Korean Drunken Chicken #shorts #cooking #easyrecipes

Actual Korean DRUNKEN chicken.

Eat it right after you toss it in

gochugaru
soy sauce
sesame oil
worcestershire
maple syrop
black sesame seeds (smokey looks aggressive)
white sesame seeds (fresh looks pretty)
green onion or chives on top

I seasoned with powdered garlic, onion, lemon, salt

The batter has to be RICE flour (regular flour just soaks oil and not crispy)
POTATO starch (no corn starch taste)
Go hard bar so it evaporates faster.
(no soda water) Everclear if you wanna be michelin.

Fry 350 til you see color but not enough. wait 15 min it will sweat a bit. Then go higher temp flash fry the second time. watch out for oil spashes at hifh temp!

Let me know how it went♤♡ Now you have insider information.

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You can make better Korean drunken chicken than any restaurant because the secret’s not in the sauce, it’s in the batter. Make it with wings so there’s skin in the game. Cuz our reputation’s riding on this. The sauce is light and flavorful because we aren’t shooting for a mouthful of grease. Korean goaro soy and sesame worst to maple syrup, black and white sesame seeds, Korean fried chicken is always double fried with a 15-minute break. For the juices to surface, I’m entrusting to you the lightest crunchiest batter, rice flour, potato starch, and vodka until the thickness looks like this. Now, just get sauce and you’ll have the drunkest, lightest, crispiest Korean fried chicken wings in the world. Woo!