McCormick Goes K-Pop with Korean Fried Chicken Mixes
McCormick formally launched its range of Korean Fried Chicken mixes with a cook-up among bloggers at The Cookery. Armed with cooking tools, premium chicken meat, help with Chef Min Jun, and a pack of Soy Garlic Korean Fried Chicken mix, we began frying up an awesome batch. I’d say, this is one of the most dynamic events I’ve been to since I started blogging.
So we didn’t wait very long, we headed at the cooking area of The Cookery and began our course towards creating perfect Korean fried chickens. We opened up a packet and includes an easy to follow four-step instruction sheet. Even people with no in-depth experience in cooking can create really good twice-fried Korean fried chicken meals with this.
Step 1. Open pack. Dilute batter mix in 1/4 cup (60ml) water.
Step 2. Coat 1/2 kilo of chicken and deep fry.
Step 3. Place newly fried chicken in a container. Open pack 2. Pour sauce directly.
Step 4. Seal the lid and shake.
And you can plate.
These are the soy garlic fried chickens that we made during the event. Easy peasy.
Aside from Soy Garlic, other flavors are Bulgogi, Spicy, and Kimchi. Bulgogi offers something on the sweet side. If you want something with a kick, try the Spicy flavor. Kimchi flavor gives a nostalgic taste of buffalo wings, Korean style.
We were fortunate to have tried all four. My personal fave is the soy garlic. Something sweet and salty, and perfect in between.
Ended the dinner with these green tea mini-cupcakes. Beautiful in the eyes and tastes really good.
Spread some awesome..ness..
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