Korean fried chicken, rice and soy sauce cabbage
Doesn’t look super fancy but it sure was a tasty bomb.
All in all an easy process which started by deboning a very local chicken and dicing it
Followed by a 2h marinade in the typical garlic / ginger / soy sauce / mirim
This time I went with potato starch with a bit of usual flour in it - it was much more crispy with this tweak
I went with double deep frying so here a first pass
And the second pass
We have kids that don’t take the sauce when fully loaded with goshujang so I served the sauce in separate bowls for kids and adults instead of dipping all in the kitchen.
Et voilà :)
How did you make the soy sauce cabbage?
Easiest thing ever.
Either use a mandoline (left portion) or use a knife to cut strips
Then mix 4 parts mayo, 2 parts light soy sauce, small part of dark soy sauce, 1 part of rice vinegar, sesame oil and toasted sesame seeds to taste.
Adjust for acidity and if you use low sodium soy sauce like I do add some salt to the cabbage a tad before adding the sauce.
Works well with carrots added to the cabbage.