3 Iconic Asian Fried Chicken Recipes You Can Easily Make At Home
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Korean Fried Chicken | 프라이드 치킨
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1kg chicken pieces
Marinade:
1 tsp garlic powder
½ tsp onion powder
¼ tsp curry powder
¼ tsp ginger powder
¼ tsp salt
½ tsp sugar
¼ tsp black pepper
¼ cup cooking sake
Spicy sauce:
3 cloves garlic, grated
1 tsp ginger, grated
2 tbs gochujang
2 tbs ketchup
2 tbs korean chilli powder
¼ tsp salt
½ tsp sugar
½ tbs soy sauce
2 tsp sesame oil
1 tbs honey
1 tbs rice syrup
½ tsp apple cider vinegar
⅓ cup warm water
⅓ cup water
Frying mix:
½ cup plain flour
½ cup cornflour
½ cup potato flour
1 tsp baking powder
2 tsp garlic powder
1 tsp onion powder
¼ tsp curry powder
¼ tsp cayenne pepper
¼ tsp sweet paprika
½ tbs salt
½ tsp sugar
½ tsp black pepper
Other ingredients:
¼ cup cold sparkling water
½ cup panko breadcrumb
Toasted sesame seed
Olive oil
Mix marinade ingredients together.
Pour over chicken pieces and mix well.
Allow to marinate for at least 2 hrs (preferably overnight).
Prepare spicy sauce by mixing all ingredients (except room temperature water) in a pan.
Once combined, turn the heat on to medium and add room temperature water.
Continue stirring while allowing it to heat through.
Simmer for 1-2 mins then remove from pan and set aside.
Combine all frying mix ingredients together.
Scoop ½ cup of this mix and add to marinated chicken.
Pour in sparkling water and mix well.
In the remaining frying mix, add panko breadcrumb and mix well.
Coat each piece of chicken well with this dry mixture.
In a clean pan, heat olive oil to medium heat.
Add in chicken pieces without overcrowding and fry until light brown turning occasionally (around 4-8 mins depending on your pan).
Remove chicken pieces, drain, and allow to rest for at least 5-10 mins.
In the same pan, add chicken pieces and fry for a second time.
Fry for around 3-4 mins until golden brown.
Remove chicken pieces and drain.
For spicy version, coat chicken pieces with spicy sauce and top with sesame seeds.
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Five Spice Chicken Wings
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850g chicken wings
Marinade:
1 tbs soy sauce
2 cloves garlic, grated
10g ginger, grated
¼ tsp salt
½ tsp white pepper
Batter:
⅓ cup plain flour
¼ tsp salt
¼ tsp five spice powder
¼ tsp baking powder
80ml water
Coating:
⅓ cup plain flour
⅓ cup tapioca flour
Seasoning:
¼ tsp five spice powder
¾ tsp salt
¼ tsp white pepper
Mix marinade, batter, coating, and seasoning ingredients in separate bowls.
Marinate chicken wings in marinade for 15 mins.
Add batter and mix well.
Add chicken wings one at a time into bowl with coating and coat well until all done.
Add enough vegetable oil into a pan to cover at least half the width of chicken wings.
Heat oil to medium.
Add chicken wings one at a time (cook in batches if pan is full) and fry 6-8 mins turning after 1 min then every 30-40 secs until light brown.
Remove chicken wings and drain well.
Increased heat to medium high and allow 2 mins for the oil to heat up.
Add chicken wings back into the pan and fry for a further 2-3 mins until golden brown.
Remove chicken wings and sprinkle generously with seasoning.
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Galangal Fried Chicken | Ayam Goreng Lengkuas
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8 chicken wings
40g galangal, roughly cut
5 cloves garlic
20g ginger, roughly cut
1 stalk lemongrass (white part), roughly cut
2 candle nut
1 tsp coriander seeds
3 tbs water
1 tsp turmeric powder
2 tsp chicken stock powder
¾ tsp salt
¼ tsp white pepper
2 bay leaves
750ml water
Vegetable oil
Blend galangal, garlic, ginger, lemongrass, candle nuts, coriander seeds, and water into a paste.
Fry paste in some vegetable oil on medium heat for 3-4 mins until fragrant.
Add turmeric, chicken stock, salt, pepper, bay leaves and stir through until combined.
Add water and mix.
Add chicken wings and bring to the boil.
Continue cooking stirring occasionally for around 40 mins until most of the water has evaporated.
Remove the chicken wings and set aside.
Retain the remaining spices by straining away any remaining liquid.
Heat 3cm of vegetable to medium heat.
Fry chicken wings until skin is crispy and golden.
Remove and drain.
In the remaining oil, fry the spices until crispy and has the same colour as the chicken wings.
Remove and drain.
Serve chicken wings topped generously with fried spices.
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