It’s gonna get spicy up in hurrr…
Greetings Glutards! Today we are making something fun and multicultural. I wanted to make you all gluten free Korean fried chicken. It’s a wonderful mix of Southern fried goodness and Asian spice. For me, you could probably fry anything and I would be all about it…
Here’s what you’ll need:
- Canola oil, for frying
- 5 cloves of fresh garlic
- 1-1/2” piece of peeled ginger
- 3 TBSP Tamari (gluten free soy sauce)
- 3 TBSP Gojujang (what!?!?! Don’t worry, it’s just Korean chili paste)
- 1-1/2 TBSP rice vinegar
- 1 TBSP sesame oil
- 1 TBSP honey
- 1 Cup Pamela’s Baking & Pancake Mix
- 1 TBSP cornstarch
- Chicken parts of your choice ( I used legs and thighs cause that’s all I had in the freezer)
Here’s how ya do:
Pour oil into a 6-qt. pot. You want it to be about 2 inches deep. Heat over medium-high heat to 350˚. I used a nifty little thermometer to keep an eye on the temp of the oil.
Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey. Puree it up until its smooth. Set that aside for later.
Whisk Pamela’s, cornstarch, and about 2/3 cup water in a bowl. Add the water a little at a time. You want to make a moderately thick batter to coat your chicken.
Coat each piece of chicken completely with your gluten free batter of goodness.
Add your chicken to your hot oil in small batches. Fry each piece for about 6 minutes, flip, and fry for 6 minutes more. Drain on paper towels.
To finish off my little fried wonders, I placed them on a baking sheet and placed them in a 350 degree oven for about 10-15 minutes.
When you chicken is fully cooked, remove from the oven and place in a large bowl. Pour your deliciously spicy sauce all over those crispy babies. Toss them thoroughly in the sauce.
And that’s it! Plate up your fried finished product and garnish with a little chopped scallion if you desire. It’s finger licking good…
Yikes…
Blend. Fry. Enjoy.
Glutardedly Yours,
~Tim
No comments:
Post a Comment