quick simple crispy fried chicken in 15 minutes.
Ingredients
Batter for 900g chicken
1 cup flour
2 tablespoon corn flour
2 teaspoon Onion powder
1 teaspoon oregano
1/2 teaspoon dried basil
1/2 teaspoon celery salt
1 teaspoon thyme
1 teaspoon Black pepper
1 teaspoon ginger powder
2 teaspoon Paprika
2 teaspoon chilli powder
2 teaspoon Garlic powder
2 teaspoon salt or to taste
#friedchicken #hotwings #crispyfriedchicken
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Crunchy Baked Chicken Tenders
These crunchy baked chicken tenders are life changing! The secret to truly golden, truly crunchy baked breaded chicken is to toast the breadcrumbs in the oven first. Bonus: No dirty fingers with my quick crumbing technique!
Home Made Crispy Chicken Nuggets (episode 144)
Chicken nuggets. They're not only delicious, they also taste good.
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If you want to do some stovetop pan frying, check out this safety stuff. Most importantly: high temperature oil, and make sure it doesn't get too hot (I keep it below 350...a lot of recipes say you need it at 375 but that's hogwash.) Honestly just bake them or go to a restaurant.
RECIPE
1 pound of ground chicken
a few pieces of ground bread
1 tablespoon of garlic powder
1 or two teaspoons of cumin
1 or two teaspoons of mustard powder
literally any spices you want
1 teaspoon of salt
some pepper pepper pepper
mash it all together and flex your wrists
oil up your hands and do some Turkish wrestling
or shape the nuggets
or flatten them out and cut them
scramble an egg and dip them
then dip them in panko and pat them on the back
heat a small amount of oil to around 300 degrees (for gods sake monitor your oil temperature)
and USE TONGS to put the nuggets in. Also use them to take the oil out
Grip firmly. Dropping anything into hot oil is very bad news
Flip them after a coupe minutes
make sure they get to at least 165 degrees F
If you don't own a food thermometer this is your sign to buy one today
They are inexpensive and it will change your relationship with cooking because
you'll know for sure when something is cooked and you won't have to overcook it
You're welcome, thank me in the comments.
Also have a terrific day. But also don't let me tell you what to do.