![]() ![]() Remove the chicken, turn the oil temperature up to 350F (176c) and let the chicken rest while the oil heats up, let rest for at least 10 minutes. Fry the chicken to an internal temperature of 155F (68c), about 15-18 minutes, the dark meat will take a little longer to cook. Coat the chicken in the dredge, then dip into the batter before carefully placing each piece into the frying oil.Pour the sauce into a mixing bowl large enough to toss the chicken in, set aside. Whisk in the sesame oil until it is emulsified into the sauce, taste and adjust seasoning. Cook the sauce down until it coats the back of your spoon, 10-20 minutes longer. Whisk in the soy sauce, rice wine vinegar, water and sugar then increase the heat to high. Drizzle the vegetable oil into a medium sauce pan over medium heat then toast the garlic, ginger and gochujang until aromatic, about 30 seconds.Whisk the ingredients for the dredge and batter in separate large mixing bowls and set up next to each other. Place on a wire rack placed inside a sheet tray and refrigerate uncovered overnight. A day before cooking, season the chicken generously all over with salt and pepper. ![]()
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