You’ve heard of fried chicken and you’ve even heard of Kentucky Fried Chicken (KFC), but prepare to fall in love with a new form of KFC: Korean fried chicken.
As the borders of the world allow for more movement, it’s not just people who are allowed to travel. Culture, music, languages and even food are starting to travel the world, exposing more and more people to the things that others from abroad enjoy.
Try this Korean fried chicken for yourself or your loved ones.
Ingredients for Korean Fried Chicken
- 1.4 kg whole chicken, cut into pieces or chicken wings/drumsticks/boneless chicken thigh (optional)
- 2 tbsp rice wine
- 2 tsp finely chopped ginger
- 1 tsp fine sea salt
- 1/2 tsp ground black pepper
- 1 cup potato starch or cornstarch
- Some cooking oil for frying
- Korean fried chicken sauce
- 3 tbsp tomato sauce / ketchup
- 2 tbsp to 2 1/2 tbsp gochujang (Korean chili paste)
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tbsp soy sauce
- 2 tbsp minced garlic
- 1 tbsp sesame oil
Optional – to garnish
- Roasted sesame seeds
- Green onion, finely chopped or shredded
*1 tablespoon = 15 ml, 1 cup = 250 ml
Daily Hacks: Boning Chicken Pieces
1. Place the chicken, rice wine, ginger, salt and black pepper in a bowl. Mix well and then coat the chicken pieces evenly and separately with the starch and set aside.
2. In a deep pan (or deep fryer), add a generous amount of oil and heat until oil temperature reaches 175 C (or boiling point).
Carefully start adding the breaded chicken and cook until cooked through (between 3 and 5 minutes, depending on the size of the chicken). Do not overfill the pan.
The recipe’s author, Sue, recommends using a grease splash guard if you have one to minimize oil splatter.
Once done, take out the fried chicken pieces and place them on some paper towels or a paper towel while you fry the remaining chicken pieces.
Once the first set of frying is complete, quickly scoop out any floating debris from the oil using a slotted spoon and fry the chicken again when the oil temperature reaches 175c/347f (or boiling).
Fry them until the batter is golden brown and crispy (the second frying is shorter than the first, 2 to 3 minutes) and set them aside.
3. In a separate pan, add the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low to medium heat and stir well. Once it starts to bubble, remove the pan from the heat.
Place the double fried chicken in a large mixing bowl and pour the roast chicken sauce over the chicken to coat.
Mix them lightly and thoroughly. or serve the roast chicken and sauce separately and use as a dipping sauce.
Once all the chicken is coated with the sauce, serve immediately warm. Leftover chicken can be refrigerated and eaten cold for a day or two, but it won’t be as crispy.
Side dishes to serve with Korean fried chicken include pickled radishes, pickled cucumbers, or stuffed bao buns.
This recipe was found on mykoreankitchen.com