Description

OTTOGI Frying Mix – 1Kg

Using a quality mix of wheat flour, corn starch and a variety of spices such as onion, garlic, paprika and seasoning, Ottogi’s Frying Batter ingredients are chosen specifically for frying. Flavoured perfectly with that traditional, succulent taste that is well-loved about fried chicken, the mix offers a savoury, mouth-watering flavour, whilst still providing a well-balanced, authentic, crispy crunch that cooks superbly.

Ideal for chicken, but also other meats, seafood & even vegetables, simply coat your chicken evenly and cook for a delicious, crispy coating that will have you coming back for more.

Korean Fried vegetables.

• 1 potato
• 1 onion
• ½ carrot
• 1 kumara
• 1 cup (240ml) buttermilk
• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp garlic salt

Crispy Coating:

• Ottogi Frying mix
• vegetable oil for deep frying – (at least 1 litre/four cups)

Sauce:

• 2 tbsp Maeil gochujang paste
• 2 tbsp honey
• 4 tbsp brown sugar
• 4 tbsp soy sauce
• 2 cloves garlic – peeled and mince
• 2 tsp minced ginger
• 1 tbsp vegetable oil
• 1 tbsp Ottogi sesame oil
• 3 spring onions – sliced into thin strips
• 1 tsp Ottogi sesame seeds
• ½ tsp chilli flakes – (red pepper flakes)

1. Place the chopped vegetable in a bowl . Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)

2. Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cup) of oil.

3. Add Ottogi Frying mix to a bowl.

4. Take the chopped vegetable out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chopped vegetable in the Ottogi Frying Batter – ensuring it’s fully covered. Place on a tray and repeat until all of the vegetable is coated.

5. Once the oil is hot enough, add in 5 or 6 of the lump of vegetables. You can add more or less depending on the size of your pan, just be sure not to overcrowd the lump of vegetables.

6. Cook for 3-5 minutes until golden brown and cooked in the middle.

7. Place on a tray in the oven to keep warm whilst you cook the rest of the lump of vegetables.

8. Meanwhile make the sauce. Place the Maeil gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together.

9. Bring to the boil, then simmer for 5 minutes until thickened.

10. Pour over the lump of vegetables. and carefully toss together, then top with the spring onions, chilli flakes and sesame seeds before serving.