Make the soy and honey garlic sauce combine the sauce ingredients in a small saucepan heat up over low medium heat stirring frequently until it bubbles once bubbling remove the spring onions and garlic with a slotted spoon or strainer in a separate bowl prepare the slurry corn starch solution
Heat up a large skillet for a couple of minutes add butter and garlic and stir it up until the garlic turns fragrant and a little crispy add soy sauce sugar and stir until well melted add honey and stir keep stirring until it bubbles vigorously add the chicken and the pumpkin seeds if used
1 in a large bowl place the chopped chicken and add rice wine onion powder garlic powder salt ginger powder and ground black pepper combine them well set aside 2 place the corn starch in a large bowl dredge the seasoned chicken pieces in the corn starch and evenly coat them 3
Steps mix chicken with seasonings and cover in starch fry in hot oil for 7 to 8 minutes shake off let sit then fry for another 12 to 15 minutes coat in seasoning sauce sprinkle sesame seeds over top and serve immediately
Heat up the oil in a wok add in enough vegetable oil for the chicken pieces to float on medium high heat add the chicken pieces one at a time into the hot oil fry the chicken in batches 3 first fry the chicken first fry for 3 5 minutes until golden and cooked through remove and drain
Fry the chicken pieces in the hot oil 350 f 180 c for 1 2 minutes set it aside and let it cool down for a few minute then double fry it again in the hot oil for 2 3 minutes or until crispy golden brown heat the pan to medium heat melt 2 tbsp butter and saute the garlic for 1 2 minutes until fragrant
1 in a bowl place the chicken rice wine ginger salt and black pepper combine them well then evenly coat the chicken with the starch and set side to get the effect like the below picture dip the individual chicken pieces into the bowl of starch roll the chicken around a bit then take them out and set aside 2
Mix until thoroughly coated and set aside in a large bowl combine 2 cups of flour with kosher salt white pepper black pepper garlic powder and onion powder in a separate bowl make a wet batter by combining flour with egg and ice cold sparkling water whisk until combined in a separate bowl add 1 cup of flour
To the chicken add the potato or corn starch baking powder garlic onion powder salt pepper and egg and mix until the chicken is well coated in a pan or pot heat oil to 350 degrees f for frying working in 2 3 batches if needed fry the chicken for about 5 minutes on each side on high heat until golden brown
Add the unsalted butter once melted add the garlic and stir for about 15 seconds until fragrant then add the soy sauce brown sugar and honey and stir for about 20 seconds turn the heat down to low 5 assemble the dish and enjoy add all the fried chicken and almond flakes and coat well
Soak the chicken pieces in milk for at least 30 minutes in the fridge this step is optional drain well mix with the salt pepper rice wine if you didn t use milk garlic and ginger let it sit for 20 to 30 minutes in a pan add all the sauce ingredients and stir well bring it to a boil
Directions heat oil to 350 put chicken flour cornstarch and egg in a large bowl and mix until well combined and coated very carefully drop pieces one at a time into the oil do not overcrowd or the temp will drop you might need to do this in 2 batches fry 3 4 minutes or until just beginning to get some color see video below
Heat the 2 teaspoons vegetable oil in a large skillet over medium high heat stir in garlic until light brown for about 30 seconds add the ketchup rice syrup gochujang vinegar and stir well with a wooden spoon reduce the heat to low and stir until bubbling remove from the heat
Drain on a wire rack or in a large mesh strainer set on a bowl reheat the oil to 350 f up to 360 f add the chicken you can do this in one batch for the second frying and deep fry again for about 5 minutes until golden brown drain on a wire rack or in a large mesh strainer set on a bowl
Drain the wok of the oil then melt butter add then fry garlic until just turning golden add honey brown sugar and a pinch of salt bring to simmer and let thicken slightly return the chicken to the wok with the sauce and toss to coat sprinkle sunflower nuts over the chicken and toss to combine serve while hot
Heat a large pot with oil over high heat you can also deep fry the chicken in a deep fryer cut the chicken into 3 inch pieces and season with garlic salt in a medium bowl whisk the eggs together then add the seasoned chicken stir to coat with the eggs in another bowl add the cornstarch to coat the chicken
Heat the oil into high heat about 350 f add the coated chicken pieces and deep fry for 2 3 mins till chicken turn into cispy golden brown remove from oil and set aside heat the pan drizzle a tablespoon of oil and add the chopped garlic stir for few seconds with medium heat till the nice smell come out
For the dry batter combine the potato starch all purpose flour and salt into a bowl and stir take a piece of chicken and coat it with the dry batter remove excess marinade off with your fingers make sure to dust off excess batter and then place it on a wire rack repeat with all the pieces of chicken
Add the buttermilk salt pepper and garlic salt mix together cover and place in the fridge to marinade for at least 1 hour up to overnight 4 chicken breasts 240 ml 1 cup buttermilk 1 2 tsp salt 1 4 tsp white pepper 1 4 tsp garlic salt preheat the oven to a low heat to keep the cooked chicken warm
Directions combine 2 teaspoons kosher salt 1 4 cup cornstarch and 1 2 teaspoon baking powder in a large bowl and whisk until homogenous add chicken wings and toss until every surface is coated transfer wings to a wire rack set in a rimmed baking sheet shaking vigorously as you go to get rid of excess coating
Double fried with a glass like crust honey butter glaze and juicy i had a dream about this after watching too many korean fried chicken videos last night double fried with a glass like
Make sauce pour into container while hot cool refrigerate on the day of place chicken on rack on a tray bake 7 minutes at 180 c 350 f until chicken is heated through and thoroughly crispy meanwhile reheat sauce using chosen method microwave for me just 15 to 20 sec on high toss and serve
Add the oil to a deep fryer wok drop the chicken in the oil one piece at a time fry them in two batches cook until lightly golden remove them with a wire skimmer or a slotted spoon
Make the optional pickled radish side in a large bowl mix the water vinegar sugar and salt until the sugar and salt are well dissolved add the radish and stir a few times transfer to an airtight container or a glass jar keep in the refrigerator at least 2 hours before serving
Dredge and batter the chicken make a cornstarch dredge infused with dried spices like garlic powder white pepper and ginger powder in a separate bowl make a cornstarch based batter that has
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