If the oil bubbles, it’s hot enough to start frying. See if the oil temperature is ready by dipping a test wing into it.

Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat.Add the brown sugar and continue stirring the mixture.Stir with a wooden spoon and let it bubble for a few minutes. Add soy sauce, rice syrup, vinegar, and mustard sauce (optional).Stir with a wooden spoon until fragrant for about 30 seconds.Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper (if used). Heat a large non-stick skillet or wok over medium high heat.Make the sweet, spicy, and sticky Korean fried chicken sauce: Squeeze each wing to press the coating to it tightly. Put the potato starch in a bowl and dip each wing in the powder to coat it, one by one.Put the chicken in a large bowl and mix with salt, ginger, and ground black pepper by hand.After this is done you should have about 3 pounds of chicken, with 24 to 26 pieces. Cut off the tip of each wing and chop the wing in half.Grapeseed oil (or vegetable oil, peanut oil).3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces (optional).3½ pounds chicken wings (about 1.6 kg), washed and drained.Sprinkle sesame seeds over top and serve immediately.Shake off, let sit, then fry for another 12 to 15 minutes.Mix chicken with seasonings and cover in starch.And all Korean fried chicken should be enjoyed with pickled radishes (aka chicken-mu)! If you drink alcohol, it also goes great with beer (“chi-maek” in Korean, which means “chicken and beer”). If you love fried chicken, I strongly advise you to try this recipe and my other Korean fried chicken recipes like dakgangjeong with ginger slices (including a vegetarian version), and my yangnyeom-tongdak recipe (aka yangnyeom chicken) which has also been incredibly popular on YouTube! You’ll love all of them. “Whoo ah~ this crispy chicken is crunchy crunchy like candy!” In this recipe, both the peanuts and the chilis are optional.īoth versions are delicious in their own way, and both of them are authentically Korean, they’re just two ways of making the same dish, kind of like there are many ways to make pizza. Take this chicken to a party and everyone will give you compliment. I also skipped the ginger slices so we can cook the sauce faster. Many of you probably know that I posted it once already, years ago, but the version I’m showing you today is a little easier than the last one, and will be faster to make: I don’t mix a batter, I just coat the chicken in potato starch powder. Hi everybody! Today I’m going to show you how to make dakgangjeong, a crispy and crunchy Korean fried chicken (aka “kfc”). Its a 13 minute episode so you get a bit more feel for a story than the usual episodes, so that was nice as well.Play Korean fried chicken dakgangjeong! Crispy crunchy and sweet! video The all knowing and mammoth of a cat, Blackie, makes a lovely appearance! And Chi is still her incredibly sweet and naive self! The new kitten is very cute and very Bakugo-esque (BNHA), and it hurts to see that he's most likely without a home. He's trying so hard to say the park is his but once he gets into the grove of Chi's playfulness they have a ton of fun just chasing each other. park and meets a silly terriotorial kitten. And man, I'm glad I finally got my hands on it!Ĭhi's family tries to fit her new collar on her, which if you have a cat, can be a very daunting trial. I absolutely adored both seasons of Chi and after having searched for a long time a user gave me valuable information in finding this OVA. Chi's Sweet Home is incredibly cute and wholesome, which is great for anyone watching a very dark/heavy anime! Cutting it with this show is just -chef's kiss- the right forumla to keep you sane.

Chi sweet home