Ingredients:
2 medium size boneless skinless chicken breast halves
3 tablespoon corn starch
1 tablespoon all-purpose flour
1/2 teaspoon freshly grated ginger
1/2 teaspoon salt
1 tablespoon rice wine or dry sherry
Oil for frying
a handful of roasted chopped peanuts or any nuts of your choice
Instructions:
Slice the chicken breasts very thinly, then cut into small pieces. Place the chicken pieces in a mixing bowl, and add the corn starch, flour, ginger, salt, and rice wine. Mix well to combine. Set aside.
To make the sauce, heat 1 tablespoon of oil in a skillet over medium heat. Add the garlic and cook until fragrant. Do not burn the garlic. Add the rest of the sauce ingredients to the skillet, mix well. Bring the sauce to boil and let it thicken, for about 1 minute. Set aside.
Heat oil for frying in a deep skillet or wok. The temperature should be around 160-170˚C. Using a small cookie scoop or spoon, drop tablespoonful of chicken batter to hot oil. Fry them until they are lightly golden. Take them out to a plate lined with a piece of paper towel. After you finished frying the entire batch of the chicken batter, you need to repeat the frying again so that you can deep-fry the chicken twice. This will help chicken to be very crisp.
Return the chicken into the reserved sauce in the skillet, and add some chopped peanuts as well. Toss them to coat evenly.
source:https://www.dramafever.com/news/how-to-make-crispy-korean-chicken-nuggets-its-a-little-spicy/
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