Kimchi Garlic Chicken
Alice Y.S. Kang passed away on October 3, 2015 at age 75. The Chicken Alice recipe: Chicken -5 pounds chicken -Vegetable oil for deep frying (Wesson brand preferred) » Batter: -1/3 cup Parks brand kim chee sauce -1 tablespoon minced garlic -2 tablespoons salt -2-1/2 cups flour -2 cups water, or more, as needed Rinse and dry chicken. Cut off and discard wing tips. Cut through joint to separate drummettes from other half of wing. To make batter: Combine kim chee sauce, garlic, salt and flour. Add water gradually, enough to make a thick batter, about the consistency of pancake batter. Add chicken pieces to batter, mix well and marinate in refrigerator 2 to 3 hours. Heat oil to 350 degrees. Deep-fry chicken pieces about 10 minutes, until chicken rises to surface and coating is deep brown. Note: Find Parks kim chee sauce at Asian markets such as Palama Super Market or Don Quijote, in the refrigerated section near the kim chee.
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