Korean Crispy Chicken
52 weeks of Cooking – Spicy
Fried food is great, but I hate dealing with hot oil on a pitching and rolling ship, it’s not safe, but there is an alternative.
To achieve that same crispy, crunchy texture the chicken gets a coat of crushed up cereal. Most of the time that I’ve made this I’ve done it with crushed cornflakes and served it with a green tomato chutney. This time I thought I’d mix this up and try a new cereal, puffed rice and of coarse rice makes me think of Asian flavors.
The chicken ends up moist with a light crust and the spicy Korean style sauce soaks into it. There are a few specialty ingredients required, which I of coarse recommend you get, but if not at least try the cereal crusted chicken on its own.
I served my chicken with steamed rice, a kimchee pancake Maangchi and assorted Korean side dishes.