韩式炸鸡 （无骨）
韩式炸鸡 （无骨）
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Extremely popular in Korean restaurants all over Sydney, you can now bring this treat to your own home. All you have to do is air fry, or pan fry straight out of the freezer and within minutes you have restaurant quality korean fried chicken. Now 150g more chicken (total 500g).
Origin: South Korea (fun fact: popularised when American soldiers were stationed in Korea during the Korean War in the 40's and 50's)
Taste Profile: Saucy and Crispy
How: As a main and with beer 🍺
Cookbook: Korean Fried Chicken Boneless
Preparation
Step 1
We're all about saving time, so putting in a sheet of baking paper in first can save you troublesome washing later. Pour contents of fried chicken packet in and put air fryer on for 15 minutes at 190 degrees celsius.
Place sauce packet in hot water whilst chicken cooks.
After 15 minutes, turn the pieces so that the char is evenly spread and place back in air fryer for another 5 minutes.
Step 2
Once finished, carefully pull out the baking sheet by the tips and place onto a plate. Then pull out sheet carefully so that the chicken slowly slides into the plate. Cut open sauce packet and drizzle evenly onto chicken.
Step 3
Enjoy fresh whilst crunchy and saucy!