Ultimate Korean Fried Chicken
Being American, I have always loved fried chicken. Korean Fried Chicken, the better KFC, has been gaining wide popularity in its many forms. The difference is in the very thin crisp skin. The spicy sauce can either be drizzled on top or kept on the side. As a kid, I used to just eat the skin off fried chicken-- it's the best part! My version has the thinnest crispiest crust ever.
Being American, I have always loved fried chicken. Korean Fried Chicken, the better KFC, has been gaining wide popularity in its many forms. The difference is in the very thin crisp skin. The spicy sauce can either be drizzled on top or kept on the side. As a kid, I used to just eat the skin off fried chicken-- it's the best part! My version has the thinnest crispiest crust ever.
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking powder
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- oil for frying
- 2 cloves garlic finely chopped
- 2 tablespoons dark brown sugar
- 1 tablespoon roasted sesame oil
- 1 teaspoon kosher salt or sea salt
- 1/2 cup (113 grams) rice vinegar
- 1/2 cup (113 grams) water
- 1/2 cup (113 grams) superfine sugar or caster sugar
- 1 pound (about 500 grams) daikon radish, cut into 1/2-inc
- 1/4 cup (32 grams) cornstarch or corn flour
- 2 1/2 teaspoons kosher salt or sea salt
- 10 grinds black pepper
- 2 chicken drumsticks 2 thighs and 4 wings with tips (bone in, skin on)
- 1/2 cup (70 grams) cornstarch or corn flour
- 1/4 cup (34 grams) fine matzo meal
- 1/4 cup (35 grams) all-purpose flour
- 2 tablespoons korean chile flakes (gochugaru)
- 1 tablespoon kosher salt or sea salt
- 2 1/2 teaspoons garlic granules
- 2 1/2 teaspoons onion granules
- 1 cup (237 grams) water
- 1/3 cup (75 grams) vodka
- 2 tablespoons korean chile paste (gochujang)
- 3 tablespoons korean chile paste (gochujang)
- 2 teaspoons grated ginger (from about a 2-inch piece)
- Carbohydrate 20.0820967158984 g
- Cholesterol 30.1774999987573 mg
- Fat 28.0299913182156 g
- Fiber 2.33014548912099 g
- Protein 11.4996459647301 g
- Saturated Fat 3.17022307652939 g
- Serving Size 1 1 serving (340g)
- Sodium 182.474371984879 mg
- Sugar 17.7519512267774 g
- Trans Fat 1.5600042694923 g
- Calories 365 calories
Step-by-step
- Make the pickled radish cubes: Combine the first four ingredients in a large bowl, whisking until the sugar and salt are dissolved. Add the radish and toss to coat. Leave at room temperature, covered, for 24 hours. Then refrigerate.
- Make the pre-coating: In a large bowl, whisk together the first 4 ingredients. Add the chicken and toss well until evenly coated in all areas. Transfer the chicken to a rack, shaking the chicken well to get rid of any excess coating. Let rest uncovered for 1 hour.
- Pour enough oil into a 6-quart Dutch oven to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer reads 350 degrees Fahrenheit (175 degrees Celsius).
- Make the batter: In a large bowl, whisk together the dry ingredients. In a smaller bowl, whisk together the wet ingredients. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny.
- Working in two batches, dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil, otherwise the chicken will fall and stick to the bottom of the pot.
- Fry the chicken until golden brown and cooked through, 15 to 20 minutes per batch. Transfer to a wire rack to drain as done.
- Make the BBQ sauce: Combine all of the ingredients in a small saucepan and simmer over medium heat until slightly thickened, 3 to 5 minutes.
- Serve the chicken with the BBQ sauce, pickled radish and beer.
My Love Affair with Korean Fried Chicken: A Crispy, Spicy Journey
As a busy working mom, finding time for anything beyond work and family feels like a luxury. But even amidst the chaos of deadlines and school pick-ups, I carve out moments for myself, moments dedicated to simple pleasures. And lately, that pleasure has been making the crispiest, most flavourful Korean Fried Chicken (KFC) I’ve ever tasted. Forget the Colonel – this is my KFC, perfected over late nights and early mornings, experimenting with flavors and techniques to achieve that perfect, unbelievably crunchy exterior and juicy interior.
My journey with Korean Fried Chicken started, like many culinary adventures, with a simple craving. I’ve always loved fried chicken; that satisfying crunch, the juicy meat, the sheer comfort of it all. But Korean Fried Chicken offered something more. The distinct double-frying technique created a texture unlike anything I’d experienced before – a shatteringly crisp exterior that gives way to succulent, tender chicken. It's a textural masterpiece, a dance between textures that simply elevates the ordinary fried chicken to extraordinary heights.
The secret, I've discovered, isn't just in the double frying. It's in the delicate balance of sweet and spicy flavors. The marinade, a symphony of soy sauce, garlic, ginger, and a touch of sweetness, infuses the chicken with a rich, savory base. Then comes the fiery kick of gochugaru (Korean chili flakes) and gochujang (Korean chili paste) in the sauce – a perfect complement to the rich, savory chicken. The slight tang of the pickled radish cuts through the richness, providing a refreshing counterpoint to the indulgence.
The process itself is surprisingly therapeutic. The rhythmic chopping of vegetables, the careful whisking of batters, the satisfying sizzle of chicken in hot oil – it's a meditative experience, a way to disconnect from the demands of the day and reconnect with something more primal, more rewarding. Each batch brings me closer to perfection, a crunchier crust, a more balanced flavor profile.
Why this recipe is different.Many recipes I found were complicated, requiring obscure ingredients or multiple steps. This is a streamlined version, perfect for busy weeknights.
Making it your own. This recipe is a starting point. Don't be afraid to experiment. Try different chili levels, add your favourite herbs or spices, or change the dipping sauce. The beauty of cooking is in its adaptability. It's about finding what resonates with you, what satisfies your palate and makes you happy.
More than just a recipe, this Korean Fried Chicken is a testament to the simple joys in life. It’s a celebration of flavour, texture, and the comforting ritual of creating something delicious from scratch. It's a reminder that even in the midst of a busy schedule, there's always time to indulge in a little self-care, even if that self-care involves a messy kitchen and a whole lot of delicious fried chicken.
So, gather your ingredients, put on some music, and get ready for a culinary adventure. You might just discover a new favourite dish, a new way to unwind, and a new appreciation for the simple joy of creating something delicious.
