Korean Fried Chicken
Introduction
If you’re after crispy and addictive (KFC), go here now! This handcrafted treat mixes the crunchy texture of fried chicken with the rich feels of Korean cuisine. Either it’s a special occasion or an everyday day, this meal will make you fall in love with its appealing taste.
recipes
Here are the easy steps to cook this tempting meal in your own kitchen. Marinating the chicken in a mixture of seasonings and wine will give it a crispy crust. Next, fry until they are crispy and golden brown. Whilst you wait, whip up the gochujang for sauce, which takes inspiration from Korean cuisine, by heating a mixture of sweet and spicy vegetables in a skillet until it bubbles with a deeply, flavorful aroma. Coat the cooked chicken thoroughly with the smothering liquid.
Serving Suggestions
Rice, noodles, or, for an additional creative take, load bao rolls with your Korean Fried Chicken. You won’t be able to eat enough of the crunchy chicken and spicy sauce—they work together like charm. No matter if you’re hosting guests or just want to have some alone time in, this dish is sure to please.
Preparing the Chicken
blend chicken, ginger, rice wine, salt, and black pepper in a bowl and stir to combine. Then, in another bowl, coat the chicken thoroughly with the starch. To create the desired result, dip each chicken piece into the carbohydrates, ensuring it’s well coated, and then set it down.
In a deep pan or fryer, heat a large amount of oil until it reaches 175°C (347°F). Carefully add the coated chicken and simmer for up to five minutes, depending on its size. Be careful not to overcrowd the pan to ensure even frying. If accessible, employ a grease particle screen to minimize oil spray. Following frying, place the chicken on kitchen paper to drain off any excess oil.
Making the Crispy Coating
For the crispy coating, preheat your oven to a low heat to keep the cooked chicken warm. Heat a large pan with vegetable oil until hot, or use a deep fat fryer. You’ll need at least 1 litre (4 cups) of oil. Mix together the crispy coating ingredients in a small bowl, including plain (all-purpose) flour, salt, ground black pepper, celery salt, dried thyme, paprika, baking powder, and chilli flakes.
Frying the Chicken
Remove the marinated chicken from the fridge and allow any excess to drip off. Coat the chicken in the crispy coating mixture, ensuring it is completely coated. Fry the chicken in stages until golden brown and done in the middle. Avoid overfilling the pan to ensure even frying. After cooking, lay the chicken on a dish in the heated oven to keep hot while you prepare the extra batches. If you wish to keep the chicken extremely crispy in the oven, see my ‘Top Tips for Achievement’ article.
Making the Sauce
Prepare the sauce whilst the chicken is frying. In a saucepan mix up the gochujang honey sugar soy sauce sesame seeds garlic and ginger. Bring the ingredients to a boil then decrease to a simmer for 5 minutes or until thick.Ladle the sauce over the fried chicken and mix it together. Serve the chicken decorated with spring onions toasted sesame seeds and pepper flakes.
ingredients
- Chicken and marinade:
- 4 chicken breasts sliced into long thick strips
- 240 ml (1 cup) buttermilk
- ½ tsp salt
- ¼ tsp white pepper
- ¼ tsp garlic salt
Crispy Coating:
- 180 g (1 1/2 cups) plain (all-purpose) flour
- 1 tsp salt
- 1 tsp ground black pepper
- ½ tsp garlic salt
- ½ tsp celery salt
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp baking powder
- 1 tsp chilli flakes
- vegetable oil for deep frying (at least 1 litre/four cups)
Sauce:
- 2 tbsp gochujang paste
- 2 tbsp honey
- 4 tbsp brown sugar
- 4 tbsp soy sauce
- 2 cloves garlic peeled and minced
- 2 tsp minced ginger
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 3 spring onions sliced into thin strips
- 1 tsp sesame seeds
- ½ tsp chilli flakes (red pepper flakes)