This was pretty much my first time deep frying anything…
The panko made it super crispy, but i double fried it so it came out a bit more greasy than i would’ve liked.
I dipped in in seasoned flour, then egg, then panko. It came out well cooked but a bit under seasoned, because a lot of the seasoned flour fell of the chicken. I probably should’ve added more seasoning to compensate for the seasoning that would fall off during cooking
The gochujang sauce was just soy sauce, gochuujang and sugar, heated until all of it we mixed and dissolved. It was a nice counterpoint to the lack of seasoning in the chicken.
If I make it again I’ll probably end up baking it instead to avoid the cleanup you have to do with deep frying stuff. I’m definitely in the Adam ragusea camp of not liking to deep fry stuff at home.
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[Another image ](https://i.imgur.com/lhFyUKJ.jpg)
This was pretty much my first time deep frying anything…
The panko made it super crispy, but i double fried it so it came out a bit more greasy than i would’ve liked.
I dipped in in seasoned flour, then egg, then panko. It came out well cooked but a bit under seasoned, because a lot of the seasoned flour fell of the chicken. I probably should’ve added more seasoning to compensate for the seasoning that would fall off during cooking
The gochujang sauce was just soy sauce, gochuujang and sugar, heated until all of it we mixed and dissolved. It was a nice counterpoint to the lack of seasoning in the chicken.
If I make it again I’ll probably end up baking it instead to avoid the cleanup you have to do with deep frying stuff. I’m definitely in the Adam ragusea camp of not liking to deep fry stuff at home.