If using, either the fine ground or coarse version is fine. Just to add a little hint of spice, but gochugaru is totally optional. Gochugaru - Aka Korean red pepper flakes.Garlic - Gotta have fresh garlic to make the best soy garlic sauce! Feel free to cut the garlic into thin slices instead of minced if you prefer.Corn syrup and sugar - Although both add sweetness to the sauce, corn syrup's main purpose is to make the sauce sticky and glossy, while the granulated sugar is the one that makes the sauce sweet.If using regular soy sauce, you may want to use a tablespoon less. Soy sauce - Our recipe is based on low sodium soy sauce.It adds a nice color to the fry and adds just a touch of spice. If using, make sure to use the fine ground gochugaru, NOT the coarse version. Gochugaru - This is also known as Korean red pepper flakes.They add lots of flavor and will make the fried chicken tastier. Although they are optional, we highly recommend having them in the fry mix. Onion, garlic, and ginger powder - These three are the optional seasonings.It leavens the mix so that the the chicken gets an airier crisp. It prevents the starch from giving Korean fried chicken an unpleasant hard crunch. Baking powder - Having baking powder in the mix is very important. ![]() ![]() Also, we highly recommend using fine salt or table salt.
0 Comments
Leave a Reply. |