Jang Style Chicken - Recreating KFC Chicken
- 12 Chicken wings
- 1 tsp Salt
- 150 ml Water
- 1 pinch Black pepper
- 1 tsp Gochujang
- 2 tbsp each Sugar, sake, soy sauce
- 1/3 tsp Grated ginger
- 1 clove Grated garlic
- 2 to 3 drops Sesame oil
- 1 dash White sesame seeds (to finish)
- 1 Egg white
- 3 tbsp *Cake flour
- 3 tbsp *Katakuriko
- 1 1/2 tsp *Curry powder
- Combine the ingredients marked with a to make saltwater to soak the chicken wings.
- Cover the container tightly with plastic wrap.
- After 30 minutes, drain in a colander and season with pepper.
- In a small pan, combine all ingredients for the jang sauce except for the sesame oil and white sesame seeds.
- Simmer and reduce slightly.
- Turn the heat off, and add the sesame oil.
- Let it sit.
- Add the egg white into the chicken wings (Step 1).
- Rub it into the meat.
- Combine all ingredients marked with a * in a plastic bag, and shake it to mix.
- Add the chicken wings in pairs into the bag and shake it for the coating.
- Deep-fry the chicken - 6 each - in 170C oil.
- Take them out when they're crusty and golden brown.
- Drain the oil well.
- While it's still hot, soak the top dry side into the jang sauce and transfer onto a serving dish.
- Use a spatula to pour over any remaining sauce.
- Sprinkle some white sesame seeds to finish.
chicken, salt, water, black pepper, gochujang, sugar, ginger, garlic, sesame oil, white sesame seeds, egg, flour, curry powder
Taken from cookpad.com/us/recipes/153039-jang-style-chicken-recreating-kfc-chicken (may not work)