This week on pandagrub, I have prepared spicy double fried chicken. The key to making this dish extra crispy is frying the chicken twice.
The panda in the picture above is named Orange Chicken. The chicken is coated in a mixture of 1 cup of cornstarch, 1 beaten egg and 1 cup of water and then fried in oil. This is what the chicken looks like after the first fry.
This what the chicken looks like after the second fry.
After the second fry, it's time to make the special spicy sauce -- Korean style! You need 3 tablespoons of gochujang (Korean red pepper paste), 1/4 cup ketchup, the juice of one lemon, 2-3 tablespoons of sugar, and 3 tablespoons of water. Mix it all up and cook it on the stovetop over medium heat for about five minutes until it looks like a glaze. Orange Chicken (the panda) is here next to a mini tub of gochujang so you can see what it looks like. You can get it any Asian market. Once you finish cooking the sauce, just add the fried chicken to the sauce in the pot and stir gently!
Yum!
For the full recipe, please click here.
I'm a rookie cook who is excited to try this recipe! Do you put anything on the chicken before you fry it the second time? Do you use new oil for the second fry?
ReplyDeleteYou don't need to do anything to the chicken before frying it the second time, and you don't need new oil. Just make sure you remove any burnt pieces from the first fry. Also -- here's a tip on how to make the cornstarch batter:
ReplyDelete1 cup cornstarch
1 tsp salt
1 tsp pepper
1 egg
1 cup cold water
be careful not to over-mix. dip your chicken pieces into the batter and then fry.
Please let me know how your chicken turns out!