Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

A great new gem from !

******************************

So I was listening to an audio book Titled "Chef, to crafter, to Conquer" about a military chef in the space force who accidently got sent back intime to feudal japan in an alternate universe where Oni were real. To impress the fuedal lord, and prove hes a chef he decided to make him his version of Korean style fried chicken.

listening to the scene made me want to make my own variation so I did and it was good

the book unlike others in the culinary isekai style I've found (the orc chef series was particularly good) doesn't actually give you recipes but it does talk about a good amount of culinary theory and inbetween the fights thats a lot of fun too

I hope you and ~faccc2 ~faccc2 try it and enjoy too

This is a really basic recipe with fairly loose measurements so feel free to adjust as needed

Double fried Korean style chicken in orange Gochujang

Ingredients

2 pounds of chicken (I used skinless boneless thighs)
corn starch to coat (the book and some online sources recommend using potato flour if you can since it enhances the crunch and flavor but sadly I could not find any)
Oil

1/2 cup Gochujang (basically I used half a bottle I had estimating it to half a cup... again adjust as needed since I know several people this would be too spicy for)
1/4 cup soy sauce
2 cups orange juice
1/4 cup sugar
(optional cornstarch slurry to thicken)

directions

Cut your chicken into one inch bites, (optional you can also season the chicken at this stage but its not a necessary thing)
Coat the chicken in your corn starch making sure to get a full and even coating
In a large pan heat your oil for frying using enough to float the chicken
As the oil heats in a small pot mix orange juice, gochujang, sugar and soy stirring well and bringing to a light simmer
In batches so you don't crowd the pan fry the chicken till crispy and golden usually 5-9 minutes per batch turning if needed to get each side crispy
Remove chicken and set onto paper towels to drain and rest for 10 minutes after all the chicken is cooked
Let the sauce reduce a little till it reaches a desired consistencies (this is very much a matter of taste I know some who like a thinner sauce so it coats better , while others prefer a thicker one that sticks more)
Add the cornstarch slurry now if desired
once its as thick as you like remove from heat
In batches return the chicken to the frying oil for the second fry, this helps lock in the crunch to the chicken
Fry each batch for a 4 to 5 minutes before removing to drain on fresh paper towels
in a large metal bowl add chicken and toss with enough sauce to give a good coating to the chicken, toss well so that the sauce can cover every morsel
serve with remainder of the sauce over rice

I can't wait to try it again once I get my paws on some potato flour. though I still have some uncooked thighs and some cassava flour. I might see how that fairs today

as I said above this is a very off the cuff sort of recipe, so adjust to suite your tastes

Edit PS the Cassava flour seems to work well but its not as crunchy as the corn starch