What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
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Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
Chicken Karage
Cripsy light and airy and not to mention fried chicken. These perfectly golden pieces of chicken is perfect for any meal, for a snack or even just for your kids to munch on during their school meals. These little guys are super easy to make and even more fun to eat.
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SUPER EXTRAAA KRISPEEE This is what you want. Extra crunchy piece of Japanese fried chicken, not to mention tender and juicy and something you and your kids will fall in love with each and every single day.
How to Make it Extra Krispee?
1.
Begin by DICING UP your little chicken into bite size pieces.
3.
Let it marinate for at least 15 minutes up to an hour. (Longer the better).
4.
In a bowl add in 1 cup of corn flour and drip water bit by bit and mix till you get a wet sand mixture. DO NOT ADD more water than you need, you will make SLIME!
Ingredients
1.
500g of Chicken Thighs
2.
1 Cup of Corn Flour
3.
1tb of Plain Flour
4.
1tb of Light Soy Sauce
5.
1tb of Mirin(Optionally Swap for vinegar)
6.
1tb of Vinegar
7.
1tb of Grated Ginger
8.
1 Grated Garlic
9.
1te of White Pepper
10.
Oil For Frying
5.
Heat up a pot of oil on high heat.
6.
Add in 1tb of flour into your marinate mixture and give it a good mix.
7.
Once your oil is hot enough, take your marinated chicken dip it into the corn flour, coat evenly then into the hot oil to deep fry till golden brown and KRISPEEEEE.
8.
Let cool and serve with a wedge of lemon and your favorite dipping suace. JAPANESE MAYONNAISE works perfectly with these.