Korean Fried Chicken - juicy, yet crispy pieces of chicken coated in a sweet and spicy sauce.
An easy fried chicken recipe with a fiery kick making for the perfect meal or appetizer.
This Korean fried chicken is chicken thighs in a crispy coating that are tossed in a sweet, spicy and savory sauce.
We can cook Korean Fried Chicken using 21 ingredients and 7 steps. Here is how you achieve Korean Fried Chicken.
Ingredients of Korean Fried Chicken
- You need to prepare 1 lbs of Chicken Thigh/Breast (boneless & skinned).
- You need to prepare 0.5 cup of Milk (optional).
- Prepare 0.25 tsp of Salt.
- Prepare 1 pinch of Pepper.
- You need to prepare 0.5 tsp of Garlic (minced).
- You need to prepare 0.5 tsp of Ginger (minced).
- Prepare 1 tbs of Rice Wine (if not using milk).
- Prepare 1/3 cup of potato starch (or corn starch).
- You need to prepare of Oil for Deep Frying.
- You need to prepare 1 tbs of Soy Sauce.
- Prepare 3 tbs of Rice Wine (or Mirin).
- Prepare 2 tbs of Apple Cider Vinegar (or Rice Wine Vinegar).
- Prepare 1 tbs of Gochujang (Korean red chili pepper paste).
- Prepare 0.25 tbs of Dwenjang (Korean soy bean paste).
- You need to prepare 1.75 tbs of Honey.
- Prepare 2 tsp of Sesame Oil.
- You need to prepare 2 tbs of Brown Sugar.
- You need to prepare 1 tsp of Garlic (minced).
- You need to prepare 1 tsp of Ginger (grated).
- Prepare 1 pinch of Pepper.
- Prepare 2 tbs of White Sesame for garnish.
A unique meal or snack that's totally delicious! Korean fried chicken comes in many different forms, and though I've enjoyed it many times, I've never tried to make it at home—until now. When it comes to eating out, my favorite Korean fried chicken. Nicknamed "candy chicken," Korean fried chicken is known for its addictively crunchy exterior and its thick sweet-and-spicy sauce.
Korean Fried Chicken step by step
- Soak the chicken pieces in milk for at least 2 hours in the fridge (this is to soften the chicken). This step is optional..
- Drain thoroughly. Remove any visible fat. Cut the chicken into bite sized pieces. Mix with the salt, pepper, rice wine (if you didn’t use milk), garlic, and ginger. Let it stand for 30 minutes..
- In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off..
- Add the potato (or corn) starch to the chicken, and mix well to coat evenly..
- Pour about 1 inch of oil in to a heavy bottom pan. When the oil is sufficiently hot (350°F or starts smoking), drop the chicken pieces in one at a time. Fry them in two batches. Overcrowding will drop the oil temperature too quickly. Cook until light golden brown, 1 to 2 minutes. Remove and set them on a wire rack or a paper towel-lined plate..
- Reheat the oil to 350°F. Deep fry again until golden brown, about 30 to 40 seconds. You can do the second frying in one batch..
- Heat the sauce over medium low heat. Add the chicken and stir well until the chicken pieces are evenly coated. Sprinkle the sesame seeds as garnish..
Increasingly popularized in recent years, Korean fried chicken was. Korean fried chicken is classically double fried extra crispy wings and drummettes that are then coated in a sticky, sweet, and spicy sauce. It's like buffalo wings amped up with the power of gochujang. Korean Fried Chicken is a deliciously crispy chicken with a super sticky and savory bite you'll love. Korean Fried Chicken is a dish I first tried in New York about.
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