Ingredients with Measurements:
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup myeolchi-jeot (Korean salted anchovies)
- 2 eggs, beaten
- Oil for frying
Special Equipment Needed:
- Deep-fryer or large pot for frying
- Paper towels
- Mixing bowls
Step-by-Step Instructions:
1. In a mixing bowl, combine the flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
2. In another mixing bowl, add the beaten eggs.
3. In a food processor, pulse the myeolchi-jeot until it becomes a paste.
4. Add the myeolchi-jeot paste to the flour mixture and mix well.
5. Dip each chicken piece into the egg mixture, then coat it in the myeolchi-jeot flour mixture.
6. Heat the oil in a deep-fryer or large pot to 350°F.
7. Fry the chicken pieces in batches for 5-7 minutes or until golden brown and cooked through.
8. Remove the chicken from the oil and place it on paper towels to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Temperature:
Oil temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 420
Fat: 19g
Saturated Fat: 4g
Cholesterol: 170mg
Sodium: 1200mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 1g
Protein: 29g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or wings.
- All-purpose flour can be substituted with rice flour for a gluten-free option.
- Myeolchi-jeot can be substituted with regular salt or fish sauce.
Variations:
- Add 1 tsp of gochujang (Korean chili paste) to the myeolchi-jeot flour mixture for a spicy kick.
- Serve the fried chicken with a side of pickled radish or kimchi.
Tips and Tricks:
- Make sure the oil is at the right temperature before frying the chicken to ensure it cooks evenly and doesn't absorb too much oil.
- Use a slotted spoon or tongs to remove the chicken from the oil to prevent it from breaking apart.
- Let the chicken rest on paper towels to absorb excess oil before serving.
Storage Instructions:
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the fried chicken, preheat the oven to 350°F and place the chicken on a baking sheet. Bake for 10-15 minutes or until heated through.
Presentation Ideas:
Serve the fried chicken on a platter with a side of pickled radish or kimchi.
Garnishes:
Garnish the fried chicken with chopped green onions or sesame seeds.
Pairings:
Pair the fried chicken with a cold beer or a glass of iced tea.
Suggested Side Dishes:
Serve the fried chicken with a side of steamed rice or potato salad.
Troubleshooting Advice:
- If the chicken is not crispy enough, increase the heat of the oil or fry it for a longer time.
- If the myeolchi-jeot flour mixture is too salty, reduce the amount of myeolchi-jeot or add more flour.
Food Safety Advice:
- Make sure the chicken is cooked through before serving.
- Use a food thermometer to check the internal temperature of the chicken, which should be at least 165°F.
Food History:
Myeolchi-jeot is a traditional Korean condiment made from salted anchovies that have been fermented for several months. It is commonly used in Korean cuisine to add a salty and savory flavor to dishes.
Flavor Profiles:
This recipe combines the salty and umami flavors of myeolchi-jeot with the crispy and juicy texture of fried chicken.
Serving Suggestions:
Serve the Myeolchi-jeot Fried Chicken as a main dish for lunch or dinner. It can also be served as an appetizer or snack for parties or gatherings.
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Region: Korean