Korean Fried Chicken

Recipe by Heystopthatnow
READY IN: 5hrs 20mins
SERVES: 10
YIELD: 10 pounds
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • DIRECTIONS FOR CHICKEN PREPARATION.
  • Cut fat off of the chicken and wash.
  • Place clean chicken in colander and make sure to drain all of the excess water off the chicken.
  • DIRECTIONS FOR PASTE.
  • Finely dice 1/2 large onion into tiny, tiny pieces.
  • Grind other 1/2 of the large onion.
  • Or simply grind whole onion if you want to avoid finely dicing onion.
  • Add to large mixing bowl.
  • Add the rest of the ingredients into the mixing bowl.
  • Mix everything until it becomes a thick, pasty mixture.
  • If it is not thick enough, in addition to the ingredient list, add up to 1/2 c potato starch and 1/2 c flour.
  • Taste the batter at this time. If it is too sweet, add some more salt & pepper.
  • DIRECTIONS FOR COMBINING.
  • Add the dried off chicken into the pasty mixture.
  • Mix well.
  • Marinate the chicken in the fridge for at least 3 hours.
  • Leave out 1 hour prior to frying.
  • Fry in 350 degree deep fryer for 8-12 minutes until golden & crispy.
  • Before serving, cut through one cooked chicken wing to make sure that it has fully cooked.
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