Movie + Chicken = KPOP

Korea’s staggering influence in our culture really amazes me.  Case in point is the phenomenal  Train to Busan.  There is nothing spectacular, just your typical zombie flick with English subtitles.   Surprisingly though, the movie turned out to be really good.  I enjoyed it even.  There is a skill I think Korean film makers are good at–DRAMA.  And I say this in a positive way.

Train to Busan Korean zombie movie

TTB is said to be a suspense movie aimed to throw the audience at the edge of their seats.  But somewhere along the way things get really mushy and tear-jerkery.  This, is what adheres to the Filipino audience. Of course, one must never fail to mention the lead actor, Gong Yoo.  Hate to admit it, but his good looks is distracting. Another heartthrob I predict.

So, as an homage to a truly enjoyable movie, I decided to make crispy fried chicken, Korean style.  The sure win here is the CRUNCH.  Think Bonchon folks.  When paired with this special sauce, it’s a match made in Korea heaven.

Adapted from Judy Joo’s Ultimate Korean Fried Chicken.  I tweaked the recipe a bit (again)  to suit my kids tastes.  Rest assured, though that the authenticity is still there.

CRISPY FRIED CHICKEN, KOREAN STYLE

Pre-coating:
1 K chicken pieces (I used wings here)
1/4 c cornstarch
1/2 tsp salt
1/2 tsp baking powder
black pepper

Batter:
1/2 c cornstarch
1/2 c all purpose flour
1/2 tsp salt
1/2 tsp korean chile flakes or gochugaru (optional)
1/2 tsp garlic powder 
1/4 tsp baking powder
1 1/2 c water
black pepper (if not using gochugaru)
oil for deep frying

sauce:
2 tbs chile paste or gochujang (I used sriracha sauce), you can 
adjust according to taste
3 tbs ketchup
2 tbs brown sugar
2 tbs soy sauce
1 tsp grated ginger
a few drops of sesame oil

1.  wash chicken pieces, pat dry and season with salt and pepper. 
2.  Make the pre-coating: In a large bowl, whisk together the 
ingredients. Add the chicken and toss well until 
evenly coated in all areas. Transfer the chicken to a rack, 
shaking the chicken well to get rid of any excess coating.
 Let rest uncovered for 1 hour.
3. Make the batter: In a large bowl, whisk together the dry ingredients.
In a smaller bowl, whisk together the wet ingredients. 
Just before frying, whisk the wet mixture into the dry mixture. 
The consistency should be relatively thin and runny.
Working in two batches, dip each piece of chicken into the batter, 
letting excess batter drip off.
4. Deep fry in batches
5. For the sauce: Mix all ingredients over low fire until thicken. 
   Cool before serving

 

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