"Korean" Fried Chicken
Category
Flatiron Pepper - Asian Reds
Servings
2
Prep Time
45 minutes
Cook Time
30 minutes
“Korean” Fried Chicken anyone? Whipped this up over the weekend with some things we had in the cupboard, was a little unsure how it would turn out since we didn’t have any AP flour and had to use a mixture of Panko and Almond Flour, but it actually turned out great!
Hope you enjoy!
Mike & Matt
Flatiron Pepper Co
Ingredients
2 Large Chicken Breasts
1 Cup Panko
1 Cup Almond or AP Flour
1 Tbsp Flatiron Pepper - Asian Reds
1 Tbsp Garlic Powder
Pinch of Salt
2 eggs scrambled
3 Tbsp Soy Sauce
1 Tsp Fish Sauce
2 Tbsp Hoisin sauce
1 Tsp Sesame oil
1 Tsp garlic powder
1 Tbsp Flatiron Pepper - Asian Reds
1 Tsp Sesame seeds
For Breading
For Sauce
Directions
Mixed 1cup panko and 1cup Almond flour, along with 1Tbsp Asian Red blend along with 1Tbsp garlic powder, pinch of salt. Can also use AP flour.
In a separate bowl scramble three eggs.
Pat dry two large chicken breasts, then dip in egg, then flour mixture, repeat twice.
Then place battered chicken into a hot skillet, with a oil of your choice. We used a peanut/avocado oil mixture. Sear chicken for 2-3 minutes on each side until golden brown, then place into a 400degree oven for 15-25 minutes depending on thickness.
In a separate bowl, mix 3tbsp soy sauce, 1tspn of fish sauce, 2tbsp of Hoisin sauce, 1tbsp@flatironpepper Asian Red Blend, 1tspn garlic powder, 1tspn sesame oil, whisk together.
Remove chicken from the oven and place back onto the stovetop. Cover chicken with the soy sauce based wet mixture, let sear 1-2 minutes until wet mixture begins to thicken. Remove from heat and plate.
Top with fresh green onions and sesame seeds.
