Korean Fried Chicken Fingers save
"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
ADVERTISEMENT