John Myers
Korean Battered Chicken
The perfect korean battered chicken recipe with a picture and simple step-by-step instructions.
For the dough
- 2 tbsp Soy sauce dark
- 3 tbsp Sesame oil from roasted sesame seeds
- 50 ml Mirin (rice wine)
- 1 tsp Gojuchang chili paste – ½ tsp (Sambal Oelek or Harissa also works)
- 2 Toes Finely chopped cloves of garlic
- 1 tsp Fresh and finely chopped ginger
- 1 tbsp Sesame seeds
- 100 g Cornmeal
- 100 g Wheat flour
- 0,5 packet Baking powder
- 200 ml Milk
- 1 Egg
- 1 pinch Salt
- Wooden skewers
- Cut the meat into cubes of 5X5cm and place in a freezer bag. Peel the garlic and ginger and chop them very finely. Put the sesame seeds, ginger, garlic, chilli paste and rice wine, sesame oil and soy sauce in the freezer bag and seal airtight. Work the marinade lightly into the meat. Place in the refrigerator for at least 3 hours to let the marinade work. In the meantime, prepare the dough. Put both types of flour in a bowl with the baking powder and salt well. Stir with egg and milk until a creamy dough is formed. Take the meat out of the freezer bag one by one and place on kitchen paper so that any excess marinade runs off. Heat the coconut oil in a saucepan. Do not work with a basket on deep fryers, otherwise the dough will quickly bake on the wire rack. To do this, skewer the meat individually with toothpicks and pull it through the dough so that the meat is completely coated. Put the meat in the hot fat, in which you let the meat slide off the skewer. (Turning the skewers helps to loosen it) When the dough is golden brown, take it out and cut the first piece of meat and see if the meat is done. Otherwise increase the time. Tastes great with herbal quark.
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