Tuesday, June 6, 2017

Honey- Butter- Garlic Korean Fried Chicken

I noticed that many Koreans got this Honey-Butter  and Garlic obsession during my spring holiday in South Korea this year. They have honey, butter and garlic- flavoured chips, breads, pastries, sweets, nuts, rice cakes, anchovies,  lobsters, scallops, shrimps and or course in their staple guilty pleasure, their fried chicken. I might have missed out other delicious stuff which they drench  in this sweet and tangy sauce  but I will be very happy to give it a try.

This golden brown,  twice fried, drenched in butter chicken is not the healthiest thing  I put in my mouth, but my, it certainly is one of the yummiest! Sinfully delicious and irresistibly addicting.
I served it to colleagues at dinner and they loved it just as much.


chicken drumstick, about 800 
marinated in : 5 cloves of garlic,salt and pepper,2 tbsp. rice wine
1 egg, beaten
1  cup potato starch
1/4 cup all purpose flour
1/2 cup glutinous rice flour
1 tsp. baking powder
1 cup raw peanuts
oil for deep frying

1/2 cup softened butter
5 cloves  of garlic
4 tbsp. light soy sauce
2 tbsp sugar
2 tbsp. honey

Marinate chicken  in  minced garlic,salt and pepper , rice wine for 15-20 minutes.
Add the rest of the dry ingredients and the egg. Coat chicken well. 

 Heat oil in a deep pan/deep fryer. Deep fry for about 12 minutes.

Using a slotted spoon, fry the peanuts  around 1-2 minutes.  Take chicken and peanuts out of the hot oil , drain and set aside.

Turn the heat to high, fry the chicken again until golden brown or until  the the skin crisps. Took me 12-15 more minutes. If you are using smaller pieces of chicken, adjust cooking time.

In a separate pan/wok, heat all the sauce ingredients and cook until bubbly/ foamy.

Put twice fried, crispy chicken along with the peanuts and toss until each chicken piece is well coated in Honey-Butter-Garlic sauce. Serve with  Pickled daikon and enjoy with lots of beer, like Koreans do.

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