Saturday, April 12, 2014

Non-Spicy Korean Fried Chicken

The Spicy Korean Fried Chicken  was too spicy for my kids to handle, therefore I've done another version which is coated with sweet sauce! This is equally finger-licking good and irresistible too ^0^ Too much deep fried food in a row, so I served the fried chicken along with pumpkin mixed grain rice  ball and simple cucumber salad at the side :D

봉 bong – drumlettes coated in cornflour

Skinless drumlettes after twice fried in oil

Straining the sweet sauce

Recipe source :
  • 1 kg chicken drumlettes, skin removed
  • 2 tbsp mirin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp grated ginger
  • 1/2 cup corn flour
  • 5 tbsp apple lemon soy sauce
  • 1 tbsp oyster sauce
  • 4 tbsp sugar
  • 1/3 cup coarsely grated daikon radish
  • 1/2 small onion, chopped
  • 4 cloves garlic, chopped
  • 2.5 tsp cornflour
  • 1/2 cup water

  1. In a large bowl, toss chicken pieces with miring, salt, pepper and ginger. Chill for 30 mins.
  2. Combine all the sauce ingredients in a small pot. Bring to boil. Reduce heat to low and simmer for 20mins.
  3. Strain the mixture. Reheat slightly when ready to use.
  4. Heat some oil in a small pot. Toss the chicken pieces in a plastic bag with cornflour to coat evenly. Shake off excess flour from the chicken. Drop chicken pieces (in batches) in the hot oil and fry for 3-4 mins until slightly golden. 
  5. When last batches are fried, drop 1st batch in the hot oil again for second frying, about 3 mins until nicely golden brown. Repeat with the remaining batches.
  6. Brush warm sauce over hot chicken and serve immediately.

I am linking this post to Asian Food Fest : Korea ( April 2014 ) hosted by Feats off Feasts

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