KOREAN FRIED CHICKEN
Discover the secrets to creating the perfect Korean Fried Chicken, from achieving the crispiest coating to serving it like a pro. Elevate your culinary skills with this delicious recipe.
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Servings: 4 people
Calories: 51kcal
Cost: $20
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Equipment
1 heavy-bottomed pot
Ingredients
- 2 pounds chicken drumettes and winglets
- 1 teaspoon salt
- 3 tablespoons light brown sugar
- 1 tablespoon gochujang
- 2 teaspoons soy sauce
- 1/4 cup soju
- 2 garlic cloves, grated
- 1/4 small sweet onion, grated
- 1 teaspoon toasted sesame oil
- 2 teaspoons gochugaru
- Peanut oil for frying
- 1 tablespoon potato starch or cornstarch
- 1 teaspoon toasted sesame seeds, for garnish
Instructions
- Sprinkle the chicken with salt, cover, and refrigerate for 24 hours.
- Remove the chicken from the refrigerator and pat dry with paper towels. Put in a large bowl.
- In a small saucepan, combine the brown sugar, gochujang, soy sauce, soju, garlic, onion, and sesame oil. Bring the mixture to a boil over high heat, and then reduce the heat to low and simmer for about 2 minutes, or until the sauce starts to thicken. Stir in the gochugaru. Strain the sauce through a fine-mesh strainer into a large bowl. Cover and set aside.
- Add about 2 inches of peanut oil to a heavy-bottomed pot and heat to 320°F, or until the oil starts to bubble, about 5 minutes on high heat.
- Toss the chicken with the potato starch, coating each piece with a thin layer of starch.
- Fry the chicken in batches in the hot oil for 8 to 10 minutes, until golden brown. Transfer the chicken wings to a paper towel–lined plate.
- When all of the chicken has been fried once, fry it a second time for 2 to 3 minutes per batch, adding and heating more oil as needed.
- Toss the chicken with the sauce in the large bowl.
- Transfer to a serving platter. and serve garnished with the sesame seeds.
Video
Notes
- Ingredient Variations: Korean Fried Chicken can be made in various styles. You can opt for boneless chicken pieces or stick with bone-in cuts, like wings or drumsticks. Adjust the level of spiciness by altering the amount of gochugaru (Korean red pepper flakes) and gochujang (Korean red pepper paste) used in the sauce. For a milder version, reduce the spice, or for extra heat, amp it up.
- Double Frying Technique: The secret to achieving that extra crispy texture lies in the double frying method. After the first fry, let the chicken pieces rest for a few minutes before frying them a second time. This technique ensures the exterior is super crunchy while keeping the interior juicy.
- Serving Time: Korean Fried Chicken is at its best when served immediately. The crispiness starts to diminish as it cools, so aim to serve it right after the final frying. If you're making a large batch, consider keeping the first batch warm in an oven set to low heat while you fry the remaining pieces.
Nutrition
Calories: 51kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 769mg | Potassium: 53mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 0.4mg
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.