Delicious Korean Fried Chicken & Okoy Recipe
RECIPECHICKENVEGETABLE
12/28/20241 min read
Recipe
VEGGIE OKOY INGREDIENTS:
Julienned Carrots
Shredded Cabbage
Shredded Pumpkin (optional)
Salt
Pepper
Cornstarch
All-purpose flour
Water
Oil for frying
HOW TO MAKE VEGETABLE OKOY:
1. Combine your carrots, cabbage, pumpkin, flour, cornstarch, water
2. Add your seasonings (Salt & pepper)
3. Mix until everything is combined
4. Fry until crispy & golden
5. Serve with your favourite spiced vinegar!
KOREAN FRIED CHICKEN INGREDIENTS:
Chicken Thigh
Buttermilk
Paprika
Salt
Pepper
Potato starch or Korean Chicken Chicken Flour
Water
Oil for Frying
KOREAN FRIED CHICKEN SAUCE MIX:
Corn Syrup
Sugar
Soy Sauce
Water
HOW TO MAKE KANI SALAD:
1. Cut your chicken thigh into 4 pieces
2. Brine in buttermilk, paprika, salt & pepper overnight
3. The next day, heat your oil for frying the chicken
4. Put the brined chicken mixture in a bowl & add potato starch or your favourite Korean chicken breading flour
5. Mix until desired consistency
6. Add Korean chicken breading flour or potato starch in a separate container
7. Put chicken from wet batter to flour
8. Coat your chicken properly
9. Fry until crispy and golden, then set aside
10. In a small saucepan, combine sauce ingredients & bring to a boil until desired consistency
11. Coat the chicken with the sauce
12. Serve hot and garnish with black sesame seeds and green chives on top
