Chicken Frying Batter Mix 1KG

Description OTTOGI Chicken Frying Batter Mix     Usually called “chikin” in Korea, fried chicken has been a staple of Korean cuisine that has dated back to as late as the 15th century and enjoyed throughout the Goryeo & Joseon Dynasty. Using a quality mix of wheat flour, corn starch and a variety of spices such as onion, garlic, paprika and seasoning, Ottogi’s Frying Batter ingredients are chosen specifically for frying. Flavoured perfectly with that traditional, succulent taste that is well-loved about fried chicken, the mix offers a savoury, mouth-watering flavour, whilst still providing a well-balanced, authentic, crispy crunch that cooks superbly.     With our unique recipe of traditional seasoning and spices, make the ultimate Korean fried chicken at home with the Ottogi Chicken Frying Batter.     Ideal for chicken, but also other meats, seafood & even vegetables, simply coat your chicken evenly and cook for a delicious, crispy coating that will have you coming back for more.   Korean Fried Chicken Chicken and marinade: – 4 chicken breasts, sliced into long thick strips – 1 cup (240ml) buttermilk – ½ tsp salt – ¼ tsp white pepper – ¼ tsp garlic salt Crispy Coating: – Ottogi Frying Batter – vegetable oil for deep frying – (at least 1 litre/four cups) Sauce: Serve with OTTOGI Original Korean Spicy Chicken Sauce, OTTOGI Yang-Nyeom Chicken Sauce, or homemade sauce: – 2 tbsp MAEIL Red Pepper Soybean Paste (Gochujang) – 2 tbsp honey – 4 tbsp brown sugar – 4 tbsp MAEIL Jin Gold Soy Sauce – 2 cloves garlic – peeled and minced – 2 tsp minced ginger – 1 tbsp OTTOGI Soybean Oil (or any vegetable oil) – 1 tbsp OTTOGI Sesame Oil – 3 spring onions – sliced into thin strips – 1 tsp OTTOGI Sesame Seeds – ½ tsp chilli flakes – (red pepper flakes) 1. Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night) 2. Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cup) of oil. 3. Add Ottogi Chicken Frying Batter to a bowl. 4. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the Ottogi Frying Batter – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated. 5. Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. 6. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked. 7. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken. 8. Meanwhile make the sauce. Place the Maeil gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together. 9. Bring to the boil, then simmer for 5 minutes until thickened. 10. Pour over the crispy chicken and carefully toss together, then top with the spring onions, chilli flakes and sesame seeds before serving.