Maangchi’s book is awesome! Everything I’ve cooked out of it has been delicious!!!Įxcellent recipe, my family loved it! The sauce was delicious and the chicken was beautifully crispy. I made the mistake of coating the chicken too early so had to recoat it as it went soggy which was a waste of the potato starch. I hate wings so I used boneless thighs and cut them into strips. My husband hates chicken but raved about this. The only problem was there weren’t enough! Ten pounds of chicken wings wouldn’t have been enough. The authentication process alone should have been enough to deter me but this recipe is outstanding!! I followed it as written and they came out so freaking good. The chicken will remain crunchy for several hours if left at room temperature, or you can cover and refrigerate it for up to 3 days. Transfer to a large plate or platter and serve. Sprinkle with the toasted sesame seeds and a few teaspoons crushed red pepper flakes (if using). Step 9Īdd the chicken and peanuts (if using) to the bubbling sauce and toss with a wooden spoon to coat nicely. Remove from the heat if not using right away and reheat until bubbling when ready to finish the chicken. Let it bubble for 2 to 3 minutes, until the mixture is shiny and a little sticky. Add the oil, garlic, ginger, and chili peppers and stir for 30 seconds to 1 minute, until the garlic is a little crispy and fragrant. Heat a large pan or wok over medium-high heat. Mix the rice syrup, soy sauce, sugar, vinegar, and mustard in a small bowl. If using the peanuts, place them in a slotted spoon or a small mesh strainer, carefully dip them into the hot oil, and fry for 15 to 30 seconds, just until light golden brown. Transfer the chicken pieces to the strainer or a rack to drain, then place in a large bowl. Deep-fry, turning occasionally, until all the chicken pieces are dark golden brown and very crunchy, another 10 to 13 minutes. The chicken will look a little soggy at first. Return the oil to 340☏ over high heat and carefully add all the chicken-there’s no need to work in batches this time. Repeat with the rest of the chicken, making sure to bring the oil back up to 340☏ between batches. Once the chicken has drained, transfer it to a large bowl. As each piece is done, transfer it to the strainer. Step 4ĭeep-fry, turning the chicken with tongs, until all sides are light golden brown and crunchy, 10 to 12 minutes. Carefully add the chicken to the oil one piece at a time, working in batches to avoid overcrowding. If you don’t have a thermometer, test it by dipping a tip of a chicken piece into the oil. Heat 2 inches vegetable oil in a large, deep pan or wok over medium-high heat until it reaches about 340☏, 8 to 10 minutes. Transfer to a large zipper-lock bag, add the potato starch, close the bag, and mix well by flipping the bag over and back again until the chicken is well coated. Mix the chicken pieces, salt, and black pepper in a large bowl.
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