Once that chicken is golden brown, give it another rest on a baking sheet (a different one from before, of course). That apparently helps the flour to hydrate a little and also makes sure you’re not throwing really cold chicken into hot oil (which would then drastically lower the temperature of your oil). Let it rest on a baking sheet for about 10 minutes. Don’t just dredge your chicken and throw it into the hot oil. And that golden brown color… oh heck yes.īut here’s the important part. It provides a really nice crispy texture that still manages to be light and airy at the same time. When you’re ready to get cooking, I simply dredge each piece of chicken in a mixture of all-purpose flour, cornstarch, and finely-ground cornmeal. I just place each chicken breast in-between some plastic wrap and give it a few smacks with a small skillet. This will make sure it cooks evenly without some parts being under/over cooked. It actually starts with making sure your chicken is uniform thickness. It all starts with giving your chicken a nice little rest in a buttermilk-based bath. No need for a deep fryer or anything like that!
And they are way easier to pull off than you think.
These Korean Fried Chicken Sandwiches deliver HUGE in the flavor department. If you’ve been hanging around with me for awhile here on Shared Appetite, you know I’ve got a love for big, bold flavors. Usually on Father’s Day I’ll fire up the grill (remember those Whiskey Glazed Burgers from last Father’s Day?!), but this year I’m really excited for these Korean Fried Chicken Sandwiches with Kimchi Slaw and Gochujang Aioli on Martin’s Big Marty’s Rolls! It’ll be the last day as a family of 3, and I want to soak up every moment before our lives change in a BIG way. This year, that’s going to be especially true. Enough of our life already involves hurried busyness, so a nice relaxing day at home is exactly what I crave come Father’s Day. Restaurants are always stupid busy, the menus are limited, and the service is hurried. I’m always a big advocate for celebrating at home on Father’s Day.
#Korean fried chicken near me crack#
I can’t wait until I can get sushi again and crack open some of these bottles of wine I’ve been collecting over the past 9 months (eating sushi and drinking wine alone isn’t my jam… I’m waiting for Asheley #gentleman).īut let’s back up a second. I can’t wait for Olivia to be a big sister. That’s when our baby boy Bennett is scheduled to arrive into this world. In fact, even as I type this my wife, sitting next to me eating ice cream and watching The Matrix, is trying to determine if the contractions she’s feeling are Braxton Hicks or true labor. Our second child is due to arrive in just a couple of weeks. This June specifically will be one I will never forget. Two months of no alarm clocks (I still have a 3 year old toddler though waking me up at 6am) and no work clothes (hello elastic mesh shorts). As a music teacher, although June is one of my busiest and most hectic (hello concert season), it’s also extremely close to summer vacation. The sun is out for almost 15 hours a day at this point and it’s not too hot, not too cold. The weather is pretty much pure perfection. Quite possibly my favorite month of the year. Thanks for supporting the brands that support Shared Appetite!Īh, June.
As always, all opinions and recipes are my own. This recipe for Korean Fried Chicken Sandwiches was created in partnership with Martin’s ® Potato Rolls and Bread.
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