I remembered air travel wasn't so bad as it is now. When I was younger, flying was the way to go. It was so exciting to be in a plane, soaring through the skies to visit faraway places. Air travel was magical, and customer service was impeccable. That excitement nowadays is slowly and painfully ripped from you from the moment you check in.
I recently traveled with husband and kids to Orlando, FL via United to Disney World. There were so many hiccups along the way. Airport was way too congested. Services were cut. Employees were openly disgruntled.
Going through security at U.S. airports is just laughable. I was the lucky few to get patted down by TSA because I brought along milk for my kids. I refuse to pay $8 for a small carton of milk. Next time, I'm going naked through security to save time.
My kids were troopers about everything. I can't say the same for me. I am so buying my own airport and private jet once I hit the lottery.
Enough complaining. On to the recipe of the day. Korean Fried Chicken!
I'm always looking for a simple fried chicken recipe. Koreans are known for their fried chicken and beer combo. It's a great appetizer, snack and meal. Fried chicken is known as a American, Southern thing. But add soy sauce, ginger and sesame seed, it's now an Asian/Korean thing. Unlike the American fried chicken, Korean Fried chicken is not too greasy. It has a light crispy crust with tangy, sweet, and spicy flavors. I literally can have Korean fried chicken any time of day ... breakfast, lunch or dinner.
The secret to perfect crispy fried chicken is double frying. Take the extra time to double fry your chicken to get that crunch. It's definitely worth the few extra minutes! I have included a instructional video below for the visual learners. Enjoy!
- 3-1/2 lbs chicken wings
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon minced ginger
- 2/3 cups potato starch (corn starch can be substituted)
- Vegetable oil for frying
- 2 tablespoons vegetable oil
- 4 cloves garlic (minced)
- 3 dried red chili peppers (optional)
- 1/4 cup soy sauce
- 1/2 cup rice syrup (corn syrup can be substituted)
- 1 tablespoon vinegar
- 1-1/2 tablespoons brown sugar
- 2 teaspoons sesame seeds
- Marinate the chicken wings with salt, pepper and ginger for at least 30 minutes. Overnight in fridge for best results.
- Add the potato starch and toss until evenly coated. Do not over toss as flour will clump.
- In a large pot, add vegetable oil on medium high. To test if the oil is ready, throw in corn starch. If it sizzles, then oil is ready.
- Fry the chicken twice for extra crispiness. Fry the chicken for about 8 minutes the first time. You may need to fry in batches depending on the size of your pot. Remove chicken and drain on a plate lined with paper towels.
- Fry a second time for about 3 minutes. Remove and drain. Set chicken aside.
- To make the sauce: In a wok or pan, heat up vegetable oil on medium high.
- Add the garlic and chili peppers. Saute until fragrant (about 30-45 seconds).
- Add the soy sauce, rice syrup, vinegar and brown sugar.
- Let the mixture thicken (about 2-3 minutes).
- Add fried chicken and toss. Sprinkle with sesame seeds.