Korean Fried Chicken

Woman’s Day (NZ) - - Everyday Food -

SERVES 4 PREPA­RA­TION 20 MIN­UTES (PLUS MARINATING) COOK­ING 40 MIN­UTES

1 onion, roughly chopped

¼ cup sam­bal oelek ¼ cup tomato sauce

2 gar­lic cloves, roughly chopped

1 / cup plain flour, plus extra

3 for dust­ing ½ cup milk

8 chicken drum­sticks

2½ cups panko bread­crumbs

oil for deep-fry­ing shred­ded cu­cum­ber, car­rot and sesame seed salad, mirin (Ja­panese rice wine), steamed brown rice to serve

1. In the bowl of a small food pro­ces­sor, com­bine onion, sam­bal, tomato sauce and gar­lic. Pulse un­til com­bined.

Trans­fer to a bowl. Stir flour and milk through un­til smooth. Set aside.

2. Dust drum­sticks in extra flour, then wet spice mix­ture and fi­nally in bread­crumbs to coat. Chill for 15 min­utes.

3. In a large, heavy-based saucepan, heat oil un­til a lit­tle flour be­gins to sizzle (165ºC).

4. Deep-fry drum­sticks in two batches for 8-10 min­utes each, turn­ing un­til golden and cooked through. Drain on a pa­per towel. Keep warm.

5. Serve chicken with cu­cum­ber, and car­rot and sesame salad dressed with mirin. Ac­com­pany with brown rice.

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