Make Spicy Korean Fried Chicken Soup

What kind of food is fried chicken?

Chicken stir-fried tang is a Korean style chicken dish that is boiled with potatoes, carrots, and onions in a spicy seasoning. The broth remains spontaneous and is good for rubbing the rice, and the chili pepper and red pepper powder bring out the sharp taste. In the past, it was often called Chicken Whirlpool, but nowadays it is widely used as a fried chicken.

When you search for fried chicken soup in 10,000 recipes, you will see various recipes such as basic fried chicken soup, soup fried chicken soup, soy sauce fried chicken soup, and gochujang fried chicken soup. Today, we have outlined how to reduce the catch of the chicken and boil the potatoes step by step so that they are cooked gently in a basic style that is most often made at home.

Ingredient Pre

Based on 3 to 4 servings, prepare 1 chicken, 2 potatoes, 1/2 carrots, 1 onion, 1 large onion, and some green pepper and red pepper. Potatoes need to be sliced to make them easier to boil, and onions add sweetness to the soup. Wash chickens under running water to remove blood and debris around bones.

For the marinade, combine 2 tablespoons red pepper paste, 3 tablespoons red pepper powder, 4 tablespoons soy sauce, 1 tablespoon minced garlic, 1 tablespoon sugar, 2 tablespoons tasting spoon, 1 tablespoon oligosaccharide, and a little pepper powder. If you want to eat sharper, add more green peppers, and if you want to reduce the sweetness, add half the oligosaccharide.

Chicken Trimming and Herbal Boiling

Chicken fried soup depends on the flavor of the chicken. If you heat the chicken in boiling water for about 3 minutes and rinse it in cold water, the grabbing and impurities will be reduced and the broth will be tidy. At this time, it is not enough to cook thoroughly, but only to lightly heat the outside.

Place the poached chicken in a pot, pour in about 2 and a half cups of water, add the marinade and beat well. At first, bring to a boil over high heat, then reduce the boil to medium-high heat and simmer for about 15 minutes before seasoning the chicken.

Add vegetables and sauerkraut

When the chicken begins to bleed, add the potatoes and carrots. Potatoes and carrots take time to ripen, so it's a good idea to add them before onions. Simmer over medium heat for an additional 15 minutes, then add onions, daffodils, and peppers when potatoes are half-cooked.

If the broth sinks too quickly, replenish it with a little water, and if it is too diluted, uncover the lid and simmer for another 3-5 minutes over high heat. At the end of the day, the seasoning needs to be lustrous on the chicken and potatoes to make them look delicious. Spatulas should only be mixed once or twice, as potatoes can crush easily.

Delicious tips

The finished fried chicken soup is served in a deep bowl when it is hot, and the color is revived by adding sung-sun daffodils and whole seeds. The spicy soup goes well with the rice, and the remaining soup can be finished like fried rice with rice and kim flour.

Once it's aged for a day or so, the seasoning will be deeper and you can warm it up the next day. When reheating, add a little water and bring it to a slow boil in a medium heat so that the potatoes do not break and the soup concentration comes back smoothly. Stir-fried chicken is a spicy Korean chicken dish that is a generous one-pot dish that looks great on the family table.

If you want a cleaner taste, don't add sesame oil at the end, and if you want a deep umami flavor, you can add 1 teaspoon of anchovy liquid to the marinade. When adding rice cakes or flat noodles, it should be added 7-8 minutes before the end so that the seasoning does not spread too much.