Korean Fried Chicken Recipe

Korean Fried Chicken Recipe Introduction:

Korean Fried Chicken, often abbreviated as KFC (not to be confused with the global fast-food chain), is a popular and beloved dish in Korean cuisine. Known for its ultra-crispy exterior and tender, juicy interior, this chicken is a favorite for its unique double-frying technique and flavorful coatings. This dish is often served with pickled radishes and a cold beer, making it a popular choice for casual gatherings and special occasions alike. Korean Fried Chicken’s irresistible crunch and dynamic flavors have made it a global sensation, cherished by food enthusiasts around the world.

Korean Fried Chicken Recipe Ingredients:

For the Chicken Marinade:

• 2 pounds chicken wings or drumsticks
• 1 tablespoon soy sauce
• 1 tablespoon rice wine or dry white wine
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• 1 teaspoon sugar
• Salt and pepper to taste

For the Coating and Frying:

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs
• 1 cup cold water (or as needed)
• Vegetable oil, for frying

For the Sauce (choose one or make a combination):

Soy-Garlic Sauce:

• 1/4 cup soy sauce
• 1/4 cup honey or corn syrup
• 3 tablespoons rice vinegar
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon sesame oil

Sweet & Spicy Gochujang Sauce:

• 1/4 cup gochujang (Korean chili paste)
• 1/4 cup honey or corn syrup
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon sesame oil

For Garnish (optional):

• Chopped green onions
• Toasted sesame seeds
• Pickled radishes

Korean Fried Chicken Recipe Ingredient Tips:

For the Chicken Marinade:

• Choose the Right Cut: Chicken wings or drumsticks work best because they have a good ratio of skin to meat, which helps achieve a crispy texture.
• Marinate Overnight: For the most flavorful chicken, let it marinate in the fridge for at least 4 hours, preferably overnight. This allows the flavors to penetrate deeply into the meat.

For the Coating and Frying:

• Use Cold Water: When making the batter, use very cold water or even ice-cold water. This helps create a light, crispy coating by keeping the batter temperature low.
• Adjust Batter Consistency: The batter should be thick enough to coat the chicken but still runny. If it’s too thick, it won’t be as crispy; if too thin, it won’t adhere well. Adjust with more flour or water as needed.
• Double-Fry for Extra Crispiness: The double-frying technique is key to getting that extra crunch. Fry the chicken until golden, let it rest for a few minutes, then fry again until it’s deeply golden and crispy.
• Monitor Oil Temperature: Keep the oil at 350°F (175°C) to ensure that the chicken cooks evenly and gets crispy. Too hot, and the coating might burn; too cool, and it will absorb too much oil.

For the Sauce:

• Balance Flavors: Adjust the sweetness or spiciness of the sauce to your taste. If you prefer a sweeter sauce, add more honey. For more heat, increase the amount of gochujang or add red pepper flakes.
• Thicken the Sauce: If you want a thicker sauce, simmer it until it reduces and thickens. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) to thicken it more quickly.
• Glaze or Toss: For a glossy finish, you can toss the fried chicken in the sauce while it’s still hot. If you prefer a drier coating, serve the sauce on the side for dipping.

For Garnish:

• Enhance Presentation: Garnishing with chopped green onions and toasted sesame seeds adds a nice touch and extra flavor. Pickled radishes provide a refreshing contrast to the rich, crispy chicken.

Korean Fried Chicken Recipe Equipment Needed:

Essential Equipment:

1. Large Mixing Bowl:
   • For marinating the chicken and mixing the batter.
2. Whisk:
   • To mix the batter ingredients and ensure an even consistency.
3. Measuring Cups and Spoons:
   • For accurately measuring ingredients for both the marinade and the batter.
4. Large Ziploc Bag or Plastic Wrap:
   • For marinating the chicken. A Ziploc bag helps to evenly coat the chicken with the marinade.
5. Deep Fryer or Heavy-Bottomed Pot:
   • For frying the chicken. A deep fryer is convenient and maintains a consistent temperature, but a heavy-bottomed pot works well too.
6. Frying Thermometer:
   • To monitor the oil temperature. Maintaining the right temperature (about 350°F or 175°C) is crucial for crispy chicken.
7. Slotted Spoon or Spider Strainer:
   • For removing the chicken from the hot oil and allowing excess oil to drain.
8. Cooling Rack:
   • To place the fried chicken on after frying. This helps keep the chicken crispy by allowing air circulation around it.
9. Paper Towels:
   • For draining excess oil from the fried chicken before serving.
10. Saucepan:
    • For preparing the sauce. A small to medium saucepan works well for this purpose.
11. Rubber Spatula:
    • For mixing the sauce ingredients and coating the chicken.

Optional Equipment:

1. Food Processor:
   • If you’re making a sauce from scratch that requires blending ingredients, a food processor can be very useful.
2. Marinade Injector:
   • For injecting marinade into the chicken for extra flavor (optional, but can be useful for larger cuts).
3. Tongs:
   • For handling the chicken during frying.

Having the right equipment helps streamline the cooking process and ensures that your Korean Fried Chicken turns out perfectly crispy and delicious.

Korean Fried Chicken Recipe Step-by-Step Instructions:

1. Marinate the Chicken:

1. In a large bowl, combine the soy sauce, rice wine, minced garlic, grated ginger, sugar, salt, and pepper.
2. Add the chicken pieces to the bowl and mix until well-coated.
3. Cover with plastic wrap or seal in a Ziploc bag and refrigerate for at least 4 hours or overnight for best results.

2. Prepare the Coating:

1. In a separate large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper.
2. In another bowl, beat the eggs and then gradually add the cold water while whisking until the mixture is smooth and slightly runny.
3. Add the flour mixture to the egg mixture and stir until combined. The batter should be thick enough to coat the chicken but still able to run off easily.

3. Prepare the Oil:

1. Fill a deep fryer or heavy-bottomed pot with vegetable oil, enough to submerge the chicken pieces.
2. Heat the oil to 350°F (175°C). Use a thermometer to check the temperature for best results.

4. Coat the Chicken:

1. Remove the chicken from the marinade, letting excess drip off.
2. Dip each piece into the batter, ensuring it is fully coated.
3. Carefully place the coated chicken into the hot oil. Fry in batches to avoid overcrowding, which can lower the oil temperature and make the coating soggy.

5. First Fry:

1. Fry the chicken for about 6-8 minutes, or until the coating is light golden brown. Remove with a slotted spoon or spider strainer and let drain on a cooling rack or paper towels.
2. Allow the chicken to rest for 5 minutes.

6. Second Fry:

1. Reheat the oil to 350°F (175°C) if needed.
2. Fry the chicken again in batches for an additional 4-6 minutes, or until deeply golden brown and crispy.
3. Remove and drain on a cooling rack or paper towels.

7. Prepare the Sauce:

1. In a saucepan, combine the ingredients for your chosen sauce (Soy-Garlic or Sweet & Spicy Gochujang).
2. Bring to a simmer over medium heat, stirring occasionally, until the sauce has thickened slightly and the flavors meld together (about 3-5 minutes).
3. Remove from heat.

8. Coat the Chicken with Sauce:

1. If you prefer, you can toss the hot, crispy chicken directly in the sauce to coat evenly. Alternatively, serve the sauce on the side for dipping.

9. Serve:

1. Garnish with chopped green onions and toasted sesame seeds if desired.
2. Serve with pickled radishes and enjoy!

This recipe will yield deliciously crispy and flavorful Korean Fried Chicken that’s perfect for any occasion. Enjoy your cooking!

Tips and Tricks:

Certainly! Here are some helpful tips and tricks to ensure your Korean Fried Chicken turns out perfectly crispy and flavorful:

Marinating Tips:

1. Use Fresh Chicken: Fresh chicken tends to absorb flavors better than frozen. If using frozen chicken, make sure it’s fully thawed before marinating.
2. Marinate Longer: For deeper flavor, marinate the chicken overnight. If you’re short on time, even a couple of hours can make a difference.

Coating and Frying Tips:

1. Double Coating: For extra crispiness, you can double-coat the chicken. After the first coating, let it sit for a few minutes, then coat it again in the batter before frying.
2. Ensure Proper Temperature: Maintain the oil temperature at 350°F (175°C). Too hot, and the coating may burn; too cold, and the chicken will be greasy and not crisp up properly.
3. Use a Thermometer: A deep-frying thermometer is crucial to keep track of oil temperature and ensure consistent results.
4. Avoid Overcrowding: Fry in small batches to avoid overcrowding, which can lower the oil temperature and result in soggy chicken. Overcrowding also makes it difficult to ensure even cooking.
5. Rest Between Frying: Allow the chicken to rest between the first and second fry. This helps the coating set and results in a crispier texture.

Sauce Tips:

1. Adjust Sweetness and Spice: Customize the sauce to your taste. Add more honey for sweetness or more gochujang (Korean chili paste) for extra heat.
2. Thicken the Sauce: If the sauce is too thin, simmer it longer to reduce and thicken, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) for quicker thickening.
3. Glaze or Dip: Toss the hot, crispy chicken in the sauce for a glossy, well-coated finish. Alternatively, serve the sauce on the side for dipping if you prefer a less messy option.

Serving Tips:

1. Keep It Crispy: To keep the chicken crispy, avoid covering it with foil or a lid right after frying. Place it on a cooling rack over a baking sheet to allow air to circulate.
2. Garnish for Extra Flavor: Garnish with chopped green onions and toasted sesame seeds for added flavor and a touch of color.
3. Serve with Accompaniments: Serve with pickled radishes or a side of kimchi to balance the rich and crispy chicken. A cold beer is also a classic pairing.

Clean-Up Tips:

1. Oil Disposal: Allow the oil to cool completely before disposing of it. If you’re using a deep fryer, follow the manufacturer’s instructions for oil disposal.
2. Avoid Sticky Residue: To prevent sticky residue, soak the frying pot or pan with hot, soapy water immediately after frying. This makes cleaning much easier.

Serving Suggestions:

Korean Fried Chicken is a versatile dish that pairs well with a variety of sides and accompaniments. Here are some serving suggestions to complement your crispy, flavorful chicken:

Classic Accompaniments:

1. Pickled Radishes (Kkakdugi):
   • Description: Crisp, tangy pickled radishes cut into cubes. They provide a refreshing contrast to the rich and spicy chicken.
   • Serving Tip: Serve in a small bowl on the side.
2. Kimchi:
   • Description: Fermented vegetables, usually cabbage or radishes, with a spicy, tangy flavor. Kimchi adds a zesty, crunchy element that complements the chicken.
   • Serving Tip: Place a small bowl of kimchi alongside the chicken or on a separate plate.
3. Steamed White Rice:
   • Description: Simple and neutral, steamed rice balances the bold flavors of the chicken and soaks up any extra sauce.
   • Serving Tip: Serve in individual bowls or a large platter for easy sharing.
4. Coleslaw:
   • Description: A crunchy, creamy slaw made from shredded cabbage and carrots with a tangy dressing. It adds a fresh, cool crunch that contrasts with the warm, crispy chicken.
   • Serving Tip: Serve in a large bowl or individual cups.

Side Dishes:

1. Sweet Potato Fries:
   • Description: Crispy, sweet fries that pair well with the savory chicken. They offer a satisfying crunch and a hint of sweetness.
   • Serving Tip: Serve with a dipping sauce such as ketchup or a spicy mayo.
2. Asian Cucumber Salad:
   • Description: A light, refreshing salad with cucumber, rice vinegar, sesame oil, and a touch of sugar. It adds a crisp and cool element to the meal.
   • Serving Tip: Serve chilled in a small bowl or on a platter.
3. Garlic Bread or Dinner Rolls:
   • Description: Soft, buttery bread that can be used to mop up any extra sauce and complements the rich flavors of the chicken.
   • Serving Tip: Serve warm with butter or garlic spread.

Beverages:

1. Cold Beer:
   • Description: A chilled beer, especially a light lager or pilsner, pairs well with the spicy, crispy chicken.
   • Serving Tip: Serve in cold glasses to keep the beer refreshing.
2. Korean Soju:
   • Description: A popular Korean spirit with a smooth, neutral taste that complements the rich flavors of the chicken.
   • Serving Tip: Serve chilled in small shot glasses or alongside the meal.
3. Iced Tea or Lemonade:
   • Description: Refreshing beverages that balance the spiciness and crispiness of the chicken.
   • Serving Tip: Serve over ice with lemon slices for added flavor.

Additional Ideas:

1. Korean-Style Dipping Sauces:
   • Options: Serve additional dipping sauces like spicy mayo, sriracha aioli, or a soy-based dipping sauce for added variety.
2. Mixed Greens Salad:
   • Description: A simple salad with mixed greens, cherry tomatoes, and a light vinaigrette. It adds a fresh element to the meal.
   • Serving Tip: Serve in individual bowls with the dressing on the side.

These serving suggestions will help you create a well-rounded and satisfying meal that complements the delicious flavors of Korean Fried Chicken. Enjoy your meal!

FAQs:

1. Can I use chicken breasts instead of wings or drumsticks?

• Answer: While chicken breasts can be used, they are less ideal because they are leaner and don’t have as much skin, which is key to achieving a crispy texture. If using breasts, consider cutting them into smaller pieces or strips, and be prepared for slightly different results.

2. Can I make Korean Fried Chicken in an air fryer?

• Answer: Yes, you can make Korean Fried Chicken in an air fryer. Preheat the air fryer to 360°F (182°C). Lightly coat the chicken pieces with the batter, then place them in a single layer in the air fryer basket. Air fry for about 20-25 minutes, flipping halfway through. The result will be less greasy but still crispy.

3. How do I keep the chicken crispy after frying?

• Answer: To keep the chicken crispy, place it on a cooling rack set over a baking sheet rather than on paper towels. This allows air to circulate around the chicken, preventing the coating from becoming soggy. Avoid covering the chicken with foil or a lid immediately after frying.

4. Can I make the sauce ahead of time?

• Answer: Yes, you can prepare the sauce ahead of time. Store it in an airtight container in the refrigerator for up to a week. Reheat the sauce gently before tossing it with the fried chicken.

5. How can I make the chicken spicier?

• Answer: To increase the heat, add more gochujang (Korean chili paste) to the sauce or sprinkle additional red pepper flakes over the chicken. You can also include a dash of hot sauce or chili oil in the sauce.