There is only one place in London serve this Korean style fried chicken menu as far as I know. I have visited twice and I don't go there anymore. If other want to go there I'd go with them but won't be enjoyed much. It is entirely my opinion.
So, I decided to make it myself and it wasn't easy because it is involved with deep fried but it is simple.
First, strip spring onion use bean slicer/stripper and leave it into cold water. Water will be drawn out with a sieve.
For reducing time to deep frying, chopped and prepared chicken in small size. If you don't like chicken with bone, you can use fillet but I recommend thigh meat.
The best way to prepare chicken is that rest it in milk about an hour before cooking. Longer can be better but not over 12 hours.
Season with salt and pepper and add flour. and mix well.
Take the meat one by one and dip it into flour.
And start deep frying.
Some says deep frying makes everything better. Agreed?
Korean Fried Chicken is supposed to be extra crispy with light flour batter. It never greasy outside and inside so you must let the excessive oil as much as possible out after deep frying. Not just leave on the sieve or paper, shake and tap it gently to excessive oil out from the meat.
Sauce
Sauce is pour into fried chicken and spring onion and mix well before we eat.
It is your choice whether it is poured or dipped.
Soy sauce, sugar or golden syrup and Korean mustard.
1cup of water, half cup of soy sauce, 1/3 cup of golden syrup and 1-2 table spoon of Korean mustard. Mixed well and taste it. You can make sauce more sweeter or mustard-eer if you prefer it.
Voilà!!
Enjoy!!!
