If you think frying chicken is enough of task for one cooking session, you can make them the day before (or make and freeze them weeks before), and reheat them right in your waffle iron for 2 minutes. That recipe also includes cornstarch for crispy reasons. Waffles - I don't include a waffle recipe here because I have the world's greatest Buttermilk Waffles already on the blog. The science has to do with moisture absorption, gluten inhibition, and crazy molecular hijinks, but mostly it just means that your chicken will get crispy and stay crispy. Google gochujang and you'll see all the ways people use it in everything.Ĭornstarch - One of the ways, other than the double fry, that we get Korean Fried Chicken so darn crispy is to use some cornstarch along with the flour. It's a thick spicy/sweet paste made from the same Korean chili peppers and soybeans and is a staple in every Korean home. Gochujang - Gochujang is another ingredient that you'll need to get from the Asian Market or online, but you'll be so glad you did. Please do not even attempt to substitute with another crushed chili pepper or you won't be making Korean Fried Chicken. You can buy the main ingredient, gochugaru, or crushed Korean chili peppers, from your local Asian market or online. just about anything you'd like to give a bit of heat and sweet. I now make the spice mix in mass quantities to use at home and to give as gifts. Korean spice mix - This is a spice mix I originally developed just for myself to make spice rub chicken wings, and dang they were good (another recipe for another day). There are a couple of specialty ingredients that I fully explain below, but we got this and it's worth it! I tried to keep this as basic as possible without sacrificing any of the flavor. Jump to:ĭon't be overwhelmed by the number of ingredients. This may be the best breakfast/lunch/dinner/snack I've ever made. How I went from the best fried chicken ever to Korean Fried Chicken and Waffles is something for a future psychological research study of my brain, but I'm so glad I went there. That double fried extra crispy chicken, brushed with a spicy gochujang sauce, took me right over the edge! My first bite of the new KFC was from Bonchon, a Korean Fried Chicken chain from South Korea that opened a shop in New York City. Like most Western foods in Korea, it came about in the aftermath of the Korean War with an influx of American foods that Koreans took on as their own. I don't think it really came into vogue until the 90's. I didn't grow up eating Korean Fried Chicken. This Korean Fried Chicken and Waffles recipe takes a classic to all new levels of flavor! The crispy crust, Korean spices, and spicy drizzle will change your life!
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