Using potato starch makes this fried chicken gluten free, although the sauce is not :(. Potato starch fries up much crispier than wheat flour, and it holds that crisp for far longer. Speaking of crust…the secret to its almost glass-like crispiness? Frying twice, and using potato starch instead of flour. The marinade guarantees a tasty chicken under the tasty crust. Don’t worry, this one doesn’t need an overnight soak- but if you want to get it out of the way the day before, I think that’s not a bad idea. ![]() What’s not to love? And then the marinade adds another layer of flavor. There are so many reasons and one of them is the sauce! Made from Korean pantry staples like gochujang, it really takes the chicken over the top! It’s spicy, sweet, garlicky, and a little smoky. What Makes Korean Fried Chicken So Good?! ![]() Once you do make my Korean Fried Chicken, you’ll never want any other kind of KFC. I have made this recipe several times at home to insure it comes out perfectly every time, even if you’ve never made fried chicken before. There’s just something about it that’s so addictive. ![]() We first started serving it a couple years ago in the restaurants as a special, and it always sells out. Even Shake Shack has been getting in on the fun. Nothing against the Colonel mind you, but make my fried chicken Korean please! Shatteringly crispy and glazed with a sticky sweet and spicy sauce, Korean Fried Chicken is having a real moment lately. I think KFC Night might mean something different in my house.
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