Korean chicken is a delightful dish that combines crispy fried chicken with a sweet and spicy glaze. This recipe captures the essence of Korean cuisine, offering a perfect balance of flavors and textures. Whether you’re hosting a dinner party or simply craving something delicious, this dish is sure to impress. Get ready to savor the mouthwatering notes of garlic, ginger, and soy sauce in every bite!
Ingredients
– 1 lb chicken thighs, boneless and skinless
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1 tsp baking powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup water
– 1 cup Korean gochujang (red chili paste)
– 1/2 cup honey
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– Sesame seeds (for garnish)
– Green onions, chopped (for garnish)
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of 20 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately 450 calories, 20g fat, 30g carbohydrates, and 35g protein. This is based on a standard serving size for one person.
Step-by-Step Cooking Process
1. Cut the chicken thighs into bite-sized pieces.
2. In a bowl, mix flour, cornstarch, baking powder, salt, and pepper.
3. Gradually add water to the dry ingredients to form a batter.
4. Heat oil in a deep pan over medium-high heat.
5. Dip chicken pieces into the batter, allowing excess to drip off.
6. Carefully place battered chicken in hot oil, frying in batches.
7. Cook until golden brown and crispy, about 5-7 minutes per batch.
8. In a separate saucepan, combine gochujang, honey, soy sauce, and sesame oil.
9. Heat the sauce over low until it thickens slightly.
10. Toss the fried chicken in the sauce until evenly coated.
Alternative Ingredients
If you prefer a healthier option, you can substitute chicken thighs with chicken breast. Additionally, for a gluten-free version, use gluten-free flour and tamari instead of soy sauce.
Serving and Pairings
Korean chicken pairs wonderfully with steamed rice, kimchi, or a fresh cucumber salad. Consider serving it alongside pickled vegetables for a balanced meal.
Storage and Reheating
Store leftover Korean chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until heated through. This dish can be frozen, but it’s best enjoyed fresh.
Cooking Mistakes
– Avoid overcrowding the pan while frying; it can lower the oil temperature.
– Ensure the oil is hot enough before frying to achieve crispiness.
– Don’t skip the resting time after frying; it helps maintain texture.
– Adjust the sauce to your spice preference; taste before tossing.
– Use a thermometer to check chicken doneness for safety.
Helpful Tips
– Marinate chicken in soy sauce for extra flavor before battering.
– Use potato starch for an even crunchier texture.
– Garnish with sesame seeds and green onions for presentation.
– Experiment with different sauces to find your favorite variation.
FAQs
What type of chicken is best for Korean chicken?
Chicken thighs are ideal due to their flavor and juiciness, but you can also use chicken breasts for a leaner option.
Can I make Korean chicken in advance?
Yes, you can prepare the chicken and sauce ahead of time, but it’s best to fry the chicken just before serving for optimal crispiness.
What is gochujang?
Gochujang is a Korean fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It adds a unique flavor and heat to dishes.
Is Korean chicken spicy?
The spice level can be adjusted depending on how much gochujang you use. For a milder flavor, reduce the amount or mix it with ketchup.
Can I bake Korean chicken instead of frying?
Yes, you can bake the batter-coated chicken at 400°F (200°C) for about 25-30 minutes, flipping halfway through for even cooking.
Conclusion
Korean chicken is a vibrant dish that brings the flavors of Korea right to your table. With its crispy exterior and rich, sweet-spicy sauce, it’s a crowd-pleaser for any occasion. Whether served as a main course or appetizer, this recipe is sure to become a favorite in your culinary repertoire.
Korean Chicken
Ingredients
- 1 lb chicken thighs boneless and skinless
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup water
- 1 cup Korean gochujang red chili paste
- 1/2 cup honey
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Sesame seeds for garnish
- Green onions chopped for garnish
Instructions
- Cut the chicken thighs into bite-sized pieces.
- In a bowl, mix flour, cornstarch, baking powder, salt, and pepper.
- Gradually add water to the dry ingredients to form a batter.
- Heat oil in a deep pan over medium-high heat.
- Dip chicken pieces into the batter, allowing excess to drip off.
- Carefully place battered chicken in hot oil, frying in batches.
- Cook until golden brown and crispy, about 5-7 minutes per batch.
- In a separate saucepan, combine gochujang, honey, soy sauce, and sesame oil.
- Heat the sauce over low until it thickens slightly.
- Toss the fried chicken in the sauce until evenly coated.
Nutrition
