Korean Fried Chicken Recipe

Korean Fried Chicken Recipe

Asian restaurants specializing in Korean Fried Chicken seem to be popular these days.  Bonchon Chicken, a franchise from South Korea has opened over 100 restaurants around the country.

So what is Korean Fried Chicken and how does it differ from other fried chicken?  Korean Fried Chicken or KFC as it’s known to some is chicken that’s crispy on the outside and tender on the inside.  But what sets it apart is that sticky sweet and spicy sauce it’s dipped in.  It really is delicious!

If one were to travel to South Korea you’d find many fast food joints dedicated to this dish; each one touting their own special sauce.  But traveling to South Korea, or just about anywhere right now, doesn’t seem to be a realistic option for many of us.  So as I’ve been sharing some of my favorite foods from all over the world.  In short bringing home the flavors and memories of my travels.  Today I’ll share a recipe for Korean Fried Chicken, my family says it tastes just like the real stuff!

This recipe takes a bit more effort to make and probably a trip to the Asian Market for a couple of the ingredients, but believe me it’s well worth the effort.  In an absolute pinch if you can’t find Goochujang Paste, the Korean Chili Paste, you can substitute Sriracha chili sauce or a Thai Chili Paste, it will be close but not the same.

The recipe is divided in 4 stages; the marinade, the coating, the sauce, and the garnish.  You can make the sauce ahead of time and reheat just before serving.  To maintain the crispiness chicken should be served as soon as it’s fried, it looses the crispness as it cools.  I prefer to use boneless skinless chicken thighs, but boneless skinless breasts can be used as well.

Korean Fried Chicken

Ingredients:
The Marinade:

6 Boneless Skinless Chicken Thighs cut into bite size chunks

1 Cup Buttermilk

1 Tsp. Salt

1/2 Tsp. White Pepper

1 Tsp. Garlic Powder

The Coating:

1 1/2 Cup flour

1 Tsp. Salt

1 Tsp. Black Pepper

1 Tsp. Garlic Powder

1 Tsp. Smoked Paprika

1 Tsp. Chili Flakes

Oil for frying

The Sauce:

2 Tbs. Gochujang Paste

2 Tbs. Honey

4 Tbs. Brown Sugar

4 Tbs. Soy Sauce

1 Tbs. Minced Garlic

2 Tsp. Minced Giner

1 Tbs. Vegetable Oil

1 Tbs. Sesame Oil

Garnish:

1/4 Cup chopped fresh cilantro

1 Tbs. White Sesame Seeds

1 Tbs. Black Sesame Seeds

1/2 Small onion thinly sliced

Directions:

Mix Marinade ingredients together and pour into a Ziplock bag.

Add chicken and coat with the marinade.

Place in the refrigerator and marinate for at least 1 hour.

Heat a large pan of vegetable oil, make sure you have about 2 inches of oil in the pan.

Mix the coating in a bowl.

Lift pieces of chicken from the marinade and let the excess drip off.

Drop into the hot oil until it’s cooked.  Coating should be deep golden brown and if you cut a piece of chicken in half the meat should not be pink.

Drain cooked pieces of chicken on paper towels and keep warm until all the chicken has been fried and the sauce is done.

Place all the sauce ingredients into a saucepan and stir.

Bring to a boil and simmer for about 5 minutes or until sauce has thickened.

Place cooked chicken into a large bowl, pour sauce over it and gently tossed until all chicken pieces are coated with sauce.

Move to serving dish and garnish with cilantro, onions, and sesame seeds.

Served with steamed white rice and Stir Fried Baby Bok Choi this dish is amazing!

 

 

 

Korean Fried Chicken Recipe
Print Recipe
Korean Fried Chicken Recipe
Print Recipe
Ingredients
The Coating:
The Sauce:
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
Frico Cups

Frico Cups

Serve your raw green salad in frico cups!

Frico cups are small cups made entirely out of cheese. They are naturally low carb, gluten-free, and completely irresistible.

 

Image result for Frico CupsYou know that little bit of cheese that oozes onto the skillet when making a grilled cheese sandwich? The stuff that turns dark and crispy and perfect for popping in your mouth? Frico cups are essentially an entire serving bowl made of that rich crispy cheese.

You can make them in various sizes. Yet I’ve discovered if you bake them about the size of a paper muffin liner and fill them with a smaller serving of salad, they’re more likely to disappear!

Frico is what Italians call the wafer like crisp that forms when you bake or fry shredded cheese.

This delicate, baked Parmesan cheese cups are deceptively easy to make. You can fill them with whatever you want, but grape tomato, olive and feta make for a light and refreshing snack.

 

Ingredients

For the Frico Cups

Parmesan cheese (3 tbsp. per cup)

For the Grape Tomato, Olive and Feta Salad

4 c. grape tomatoes, halved

1/4 c. green olives, sliced and pitted

1/3 c. crumbled feta cheese

1 tbsp. olive oil

Kosher salt

black pepper

Basil, for garnish

For the Sesame Cucumber and Radish Salad

1 English cucumber, finely chopped

3 large radishes, thinly sliced

1 tbsp. lime juice

2 tsp. toasted sesame oil

2 tbsp. black and white sesame seeds

Kosher salt

black pepper

For the Farro, Corn and Green Onion Salad

4 ears corn, husked

2 c. cooked farro

2 green onions, thinly sliced

3 tbsp. lemon juice

1 1/2 tbsp. olive oil

Kosher salt

black pepper

Directions
  1. For the Frico Cups: Grate Parmesan and make piles, 2 inches apart, on a lined baking sheet. Bake at 375 degrees F until melted but not quite brown (6 minutes); use a thin metal spatula to quickly transfer to muffin pan, pressing lightly in centers. Cool before filling.
  2. For the Grape Tomato, Olive and Feta Salad: In medium bowl, combine grape tomatoes, green olives, feta cheese, sherry vinegar, and olive oil. Season with salt and pepper; garnish with basil.
  3. For the Sesame, Cucumber and Radish Salad: Toss cucumbers and radishes with lime juice, sesame oil, and sesame seeds. Season with salt and pepper.
  4. For the Farro, Corn and Green Onion Salad: Preheat grill on medium-high. Grill corn 10 minutes, turning occasionally. Remove from grill, let cool. Cut kernels off into large bowl; toss with farro, green onions, lemon juice, and olive oil. Season with salt and pepper.

Simple, summery and a great little appetizer with a salty parmesan bowl of its own.!

 

 


Broccoli Cranberry  Salad Recipes with Bacon and Walnuts

Broccoli Cranberry Salad Recipes with Bacon and Walnuts

I’ve been creating low carb broccoli dish for years, however typically not with cranberries, since the shop bought ones are filled with sugar. Since I started creating sugar-free dried cranberries recently, it had been time to alter up my broccoli dish instruction and add those in. when one or two experiments, this straightforward broccoli cranberry dish with bacon and walnuts has become a daily at our house.

When I was trying to find ways that to use my new sugar-free dried cranberries, i used to be torn regarding what quite cranberry dish recipes to form. Sweet or savory I’m therefore glad I settled on this broccoli dish with bacon. Give it a attempt. It simply may become a replacement favorite at your house, too. And, if you celebrate Christmas, you’ll love adding its red and inexperienced palette to your vacation table!

Making broccoli bacon dish could be a breeze. mix all the ingredients during a giant bowl, whisk the dressing during a tiny bowl, and blend ’em along. That’s it! This makes a good make-ahead or nightlong dish, and also the flavors get even higher if you refrigerate it for a moment. Healthy olivie dish could be a nice nightlong dish still. There are not any greens to wilt or get slimed, therefore it stores well and is totally fantastic consecutive day.

 

(This post has affiliate links)


 

Click here for Broccoli Cranberry Salad Recipes with Bacon and Walnuts!! Enjoy

 

INGREDIENTS

1 bunch Broccoli (chopped into small florets)
1/4 cup Red onion (sliced)
1/2 cup Sugar-free dried cranberries (or any dried cranberries)
1/2 cup Walnuts (chopped; or pumpkin seeds for nut-free)
1/2 cup Bacon bits (cooked)
1/2 cup Mayonnaise
1 tbsp Olive oil
1 tbsp Lemon juice
1 tsp Orange zest
1/2 tsp Garlic powder
1 1/2 tbsp Sweetener of choice (optional, to taste – preferably powdered or liquid*)
1/2 tsp Poppy seeds (optional)
Sea salt (to taste)
Black pepper (to taste)

INSTRUCTIONS

1. Combine the chopped broccoli, red onion, cranberries, walnuts, and bacon bits in a large bowl.
2. In a small bowl, whisk together the mayonnaise, olive oil, lemon juice, garlic powder, orange zest, sweetener, and poppy seeds (if using). Adjust sweetener to taste. Season with sea salt and black peper to taste.
3. Stir the dressing into the vegetable mixture. Refrigerate for an hour for better flavor (optional).

Broccoli Cranberry Salad Recipes with Bacon and Walnuts
Print Recipe
Broccoli Cranberry Salad Recipes with Bacon and Walnuts
Print Recipe
Ingredients
Servings:
Share this Recipe
Powered byWP Ultimate Recipe
SMOKED BBQ BEEF BRISKET

SMOKED BBQ BEEF BRISKET

THERE’S SOMETHING ALMOST MAGICAL ABOUT TRANSFORMING ONE OF THE TOUGHEST CUTS OF BEEF INTO TENDER, RICH, SMOKEY DELICIOUSNESS. DON’T BE INTIMIDATED – YOU DON’T HAVE TO BE A PITMASTER TO SMOKE A BRISKET TO BBQ PERFECTION!

It’s finally getting to that time of the year.  Fire up those grills & smokers – it’s time to get outside & do some cooking!True BBQ is so AN art and in no manner am I master of it. i like BBQ – i like smoking – I’ll decision myself a “hands on” enthusiast .I picked up a stunning beef cut of meat on sale. the majority consider the value tag of an enormous hunk of meat and move into sticker shock. Really, though, after you calculate what percentage individuals are going to be fed from that 10+ pound hunk of meat you notice however very little you’re truly payment.

Depending wherever you reside, you may not have abundant of a cut of meat choice. It’s usually same to shop for grass fed beef or the most effective grade cut of meat, however there aren’t invariably decisions. I’m positive if you planned ahead, your butcher or merchandiser would be happy to order you a alternative cut of meat, however arrange I failed to. I went with a “USDA Select” cut of meat and it clad fantastic. There are “corned” briskets. You’re not reaching to wish that for smoking. cured briskets square measure brined – save the cured briskets for cabbage & potatoes or maybe a boeuf. I even have found smaller 3-4 pound items of “trimmed” cut of meat at my foodstuff. Sounds nice till you consider the value – they were averaging $30 usd. Eeeek – no thanks! very, I didn’t pay an excessive amount of a lot of for a full ten pound “packer” cut of meat.

When it involves smoking, temperature trumps. Use times as reference, however you’re keeping an eye fixed on the temperatures of your smoker and also the meat. There square measure plenty of things that may and can impact temporal order. Beginning temporary worker of meat, size of meat, your smoker & setup, outside temperature and also the quantity of times your jabbing around in your smoker square measure many common examples.

Hope you all love this Smoked BBQ Brisket recipe!  Enjoy yourselves, your company and cooking out!  I adore Heinz Kansas City BBQ Sauce and can’t wait to check out their whole line of regional BBQ sauces!

 

(This post has affiliate links)


 

Click here Smoke bbq Beef Brisket for recipe!!

Ingredients
10 – 12 pound beef brisket
4 tablespoon kosher salt
1 tablespoon black pepper
1 tablespoon Hungarian paprika
1 tablespoon garlic powder
additional salt & pepper
Heinz Kansas City BBQ Sauce approx 2 – 3 tablespoons per slice of brisket
Additional supplies – charcoal wood chunks or chips, aluminum foil, digital thermometer

Instructions

1. The day/night before:
2. Dress brisket. Trim fat down to about 1/4″. Remove any silverskin.
3. Mix together salt, pepper, paprika and garlic powder in a bowl.
4. Rub meat down with spice mixture.
5. Wrap brisket in saran wrap and refrigerate. Do this at least the night before – 24 hours prior.
6. The day of:
7. About an hour before smoking remove brisket from fridge and let rest at room temp.
8. About half an hour before cooking – get smoker going and up to temp. You want to cook at about 225°.
9. My smoker has a water pan so i fill that with a 50/50 mix of water & apple juice.
10. Sprinkle a bit of kosher salt and pepper on brisket.
11. When smoker reaches temp, throw brisket in, fat side down.
12. I start with a handful of soaked mesquite chunks and add a chunk every hour of cooking.
13. Smoke until brisket temp reaches about 150°-160° (approx 3 – 5 hours) Carefully remove brisket, wrap tightly in a few layers of aluminum foil, and return to smoker.
14. Continue to smoke at 225° until brisket reaches 195° – 205° (approx 4 -8 hours)
15. Remove brisket from smoker and rest for an hour before cutting.
16. Cut meat against the grain (pay attention – there’s two different muscles on a packer brisket – so the grain will run different directions on each side) Cut just before before serving.
17. Slather cut slices with LOTS of Heinz Kansas City BBQ Sauce, serve and enjoy. It doesn’t get much better than this 😉
18. *NOTES*
19. Cooking times will vary greatly. Monitor smoker temp and meat temp – use a good digital thermometer.
20. Estimate about an hour smoking for every pound. Expect to add about 10-15 minutes to cook time every time you remove the lid off the smoker.
21. I use mesquite wood chunks for smoking – use whatever you prefer and follow bag instructions (soaking time etc) I added a handful of chunks when starting and added a chunk every hour until I wrapped the brisket in foil. After the brisket is wrapped, there is no need to add any more wood.
22. If you’re new to smoking you’ll find a wealth of information online. Spend a few hours researching & reading – it really makes all the difference!

 

SMOKED BBQ BEEF BRISKET
Print Recipe
SMOKED BBQ BEEF BRISKET
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe
Basic BBQ Beef Rub

Basic BBQ Beef Rub

Ever wonder how those barbecue joints make such delicious barbecued brisket and ribs?  If you’re trying to make it at home by slathering your meat with barbecue sauce it’s not going to be the same.  Yes sauce matters, but the secret’s in the rub; the BBQ beef rub!

Of course you can buy all sorts of meat rubs from the supermarket, some are even pretty good.  But if you want something outstanding nothing beats homemade.  Oh and if you you’ve been rubbing dry spices on your meats try this little trick.  Stir 2 tablespoons of rub into a tablespoon of olive oil then rub it on your meat.  It makes a world of difference!

With summer in full swing it’s time to step up your grilling with this yummy BBQ Beef Rub!  Use it on brisket, ribs, or even steaks!

Couple more tips before I give you my BBQ Beef Rub recipe.

Rub the olive oil mixture onto your meat and let it rest in the fridge for at least 2 hours.

Remove seasoned meat from fridge and let it sit on the counter for 30 minutes before grilling this brings meat temperature down to room temperature.

Grill covered until it almost reaches desired “doneness” then brush on BBQ Sauce.  Grill until it’s almost to your desired doneness and place in covered pot. You see even if you remove the meat from the grill or oven the meat continues to cook for about 5 minutes.  That’s why you want to remove the meat from the grill BEFORE it reaches the doneness you want.  If you don’t remove the meat until it reaches the doneness you want you end up with over cooked dry meat.

Let meat rest in pot for 5 minutes before serving.  The resting period seals in the juices and allows the meat to reach the desired doneness.

Having said that scroll down for my BBQ Beef Rub recipe!  Happy Grilling!

 

 

 

 

 

Basic BBQ Beef Rub
Print Recipe
Basic BBQ Beef Rub
Print Recipe
Ingredients
Servings:
Instructions
  1. Mix all ingredients together in a large bowl
  2. Move to a sealed container like a mason jar and store in a cool dry place
  3. To use mix 2 Tbs BBQ Beef Rub with 1 Tbs Olive Oil and rub all sides of the meat.
Share this Recipe
Powered byWP Ultimate Recipe