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Street Food Style Korean Fried Chicken | Anything with Alvin
Ingredients:
- 24 whole cloves of garlic, peeled
- 1 tablespoon of neutral oil
- 3 whole bananas
- Korean glucose syrup (estimate: 1/2 cup)
- 1 cup of soy sauce
- 1/2 cup of brown sugar
- 1/2 cup of honey
- 1/2 cup of rice wine
- 2 tablespoons of sesame seeds (estimate)
- Parsley, a few leaves, chopped
- Cornstarch slurry (1 tablespoon of cornstarch mixed with 1 tablespoon of water)
- 2 pounds of boneless, skin-on chicken thighs
- 2 and a half cups of all-purpose flour
- 1/2 cup of cornstarch
- 1 tablespoon of salt
- 1 tablespoon of MSG
- 2 teaspoons of garlic powder
- 2 teaspoons of onion powder
- 1 and a half teaspoons of baking powder
- 1 teaspoon of turmeric
- 1 teaspoon of curry powder
- 1 teaspoon of hot paprika
- Water (amount as needed to achieve batter consistency)
- Neutral oil for frying
Steps:
1
Sauté 24 whole cloves of garlic in 1 tablespoon of neutral oil on medium to medium-low heat for about 5 minutes, rotating to brown all sides.
2
Transfer the browned garlic to a food processor and blitz until smooth. Add 3 whole bananas and a generous amount of Korean glucose syrup, then blitz to achieve a homogenous paste.
3
Prepare a soy sesame sauce by mixing 1 cup of soy sauce, 1/2 cup of brown sugar, 1/2 cup of honey, and 1/2 cup of rice wine in a medium saucepan over heat until sugars dissolve. Add 1 tablespoon of sesame seeds (additional added later).
4
Add chopped parsley and more sesame seeds if needed, then thicken with a cornstarch slurry. Mix the soy sesame sauce with the garlic banana syrup blend.
5
Cut 2 pounds of boneless, skin-on chicken thighs into one-inch chunks. Prepare a batter by combining 2 and a half cups of AP flour, 1/2 cup of cornstarch, 1 tablespoon of salt, 1 tablespoon of MSG, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 1 and a half teaspoons of baking powder, 1 teaspoon of turmeric, 1 teaspoon of curry powder, and 1 teaspoon of hot paprika. Separate 1 and a half cups of this mix, and with the remaining mix, add water until it reaches a consistency between pancake and crepe batter.
6
Toss the chicken chunks in the batter, then dredge in the reserved dry mix to coat. Heat neutral oil to 350 degrees Fahrenheit and fry the chicken pieces until golden brown, about 5-7 minutes, and let excess oil drip off on a rack.
7
Heat the garlic banana soy sesame sauce in a wok on high heat until reduced and sticky. Toss the fried chicken in the sauce until well coated and serve sprinkled with dried parsley.