Crispy Korean Fried Chicken in Soy Garlic Sauce (snack)

Name: Crispy Korean Fried Chicken in Soy Garlic Sauce (snack)
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 450 gms chicken breast cut into bite sized cubes; 1 tsp garlic paste; 1 tsp ginger paste; 1 tbsp vinegar; 1 tsp salt; 1/2 tsp black pepper powder; 1 tsp Kashmiri Red Chilli Powder; 1 pinch orange red food colour; 3 tbsp cornflour; 1 tbsp rice flour; 1/4 tsp baking powder; As needed refined oil for deep frying; 1 tbsp butter; 7-8 cloves garlic minced; 1 tbsp soy sauce; 1 tsp sugar; 1 tbsp honey; 1 tbsp vinegar; 1 tbsp Hot and Sweet Tomato Sauce; 1/4 tsp black pepper powder; 1 tbsp Kashmiri Red Chilli Powder or paste (substitute for Gochujang paste); 3 tbsp water; 1 tbsp sesame seeds toasted; 1 tbsp spring onion or 2 green chillies finely chopped

Kumkum Chatterjee @cook_12055532

#JFB
#week2
#ModernTreats
Korean Fried Chicken is a popular street food made with crunchy fried chicken which is tossed in a spicy, sticky and sweet sauce.It is distinguished by its double frying technique. This leads to a light and crispy texture.The first fry cooks the chicken through and the second fry finishes it off at a higher temperature and creates a crispy exterior. Ready within few minutes, if you are craving for some delicious crispy saucy fried chicken, this is a perfect recipe which you will crave to go on munching with every single bite ! It is best served hot with your favorite beverage.

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

30 minutes

3 servings

450 gmschicken breast cut into bite sized cubes
1 tspgarlic paste
1 tspginger paste
1 tbspvinegar
1 tspsalt
1/2 tspblack pepper powder
1 tspKashmiri Red Chilli Powder
1 pinchorange red food colour
3 tbspcornflour
1 tbsprice flour
1/4 tspbaking powder
As neededrefined oil for deep frying
For the sauce :
1 tbspbutter
7-8 clovesgarlic minced
1 tbspsoy sauce
1 tspsugar
1 tbsphoney
1 tbspvinegar
1 tbspHot and Sweet Tomato Sauce
1/4 tspblack pepper powder
1 tbspKashmiri Red Chilli Powder or paste (substitute for Gochujang paste)
3 tbspwater
To garnish :
1 tbspsesame seeds toasted
1 tbspspring onion or 2 green chillies finely chopped

Saved

Steps

30 minutes

1

Cut the chicken into bite sized cubes.Wash and drain water completely. Marinate chicken in a bowl with 3 tbsp cornflour and 1 tbsp rice flour. Add ginger garlic paste,vinegar, black pepper powder, baking powder, 1/2 tsp salt, Kashmiri Red Chilli Powder,1 pinch orange red food colour.Mix everything together.Leave the chicken to marinate for at least 1 hour.
2

Meanwhile make the soy garlic sauce. Dilute soy sauce, chilli sauce and hot and sweet tomato sauce alongwith kashmiri red chilli powder or paste..Add 1 tbsp butter in a pan.Once the butter is heated and melts, add minced garlic.
3

Let the garlic toast in that butter for a minute. It now releases a beautiful butter garlic aroma.Then add the diluted sauce, sugar, honey, salt to taste and pinch of black pepper powder.Gently stir and mix everything well.Let the sauce cook for 5 minutes until it starts to bubble and thicken. Heat oil in a wok. When the oil is hot enough, slowly add the chicken pieces to the hot oil.
4

Fry in batches in low to medium heat till well fried on all sides. Increase heat and double fry the chicken for 5 minutes till they have a crispy outer crust.Strain off excess oil.Add the fried chicken to the soy garlic sauce.Toss everything together and switch off heat.Top it with toasted sesame seeds and finely chopped spring onions or chillies and serve.