Korean fried chicken is a must-try for any food lover. Known for its extra crispy skin and juicy meat, this dish has taken the culinary world by storm. With a spicy, sweet glaze that perfectly complements the crunch, it’s no wonder that Korean fried chicken has become a beloved favorite. Whether you’re serving it for a gathering or treating yourself, this recipe is sure to impress.
Ingredients
Here is the list of ingredients.
Servings and Cooking Time
This recipe serves 4 people, with a preparation time of 20 minutes and a cooking time of 30 minutes.
Nutritional Value
Each serving (about 4 pieces) of Korean fried chicken contains approximately:
– Calories: 400
– Protein: 25g
– Fat: 25g
– Carbohydrates: 20g
This nutritional information is based on a single serving for one person.
Step-by-Step Cooking Process
- Prepare the chicken by cutting it into pieces and patting it dry.
- In a bowl, mix flour, cornstarch, garlic powder, salt, and pepper.
- Coat each piece of chicken thoroughly with the flour mixture.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the chicken pieces in batches for about 10-12 minutes until golden brown.
- Remove the chicken and let it drain on paper towels.
- In a separate pan, combine gochujang, honey, soy sauce, and rice vinegar for the glaze.
- Simmer the glaze for a few minutes until thickened slightly.
- Toss the fried chicken in the glaze until well coated.
- Serve hot, garnished with chopped scallions or sesame seeds.
Alternative Ingredients
If you don’t have gochujang, you can substitute with a mix of sriracha and soy sauce for a similar spicy flavor. Cornstarch can also be replaced with potato starch for extra crunch.
Serving and Pairings
Korean fried chicken pairs wonderfully with pickled radishes, steamed rice, or a refreshing salad. For a complete meal, serve it alongside beer or a fruity cocktail.
Storage and Reheating
Store leftover Korean fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in an oven at 375°F (190°C) for about 10 minutes to restore its crispiness. It is not recommended to freeze this dish, as it may lose its texture.
Cooking Mistakes
- Don’t skip drying the chicken; moisture leads to sogginess.
- Ensure the oil is hot enough before frying to achieve crispiness.
- Don’t overcrowd the frying pot, as it lowers the oil temperature.
- Allow the chicken to rest after frying to let excess oil drain.
- Be careful not to burn the glaze; simmer gently.
Helpful Tips
- Use a thermometer to check oil temperature for best frying results.
- Marinate the chicken for a few hours for enhanced flavor.
- Experiment with different spices in the flour mixture for variety.
- Serve immediately for the best texture and flavor.
FAQs
What makes Korean fried chicken different?
Korean fried chicken is double-fried, resulting in an extra crispy skin and juicy meat. It’s often coated in a flavorful glaze that adds a unique spicy-sweet taste.
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but thighs are preferred for their juiciness. Adjust cooking time accordingly, as breasts may cook faster.
Is Korean fried chicken spicy?
The spice level depends on the glaze. Gochujang adds heat, but you can adjust the quantity to suit your taste preference.
Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the chicken and glaze in advance. Fry just before serving to maintain crispiness.
What side dishes go well with Korean fried chicken?
Popular sides include pickled vegetables, coleslaw, or fried rice. These complement the dish well and add freshness.
Conclusion
Korean fried chicken is a delightful dish that brings bold flavors and satisfying crunch to your table. With its easy preparation and delicious glaze, it’s perfect for any occasion. Try this recipe and enjoy a taste of Korea at home!
Korean Fried Chicken
Ingredients
- 1 kg chicken pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- Oil for frying
- 1/4 cup gochujang
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
Instructions
- Pat the chicken pieces dry and set aside.
- In a bowl, mix flour, cornstarch, garlic powder, salt, and pepper.
- Coat each chicken piece with the flour mixture.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the chicken in batches for about 10-12 minutes until golden brown.
- Remove the chicken and let it drain on paper towels.
- In a separate pan, combine gochujang, honey, soy sauce, and rice vinegar.
- Simmer the glaze for a few minutes until thickened slightly.
- Toss the fried chicken in the glaze until well coated.
- Serve hot, garnished with chopped scallions or sesame seeds.
