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KOREAN GARLIC FRIED CHICKEN INSPIRED BY KOREAN STREET FOOD
cook:
1 h 15 min
1,757,658 views Crispy, garlic-y goodness in the form of a fried chicken - Korean Street food-style.
US
original
metric
INGREDIENTS
DIRECTIONS
INGREDIENTS
For the Sauce
2 tbsp vegetable oil
24 whole garlic cloves, peeled
3 ripe bananas, peeled and cut into large chunks
2 tbsp glucose syrup
4 ½ leaves parsley, finely minced
1 cup soy sauce
½ cup brown sugar
½ cup honey
½ cup rice wine
1 tbsp corn starch slurry
4 tbsp sesame seeds
For the Chicken
2 pounds boneless, skin on chicken thighs
1 ½ cups water
vegetable oil, for frying
2 ½ cups all purpose flour
½ cup corn starch
For the Korean Fried Chicken Powder Mix
1 tbsp salt
1 tbsp msg
2 tsp garlic powder
2 tsp onion powder
1 ½ tsp baking powder
1 tsp turmeric
1 tsp curry powder
1 tsp hot paprika
TOOLS
Babish measuring cups and spoons set
Babish Chef’s knife
Babish cutting board
Babish wok
food processor
Babish mixing bowl
Babish saucepan
Babish tiny whisk
rubber spatula
wooden spatulas
wire rack
rimmed baking sheet
plastic wrap
instant read thermometer
kitchen spider
DIRECTIONS
1.
For the Sauce
1.
In a large wok over high heat, add oil. Once shimmering, add garlic cloves and stir repeatedly until the outer edges of the garlic are a deep golden brown.
2 tbsp vegetable oil
24 whole garlic cloves, peeled
Babish measuring cups and spoons set
Babish wok
wooden spatulas
2.
Transfer to a food processor and process until the garlic is finely chopped.
24 whole garlic cloves, peeled
food processor
3.
Add bananas and ¼ cup of glucose to the food processor. Process until the banana is fully pureed and the glucose is incorporated with the garlic.
3 ripe bananas, peeled and cut into large chunks
¼ cup glucose syrup
food processor
Babish measuring cups and spoons set
Babish cutting board
Babish Chef’s knife
4.
Transfer to the large mixing bowl.
Babish mixing bowl
5.
Then, finely mince a few leaves of parsley.
4 ½ leaves parsley, finely minced
Babish Chef’s knife
Babish cutting board
6.
In a medium saucepan over medium heat, combine soy sauce, brown sugar, honey, and rice wine. Mix until the sugar has dissolved.
1 cup soy sauce
½ cup brown sugar
½ cup honey
½ cup rice wine
Babish saucepan
7.
Then add sesame seeds, minced parsley, and corn starch slurry to thicken.
4 tbsp sesame seeds
4 ½ leaves parsley, finely minced
1 tbsp corn starch slurry
Babish saucepan
8.
Add the sauce to the banana-garlic mixture.
For the Sauce
Babish mixing bowl
9.
Finally, add the remaining glucose syrup and stir to fully combine. Cover and set aside.
1 ¾ tbsp glucose syrup
For the Sauce
rubber spatula
10.
For the Chicken
1.
In a large wok, add several inches of oil and preheat to 325°F. Set aside 2 mixing bowls for dredging.
vegetable oil, for frying
Babish wok
Babish mixing bowl
instant read thermometer
2.
Cut the chicken thighs into 1-inch pieces.
2 pounds boneless, skin on chicken thighs
Babish Chef’s knife
Babish cutting board
3.
In a large mixing bowl, add Korean Fried Chicken Powder Mix, flour, and cornstarch. Whisk to combine.
2 ½ cups all purpose flour
½ cup corn starch
For the Korean Fried Chicken Powder Mix
1 tbsp salt
1 tbsp msg
2 tsp garlic powder
2 tsp onion powder
1 ½ tsp baking powder
1 tsp turmeric
1 tsp curry powder
1 tsp hot paprika
Babish mixing bowl
Babish tiny whisk
Babish measuring cups and spoons set
4.
Then, reserve 1 ½ cups of the Dry Dredge in a medium mixing bowl. Set aside.
For the Korean Fried Chicken Powder Mix
2 ½ cups all purpose flour
½ cup corn starch
Babish mixing bowl
Babish measuring cups and spoons set
5.
In the large mixing bowl, add water to the remaining dry mixture and whisk until fully combined. The batter should reach a consistency between pancake batter & crepe batter- it should be pretty thin.
1 ½ cups water
2 ½ cups all purpose flour
½ cup corn starch
For the Korean Fried Chicken Powder Mix
Babish measuring cups and spoons set
Babish mixing bowl
rubber spatula
6.
Then add chicken and toss to coat. Use a kitchen spider to drain over the bowl getting rid of the excess moisture.
2 pounds boneless, skin on chicken thighs
Babish mixing bowl
kitchen spider
7.
Then, in the medium mixing bowl, transfer wet dredged chicken pieces and gently toss to combine.
2 pounds boneless, skin on chicken thighs
2 ½ cups all purpose flour
½ cup corn starch
For the Korean Fried Chicken Powder Mix
Babish mixing bowl
rubber spatula
8.
Use the kitchen spider to fry the chicken pieces in the hot oil until golden brown, about 5-10 minutes.
For the Chicken
Babish wok
9.
Then remove with a spider and transfer to a wire-racked sheet tray.
For the Chicken
Babish tiny whisk
wire rack
rimmed baking sheet
10.
Discard oil from wok and place wok back onto burner over medium heat.
Babish wok
11.
Add sauce mixture and cook for several minutes, or until bubbling.
For the Sauce
wooden spatulas
Babish wok
12.
Add chicken pieces and gently toss to combine using 2 wooden spatulas, ensuring the sauce coats each piece.
For the Chicken
For the Sauce
Babish wok
wooden spatulas
13.
Once the chicken is coated, transfer chicken to a serving platter.
For the Chicken
14.
Garnish with dry parsley flakes and serve hot!
For the Chicken
4 ½ leaves parsley, finely minced
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