I really love and like to eat Korean Fried Chicken. Like REALLY LIKE it. When I used to live in Seoul, I ordered chicken for my dinner like once every three days. And for those chicken restaurant that I like, I even managed to gather their badges and exchange 10 badges for 1 free chicken for a few times. Korean Fried Chicken really taste super awesome.
Since I’m on a diet, I tried to think of a way out which is to make a LCHF friendly chicken at home! I created the recipe by my own, so I won’t guarantee on the taste, but my friend who is also on the same diet with me, give me a 70 points after trying it. So yeah, it might taste okay for some of you but might not be okay for the other~
What you need?
8 pieces of Chicken Drumlets (if you don’t like wings, you can choose drumstick or any parts. But remember to choose something with higher fats rather than protein)
Unsweetened Non Trans Fat Cooking Cream (you can exchange this with almond milk if you don’t have cooking cream at home)
Brewed Soy Sauce 2 tablespoon
Stevia 2 tablespoon
Garlic (depends on your liking)
Green Onion or Scallions (I prefer Scallions though)
Water 2 tablespoon
4-5 green chili (if you don’t like spicy you can take this out)
Cooking Wine 2 spoon
What to do?
First of all, you soaked the chicken drumlets with cooking cream or almond milk, whatever you have at home for 30 minutes. Reason is some chicken has a unique smell even after you cooked it if you don’t prepare it well before, so this cooking cream or almond milk has an effect to make the smell disappear like a spell. After 30 minutes, sprinkle some peppers above it. I sprinkled quite a lot because I love the pepper smell. LOLZ. Then leave it for another 30 minutes. It has to be soaked for at least 30 minutes, if you’re too lazy to wait 2 times, you can just sprinkle the pepper in the cooking cream within the first 30 minutes, because it won’t give any big differences.
After that, wash off the cooking cream / milk, and heat an extra virgin olive oil on your fry pan. Once the oil is heated, put the chicken inside the fry pan.
I fry it with a low medium fire, because later on we will have to fry it for one more time together with the sauce. So while waiting for the fried chicken drumlet to be ready, let us prepare the sauce. I’m a real slow worker, so normally by the time I get my sauce done, the fried chicken is ready to be put into the sauce.
Put in the brewed soy sauce (this soy sauce will taste saltier compare to normal soy sauce, so if you use a normal soy sauce, then you might have to put in more than two table spoon), stevia, cooking wine, and water into a bowl, mixed well.
Cut the garlic, scallion and chili into a small cuts. I prefer to use scissors rather than knife here. Because it will be more convenient when you tried to make the small cuts for the scallion and chili. For garlic, I also used scissors to cut it into a small pieces. It’s up to you on how much you want to put inside the sauce, but normally I put 8-10 cloves of garlic inside. And by the time I finish cut every ingredients and put it inside the bowl, then I’ll get this color of chicken. White and slightly brownish.
Don’t worry about the slightly red colored around the chicken, since we will have fry it again one more time. After you picked it up, put the chicken inside the sauce mixture and mix well like this.
After this, pour out the olive oil out of your fry pan, leave just very little oil inside the fry pan. Heat it again but this time with lower fire. Then put back the chicken and pour every last drop of the sauce into your fry pan. Leave it for like 5-10 minutes, then you’ll see that the chicken will turn to have the same color as your sauce, a deeper brown, but you’ll notice there’s still some watery sauce lying inside the fry pan.
By this time, you can start to set your fire to a medium high. And in no time, you’ll see the sauce water will slowly turn into more to a slight sticky sauce. Leave it for another few minutes, remember to keep stir the chicken to prevent it from getting burnt. Because if you don’t stir it well, it will burnt easily. After 2-3 minutes, you can take out your chicken from the fry pan and serve it on your plate.
And oops! Sorry no photo of the chicken. Because I was too hungry by the time I finished cooking, and I only remembered I haven’t took a photo of the completed cooking when there’s nothing left on the plate. I promise I’ll upload a photo the next time I cook this menu again (If I remember to take the photos that time).
For the vegetables, I normally prepare a fresh lettuce salad, and pour a little of perilla oil above it and sprinkled it with a little bit of Himalayan pink salt. Though it’s up to you on what vegetables you’d like to have it with.
Happy trying and eating~!