GARLIC Korean Fried Chicken

By Doobydobap · 60 min

Ingredients

Instructions

1. Make the garlic sauce: wrap the garlic bulbs tightly in foil with olive oil and bake at 250 C (400 F) for 30 minutes.
2. Squeeze the soft garlic out of the cloves and mix with the rest of the sauce ingredients. For more garlic heat, grate a raw garlic clove into the sauce at the end.
3. Spatchcock the chicken: cut down the centre of the breast, open and flatten it, and dislocate the thigh joints so it lies flat.
4. Pat the chicken dry, salt it generously and refrigerate uncovered for at least 1 hour, up to overnight.
5. Make the batter from the flour, cornstarch, turmeric, ice water and seasonings. Heat plenty of oil in a large pot to 170 C (340 F).
6. Dip the chicken in the batter so it is coated, then lower it gently into the oil.
7. Skim off excess batter floating on the oil.
8. Fry each side for about 10 minutes, roughly 6 minutes per pound of meat, until golden.
9. Rest the chicken for 10 minutes.
10. Reheat the oil to 180 C (355 F) and fry the chicken for 1 minute on each side.
11. Rest the chicken on a wire rack, then coat it with the garlic sauce.

Summarized from Doobydobap's video. Watch it for the details.

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