Julai 02, 2017

Crispy Cruncy Korean Chicken- Dakgangjeong


Assalamualaikum!!

Selamat petang semua... korean food again for today. Ceh wah mengada ngada ye tak? Memang tak pernah jemu dengan korean food ni terutama kimchi. Terliur nak makan kimchi tapi belum ada mood nak buat. Nanti lah bila mood mai kita rajin kan diri. Crispy chicken ni memang sangat sedap dan cukup makan sama nasi sahaja. SN bertambah nasi hihihi. Semalam daging hari ni ayam pula dan esok kita rest memasak cuma nak baking saja rasanya.

SN masih sendiri lagi Insyallah esok EN sampai rumah tengahari. Hari ni bertolak dari sana dengan keadaan yang sedih sangat. Baggage delayed so EN terpaksa beli baju, underwear dan stoking baru memandangkan semua dalam baggage yang sekarang status belum di pasti lagi. Pagi semalam EN balik ke airport untuk memastikan status baggage dan mereka masih belum dapat detail di mana missing baggage tu. Kesian tapi nak buat macam mana kan. Itu kesilapan mereka pasal tag baggage time checkin masih di simpan. Tak tahu lah mungkin kalau dah dapat mereka akan hantar balik ke Sweden. Nak hantar ke hotel pun tak guna EN akan terbang jam 11am waktu Houston. Walaupun tak ada apa yang penting hanya tools dan barang kerja tapi sayang juga. Kita doakan semoga dapat kembali dalam masa yang terdekat.

Hmmmmm... panjang cerita macam kankung pula melelatnya tapi SN pun sedih sebab pernah melalui situasi yang sama ketika trip bulan november dari Kuching ke Copenhagen tahun lepas. 2 baggage delayed time connecting di Abu Dhabi dan selepas 2 hari mereka hantar terus ke depan pintu. Alhamdulillah.. sedih juga sebabnya ration 46kg SN bawa dari Kuching. Ok... nanti kita cerita lagi ye. Resepi crunchy chicken ni SN ambil dari dapur MAANGCHI lagi. Rice syrup SN ganti dengan madu dan brown syrup. Sedikit wet sebab SN tak suka makan kalau ayam terlalu kering. Resepi mai kita tengok..


CRISPY CRUNCHY CHICKEN
By: Sue Norrman

Steps:

  1. Mix chicken with seasonings and cover in starch.
  2. Fry in hot oil for 7 to 8 minutes.
  3. Shake off, let sit, then fry for another 12 to 15 minutes.
  4. Coat in seasoning sauce.
  5. Sprinkle sesame seeds over top and serve immediately.

Ingredients

  • 3½ pounds chicken wings (about 1.6 kg), washed and drained
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon minced ginger
  • 2/3 cup potato starch or corn starch
  • ⅓ cup peanuts (optional)
  • 4 cloves garlic, minced
  • 3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional)
  • ¼ cup soy sauce
  • ½ cup rice syrup or corn syrup
  • 1 tablespoon white vinegar
  • 1 tablespoon mustard (optional)
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame seeds
  • Grapeseed oil (or vegetable oil, peanut oil)

Directions

  1. Cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken, with 24 to 26 pieces.
  2. Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand.
  3. Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.

 
Make the sweet, spicy, and sticky sauce:
  1. Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper.
  2. Stir with a wooden spoon until fragrant for about 30 seconds.
  3. Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes.
  4. Add the brown sugar and continue stirring. Remove from the heat. Set aside.

Fry the chicken:
  1. Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat.
  2. See if the oil’s ready by dipping a test wing into it. If the oil bubbles, it’s hot enough to start frying. Slide the coated wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs.
  3. Take the wings out of the oil and shake them off in a strainer. Turn off the heat, and let the wings sit for a few minutes.
  4. Reheat the oil and fry the wings again for another 12 to 15 minutes until they all look golden brown and feel super crunchy through the tongs. If your frying pan or pot is not large enough to fry all the chicken at once, divide it into batches like I do in the video. If you use a larger frying pot to cook them all at once, you’ll have to use more cooking oil.
 
Coat the fried chicken with the sauce:
  1. When the chicken is done, reheat the sauce until it bubbles.
  2. Add the hot chicken and mix well with a wooden spoon to coat.
  3. Remove from the heat and transfer the coated chicken to a large platter. Sprinkle some sesame seeds over top and serve immediately. This chicken won’t lose its crunchiness, even by the next day. You don’t need any dipping sauce, but it goes well with Baek-kimchi.

SELAMAT MENCUBA!

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