Fried Chicken Recipe
Fried chicken is a delicious and spicy chicken dish that can be served with fragrant jasmine rice. Prepared with a medley of chicken wings, ginger, and varieties of Korean contimenti, the Fried chicken is garnished with sesame seeds for a wonderful aroma and flavor.
Ingredients
| 3 pounds chicken thighs and drumsticks | ||
| Sofrito (recipe below) | ||
| All purpose flour | 2 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
| 2 tablespoons fine dry bread crumbs | ||
| Frying Cooking Oil | 2 Cup (16 tbs) (For frying) | |
| Evaporated milk | 1 5 1/3 Ounce | |
| All purpose flour | 4 Teaspoon | |
Directions
Place chicken in a large skillet.
Combine 1/2 cup water and Sofrito; pour over chicken.
Cook, covered, about 30 minutes or till chicken is tender, turning once.
Stir together the 2 tablespoons flour, the cornstarch, bread crumbs, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Remove chicken pieces from sofrito mixture; dip in flour mixture to coat.
In another large skillet heat 1/2-inch oil till very hot.
Fry chicken pieces in hot oil till browned, about 45 seconds per side, turning once.
Drain; keep warm.
Skim fat from sofrito mixture.
Blend together milk and the 4 teaspoons flour.
Stir into sofrito mixture.
Cook and stir till bubbly; cook and stir 1 minute more.
Serve with chicken.
Combine 1/2 cup water and Sofrito; pour over chicken.
Cook, covered, about 30 minutes or till chicken is tender, turning once.
Stir together the 2 tablespoons flour, the cornstarch, bread crumbs, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Remove chicken pieces from sofrito mixture; dip in flour mixture to coat.
In another large skillet heat 1/2-inch oil till very hot.
Fry chicken pieces in hot oil till browned, about 45 seconds per side, turning once.
Drain; keep warm.
Skim fat from sofrito mixture.
Blend together milk and the 4 teaspoons flour.
Stir into sofrito mixture.
Cook and stir till bubbly; cook and stir 1 minute more.
Serve with chicken.
Chef
