Is that to say you can use one or the other? I keep forgetting to get that. But I hope somebody can chim in. I tried this recipe. My daughter can’t handle this yet, so she just eats the fried chicken without the sauce. Rate this recipe with a comment below and tag me on Instagram
And, all for this under US $10! My whole family agreed they were the best wings we’ve ever eaten. You do NOT want this with oil prior to introducing your food, and likewise with sugary liquids on a heat source, actual boiling must be attended and moderated very carefully. The chicken stayed crunchy for a long while even with the sauce on it. When my family and I went to Korea (I was born in Korea, living in USA) we couldn’t get enough of it. Sue, your recipe says to “boil” the oil until it reaches a certain temperature, and to “boil” the sauce until it bubbles. There are many who wants to know! I then continued with the recipe and tossed them with the sauce. Scatter over the … I like to have plum sauce mayonnaise with fried chicken. I’ve never fried chicken before. My only critique is the amount of brown sugar, next time 2 Tbsp. Thanks for sharing your recipe! And what a difference it made!
Combine them well.
Your recipe seems easy to follow.I don’t believe I’ve tried Bonchon KFC. I will be making this recipe for 40 people. Some people use dry sherry or dry white wine as an alternative.Is there any way to reheat the wings to recapture some of the crispiness, or is that gone forever? You may however, use a single image and a summary of my article in your own words, provided that proper attribution is given to myself and an appropriate link back to my original recipe. Add in the ginger juice, soy sauce, sake, mirin and marinate for 30 minutes. Once it starts bubbling, remove the pan from the heat. Yes, not everyone loves bone-in chicken. Oh, and this fried chicken is wonderful cold, too, so perfect for picnics (apple picking season upon us here in New York, so take along a kara-age snack), or school lunches (also upon us, of course). I’m so pleased to hear you enjoyed the recipe.
I did refrigerate my chicken, after coating it with corn starch, before frying. As i live in islamic country, we don’t have any type of wine here, can i replace rice wine with white vinegar with some modifications?And second problem is here we don’t have gochujang, can you help me replacing it with regular chilli paste without taste changing?Please read the previous comments (just below this one) regarding the rice wine substitutes. Next is the Pork Bone Soup.Great to hear you enjoyed my recipe! What can I use other than rice wine to keep it Hallal? Keep up the great work!I’ve never used an air fryer, so I can’t give you much help here. Will definitely be making it again in the future.Yours turned out so well! Thanks for your feedback!
Definitely worth using it. Or just skipped it entirely for this baking version?So excited to try this recipe ! It’s super handy! Thank you!I am thinking of making a vegetarian version of this for a vegetarian friend… Do you think it would work with eggplant disks or chunks? I did tweak the recipe a little by lessening the honey and brown sugar and added more gochujang ….=) Thank you Sue!! I’ve had their Korean Fried Chicken several times.
I don’t know the reasons, but they sure go well together! Fantastic! This is strictly prohibited. Heat the sauce over low to medium heat and stir well.
Was worth the effort. I will be making this again but I have a question. Share. Thank you for your feedback! See all restaurants in Shibuya. Very easy to make and so tasty. Could be a little spicier too, but maybe I’ll try it again. I am not old enough to buy it so I can’t get it.Hi Maria, You can add a small drop of lemon juice. I substituted the rice wine with rice vinegar and mandarin teriyaki sauce and it was amazing and crunchy and the kids loved it. Hot and spicy, but delicious. Despite the absence of any significant crust, the wings end up rice cracker crisp thanks to a double-dip into the fryer. Serving the sauce over the bottom of a large platter is a neat trick. Other than that, I make no other changes. Thanks for your feedback!Hi can I make this sauce in a big batch and store it in the fridge?
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