…Korean Fried Chicken

Its official, the Korean fried chicken trend in Calgary is in full swing with a new Korean fried chicken joint popping up in Kensington to challenge Olive Chicken. If you want to try your hand at making your own Korean fried chicken, then check this recipe out. The sweet and spicy sauce is tangy and garlicy, while the simple cucumber pickles (Daikon would have been more traditional) does a really nice job of cutting through the richness of the fried chicken.

- A mixture of your favourite cuts of chicken (wings, thighs, breast, drumsticks)
- 2 cups of all purpose flour
- 1/2 cup of corn starch
- 1/4 cup of Sriracha hot sauce
- 1/4 cup of agave syrup (or honey instead)
- 3 cloves of crushed and minced garlic
- 1/4 cup of finely chopped green onions
- Juice and zest of one lime
- 1 cucumber peeled and sliced
- 2 tbsp sugar
- 1/4 cup of rice wine vinegar 
- Canola oil
- Salt and pepper

1. (Optional) Brine your chicken pieces in 2L of water, 1/2 cup of sugar and 1/2 cup of salt for at least 12 hours for really juicy chicken

2. Make the sweet and sour sauce by combining the agave syrup, hot sauce, garlic, green onions, lime juice and lime zest
3. Make the pickles by combining the cucumbers, rice wine vinegar, salt and sugar and let sit for at least 2 hours. Rinse under cold water and squeeze out the excess water
4. If you brined your chicken, rinse in cold water and dry then dredge in the mixture of flour, corn starch salt and pepper

5. Fill a large pot with 1.5 inches of canola oil and heat to 375 degrees

6. Fry the chicken on each side until golden brown and the internal temperature reaches 165 degrees. Allow to cool for at least 10 minutes before serving with the sweet/spicy sauce and pickles



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