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 bowls: http://amzn.to/2nAy4Um

Straining ladle: http://amzn.to/2nBO5tk
Cooling rack: http://amzn.to/2nAJJCG 

Pan: http://amzn.to/2ujHRC5  
Foil: http://amzn.to/2mZsHA0
Long chopsticks: http://amzn.to/2mSw6yK 

Estimated Servings: 4

Fry Chicken:

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

1 teaspoon grated ginger 

3 tablespoons buttermilk

½ cup potato starch 

1 teaspoon baking powder 

½ teaspoon salt 

¼ teaspoon ground black pepper 

½ teaspoon garlic powder 

½ teaspoon onion powder 

Vegetable oil

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 vegetable oil

2 tablespoons minced garlic 

1 teaspoon dried red pepper flakes 

2 tablespoons soy sauce 

2 tablespoons honey 

1 tablespoon Dijon mustard 

1 tablespoon apple cider vinegar 

1 tablespoon brown sugar 

1 teaspoon hot sauce (Frank’s Red Hot) 

1 teaspoon white sesame seeds 

¼ cup roasted peanuts 

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  

Pan: http://amzn.to/2ujHRC5  
Foil: http://amzn.to/2mZsHA0 
Long chopsticks: http://amzn.to/2mSw6yK  

Estimated Servings: 4

Fry Chicken

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

½ cup all-purpose flour 

½ teaspoon ground black pepper 

½ teaspoon salt 

Vegetable oil 

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

¼ cup peach preserves 

3 tablespoons honey

1 tablespoon soy sauce 

1 tablespoon apple cider vinegar 

¼ cup Sriracha 

3 tablespoons butter 

2 tablespoons minced garlic 

1 teaspoon chopped chives 

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!