Korean Fried Chicken
How to make sweet, spicy and sticky Korean fried chicken
How to make sweet, spicy and sticky Korean fried chicken
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/2 tsp ground black pepper
- 2 tbsp soy sauce
- 2 tbsp minced garlic
- 1 tbsp sesame oil
- 2 tsp minced ginger
- 1 tsp fine sea salt
- roasted sesame seeds
- 2 tbsp rice wine
- 1.4 kg whole chicken ((3 pounds) cut into pieces or chicken wings / drumsticks / boneless chicken
- 1 cup potato starch (or corn starch)
- some cooking oil (for deep frying (i used rice b
- 3 tbsp tomato sauce ( / ketchup)
- 2 tbsp gochujang ((korean chilli paste) add 1/2 tbsp more to make it spicier)
- green onion (finely chopped or thinly shredded)
- Carbohydrate 44.1664175716197 g
- Cholesterol 0 mg
- Fat 3.66387407213727 g
- Fiber 2.08817957227717 g
- Protein 3.56151171045801 g
- Saturated Fat 0.520317849569389 g
- Serving Size 1 1 Serving (531g)
- Sodium 598.147013228164 mg
- Sugar 42.0782379993425 g
- Trans Fat 0.274724103102179 g
- Calories 216 calories
Step-by-step
- In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set aside.
- In a deep saucepan (or frier) add a generous amount of oil and boil it until the oil temperature reaches 175 C / 347 F. Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan.
- Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces.
- Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C / 347 F. Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.
- In a separate saucepan, add in the Korean fried chicken sauce ingredients. Boil the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat.
- Place double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly.
- Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.
- Once all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy.
My Korean Fried Chicken Adventure: A Home Cook's Journey
The aroma of sizzling chicken, the sweet and spicy symphony of flavors – Korean fried chicken is more than just a dish; it's an experience. For weeks, I'd been captivated by the vibrant photos and enthusiastic reviews online, each one painting a more tantalizing picture of crispy, golden-brown chicken drenched in a glossy, sticky sauce. I, a regular woman who enjoys a good home-cooked meal, finally decided to take the plunge and try my hand at this culinary masterpiece. Let me tell you, the journey was as rewarding as the final product.
My kitchen transformed into a mini-restaurant, albeit a slightly messy one. The initial steps were straightforward enough – marinating the chicken in a simple mixture of rice wine, ginger, salt, and pepper was a calming, almost meditative process. The subsequent breading and double-frying, however, proved to be a bit more challenging. Achieving that perfect golden-brown crispiness required patience, attention to detail, and a healthy dose of oil. I learned quickly about the importance of not overcrowding the pan, of maintaining the right oil temperature, and of letting the chicken rest on paper towels to drain excess oil. The double frying was key, creating a crust so shatteringly crisp, it was almost unbelievable. I even discovered the secret weapon of using a splatter screen – a lifesaver, honestly!
The sauce was another adventure altogether. A vibrant blend of honey, brown sugar, soy sauce, gochujang (Korean chili paste), garlic, sesame oil, and ginger, it was a sweet, spicy, savory masterpiece in its own right. The moment I poured it over the perfectly fried chicken, a sigh escaped my lips. The glossy sauce clung to every piece, creating a delectable glaze that complemented the crispy exterior perfectly. The final touch of sesame seeds and chopped green onions elevated the dish to another level, adding a touch of elegance and visual appeal. The taste? Absolutely phenomenal. A symphony of flavors danced on my tongue – the sweet honey, the spicy kick of gochujang, the savory depth of the soy sauce, all perfectly balanced and harmonious. It was a far cry from the takeout I'd previously enjoyed, and in that moment I felt an immense sense of pride and accomplishment.
Beyond the Recipe: A Culinary Journey
This wasn't simply about following a recipe; it was a journey of discovery. I discovered the joy of creating something delicious from scratch, the satisfaction of mastering a new technique, and the sheer pleasure of sharing this wonderful dish with loved ones. Korean fried chicken, in its own way, became a metaphor for life's challenges: requiring patience, precision, and a willingness to experiment, all of which ultimately lead to something extraordinary. The messy kitchen, the slightly burnt fingers (a minor casualty of the deep-frying process), and the occasional splattering of oil were all badges of honor, testaments to the culinary adventure I had undertaken. It’s a testament to how even the most seemingly complex dishes can be within reach, given the right mindset and a touch of culinary courage. And the leftover chicken? Even cold, it was incredible.
So, if you're looking for a challenge, a rewarding experience, and a truly delicious meal, I highly recommend trying your hand at Korean fried chicken. Just remember to be patient, embrace the process, and most importantly, have fun! The journey is just as rewarding as the destination. And trust me, the destination is worth every bit of the effort.
Tips and Tricks for Success:
• Invest in a good quality thermometer to ensure your oil maintains the correct temperature.
• Don't overcrowd the pan when frying, as this will lower the oil temperature and result in soggy chicken. Fry in batches.
• Let the chicken rest on paper towels to drain excess oil after frying. This helps to ensure a crispier finish.
• Adjust the amount of gochujang to your preferred spice level. Start with a smaller amount and add more to taste.
• Don't be afraid to experiment with different flavors and additions to the sauce.
• Serve the Korean Fried Chicken immediately for the best results. While it remains tasty even after being refrigerated, the crunch may diminish.
