Korean Honey Butter Fried Chicken

Tested Recipe with Slight Adjustment Adapted from www.maangchi.com

korean-honey-butter-fried-chicken

Ingredients:

8 pcs (916g) chicken wings (cut each into 2 pieces and discard tip)

¼ cup pumpkin seeds (toasted)

Adequate cooking oil for deep-frying

Marinade:

¼ tsp ground black pepper

½ tsp salt

Coating:

2 large eggs

¼ cup all-purpose flour

¼ cup potato flour

½ tsp baking powder

Honey Butter Sauce:

50g unsalted butter

1 tbsp chopped garlic

¼ cup light brown sugar

2 tsp soy sauce

2 tsp honey

Preparation Instructions:

  1. Rinse the chicken pieces, drained and pat-dry with paper towel.
  2. Marinade the chicken pieces with ground black pepper and salt.
  3. Add in eggs, all-purpose flour, potato flour and baking powder. Mix to combine.
  4. Heat up adequate cooking oil for deep-frying. Deep-fry the coated chicken pieces on batches until crunchy. Turning occasionally for even browning. Remove and drained.
  5. Heat up the cooking oil again. Double fry the chicken pieces again on batches until golden brown. Remove and drained.
  6. Heat up a large non-stick skillet. Add in unsalted butter and chopped garlic, saute the garlic on medium heat until fragrant and crispy.
  7. Add in light brown sugar, soy sauce and honey. Constantly stirring until the sugar dissolved.
  8. Add the deep-fried chicken pieces and toasted pumpkin seeds. Toss well.
  9. Serve hot.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s