If you’ve ever felt the pleasure of gnawing into an exquisitely fried piece of chicken, you’re aware of the way it elevates any food. Now imagine the chicken coated in a deliciously sweet, sticky, and spicy sauce, that’s brimming with delicious flavor. The world is now yours with Korean Fried Chicken! The dish has taken the world of food by storm, not only in Korea but across the globe.
Korean Fried Chicken is often served in the form of a meal or snack filling meal, is famous for its distinctive double-frying technique that creates an extremely crispy exterior while keeping the meat moist and soft inside. If you’re hosting a game evening, cooking an intimate dinner for your family or just craving something tasty this recipe is bound to please. Let’s explore how to make this recipe for a crowd that’s great for any event!
Equipment Needed
- Deep pan or fryer
- Mixing bowls
- Thermometer for cooking (optional)
- Skimmer or slotted spoon
- Toilet paper towels for draining
Why You’ll Love This Recipe
- Incredible Crunchy: The double-frying method guarantees that each portion of Korean Fried Chicken is perfectly crisp.
- Flavor Explosion The spicy and sweet sauce is irresistibly addicting.
- Simple to ready: Simple steps make it easy for cooks at all levels.
- Flexible: You can adjust the spice level and toppings to meet your personal preferences.
- Ideal for Every Occasion: Great for parties snacks, family dinners.
Key Ingredients and Substitutions
Key Ingredients
- Gochujang Gochujang is a Korean chili paste imparts warmth and depth into the flavor. It’s crucial for original taste.
- potato Starch: This helps create a crisp, light coating for the chicken.
Substitutions
- Chicken You are welcome to make use of chicken wings or thighs according to your preferences.
- Sweeteners Alternate honey with maple syrup, agave or for an alternative sweetener flavor.
- Gochujang When Gochujang cannot be found, Sriracha may be substituted however the flavor will differ.
How to Make Korean Fried Chicken (Step-by-Step)
Step 1: Marinate the Chicken
Begin by placing your poultry pieces into a bowl that is seasoned with rice wine along with crushed ginger, salt along with black pepper. This marinade is not only a source of flavor, but also helps to tenderize the meat. Allow it to sit for around 15 minutes in order to soak up the flavors.
Step 2: Coat the Chicken
Once the chicken is marinated, sprinkle potato starch on the chicken. Utilizing the hands of your fingers, blend it to warrant every piece is coated. The starch is essential to getting that desired crispy texture.
Step 3: Heat the Oil
In a large saucepan Add suitable oil to cover in the pieces of chicken. Heat the oil to 175degC (347degF). The use of a thermometer will assist in keeping the temperature at the right level. If you don’t own one, simply drop a tiny piece of chicken in the oil. If it immediately starts to sizzle, you’re prepared.
Step 4: Fry the Chicken
Make sure to place the chicken pieces in small batches so as to avoid crowding. Grill these for three to five minutes based on the size of the pieces. When golden brown and crispy Remove them from the pan and put them onto towels to remove any oil.
Step 5: make up the Sauce
In a separate pan add the ingredients of the sauce. It should be simmered until it begins to bubble, while stirring it often. This is a way to infuse the flavors and creates the sauce is smooth.
Step 6: Toss and Serve
Within a mixing bowl large enough put the chicken that has been fried and add the sauce. Stir gently until each piece is coated. Serve immediately and garnish with green onions and sesame seeds for an additional flavor.
Expert Tips for Success
- Maintaining the Temperature of Oil: It’s essential to maintain a consistent temperature in the oil for an even cooking. If the temperature is too low and the chicken is unable to absorb too much oil.
- Make use of a Splatter screen: If you have one, with a splatter screen can reduce the mess that comes from cooking.
- Try your Sauce: Adjust the sweet and spicy of the sauce according to your taste before slicing and frying the chicken.
Variations and Customizations
- * Spicy Garlic Korean Fried Chicken Then add additional minced garlic to the sauce for an extra garlic-y kick.
- Honey Soy variant You can replace honey by soy sauce for the flavor profile to be different.
- Gluten-Free Alternative: Substitute potato starch in place of cornstarch, and assure that all ingredients in the sauce are gluten-free.
Storage and Reheating Instructions
Storage Reserving any left-over Korean Fried Chicken in an airtight container inside the refrigerator for two days or more.
Reheating For a little crunch, heat cooked chicken inside the oven to 180°C (350degF) for about 10-15 minutes, making sure to check often to assure that it is not overcooked.
Serving Suggestions
Enjoy the Korean Fried Chicken with:
- Pickled Radish The tanginess is a perfect match for its richness chicken that has been fried.
- Korean-style Coleslaw: A refreshing side dish that gives crunch and balances the meal.
- Rice or noodles: Serve with steamed noodles or rice for a complete dinner.
Korean Fried Chicken: A Flavor Explosion
This Korean Fried Chicken recipe is made with extremely crunchy chicken coated with an amazing sweet chili sauce that is ideal for any occasion, and is sure to please all.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
Main Ingredients:
- 1.4 kilograms (3 pounds) whole chicken cut into pieces, or chicken wings/drumsticks
- 2 tablespoons of rice wine
- Two teaspoons of minced ginger
- 1 teaspoon of fine sea salt 1 teaspoon fine sea
- 1/4 teaspoon of ground black pepper
- 1 cup potato starch or corn starch
- Cooking oil for deep-frying (rice bran oil is recommended)
Korean Fried Chicken Sauce:
- Three tablespoons of tomato sauce, or 3 tablespoons ketchup or tomato sauce
- 2. 2.5 teaspoons of 2 to 2.5 tablespoons of gochujang (Korean chili paste)
- 1/4 cup honey
- 1 cup of brown sugar
- 2 tablespoons soy sauce
- Two tablespoons of minced garlic
- 1 teaspoon sesame oil
- Optional Garnish:
- Roasted sesame seeds
- Finely chopped or shred green onion
Instructions
- In an enormous mixing bowl, combine the chicken pieces with rice wine minced ginger salt, black pepper. Mix thoroughly to warrant that the pieces of chicken are evenly coated in the marinade.
- Spread the potatoes starch on top of the chicken marinade and mix in a circular motion to thoroughly coat each piece. Set aside.
- Prepare a large quantity of oil inside a large pan or fryer until it is at 175°C (347degF). Be careful to add the chicken pieces coated with batter in small batches, making sure not to crowd the pan. Grill for three to five minutes, until crispy and golden.
- Remove the chicken and put it on a paper towel to absorb the excess oil. Repeat the process with the rest of the chicken pieces.
- To make the sauce, mix all ingredients for the sauce in a separate saucepan heating at a low to medium-low temperature until bubbling. Mix well before removing from the heat.
- A large bowl of mixing combine the fried chicken in the sauce until it is evenly coated. Serve immediately, topped with green onions and sesame seeds If you’d like.
Notes
- It is essential to keep the temperature of oil steady for optimal cooking with a thermometer when there is one available.
- The leftover Korean Fried Chicken can be kept at room temperature in the fridge, however it could lose some crunch after being reheated.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 piece
- Calories: 685
- Sugar: 33 g
- Sodium: 1290 mg
- Fat: 29 g
- Saturated Fat: 7 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 69 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 126 mg
Frequently Asked Questions (FAQs)
What is it that makes Korean chicken fried different from other fried chickens?
Korean fried chicken is distinguished by its ultra-crispy double-fried coating and its unique glazes. The chicken is coated in a thin batter (rather than a thick crust), fried twice at different temperatures, and then tossed in flavorful sauces like gochujang or soy-garlic. This process creates an incredibly crispy exterior that stays crunchy even after being sauced.
What’s the secret to achieving that signature crispiness?
The key elements are:
- Double-frying technique (first at 350°F, then at 375°F)
- Thin coating with potato starch or cornstarch
- Allowing the chicken to rest between fryings
- Not overcrowding the oil
- Proper oil temperature maintenance This method creates the hallmark thin, shatteringly crisp crust.
What are the most popular Korean fried chicken sauces?
Classic sauce options include:
- Yangnyeom (sweet and spicy sauce with gochugaru)
- Soy garlic (garlic, soy sauce, honey)
- Honey butter (trending Korean flavor)
- Padak (green onion sauce)
- Plain with seasoned salt Each sauce offers a unique flavor profile while maintaining the chicken’s crispiness.
What type of chicken pieces work best?
Recommended cuts include:
- Wings and drumettes
- Boneless thighs
- Small breast pieces Wings are traditional, but any cut works if sized appropriately for even cooking.
How long should I marinate the chicken?
For best results:
- Marinate 2-4 hours in a mixture of:
- Ginger
- Garlic
- Soy sauce
- Rice wine
- Don’t marinate longer than 24 hours
- Pat chicken dry before coating
What type of coating should I use?
The best options are:
- Potato starch (traditional choice)
- Cornstarch
- 50/50 mix of potato starch and cornstarch Avoid thick flour-based batters as they won’t create the desired texture.
How do I keep the chicken crispy after saucing?
Key tips include:
- Ensure chicken is hot when saucing
- Use room temperature sauce
- Toss quickly to coat
- Serve immediately
- Don’t over-sauce the chicken
What are traditional side dishes for Korean fried chicken?
Common accompaniments include:
- Pickled radish (chicken-mu)
- Fresh vegetables for wrapping
- Korean beer or soju
- Coleslaw
- Rice These sides help balance the rich chicken.
Do I have the ability to make Korean Fried Chicken in advance?
Best practices:
- First frying can be done in advance
- Complete second frying just before serving
- Keep sauces separate until service
- Reheat without sauce in oven at 375°F Best enjoyed fresh, but can be prepared partially ahead.
What are the essential tools needed?
Must-have equipment:
- Deep heavy-bottomed pot or deep fryer
- Thermometer for oil
- Spider strainer or tongs
- Wire rack for draining
- Large mixing bowl for saucing
Common mistakes to avoid?
Watch out for:
- Oil temperature too low or high
- Overcrowding the fryer
- Not draining properly between fries
- Over-saucing the chicken
- Skipping the resting period between fries
- Using old or improperly heated oil
How do I store and reheat leftovers?
Storage tips:
- Keep sauce separate if possible
- Store in airtight container
- Refrigerate up to 2 days
- Reheat in oven at 375°F until hot
- Avoid microwave (makes coating soggy)
Related Recipes
If you liked the Korean Fried Chicken recipe, you may be interested in:
- Yangnyeom Chicken Hot and spicy chicken fried that has an interesting twist.
- Korean Popcorn Chicken: Pieces of bite-sized pieces dipped in delicious batter.
- spicy Korean chicken Stew (Dak Dori Tang): A comforting and hearty meal.
The Korean Fried Chicken recipe is more than simply a dish, but an experience that brings the flavorful flavors of Korean food to your kitchen. Crispy sweet, spicy, and sweet It’s sure to be a hit with your family and your friends. So why not gather all the ingredients and try it? You’ll end up with food that is not only delicious, but also a tribute in the fine art grilling chicken. Have a bite that is crunchy!