Spicy Garlic Fried Chicken Recipe: Get K-Obsessed With BTS’s Favourite Fried Chicken Dish 🍗

The blend of zesty and garlic flavors makes a blast of taste that will leave you hankering more. The hot kick adds a fiery punch while garlic adds an exquisite profundity that makes each nibble powerful. The chicken is seared until it’s brilliant brown, fresh outwardly, and succulent within. The crunchy surface adds a wonderful crunch that makes each nibble a brilliant encounter. The sauce adds a tacky coating to it with each piece giving it a fiery taste. Hot Garlic Fried Chicken is flexible and can be delighted in different ways. You can appreciate it as a primary course, a bite, or even as a side dish. Here is a basic recipe to make Hot Garlic Seared Chicken (Kkanpunggi) at home:

The most effective method to Make Fiery Garlic Fried Chicken (Kkanpunggi)

1. To start making Fiery Garlic Seared Chicken, first, we really want to marinate chicken pieces. In a bowl, consolidate cornstarch, flour, salt, dark pepper, red stew powder, and paprika. Throw the chicken pieces in the dry blend until all around covered. Presently refrigerate for somewhere around 30 minutes.
2. In an enormous pot, heat oil over medium-high intensity. Presently cautiously add the chicken parts of the hot oil and sear for 5-7 minutes or until brilliant brown and cooked through. Take them out on tissue paper.
3. Presently you really want to set up the sauce. In a bowl include soy sauce, vinegar, garlic, ginger, Korean stew glue (Gochujang), and cornstarch (with just the right amount of water) in a little pan.
4. Blend everything well for a couple of moments. Bring to a stew over medium intensity and cook for 2-3 minutes, until the sugar breaks up and the sauce thickens marginally.
5. In a huge bowl, throw the broiled chicken pieces with the pre-arranged sauce until equitably covered.

6. Decorate the Zesty Garlic Seared Chicken with cleaved green onions or sesame seeds and serve hot.

Fixings
1 pound boneless (cut into reduced down pieces)
2 tablespoons cornstarch
1 tablespoon regular baking flour
2 teaspoons red bean stew powder
1/4 teaspoon dark pepper
1/4 teaspoon paprika
3 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon Korean bean stew glue (Gochujang)
3 cloves minced garlic
1 teaspoon ground ginger
Vegetable oil for searing
Salt to taste

Step
Stage 1 :
Consolidate cornstarch, flour, salt, dark pepper, red bean stew powder, and paprika. Coat chicken and refrigerate for 30 minutes.
Stage 2 :
Heat oil in a pot, and broil chicken pieces until brilliant brown and cooked. Channel on tissue paper.
Stage 3 :
For the sauce, blend soy sauce, vinegar, garlic, ginger, Korean stew glue, and cornstarch in a pot. Stew until thickened.
Stage 4 :
Throw seared chicken in the sauce until covered.
Stage 5 :
Serve it hot and appreciate it with your number one beverage.

Enjoy ☺️