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.

8 Reviews
8 Comments
POSTED:03/07/2024
Level:Medium
Yield:2-3 servings
Total:1 hr 30 min
(includes chilling time)
Active:5 min

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.

Summary: Rinse the chicken thoroughly.

STEP 2

Make cuts in the chicken wing middles and wing tips, and cut the chicken breast into chunks.

Prepare chicken by cutting wings and breast into pieces.

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.

Marinate chicken with milk, salt & pepper for better texture & moisture.

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).

Prepare Korean sauce for marinating by mixing chili paste, ketchup, sugar, garlic, soy sauce, and water.

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.

Separate milk from meat, combine with eggs, flour, and starch. Mix thoroughly.

STEP 6

Take a plate and cover it with starch.

Cover a plate 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.

Coat chicken in starch for crispy, juicy fried chicken.

STEP 8

Heat oil in a pan until small bubbles form around a chopstick inserted into the oil.

Test oil temperature by observing small bubbles around chopstick.

STEP 9

Fry the chicken coated with starch in the hot oil until cooked through, then remove from the pan.

Fry starch-coated chicken in hot oil until cooked. Remove from 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.

Double-fry chicken for even cooking and crispiness; ensure caramelized color.

STEP 11

Pour the prepared sauce into the pan and bring it to a boil over high heat.

Boil prepared sauce in pan 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.

Coat fried chicken with sauce in the pan to evenly stir-fry.

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.

Reduce sauce, thicken over high heat, transfer chicken. Sprinkle sesame seeds before serving. Add rice cakes for extra flavor.

Recipe analyzer

  • Recipes: Homemade Korean fried chicken
  • Main Ingredients:6
  • Servings per recipe:1
  • Servings size:852 g
Nutritional Summary of Recipe
Amount per 852 g= 1 serving(s)
  • Energy (calories):2000 kcal
    92%
  • Protein:120.08 g
    220%
  • Fat:42.33 g Why gray?
    87%
  • Carbohydrates:274.74 g
    112%
Calorie breakdown
  • Protein: 26%
    511 kcal
  • Fat: 19%
    381 kcal
  • Carbohydrates: 55%
    1108 kcal
The chart shows the percentage of calories intake (energy) coming from the respective macronutrients (fats, protein and carbohydrates).
Omega 6 : Omega 3
1:1
20:1
9:1
Both fatty acids are essential, but nowadays the majority of western diets include excessive amounts of Omega 6 acid.

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.

8 REVIEWS

Review
Your rating:
SpiceStreamNovember 11, 2024

What kind of flour should I use for coating the chicken?
reply:
November 13, 2024
All-purpose flour is recommended for coating the chicken. It helps create a crispy texture when fried.
IslaOctober 31, 2024

Korean fried chicken is one of my favourite food now, it's so good.
reply:
November 02, 2024
I'm glad it's a favourite of yours.
AmeliaOctober 20, 2024

How do I avoid splattering oil when frying chicken?
reply:
October 23, 2024
Make sure there is no moisture on the surface of the chicken before you put it in, and you can fry it on medium-low heat, which will reduce oil splatters.
EthanOctober 09, 2024

Which part of chicken should I use for fried chicken?
reply:
October 12, 2024
You can choose chicken thigh meat or chicken wings, these two parts of the meat is tender and juicy, the taste is better after frying.
SavorySavorStudioSeptember 24, 2024

Can I use buttermilk instead of regular milk for marinating the chicken?
reply:
September 27, 2024
Yes, buttermilk can be used instead of regular milk. It can add a tangy flavor and help tenderize the chicken even more.
SavorySnackTalesSeptember 14, 2024

The Korean sauce is perfectly balanced, making the chicken incredibly flavorful!
GourmetGaloreGustoSeptember 12, 2024

This recipe is fantastic! The double-frying technique gives the chicken an amazing crispiness.
anniJuly 09, 2024

This Korean fried chicken recipe is crispy, juicy and top-notch,, and you can feel the juiciness of the chicken and the crispness of the skin in every bite.
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