![]() ![]() ![]() Remove chicken from brine and coat with dredge, making sure to get all sides. Add Chinese vinegar, sugar, soy sauce, and peppercorns and reduce about 70%, strain and set aside. Get a pot hot with light oil and sear the onion, scallion, dry chili, and garlic under deeply browned. More Korean Fried Chicken & Croffles + Korean Coleslaw Ingredients Chicken Brine: 1000 ml Cold Water 4 tsp Soy Sauce 4 tsp Oyster Sauce 8 cloves Garlic 2 Scallions 4 Dry Chilies 4 tsp Salt 2 tsp Pepper Chicken Dredge: 450 g AP Flour 115 g Potato Starch 110 g Corn Starch 3 tbsp Salt 1 tbsp Sugar Soy-Garlic Chicken Sauce: 1 Onion 2 Scallion 3 Dry Chilies 2 heads Garlic 3 cups Water 1/2 cup Soy Sauce 2 tbsp Chinese Black Vinegar 2 tbsp Black Peppercorns 1/2 cup Sugar Oligo syrup - 4 tbsp Korean Cole Slaw: 1 cup Purple Cabbage 3 cups Cabbage 1/2 cup Shallot 1 cup Carrot 1/2 cup Sesame Leaf 1 tsp Celery Seeds Dressing: 1/2 cup Mayo 1 tbsp White Vinegar 1/2 tbsp Apple Cider Vinegar 1 tbsp Sesame Oil 2 tsp Sugar Salt & Pepper to taste Croffle: Croissant Dough 1 cup Brown Sugar 1/2 cup Milk Add your chicken to the brine and refrigerate a minimum of 4 hours to overnight. ![]()
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