Korean Twice Fried Chicken

KFC Korean Fried Chicken



Questions to all FoodBloggers out there?
Do you plan ahead what to cook for your next post? or you are just like me ~ cook whatever I feel like 'eating'!!! 
And do you draw or map out a plan on how to present later? 

Want to know some truth???
I am hopeless in planning for photography sake!!! At times I get so inspired that I would my take time to 'dress up' the plate, the table, the whole set - 'full on' 
.... but most of the times... its just

I nearly gave up on posting this post, when I saw what I captured SOOC (straight out of camera) shot!!!  What was I thinking!!! 
The photo of fried chickens (below), is the only photo I like and worthy to put up. 
Seriously... and I am NOT fishing for compliments!!!

KFC Korean Fried Chicken

My kids would love if there were to be a 're do'
I can almost guarantee that I'll get 2 big bear hugs, if I were to re do Korean Twice Fried Chicken!!! for they love fried chickens, something that their mom hardly cook in her kitchen!!
but me... thinking of the cleaning afterwards, decided to make do with the photos I have.

I can tell you what went wrong.... its the plate! 
the 'swirly' design was too distracting... 
Solution: play around with sliders (just the plate and background).... tone down saturation, sharpness and increase exposure slightly.

Lesson learned!!! 

KFC Korean Fried Chicken


Korean (Twice) Fried Chicken

Serve 6

12 chicken drumsticks - wash and pat dry
salt and pepper.
¼ cup tapioca flour
1/4 cup corn flour


  1. Place the chicken drumsticks, flours and seasoning in a food grade plastic bag.
  2. Clip the top of the bag.
  3. Shake the bag making sure that all drumsticks are well coated with flour.
  4. Heat up 3 cups of canola oil in a wok.
  5. Shake off excess flour and deep fry till golden in colour.
  6. Remove to an absorbent kicthen paper.
  7. Repeat the whole frying process for the second time.
  8. Drain off the oil
  9. Cook the sauce in the wok (refer to steps below) 
  10. Return  fried chickens into the wok.
  11. Stir and coat well.
  12. Garnish with spring onion.
  13. Serve immediately.


Sauce
1 tablespoon honey
1 clove garlic - crushed
1 tablespooon soy sauce
a dash of sesame oil
2 teaspoon oil
¼ cup water

  1. Heat up oil and saute garlic.
  2. Add sauces and water.
  3. Simmer until thicken.
  4. Lastly add a dash of sesame oil and honey.
  5. Stir to mix well.

12 comments:

  1. Mmmhhh, that chicken looks fantastic. What an original recipe!

    Cheers,

    Rosa

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  2. I haven't made any fried food in a long while...these look mouthwatering, Lisa.

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  3. Well, some food bloggers coming visiting our blog would love to view all those beautiful food photos and some would be interested in the recipe. I think it doesnt matter the pic just plain with no decor surrounding as long as it is clear and sharp, right? Yes, I like your 2nd pic too....looks natural. No worries of the swirl plate lah.... love to try out this korean fried chicken too

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    Replies
    1. Totally agree with you, Mel...but sometimes I need to kick myself in the rear too :(

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  4. wow this chicken looks amazing.. love that it's twice fried. i can imagine how good it would have tasted!

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  5. my cik mek banana girl is currently into Kpop... nak makan pun kena cari Kfood. Coincidentally, she's been asking for this chicken after watching the Hairy Bikers makan kat Korea. She has to thank you for sharing this recipe... bertuah punya anak :)

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    Replies
    1. Awatla che mek banana kita minat sangat KPop ni ;P.

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    2. your cik mek pun sama ka?
      Hahaha... tiap-tiap hari cheq kena dengaq lagu BTS, Exo, Shinee just to keep up with the kids... things we do for them!
      As far as I can remember, my mom tak mau dengaq pun lagu Duran Duran, Adam and the Ants...

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  6. I hate frying once, let alone twice. One of the many reasons I never make regular fried chicken let alone Japanese karaage. Maybe I can bake the chicken and then stir fry it in the sauce. :) The gochujang marinated drumsticks I bbq'd were also a winner.

    http://a-boleyn.livejournal.com/200891.html

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