Korean fried chicken is a culinary delight known for its crispy exterior and juicy meat, often glazed with a sweet and spicy sauce. This dish is not just a meal; it’s an experience, perfect for gatherings and comfort food cravings. With its unique double-frying technique, you’ll achieve an irresistibly crunchy texture that pairs beautifully with the sticky sauce. Let’s dive into this mouthwatering recipe!
Ingredients
- 2 lbs chicken pieces (drumsticks or wings)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cold water
- Vegetable oil for frying
- 1/2 cup gochujang (Korean red chili paste)
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Sesame seeds for garnish
- Green onions for garnish
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is about 20 minutes, and cooking time is around 30 minutes.
Nutritional Value
Each serving (about 6 pieces of chicken) contains approximately 450 calories, 25g protein, 35g fat, 15g carbohydrates, and 700mg sodium. This is based on one serving for one person.
Step-by-Step Cooking Process
- In a bowl, mix the flour, cornstarch, baking powder, salt, and pepper.
- Dip each chicken piece into the mixture, ensuring it’s fully coated.
- In a separate bowl, whisk cold water into the dry ingredients to make a batter.
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Carefully add chicken pieces, frying in batches to avoid overcrowding.
- Fry for about 10-12 minutes until golden brown and cooked through.
- Remove and drain on paper towels, then let rest for 5 minutes.
- For the glaze, combine gochujang, honey, soy sauce, and sesame oil in a saucepan.
- Heat the mixture until bubbly, stirring well.
- Toss the fried chicken in the glaze until well coated.
Alternative Ingredients
You can substitute the gochujang with sriracha for a different flavor profile, or use chicken thighs instead of wings for juicier meat. For a gluten-free option, substitute wheat flour with rice flour.
Serving and Pairings
Korean fried chicken is delicious on its own but pairs well with pickled radishes, steamed rice, or a fresh salad. Enjoy it alongside a cold beverage for a complete meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 375°F (190°C) for about 10-15 minutes to restore crispiness. Freezing is an option, but it may affect the texture.
Cooking Mistakes
- Don’t overcrowd the fryer; this lowers the oil temperature.
- Ensure the oil is hot enough before frying to achieve crispiness.
- Let the chicken rest after frying to maintain its crunch.
- Don’t skip the double frying for the best texture.
- Be careful with the glaze; add it at the right time to avoid sogginess.
Helpful Tips
- Use cold water for the batter to create a lighter texture.
- Experiment with different sauces for varied flavors.
- Marinate the chicken beforehand for extra flavor.
- Try using an air fryer for a healthier version.
FAQs
What makes Korean fried chicken different from regular fried chicken?
Korean fried chicken is typically double-fried, resulting in a super crispy texture, and it’s often coated with a sweet and spicy glaze that enhances its flavor profile.
Can I make Korean fried chicken spicy?
Absolutely! You can increase the amount of gochujang or add chili flakes to the glaze for an extra kick.
Is it possible to bake Korean fried chicken instead of frying?
Yes, you can bake the chicken at a high temperature, but the texture may differ from traditional frying. It may not be as crispy but can still be delicious.
How do I know when the chicken is fully cooked?
The internal temperature of the chicken should reach 165°F (75°C). You can use a meat thermometer to check.
Can I use other meats for this recipe?
While chicken is traditional, you can also use pork or tofu for a vegetarian option, adjusting cooking times accordingly.
Conclusion
Korean fried chicken is more than just a dish; it’s a culinary journey that offers a perfect blend of flavors and textures. With this recipe, you can recreate the magic in your kitchen and impress your family and friends with a delightful meal. Enjoy your cooking adventure!
Korean Fried Chicken
Ingredients
- 2 lbs chicken pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cold water
- Vegetable oil for frying
- 1/2 cup gochujang
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Sesame seeds for garnish
- Green onions for garnish
Instructions
- In a bowl, mix the flour, cornstarch, baking powder, salt, and pepper.
- Dip each chicken piece into the mixture, ensuring it's fully coated.
- In a separate bowl, whisk cold water into the dry ingredients to make a batter.
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Carefully add chicken pieces, frying in batches to avoid overcrowding.
- Fry for about 10-12 minutes until golden brown and cooked through.
- Remove and drain on paper towels, then let rest for 5 minutes.
- For the glaze, combine gochujang, honey, soy sauce, and sesame oil in a saucepan.
- Heat the mixture until bubbly, stirring well.
- Toss the fried chicken in the glaze until well coated.
Nutrition
