Fried Chicken recipe

 Crispy Korean-Style Fried Chicken....😃

Preparation Time:

35 min

Difficulty:

Expert

Ingredients:

• 500g of chicken thighs (boneless, skinless)
• 100g of rice flour
• 50g of corn-starch
• 2 teaspoons of garlic powder
• 2 teaspoons of onion powder
• 1 teaspoon of black pepper
• 1 teaspoon of salt
• 200ml of dairy-free milk (almond or soy)
• 1 egg (for binding)
• 200ml of Korean chili sauce
• 2 tablespoons of sesame oil
• Fresh cilantro for garnish

Kitchen Tools Needed:

• Deep fryer
• Mixing bowl
• Whisk
• Tongs
• Serving dish

Instructions:

• Cut the chicken thighs into bite-sized pieces and season with salt, black pepper, garlic powder, and onion powder.
• In a mixing bowl, whisk together the dairy-free milk and egg until fully combined.
• In another bowl, mix the rice flour and corn-starch together, ensuring it's well combined.
• Dip each piece of chicken into the milk mixture, allowing excess to drip off, then coat thoroughly in the flour mixture, pressing lightly to stick.
• Heat the deep fryer with oil to 180°C (350°F).
• Carefully place the coated chicken pieces into the hot oil, cooking in batches to avoid overcrowding.
• Fry for about 7-10 minutes or until golden brown and crispy, ensuring the chicken is cooked through.
• Remove the fried chicken with tongs and let it drain on a paper towel to absorb excess oil.
• In a separate small bowl, mix the Korean chili sauce and sesame oil together.
• Toss the fried chicken pieces in the sauce until fully coated and plate them on a serving dish.
• Garnish with fresh cilantro before serving.

Macros:

• Total Calories: 600kcal
• Carbs: 60g
• Proteins: 60g
• Fats: 40g