How to make Korean Fried Chicken (Dakgangjeong, 닭강정) - Easy and delicious!
Crispy and crunchy Korean fried chicken glazed in a sticky, sweet, and spicy sauce! This dakgangjeong recipe uses bite sized boneless chicken pieces, so it cooks up fast for a quick snack!
Full recipe:
Ingredients:
Chicken
1 pound boneless skinless chicken thigh and/or breast
1/4 teaspoon salt
pinch pepper
1/2 teaspoon minced garlic
1/2 teaspoon minced ginger
1 tablespoon rice wine or mirin
1/3 cup potato starch or cornstarch
oil for deep frying
Sauce
1 tablespoon soy sauce
3 tablespoons rice wine or mirin
2 teaspoons sesame oil2 tablespoons apple cider vinegar or rice wine vinegar
2 tablespoons brown sugarpinch pepper4 tablespoons corn syrup (or 3 tablespoons honey)1 tablespoon gochujang1 teaspoon minced garlic
1 teaspoon grated ginger
Garnish
1 to 2 tablespoons coarsely chopped peanuts or seeds
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Video produced by Arazo Media
Perfect Chicken Stir Fry : Chicken Vegetable Stir Fry
Ingredients:
350g Boneless Chicken
1 each Red, Yellow Green Bell Peppers
2 Carrits
1 Small Head Brocoli
100g Chestnut Mushroom
1 tbsp Minced Ginger
1 tbsp Minced Garlic
For The Chicken;
1 tbsp Garlic Powder
1 tbsp Onion Powder
2 tsp Black Pepper
1 tsp Chicken seasoning or 1 Bouillon
1/2 tsp Salt
1 tsp Smoked Paprika
2 tbsp Cornflour
Sauce:
4 tbsp Dark Soy Sauce
4 tbsp Light Soy Sauce
2 tsp Sesame Oil
1 tbsp Brown Sugar
Music: bensound.com
Crispy Chicken in Hoisin Sauce & Honey (Simple Chinese Recipe) | Cooking Maid Hongkong
#crispychickeninhoisin #chickenrecipe #chickenwiithhoney #cookingmaidhongkong
Crispy Chicken in Hoisin Sauce & Honey
INGREDIENTS:
650g Chicken
3 Cloves Garlic
3 Sliced Ginger
Spring Onion (ootional)
Oil
FOR CHICKEN MARINADES:
1/2 Tsp Salt
1/2 Tsp Pepper
Eggwhite
Corn Starch
FOR SAUCE:
1 1/2 Tbsp Light Soy Sauce
3 Tbsp Honey
1/2 Tbsp Sesame Oil
2 Tbsp Hoisin Sauce
CORNSTARCH SOLUTION:
1/2 Cup Water
1 Tbsp Corn Starch
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My ALL TIME favourite Chinese pepper chicken recipe - Marion's Kitchen
My Chinese pepper chicken recipe is super simple but soooo satisfying!
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Secret to Korean Fried chicken batter that stays crispy for hours
recipe:
Wings that don't get soggy!
While I am not a chef, I do have many years of deep-frying experience at the State Fair of TX. When I moved back to TX from NY 14 years ago, I was really missing Korean Fried Chicken, so I was determined to open up a wings & ramen joint! Since my SIL had experience running a restaurant, I would always pitch her ideas. We tested so many different batters for wings, and they were GOOD, but none of them would stay crispy after getting sauced. Even my mom got involved and encouraged us to try corn starch!
At some point, I realized that opening a restaurant was a little far-fetched. I then recalled eating yakitori at a Japanese place, and it was just chicken skin!! There was no meat! It was delicious because the skin is my favorite part! Elated with this new revelation, I ran to my SIL and said, What if we took just the chicken skin and fried it??? And instead of opening a restaurant, we can apply for the State Fair, and surely it'll stand out!?
And of course, my SIL excitedly agreed!! I was so happy she didn't call me crazy for my wild ideas! I hope you all have a chi Michelle in your life!! My uncle also hopped onboard. Gotta love that entrepreneurial spirit! My SIL and I spent many nights testing all kinds of fried foods, and somehow, we were accepted for a booth out of hundreds of applications!
When we applied, I was transitioning back to TX, but then I got a full-time position back in Corporate America. Thankfully, my SIL is a boss babe and managed the whole operations and delegated a few of the tasks to my uncle and me. She brought everything to life!
I like to think we brought fried chicken skin to Texas, and maybe even the US! I am trying to get more comfortable bragging about my accomplishments instead of feeling weird about it! Oh, and I was also on a deep-frying TV competition, and I won with a French toast mac-n-cheese burger. All this to say that deep-frying and air-frying are kinda my jam! :)
SECRET: So the secret to wings that stay crispy is a wet batter that consists of corn starch and rice flour!!
30-min. Crispy Delicious Sweet and Sour Chicken
Sweet and Sour Chicken. Crispy chicken coated in a sticky sweet and tangy sauce. A popular Chinese dish ready in 30 minutes. A common chicken dish served at many Chinese restaurants and takeaways.
Recipe:
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