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Korean fried chicken orlando12/27/2022 ![]() The only one we don’t suggest is coconut flour because it burns so easily. You could use rice flour alone if you wanted to. In terms of frying the chicken, we use a mix of gluten-free flour (we use this one, but you can choose whatever suits your needs), and rice flour. You can also make your own ketchup if you want to, which we have done when we’ve had multiple allergies to contend with. Because Isabelle can’t have corn syrup or white vinegar, we use the Hellman’s real ketchup, which is made with honey. The base for the Korean fried chicken BBQ sauce is ketchup. We’ve talked about coconut aminos a few times before (like in this post) and it’s definitely still one of our favorite finds. For one, we had to sub out soy sauce with coconut aminos. In order to make this recipe allergy-friendly (to suit Isabelle’s needs, and even more sometimes), we had to make some choices. Plus, if you make extra Korean BBQ sauce or have leftover chicken, you won’t be upset about it. There’s some food prep involved in making this recipe, but it’s definitely not hard to make once you get the hang of it. ![]() One of the best parts of making Korean fried chicken is that you don’t actually have to batter the chicken instead, you just need to do a flour dredge before frying. ![]() We were curious about it, so we looked it up online, made some celiac/coeliac and allergy adaptations, and created something that we loved so much that it’s one of our go-to recipes. Korean fried chicken is one of those recipes that we tried on a whim one night. We’ve tried our hand at classic Southern fried chicken (which is still great), but this sweet, spicy, tangy version is just sooooo good that we can’t help but keep making it. This is one of the crispiest, tastiest, fried chicken dishes that we’ve ever tried. ![]()
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