Скачать или смотреть THE BEST KFC (Korean Fried Chicken) that you can make | Thomas Straker

These wings were banging... so crunchy you could probably hear us filming... and with the peanut sesame swirl??... you're joking. Get your bucket of these immediately.

INGREDIENTS

1 Chicken OR 1.6kg Chicken wings (the wings were the best bit)
1L Deep Frying Oil

COATING
1 Tbsp Salt
2 Tsp Black Pepper
2 Tbsp Minced Ginger
5 Tbsp Cornflour

SAUCE
6 Cloves Minced Garlic
4 Roughly Chopped Dried Chillies
120ml Soy Sauce
120ml Rice Syrup
1 Tbsp Rice Wine Vinegar
1 Tbsp Mustard Powder
1 Heaped Tbsp Golden Sugar

GARNISH
A Handful of Peanuts
A Pinch of Sesame Seeds

SALAD
1 Cucumber
A Little Bit of Mint
A Splash of Fish Sauce
Some Lime Zest
Juice of 1 Lime
A Touch of Sugar

METHOD
Break your chicken down into snack-able portions, split wings between the drumstick and the flats. Put your chicken in a large bowl with the COATING and mix well, making sure all of the chicken is covered. Press the coating in by lightly squeezing the wings.

Quick cigar break -

Put the deep frying oil into a bigger pot than I did and heat on high for more than 5 minutes. You'll know it's hot enough if it sizzles angrily when you dip a wing in. Carefully drop the wings and thighs in first and deep fry for 12 mins. The breasts will take 4-6, but will vary due to size. Drain your chicken and get started on the sauce.

Mince or grate the garlic into a bowl and add the chillies. The more seeds you put in the spicier the chicken will be. Stir in some of the cooking oil and mix together until fragrant, then add it to a pan with the rest of the SAUCE ingredients, stirring on a medium heat until viscous and saucy.

Reheat the oil for the second fry and put the chicken in for 12-15 minutes until crispy all the way through. I recommend frying the peanuts in the oil for a minute to level up your garnish, then mixing with the sesame seeds and a pinch of salt.

Combine the SALAD ingredients in a bowl and mix well. It's that bloody easy.

Drain the chicken when it's ready and toss with the sauce. Serve in a bowl with a sprinkle of garnish alongside a bowl of the salad. You could also put the boneless pieces on a bowl of rice.

CHAPTERS
00:00 - Intro
00:48 - Breaking Down the Chicken
02:41 - Coating the Chicken
03:25 - Christen That Focker
05:27 - Making the Sauce
08:17 - Quick Salad in the Meantime
11:10 - Assembly


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