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Sunday 26 October 2025 01:38:12 GMT

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내 힘으로 안될 때, 빈손으로 걸을 때, 주님은 여전히 일하십니다 ‘주가 일하시네, 주가 일하시네 주께 아끼지 않는 자에게’ 오늘도 주님께 모든 걸 맡깁니다. #주가일하시네 #커버#커ᄇCM #찬양추천 #기독교틱톡 #christiansong #예배 #강담

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🍗 Korean style Fried Chicken Ingredients (2–3 servings) For the chicken: • 1 lb (450 g) chicken wings or boneless thighs, cut into pieces • ½ tsp salt • ½ tsp black pepper • 1 tsp garlic powder • ½ cup all-purpose flour • ½ cup potato starch • 1 egg • ¼ cup cold water (adjust slightly for a thick, clingy batter) • Oil for frying For the sauce: • 2 tbsp gochujang (Korean red chili paste) • 2 tbsp ketchup • 2 tbsp soy sauce • 3 tbsp honey (or corn syrup) • 1 tbsp white sugar • 2 cloves garlic, minced • 1 tsp sesame oil Optional garnish: sesame seeds, chopped green onion 🔥 Instructions 1. Make the batter: In a large bowl, combine flour, potato starch, egg, cold water, and the seasonings. Mix until smooth and thick — it should cling well to the chicken without dripping too much. 3. Coat the chicken: Add the chicken pieces directly into the batter and toss until every piece is evenly coated. 4. Heat oil: Heat oil in a deep pan or pot to 350°F (175°C) — medium-high heat. 5. Fry the chicken: Carefully drop in the coated chicken pieces one by one. Fry for about 6–8 minutes, flipping occasionally, until golden brown and crisp and internal temperature reaches 165°F (74°C). → Tip: Avoid overcrowding the pan — fry in batches for even crispiness. 6. Drain: Place the fried chicken on a wire rack or paper towel to drain excess oil. 7. Make the sauce: In a small pan over medium heat, combine gochujang, ketchup, soy sauce, honey, sugar, garlic, and sesame oil. Simmer for 2–3 minutes until glossy and slightly thickened. 8. Coat or drizzle: Toss the hot fried chicken in the sauce, or drizzle it over the top if you prefer to keep the outer layer crunchier. 9. Serve: Sprinkle sesame seeds and chopped green onion. Serve hot and crispy ! Enjoy ;)) #creatorsearchinsights #friedchicken #koreanfood #homemadefood #EasyRecipe

🍗 Korean style Fried Chicken Ingredients (2–3 servings) For the chicken: • 1 lb (450 g) chicken wings or boneless thighs, cut into pieces • ½ tsp salt • ½ tsp black pepper • 1 tsp garlic powder • ½ cup all-purpose flour • ½ cup potato starch • 1 egg • ¼ cup cold water (adjust slightly for a thick, clingy batter) • Oil for frying For the sauce: • 2 tbsp gochujang (Korean red chili paste) • 2 tbsp ketchup • 2 tbsp soy sauce • 3 tbsp honey (or corn syrup) • 1 tbsp white sugar • 2 cloves garlic, minced • 1 tsp sesame oil Optional garnish: sesame seeds, chopped green onion 🔥 Instructions 1. Make the batter: In a large bowl, combine flour, potato starch, egg, cold water, and the seasonings. Mix until smooth and thick — it should cling well to the chicken without dripping too much. 3. Coat the chicken: Add the chicken pieces directly into the batter and toss until every piece is evenly coated. 4. Heat oil: Heat oil in a deep pan or pot to 350°F (175°C) — medium-high heat. 5. Fry the chicken: Carefully drop in the coated chicken pieces one by one. Fry for about 6–8 minutes, flipping occasionally, until golden brown and crisp and internal temperature reaches 165°F (74°C). → Tip: Avoid overcrowding the pan — fry in batches for even crispiness. 6. Drain: Place the fried chicken on a wire rack or paper towel to drain excess oil. 7. Make the sauce: In a small pan over medium heat, combine gochujang, ketchup, soy sauce, honey, sugar, garlic, and sesame oil. Simmer for 2–3 minutes until glossy and slightly thickened. 8. Coat or drizzle: Toss the hot fried chicken in the sauce, or drizzle it over the top if you prefer to keep the outer layer crunchier. 9. Serve: Sprinkle sesame seeds and chopped green onion. Serve hot and crispy ! Enjoy ;)) #creatorsearchinsights #friedchicken #koreanfood #homemadefood #EasyRecipe

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