korean chicken

unfortunately, chris and i were not able to stay in hawaii for new years.  it’s my favorite holiday of the year because of all of the traditional food we eat, fireworks we play with, and time that we spend with our family.  but we were able to create our own new years here in dc making some of our favorite local foods.

this year we made korean chicken and crab mandu.  usually korean chicken is made with chicken wings, but i like boneless, skinless chicken thighs or breasts more because it’s easier and less messy to eat. korean chicken is a local favorite – lightly breaded fried chicken dipped in a delicious soy sauce and sesame sauce usually served on a lunch plate with rice and potato macaroni salad.  doesn’t it sound good!

to start, get the chicken ready by trimming the chicken thighs of excess fat…

bread the chicken using the flour, salt and pepper mixture…

 

now get the oil ready.  i found that using a dutch oven is the best pot to fry in because it keeps the oil temperature more consistent.  also using an oil thermometer is handy to keep tabs on the temperature to make sure it doesn’t get too cool or too hot…

while the oil is heating up, make the sauce by combining the sauce ingredients (shoyu, sesame oil and seeds, green onion, sugar, green onion, etc.) in a small saucepan.  heat over medium heat until the sugar is melted…

fry the chicken thighs until fully cooked.  it took about 7 minutes on each side.

once the chicken is done frying, immediately dip it into the sauce and coat the chicken until it is completely covered with the sauce…

 

slice the chicken and serve warm.  yummy!

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