Korean Fried Chicken Recipe

Korean Fried Chicken Recipe dish that is both simple and tasty. Do you like incredibly crispy chicken wrapped in a very addicting homemade Korean sweet chili sauce? Then continue reading.

This Korean fried chicken is ideal for any occasion, and I’m confident that everyone will fall in love with it right away. Discover how to create it in three easy steps!

KFC (Korean fried chicken) is a popular snack and appetizer in Korea. Growing up in Korea, though, it was a common weekend supper. It gave us a simple and lazy night supper option because all you had to do was contact your nearest KFC restaurant (of which there are many), order the sorts of chicken you wanted, and they would transport it to your doorstep within 30 minutes. And all for less than US $10! (Of course, it is now a little more expensive.) Korean Fried Chicken Recipe!

Anyway, there are a few other varieties of Korean fried chicken on the market, but the most well-known is spicy Korean fried chicken.

Korean Fried Chicken

Yangnyeom chicken is deep-fried chicken that has been covered in a sticky, spicy, and sweet sauce. The flavor and experience are practically heavenly in my view! It’s quite tasty and addicting!

Furthermore, Korean fried chicken is frequently connected with alcohol. I’m not sure why, but they work beautifully together! (However, because I don’t drink alcohol very frequently, I prefer to accompany it with this ginger beer.) Korean Fried Chicken Recipe!

Anyway, I hope you give my KFC recipe a try soon! You will not be let down! P.S. I also have a recipe for Korean popcorn chicken. If you wish to try it, this is a popular Korean street meal. It’s created using boneless chicken with a sauce that’s less spicy and garlicky.

Korean Fried Chicken Ingredients

  • 1.4 kg / 3 pounds entire chicken, cut into pieces, or chicken wings/drumsticks / boneless chicken thigh – pick as desired, rinsed
  • 2 tablespoons rice wine
  • 2 teaspoon minced ginger
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • 1 cup starch (potato or corn)
  • a little amount of deep-frying oil (I used rice bran oil) Korean Fried Chicken Recipe!

Sauce For Fried Chicken In Korean

  • 3 tablespoons tomato sauce or ketchup
  • 2 tbsp to 2 tbsp 1/2 teaspoon gochujang (Korean chili paste)
  • 1 tablespoon honey
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons minced garlic
  • 1 tablespoon sesame oil, Korean Fried Chicken Recipe!

Garnishing is optional.

  • 1 Tbsp = 15 ml, 1 Cup = 250 ml
  • toasted sesame seeds and
  • green onion
  • coarsely cut or shredded using this equipment, Korean Fried Chicken Recipe!

Korean Fried Chicken Method

1. Combine the chicken, rice wine, ginger, salt, and black pepper in a mixing bowl. Combine them thoroughly. Then, coat the chicken evenly with the starch and set it aside, Korean Fried Chicken Recipe.

(To achieve the appearance seen below, dip the individual chicken pieces into the starch, roll them around a bit, then remove and set aside.)

2. Heat a substantial amount of oil in a deep saucepan (or frier) until the oil temperature reaches 175 C / 347 F. (or boiling). Begin gently adding the coated chicken and sauté until it is cooked (between 3 to 5 mins, depending on the size of the chicken). Avoid overcrowding the pan. (If you have one, a grease splatter screen may come in handy.) It’s quite useful! It reduces oil spatter.) Korean Fried Chicken Recipe!

While frying the remaining chicken pieces, remove the cooked chicken and set it on some kitchen paper. Once the initial round of deep frying is finished, use a skimmer to swiftly remove any floating debris from the oil. When the oil temperature hits 175 C / 347 F, deep-fried the chicken again (or boiling). Fry until the batter is golden brown and crunchy. (The second frying time is 2 to 3 minutes shorter than the first.) Place aside.

3. In a separate pot, combine the ingredients for the Korean fried chicken sauce (listed above). Stir the sauce thoroughly over low to medium heat. Remove the pan from the heat once it begins to bubble.

Place the double fried chicken in a large mixing bowl, then drizzle with the fried chicken sauce to coat. Lightly and completely combine them. Serve the fried chicken and sauce separately, or use the sauce as a dipping sauce. Korean Fried Chicken Recipe!

Serve the chicken immediately after it has been covered with the sauce. Leftover chicken may be refrigerated and eaten cold for a day or two. However, it will not be as crispy.

Crispy-coated buttermilk fried chicken topped in a spicy Korean-inspired gochujang sauce – the greatest Korean Fried Chicken.
The sauce is incredibly rich, flavorful, and complex, and it comes together so quickly – just toss everything in a skillet and heat it up.
This goes great with rice, noodles, or, my personal favorite, packed inside bao buns!

How to do it?

  1. First, the chicken is marinated in buttermilk, salt, white pepper, and garlic salt.
  2. The chicken is then coated in my particular secret concoction. It’s not a secret, I promise. The whole recipe may be found on the recipe card below.
  3. The spicy gochujang sauce is produced by bubbling together gochujang paste (— affiliate link), honey, brown sugar, soy sauce, garlic, and ginger until sticky and syrupy.
  4. The chicken is then fried till golden and crispy.
  5. Pour the mixture over the crispy chicken and sprinkle with sesame seeds, spring onions, and red pepper flakes to serve.
  6. Enjoy in silence, with no interruptions. Korean Fried Chicken Recipe!

How should Korean fried chicken be reheated?

I like to serve this Korean fried chicken straight away since the chicken will be at its crispiest. However, the Korean fried chicken may be cooled, covered, and refrigerated (for up to a day), then reheated in the oven (covered) for 10-15 minutes at 190C/380F, until boiling hot throughout. Korean Fried Chicken Recipe!

To keep the crispy chicken crispy, thoroughly cook both the crispy chicken and the sauce, then cool and cover (keeping the sauce separate from the chicken) and refrigerate for up to a day. Then, reheat the chicken in the oven for 10-15 minutes, uncovered, at 190C/380F, until boiling hot throughout. Reheat the sauce in a saucepan until it is blisteringly hot, Korean Fried Chicken Recipe, gochujang paste.

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Korean Fried Chicken Recipe

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesTotal time: 40 minutesServings:4 servingsCalories:685 kcal Best Season:Available

Description

How to create Korean fried chicken that is sweet, spicy, and sticky! It’s really crispy and quite addicting!

Ingredients

    Main

  • Korean Fried Chicken Sauce

  • Optional – To Garnish

Instructions

  1. Combine the chicken, rice wine, ginger, salt, and black pepper in a mixing bowl.
  2. Combine them thoroughly. Then, coat the chicken evenly with the starch and set aside.
  3. (To achieve the appearance seen in the photo, dip the individual chicken pieces into the starch, roll them about a bit, then remove and put aside.)
  4. Heat a substantial amount of oil in a deep saucepan (or frier) until the oil temperature reaches 175 C / 347 F. (or boiling).
  5. Begin gently adding the coated chicken and sauté until it is cooked (between 3 to 5 mins, depending on the size of chicken).
  6. Avoid overcrowding the pan. (If you have one, a grease spatter screen may come in handy.)
  7. While frying the remaining chicken pieces, remove the cooked chicken and set it on some kitchen paper.
  8. Once the initial round of deep frying is finished, use a skimmer to swiftly remove any floating debris from the oil. When the oil temperature hits 175 C / 347 F, deep fried the chicken again (or boiling).
  9. Fry until the batter is golden brown and crunchy. (The second frying time is 2 to 3 minutes shorter than the first.) Place aside.
  10. In a separate pot, combine the ingredients for the Korean fried chicken sauce (listed above).
  11. Stir the sauce over a low to medium heat. Remove the pan from the heat once it begins to bubble.
  12. Place the double fried chicken in a large mixing bowl and coat with the fried chicken sauce.
  13. Lightly and completely combine them. Serve the fried chicken and sauce separately, or use the sauce as a dipping sauce.
  14. Serve the chicken immediately after it has been covered with the sauce.
  15. Leftover chicken may be refrigerated and eaten cold for a day or two.
  16. However, it will not be as crispy.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 685
% Daily Value *
Total Fat 29g45%
Saturated Fat 7g35%
Cholesterol 126mg42%
Sodium 1290mg54%
Potassium 851mg25%
Total Carbohydrate 69g23%
Sugars 33g
Protein 35g70%

Vitamin A 300%
Vitamin C 7.6%
Calcium 63%
Iron 2.7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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