Crispy & Spicy Korean Fried Chicken
Korean Fried Chicken Recipe
Korean Fried Chicken, often referred to as "KFC," is a popular dish known for its crispy exterior and flavorful glaze. This delightful recipe marries deep-fried chicken with a variety of bold flavors, creating a crunchy treat that’s perfect for any occasion. Whether served at a party or enjoyed as a midnight snack, this dish never disappoints!
Why Make This Recipe?
There are countless reasons to try Korean Fried Chicken. First and foremost, the contrast between the crispy outer layer and juicy meat will tantalize your taste buds. The rich flavors from the marinade and the spicy-sweet glaze offer a unique taste that distinguishes it from traditional fried chicken. Not to mention, it’s surprisingly easy to make at home. Impress your friends and family with this finger-licking goodness—they won’t be able to get enough!
How to Make Korean Fried Chicken
Making Korean Fried Chicken may seem intimidating, but it’s a straightforward process if you follow these step-by-step instructions!
Ingredients
- 3 lb chicken thigh
- 2 tbsp minced garlic
- 1/4 cup cooking wine or sake
- 2 tsp salt
- 1/2 tsp chicken bouillon powder
- 1 tsp powdered ginger
- 2 tsp white pepper
- 75 g flour
- 75 g cornstarch
- 225 g rice flour
- 1 tbsp salt
- 380 ml water
- 220 g honey
- 75 g ketchup
- 45 g red pepper paste (gochujang)
- 35 g soy sauce
- 65 g garlic
- 15 g red pepper powder (gochugaru)
- 50 g brown sugar
- 100 g mayo
- 25 g milk
- 3 tbsp sugar
- 2 tbsp vinegar
Directions
- In a bowl, combine the cubed chicken thighs with minced garlic, cooking wine/sake, salt, chicken bouillon powder, ginger, and white pepper. Mix well and let marinade in the fridge for 30 minutes to an hour.
- In a separate bowl, whisk together the flour, cornstarch, rice flour, salt, and water until smooth.
- Add the marinated chicken to the flour mixture and coat each piece well.
- Heat oil in a deep fryer or a large pot to 350°F (175°C).
- Fry the chicken in batches for about 5-7 minutes until lightly golden. Remove with a slotted spoon and drain on a paper towel-lined rack. Let chicken cool slightly.
- Increase the oil temperature back to 350°F (175°C) and fry the chicken again for an additional 3 minutes until deep golden brown and extra crispy. Drain on a rack.
- In a saucepan over low-medium heat, combine soy sauce, red pepper powder (gochugaru), brown sugar, garlic, honey, ketchup, and red pepper paste (gochujang). Heat until the mixture bubbles slightly, then immediately remove from heat to prevent burning.
- Toss the fried chicken in the prepared sauce until well coated.
- In a small bowl, whisk together mayo, milk, sugar, and vinegar until smooth. Drizzle over the coated chicken and top with parsley.
- Serve hot with a side of pickled radish and a cold beer for the ultimate Korean Fried Chicken experience!
How to Serve Korean Fried Chicken
Korean Fried Chicken is best served hot and crispy! For a complete experience, pair it with pickled radishes and a nice, cold beer. You can also garnish the dish with sesame seeds or fresh herbs to enhance its visual appeal.
How to Store Korean Fried Chicken
If you have leftovers (though it’s hard to resist the deliciousness!), store the chicken in an airtight container in the refrigerator. Consume within 2-3 days. To reheat, pop it back in the oven to regain its crispiness instead of microwaving.
Tips to Make Korean Fried Chicken
- For extra crunch, double fry the chicken as indicated in the recipe. This creates that signature crispy texture.
- Use a thermometer to ensure the oil is at the right temperature for frying to prevent greasy chicken.
- Feel free to adjust the spiciness of the glaze by increasing or decreasing the amount of red pepper paste (gochujang) and red pepper powder (gochugaru).
Variations
Experiment with different marinades or sauces to personalize your Korean Fried Chicken. Consider making a garlic soy sauce glaze or a sweet and tangy barbecue sauce for a twist. You can also use chicken wings or drumsticks instead of thighs if desired.
FAQs
1. Can I use boneless chicken?
Yes, boneless chicken can be used for easier eating, but be sure to adjust the cooking time accordingly.
2. Is Korean Fried Chicken usually spicy?
It can be! The level of spiciness can be adjusted based on your taste preferences, particularly by modifying the amount of red pepper paste and powder.
3. Can I freeze the fried chicken?
Yes, you can freeze the cooked yet cooled chicken. Just make sure to reheat it properly to restore its crispiness before serving.
Enjoy cooking and savor the deliciousness of this Korean Fried Chicken recipe!
Korean Fried Chicken
Ingredients
For the Chicken Marinade
- 3 lb chicken thigh Cubed
- 2 tbsp minced garlic
- 1/4 cup cooking wine or sake
- 2 tsp salt
- 1/2 tsp chicken bouillon powder
- 1 tsp powdered ginger
- 2 tsp white pepper
For the Coating
- 75 g flour
- 75 g cornstarch
- 225 g rice flour
- 1 tbsp salt
- 380 ml water
For the Sauce
- 220 g honey
- 75 g ketchup
- 45 g red pepper paste (gochujang)
- 35 g soy sauce
- 65 g garlic
- 15 g red pepper powder (gochugaru)
- 50 g brown sugar
For the Drizzle
- 100 g mayo
- 25 g milk
- 3 tbsp sugar
- 2 tbsp vinegar
Instructions
Marinade Preparation
- In a bowl, combine the cubed chicken thighs with minced garlic, cooking wine/sake, salt, chicken bouillon powder, ginger, and white pepper. Mix well and let marinade in the fridge for 30 minutes to an hour.
Coating Preparation
- In a separate bowl, whisk together the flour, cornstarch, rice flour, salt, and water until smooth.
- Add the marinated chicken to the flour mixture and coat each piece well.
Frying the Chicken
- Heat oil in a deep fryer or a large pot to 350°F (175°C).
- Fry the chicken in batches for about 5-7 minutes until lightly golden. Remove with a slotted spoon and drain on a paper towel-lined rack. Let chicken cool slightly.
- Increase the oil temperature back to 350°F (175°C) and fry the chicken again for an additional 3 minutes until deep golden brown and extra crispy. Drain on a rack.
Sauce Preparation
- In a saucepan over low-medium heat, combine soy sauce, red pepper powder (gochugaru), brown sugar, garlic, honey, ketchup, and red pepper paste (gochujang). Heat until the mixture bubbles slightly, then immediately remove from heat to prevent burning.
- Toss the fried chicken in the prepared sauce until well coated.
Drizzle Preparation
- In a small bowl, whisk together mayo, milk, sugar, and vinegar until smooth.
- Drizzle over the coated chicken and top with parsley.
