Introduction
Korean fried chicken has gained widespread acclaim for its unique flavor, crispy texture, and delicious sauces. This dish stands out for its double-frying technique, which is key to achieving that irresistible crunch. Whether served as an appetizer, a main course, or a late-night snack, it’s a crowd-pleaser that you can easily make at home. Here, we explore a delightful recipe that captures the essence of this beloved Korean dish.
Detailed Ingredients with measures
Chicken pieces: 2 pounds, preferably wings or drumsticks
All-purpose flour: 1 cup
Cornstarch: 1/2 cup
Baking powder: 1 teaspoon
Salt: 1 teaspoon
Pepper: 1/2 teaspoon
Garlic powder: 1 teaspoon
Onion powder: 1 teaspoon
Cold water: 1 cup
For the sauce:
Soy sauce: 1/4 cup
Rice vinegar: 1 tablespoon
Honey: 1/4 cup
Gochujang (Korean red chili paste): 2 tablespoons
Sesame oil: 1 tablespoon
Garlic: 2 cloves, minced
Sesame seeds: for garnish
Green onions: for garnish
Prep Time
25 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 4 servings
Detailed Directions and Instructions
Step 1: Prepare the Chicken
Cut the chicken into bite-sized pieces. Rinse the pieces under cold water and pat them dry with paper towels.
Step 2: Marinate the Chicken
In a bowl, combine the chicken pieces with salt, pepper, and garlic powder. Mix well and let it marinate for about 30 minutes.
Step 3: Prepare the Batter
In a separate bowl, mix together the flour, cornstarch, and baking powder. Add cold water until you get a smooth batter.
Step 4: Heat the Oil
In a deep pot, heat vegetable oil to 350°F (175°C). Use a thermometer to check the temperature for frying.
Step 5: Coat the Chicken
Dip each piece of marinated chicken into the batter, ensuring it is fully coated.
Step 6: Fry the Chicken
Carefully place the battered chicken pieces into the hot oil. Fry in batches to avoid overcrowding. Cook for about 8-10 minutes until golden brown and crispy.
Step 7: Drain the Chicken
Once cooked, remove the chicken and place it on a wire rack or paper towels to drain excess oil.
Step 8: Prepare the Sauce
In a saucepan, mix together gochujang, honey, soy sauce, and vinegar. Heat over medium heat, stirring until smooth.
Step 9: Toss the Chicken in Sauce
Once the sauce is ready, add the fried chicken pieces to the saucepan and toss them until evenly coated.
Step 10: Serve
Transfer the sauced chicken to a serving plate. Garnish with sesame seeds and chopped green onions if desired. Enjoy hot!
Notes
Note 1
Adjust the spice level by adding more or less gochujang based on personal preference.
Note 2
For extra crunch, consider double frying the chicken. Fry it once, let it rest, and fry again for a few minutes.
Note 3
Serve with pickled radish or a side of your favorite dipping sauce for added flavor.
Cook techniques
Double Frying
Double frying is essential for achieving that perfect crispy texture. The first fry cooks the chicken through, while the second fry adds an extra crunch.
Marinade Infusion
Marinate the chicken in a mixture of spices to enhance the flavor. A longer marination time allows the flavors to penetrate the meat deeply.
Coating Process
Use a light coating of cornstarch to provide a crispy exterior. Shake off any excess to prevent clumping during frying.
Oil Temperature Control
Maintain the oil at a consistent temperature to ensure even cooking. Too hot can burn the chicken, while too cool can result in sogginess.
Drain and Rest
After frying, drain the chicken on a wire rack to allow excess oil to drip off. Letting the chicken rest helps maintain its crispiness.
FAQ
What type of chicken is best for frying?
Consider using bone-in, skin-on chicken pieces for the best flavor and juiciness.
Can I use a different type of oil?
Yes, oils with high smoke points, such as vegetable or peanut oil, are ideal for frying.
How can I tell if the oil is hot enough?
You can test the oil by dipping the end of a wooden spoon into it; if bubbles form around the spoon, the oil is ready.
Is it necessary to double fry?
While it enhances crispiness, you can choose to fry only once, though the texture may not be as satisfying.
What sauces pair well with Korean fried chicken?
Popular options include sweet and spicy gochujang-based sauces, soy garlic sauce, or even a simple honey glaze.
Conclusion
Korean fried chicken is a delightful dish that combines a crispy exterior with a rich, savory flavor. Its unique sauce variations and cooking techniques create a memorable dining experience. Whether served as a snack, appetizer, or main dish, its versatility makes it a favorite among many. Experimenting with different flavor profiles can lead to an enjoyable culinary adventure, making it a dish worth trying at home.
More recipes suggestions and combination
Spicy Korean Tofu
Pair your fried chicken with spicy Korean tofu for a delicious contrast in textures and flavors. The soft, silky tofu complements the crispy chicken perfectly.
Korean BBQ Beef
Consider adding Korean BBQ beef to your meal. Its savory-sweet marinade and grilled flavor harmonize well with the fried chicken, creating a satisfying meal.
Korean Pickled Radish
Serve pickled radish alongside your Korean fried chicken. The tangy and crunchy radish helps cut through the richness of the chicken, enhancing the overall experience.
Korean Cold Noodles
For a refreshing combination, serve Korean cold noodles (naengmyeon) with your fried chicken. The cold, chewy noodles are a perfect counterbalance to the hot and crispy chicken.
Korean Kimchi
Add kimchi to your meal for a burst of flavor. Its fermented taste and spicy kick pair wonderfully with the savory notes of fried chicken.