HOW TO FEED THE SPIRIT!


"In the beginning was the Word, and the Word was with God, and the Word was God. The same was in the beginning with God. All things were made by him; and without him was not any thing made that was made. In him was life; and the life was the light of men." John 1:1-4 KJV

"For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life." John 3:16 KJV

"And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst." John 6:35 KJV

"That if thou shalt confess with thy mouth the Lord Jesus, and shalt believe in thine heart that God hath raised him from the dead, thou shalt be saved." Romans 10:9 KJV

"It is the spirit that quickeneth; the flesh profiteth nothing: the words that I speak unto you, they are spirit, and they are life." John 6:63 KJV

The words:

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Friday, November 3, 2017

Korean Fried Chicken (KFC) | Dakgangjeong | 닭강정


Ingredients & Cooking Directions for Korean Fried Chicken (Dakgangjeong: 닭강정)

Kitchen Equipment used in this Video

Square plate: 
http://amzn.to/2mT5fCw  
Stainless steel bowls:
http://amzn.to/2zwtGPw
Colander: 
http://amzn.to/2mBNdTP
Cooker:
http://amzn.to/2gRxx0Z
Cookware: 
http://amzn.to/2zgCfNo
Cooking gloves: 
http://amzn.to/2mcNotv
Glass dish: 
http://amzn.to/2njzoxE
Paper towels: 
http://amzn.to/2nBPAru 
Clear bowlshttp://amzn.to/2nAy4Um
Straining ladle: http://amzn.to/2nBO5tk
Cooling rack: 
http://amzn.to/2nAJJCG 

Estimated Servings: 4

Fry Chicken:

2 pounds chicken wings, split at the joint, tips removed
3 tablespoons buttermilk

1.  Wash the chicken wing pieces with 3 quarts of water mixed with ¼ cup salt and 2 tablespoons white vinegar. Then drain and dry them with paper towels.
2.  Pour ginger and buttermilk on chicken massaging them all over chicken pieces.
3.  In a clean bowl with a lid, add potato starch, baking powder, salt, pepper, garlic powder, onion powder and whisk to combine. Add chicken to the potato starch mixture, cover bowl with lid and shake the bowl to coat all the chicken pieces with the potato starch mixture. Make sure to shake off the excess starch before frying.
4.  Heat vegetable oil in a large pot over high heat. Oil will be ready for frying when you place a wooden utensil in the middle of the pot and you see bubbles in the oil or until temperature is 350 degrees Fahrenheit.
5.  Double fry the chicken by frying them in batches for 10 minutes (per batch) and place them on a rack to drain. Then fry them again in batches for 10-15 minutes (per batch) or until fully cooked (no longer pink at the bone and the juices run clear) and golden brown on all sides. Transfer chicken to a rack to drain.

Make Sauce:

1 tablespoon chopped green onions

1.  Turn your stove on medium heat adding oil, garlic and pepper flakes to large pan. Stir fry garlic and pepper flakes until fragrant and then add in the rest of the sauce ingredients mixing them to combine. Turn your stove on low heat and allow sauce to simmer for about 2-3 minutes or until slightly reduced and thicken.
2.  Add fried chicken to the sauce and mix to coat chicken with the sauce. Top chicken with sesame seeds, peanuts and transfer to a serving plate. Serve immediately.

Enjoy!

Honey Sriracha Peach Chicken Wings


Ingredients & Cooking Directions for Honey Sriracha Peach Chicken Wings

Kitchen Equipment used in this Video

Square plate: 
http://amzn.to/2mT5fCw   
Stainless steel bowls: http://amzn.to/2zwtGPw 
Colander: 
http://amzn.to/2mBNdTP 
Induction Cooker:
http://amzn.to/2nyw4eF  
Cookware: http://amzn.to/2mmmyuK  
Small Blender: http://amzn.to/2lV8xZ1
Strainer: http://amzn.to/2h1Lk2l
Cooking gloves: 
http://amzn.to/2mcNotv 
Glass dish: 
http://amzn.to/2njzoxE 
Paper towels: http://amzn.to/2nBPAru
Clear bowls: http://amzn.to/2nAy4Um     
Straining ladle: http://amzn.to/2nBO5tk 
Cooling rack: 
http://amzn.to/2nAJJCG  

Estimated Servings: 4

Fry Chicken

2 pounds chicken wings, split at the joint, tips removed

1.  Wash the chicken wing pieces with 3 quarts of water mixed with ¼ cup salt and 2 tablespoons white vinegar. Then drain and dry them with paper towels.
2.  In a large bowl with a lid, add in the flour, salt and pepper whisking to combine.
3.  Add the chicken to the flour, cover the bowl with the lid shaking it to coat the chicken peces with the flour mixture. Make sure to shake off the excess flour before frying.
4.  Heat vegetable oil in a large pot over high heat. Oil will be ready for frying when you place a wooden utensil in the middle of the pot and you see bubbles in the oil or until temperature is 350 degrees Fahrenheit.
5.  Double fry the chicken by frying them in batches for 10 minutes (per batch) and place them on a rack to drain. Then fry them again in batches for 10-15 minutes (per batch) or until fully cooked (no longer pink at the bone and the juices run clear) and golden brown on all sides. Transfer chicken to a rack to drain.

Make Sauce

1 peach, peeled, pitted & diced

1.  In a blender, add peaches, preserves, honey, soy sauce, vinegar, and Sriracha blending all the ingredients until smooth. Pour the sauce through a sieve into a bowl and set aside.
2.  Turn your stove on medium high heat and add in the butter. When the butter melts, add in garlic and stir fry until fragrant. Pour in the sauce and allow it to cook until slightly thickened.
3.  Add the chicken into the sauce and toss chicken in the sauce to coat. Transfer chicken to a serving plate and sprinkle chives on top. Serve immediately.


Enjoy!