Savvy with Abbie

Last night I made another Korean Fried Chicken recipe - actually, double fried. Did it turn out like I thought it would? Let's just say that all three of us licked our plates clean.  Now, there are SO many steps and so many ingredients to this recipe so I would give yourself plenty of time. It is also messy and uses a lot of dishes. Is it worth it? Yes. This recipe can be found from Sam The Cooking Guy and I changed up a few things from his original recipe. I also made another Korean Chicken Recipe a few days ago which is way less messy and still delicious.  Ingredients for Chicken: 1 cup heavy whipping cream 1 tsp ground ginger 1 tbsp garlic powder 1/2 tbsp pepper 8 boneless, skinless chicken thighs Ingredients for Dredge: 2 cups flour 2 cups cornstarch 1 1/2 tbsp garlic powder 1 1/2 tbsp onion powder 1 1/2 tbsp monkfruit Ground Pepper Ingredients for Glaze: 2 tbsp chili garlic sauce 2 tbsp soy sauce 1 tsp sesame oil 1 tbsp rice vinegar 2 tbsp brown sugar 1/4 cup honey 1 tbsp ga

Tonight we decided to try out Korean Fried Chicken - or in this video here - Spicy Sweet Fried Chicken. Now fried chicken isn't healthy but we did decide to replace some of the ingredients with better-for-you ingredients. Instead of salt and garlic, we used wine smoked garlic by Salt Smith . For the sauce we used a no sugar added ketchup, light corn syrup and monkfruit instead of sugar.  Ingredients for the chicken: 5 boneless skinless chicken thighs 1 tsp wine smoked garlic by Salt Smith Some black pepper 1 egg 1 cup potato starch  25oz canola oil Directions for Chicken: Cut the fat off the chicken thighs. Place in a bowl and add the wine smoked garlic, black pepper, egg, potato starch and water. Once mixed, it should not be thick enough where you can pull up on the chicken and pulls the whole entire bowl up. If that's the case, add more water. Mix with your hands.  Add the 25oz canola oil in a frying pan on high heat. Wait about five minutes, place a tiny bit of water on the