When I went to Korea, there were many things that impressed me, but perhaps the only thing I wished I could take home with me was their incredible fried chicken. Korean fried chicken is crunchier and nowhere near as greasy as the American fried chicken that you and I are used to. How is this so? The Korean secret is to fry the chicken TWICE. This technique, coupled with that trademark sweet yet spicy Korean sauce makes Korean fried chicken the real K.F.C.
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Ingredients For the glaze For serving |
Directions 4. Now bring the oil back up to 370°F (190°C) and fry for a further 4 minutes before adding the peanuts. Wait a further minute and take off the heat, draining the chicken on some more kitchen roll. |
H/T: sortedfood.com |
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