Korean Fried Chicken Fingers save

Name: Korean Fried Chicken Fingers save
Ingredients: FOR THE CHICKEN AND MARINADE:; 2 cloves garlic, crushed with a garlic press; 1/2 cup minced scallion; 1 tablespoon vegetable oil; 1/2 teaspoon salt; 1/4 teaspoon white pepper; 8 large boneless, skinless chicken thighs, each sliced lengthwise into three strips (I like to pound them lightly into uniform pieces); FOR THE BATTER:; Oil for frying; 1/2 cup flour; 2/3 cup cornstarch; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 teaspoon pepper; 1 1/2 teaspoons sugar; 3/4 cup cold water

Korean Fried Chicken Fingers save was pinched from <a href="http://spoonful.com/recipes/korean-fried-chicken-fingers" target="_blank">spoonful.com.</a>

"I'm just an oversized kid, and like most youngsters, I love fried chicken fingers. None are better than these Korean-style strips, which are made extra crispy using a double-frying technique. Pair them with my authentic dipping sauce (for adventurous eaters who don't mind heat) or your favorite sweet-and-sour sauce, and round out the meal with steamed rice and a side of snap peas or snow peas.Serves: 6Hands-on Time: 45 minutesTotal Time: 55 minutes plus marinating time More Adventurous Eats with Andrew Zimmern:Spanish Beef StewIndian Hand Pies with LambChinese Peanut-Sesame Noodles..."

INGREDIENTS

•

FOR THE CHICKEN AND MARINADE:

•

2 cloves garlic, crushed with a garlic press

•

1/2 cup minced scallion

•

1 tablespoon vegetable oil

•

1/2 teaspoon salt

•

1/4 teaspoon white pepper

•

8 large boneless, skinless chicken thighs, each sliced lengthwise into three strips (I like to pound them lightly into uniform pieces)

•

FOR THE BATTER:

•

Oil for frying

•

1/2 cup flour

•

2/3 cup cornstarch

•

1 1/2 teaspoons baking powder

•

1/4 teaspoon salt

•

1/2 teaspoon pepper

•

1 1/2 teaspoons sugar

•

3/4 cup cold water

Go To Recipe

review

►