You can fry once for 5-6 minutes until golden brown, instead of double frying and the chicken would still be crunchy, but the crispiness would not last as long. You might need to change out your oil for the second round of frying if your pot of oil has become cloudy and the oil cannot reach to around 175-180C anymore. This ensures the chicken stays crispy even when drenched in sauces. This recipe will ask you to fry your chicken twice.

Another trick is to carefully drop a small test piece into the oil, if the piece sinks and little to no bubbles come out of it, your oil is not hot enough. If you donвЂ™t have one, a good trick is to stick a wooden chopstick into the oil, small bubbles should immediately fizzle from the chopsticks and float to the surface. If youвЂ™re not experienced with deep frying, it would be helpful to get a kitchen thermometer. When battering & coating your chicken, use the wet & dry hands technique, which means you should dedicate one hand for dipping the protein in the batter, and the other one for the dry coating mixture. In the coating and batter, we use spices that are often associated with East Asian cuisines, however you can use whichever spices you like or have on hand - cumin, paprika, bay to name a few all goes well with fried chicken. However you can substitute with any other type of syrup or sugar, just make sure to taste and adjust as you go! Corn syrup is less sweet and less sticky than golden syrup, and easier to dissolve than granulated sugar. You might find that we use corn syrup quite a lot for recipes. The sweet and spicy sauce also calls for rice vinegar but any vinegar or even some lime or lemon juice would be able to bring out the bright acidity needed in this sauce. But make sure you add little by little, taste and adjust. But if you had other hot sauces on hand, such as buffalo sauce or sriracha, you can give them a go. Just make whichever sauce you have the right ingredients for, and you can also substitute with ingredients that you have on hand.ДЇor instance, the sweet and spicy sauce calls for gochujang which if youвЂ™ve read our bibimbap recipe we have listed places where you can get it, both online and offline. We also show you 3 different sauces - honey butter, cheese snow and sweet & spicy. We show you 4 different types of protein you can use, but of course there is no need to go out and find all of them! Just use whichever most convenient for you. The recipe below is basically if Kentucky Fried Chicken & Korean Fried chicken had a love child that happens to be vegan! LetвЂ™s go through the list of ingredients! This isnвЂ™t ideal when it comes to vegan chicken alternatives as if we only coat the tofu or cauliflower in corn flour, itвЂ™d slip right off.

Korean fired chicken is usually only coated in corn flour and seasoning, and is always fried twice.

Typically Korean fried chicken is not known for the crunchy thick exterior we all love so much in KFC or in your local chicken shop. This recipe is our take on the classic Korean Fried Chicken.

Korean fried chicken recipe plain