Homemade Korean fried chicken
Korean fried chicken emerged under the influence and baptism of South Korea's indigenous culinary culture. It has distinctive characteristics and gradually developed into its own unique style, becoming a popular national dish on the streets of Korea. Sauces are the soul of Korean fried chicken and fundamentally distinguish it from American, Chinese, and Japanese styles of fried chicken.
11 Comments
Many friends enjoy ordering Korean fried chicken while watching dramas or sports games. Taking a bite, you'll experience its crispy exterior and tender inside, complemented by a sweet and spicy flavor that coats your mouth with rich sauce. Especially when paired with a cold cola or beer, it's simply delicious. So, how do you make delicious Korean fried chicken? Let me introduce it to you now:
1.About Korean Fried Chicken:
Korean fried chicken is famous for its unique cooking techniques and rich flavors. One of the most common sauces is sweet and spicy, which gives the chicken a distinctive taste. In addition to this classic flavor, Korean fried chicken comes in a variety of other flavors such as original, spicy, soy sauce, barbecue, cheese, garlic, green onion, and honey butter, all contributing to its popularity as a beloved dish. In Korea, fried chicken is not just a main dish served in restaurants and bars but also a widely enjoyed snack.
2.What flavors of Korean fried chicken are there:
①The most original and traditional flavor of Korean fried chicken is the original flavor. Despite the emergence of various sauced and seasoned fried chickens, original fried chicken remains a favorite among many fried chicken enthusiasts. Its crispy golden skin and tender, juicy meat make every bite satisfyingly delicious.
②The main flavor of sweet and sour fried chicken is tanginess, with a hint of sweetness intertwined. Paired with fried chicken, it serves as a refreshing option, offering a tangy and sweet appetizer.
③Sweet and spicy fried chicken is a classic flavor, striking a balance between sweetness that isn't overwhelming and spiciness that isn't overpowering. Its sweet and spicy combination is particularly loved by many.
④Honey mustard fried chicken is considered a relatively new and trendy flavor. It has a strong visual impact with its vibrant yellow color that catches the eye. Its taste is fresh and unique, combining a hint of sweetness from honey with a subtle mustard aroma.
3.How to enjoy the sauces with Korean fried chicken:
When eating Korean fried chicken, sauces are optional and you're not limited to just one flavor at a time; choosing a combination allows you to enjoy two flavors at once. You can dip the chicken in the sauce, drizzle it over the surface of the fried chicken, or toss the sauce with the chicken right after it comes out of the fryer, ensuring the sauce adheres well to the chicken's surface.
4.What drinks go well with Korean fried chicken:
①Crispy and tender Korean fried chicken pairs excellently with ice-cold refreshing beer. Take a bite of the chicken, sip some beer—it's a satisfying combination whether you're at home binge-watching shows or hanging out with friends.
②Crispy and tender fried chicken, paired with ice-cold cola and soft, chewy fries, makes every bite refreshing and delightful. This combination is beloved by teenagers and is also a top choice for many urban professionals.
Here's a detailed guide on making Korean fried chicken, almost like a step-by-step tutorial. It results in crispy skin and tender meat, even better than what you get at fast-food joints.
INGREDIENTS
MAIN INGREDIENTS
- 2 chicken wing middles
- 1 chicken breast fillet
- 4 chicken wing tips
ACCESSORIES
- 100g flour
- 200g starch
- 2 eggs
SEASONINGS
- 4 tablespoons tomato ketchup
- 1 tablespoon sugar
- 1/4 teaspoon white sesame seeds
- 1/2 teaspoon salt
- 2 tablespoons soy sauce
- 1 tablespoon Korean chili paste (gochujang)
- 1 tablespoon minced garlic
- 100g water
- 1 packet milk
- 1/4 teaspoon black pepper
DIRECTIONS
STEP 1
Rinse the chicken thoroughly.
STEP 2
Make cuts in the chicken wing middles and wing tips, and cut the chicken breast into chunks.
STEP 3
Place the chicken in a bowl, add one packet of milk, salt, and pepper. Mix well and marinate for one hour.
Tip:
During marination, the chicken will undergo partial protein breakdown, preventing muscle proteins from tightening and aging prematurely, resulting in better texture. Marinating also helps retain moisture in the meat, ensuring the fried chicken remains tender and juicy.
STEP 4
During the marination process, prepare a Korean sauce (combine Korean chili paste, tomato ketchup, sugar, minced garlic, soy sauce, and half a bowl of water; mix well to complete the Korean sauce).
STEP 5
Discard the milk from the meat, then add two eggs, half a cup of flour, and half a cup of starch. Mix well until evenly combined.
STEP 6
Take a plate and cover it with starch.
STEP 7
Roll the chicken pieces in the starch until fully coated.
Tip:
This step helps create a crispy coating on the chicken during frying while keeping the meat tender and juicy.
STEP 8
Heat oil in a pan until small bubbles form around a chopstick inserted into the oil.
STEP 9
Fry the chicken coated with starch in the hot oil until cooked through, then remove from the pan.
STEP 10
Fry the chicken again until it reaches a caramelized color, then remove and drain the excess oil. Transfer to a plate and set aside.
Tip:
The first fry ensures the chicken is evenly cooked through, while the second fry crisps up the surface quickly, enhancing its crispiness.
STEP 11
Pour the prepared sauce into the pan and bring it to a boil over high heat.
STEP 12
Add the fried chicken into the sauce in the pan, stir-fry evenly to coat the chicken with the sauce.
STEP 13
Reduce the sauce over high heat until thickened, then transfer the chicken to a serving plate. Sprinkle with white sesame seeds before serving.
Tip:
If you find it too plain, you can also consider adding ingredients like rice cakes (tteok) according to your preference.
Recipe analyzer
- Recipes: Homemade Korean fried chicken
- Main Ingredients:6
- Servings per recipe:1
- Servings size:852 g
-
Energy (calories)：2000 kcal
-
Protein：120.08 g
-
Fat：42.33 g
Why gray?
-
Carbohydrates：274.74 g
-
Protein: 26%511 kcal
-
Fat: 19%381 kcal
-
Carbohydrates: 55%1108 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
11 REVIEWS