Text 35819, 92 rader
Skriven 2010-03-14 12:40:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: KFC 2
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Korean Fried Chicken (Yangnyeom Dak)  Pt 2
 Categories: Korean, Chicken
      Yield: 4 Servings
 
           Korean chicken method
 
  1. Remove the skin from each chicken thigh, then trim off some of
  the excess fat. Use a cleaver to whack each thigh in half. To do
  so, lay each thigh flatter side facing up and bone parallel to
  your cutting board. Visualize a vertical line in the middle and
  then go for it! Set aside.
  
  2. Combine the grated onion, garlic, salt, and pepper in bowl. Add
  the chicken and coat well. Cover with plastic wrap and set aside
  to marinate at room temperature for 1 hours, or refrigerate
  overnight, letting the chicken sit out for 30 minutes to remove
  the chill before frying.
  
  3. For the batter, combine the flour, cornstarch, baking powder,
  salt, pepper, and sugar in a bowl. Make a well in the center and
  whisk in the water to create a thick, smooth batter. Stop whisking
  as soon as the ingredients have come together. It will seem
  somewhat gluey. Set aside.
  
  4. Make the chile sauce of your choice. For option 1, in a large
  bowl, stir together the Korean chile paste, ketchup, sugar, sesame
  seeds, and lemon juice. Taste and adjust the flavors as needed to
  arrive at a spicy-sweet-tangy finish. Set aside.
  
  For chile sauce option 2, combine the garlic, ginger, and chiles
  in a mini-food processor and chop to a fine texture. Heat the oil
  in a large skillet over medium-high heat and fry the chile mixture
  for 1 to 2 minutes, until fragrant. Add the sugar, soy sauce, and
  barley malt syrup (or corn syrup) and cook for about 30 seconds to
  combine and slightly thicken. Remove from the heat and set aside.
  
  5. Pour the oil into a 5-quart Dutch oven to a depth of 1 1/2
  inches. Heat over high heat to 350F degrees; stick a dry chopstick
  in and bubbles should immediately rise to the top and surround the
  chopstick. Meanwhile, pour off the liquid that has accumulated in
  the bowl of marinated chicken. Set the chicken, batter, and a
  platter lined with a triple layer of paper towels near the stove.
  
  Fry the chicken in batches of about 6 pieces at a time. Using
  chopsticks or two forks, dip each piece of chicken in the batter,
  pausing above the batter to let excess batter drip back down.
  Gently drop the chicken into the oil and fry for 5 to 7 minutes,
  turning occasionally, until golden brown and crisp. Drain on the
  paper towel-lined platter. Repeat with the remaining chicken,
  adjusting the oil temperature between batches.
  
  The crispy coating softens a touch during cooling so when all the
  pieces are done, increase the oil temperature to 375F and refry
  the chicken in batches for 30 to 60 seconds, until super crisp.
  Drain once more on the paper towel.
  
  6. Now coat the chicken in the sauce. If you're using sauce option
  1, working in batches of about 4 pieces at a time. Put the chicken
  pieces in the bowl and use a rubber spatula to coat them in sauce.
  Transfer to a serving plate before coating more chicken.
  
  If you've made Mrs. Lee's sauce, reheat the sauce over medium heat
  until it is liquid again, adding some water to facilitate things
  if the mixture has thickened too much as it sat. Then add the
  chicken, about 6 pieces at a time and turn gently with a rubber
  spatula to coat. Transfer to a platter. Regardless of sauce
  choice, serve immediately.
  
  Note: Chile sauce option 1 was adapted from Quick and Easy Korean
  Cooking by Cecilia Hae-Jin Lee. Chile sauce option 2 was adapted
  adapted from recipe by Mrs. Jo Lee of Chicago, IL.
  
  Wine Paring Tip from Roberto Rogness of WineExpo.com: Try the
  chicken with some good dry but spicy Rose and achieve
  enlightenment directly.
  
  Andrea Nguyen, Viet World Kitchen
 
MMMMM

Cheers

YK Jim


... Vatican Fried Chicken: a free indulgence with every combo meal.

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