Every once in a while I love to make a nice batch of Koren Fried Chicken. It starts with a pre-mixed batter that you just need to add water to one half of it. If you don't have a Korean market you can order it thru Amazon.
I prefer this brand. Next to it is a tempura mix that I will also use separately.
For the chicken I use breasts cut into 1/2" strips. I make a bowl of batter mixed with water to a consistency thinner than pancake mix. I get everything ready before frying.
Dip it in the wet mix.
Then in the dry mix.
and into the vegetable oil at 325*.
You can call it a day there since this is plenty tasty.
Or you can spice it up a bit and make a variety pretty quickly. Here I made a simple honey mustard and a chili garlic and soy sauce.
Add a few sesame seeds and now you have choices. For the shrimp and onion rings I watered down the wet mix to make it thinner then dipped it in the tempura mix dry.
I prefer this brand. Next to it is a tempura mix that I will also use separately.
For the chicken I use breasts cut into 1/2" strips. I make a bowl of batter mixed with water to a consistency thinner than pancake mix. I get everything ready before frying.
Dip it in the wet mix.
Then in the dry mix.
and into the vegetable oil at 325*.
You can call it a day there since this is plenty tasty.
Or you can spice it up a bit and make a variety pretty quickly. Here I made a simple honey mustard and a chili garlic and soy sauce.
Add a few sesame seeds and now you have choices. For the shrimp and onion rings I watered down the wet mix to make it thinner then dipped it in the tempura mix dry.
