Korean Style Marinated KFC

 

Korean marinated KFC.

It’s a little bit of prep work, but well worth the effort.

 

 

 

This style of doing chicken alfresco on a char grill first requires a 24 hour soak in a favourable lemongrass fivespice, cilantro and coconut milk brine.

Just add the ingredients, stir together and add some chili’s if you like it piquant!

Some prefer using butter milk and kiwi fruit, some like yogurt and  mango.

I like the tasty finish that fresh coconut milk and lemongrass bring to the flavour table!

 

After the chicken parts marinate over night, remove as much of the marinade as you can.

The marinade can then be put into a sauce pan and heated till simmering hot and then to be used as a tasty sauce for dipping or poured over the sizzling off the grill chicken.

 

The parts of the bird are then lightly dusted with tapioca starch, dipped into egg whites and quickly blanched deep fried.

 

 

 

 

 

 

 

They are then quick chilled and set in the fridge till required.

Lite up the BBQ and after lazy sizzle on the Q-Grill they come out done looking mouth-watering and bone sucking delicious!
Dinner done dirt cheap!
thekitchenman.ca