Korean Fried Chicken, with its crispy exterior and juicy interior, has taken the culinary world by storm. While it’s a popular dish in restaurants worldwide, there’s something special about recreating it in the comfort of your own kitchen. With a few key techniques and ingredients, you can achieve that perfect balance of crunchiness and succulence that makes Korean fried chicken so irresistible.
The first step to mastering Korean fried chicken at home is selecting the right chicken pieces. While you can use any cut, boneless chicken thighs or wings tend to work best. Their higher fat content helps keep the meat moist during frying and results in a more flavourful end product.
Once you have your chicken, the next crucial component is the coating. Traditional Korean fried chicken is coated in a mixture of flour and potato starch, which yields an exceptionally crispy texture. To prepare the coating, combine equal parts flour and potato starch in a bowl, seasoned with salt and pepper to taste. Some recipes also call for the addition of garlic powder or other spices for extra flavour.
Before dredging the chicken in the coating, it’s essential to ensure the pieces are dry. Pat them thoroughly with paper towels to remove excess moisture. This will help the coating adhere better and result in an amazingly crispier crust.
Now comes the frying process. Heat a generous amount of oil in a deep fryer or heavy-bottomed pot to around 350°F (175°C). Carefully add the chicken pieces, ensuring not to overcrowd the pan. Note: overcrowding the pan can lower the oil temperature and lead to soggy chicken. Fry the chicken in batches if necessary, maintaining the oil temperature for optimal crispiness.
As the chicken fries, prepare the sauce. Korean fried chicken is typically coated in a sweet and spicy glaze that’s bursting with flavour. A classic sauce combines gochujang (Korean chili paste), soy sauce, honey, garlic, and rice vinegar. If you can’t find gochujang then sriracha is a good substitute. Adjust the proportions to suit your taste, adding more honey for sweetness or gochujang for heat.
Once the chicken is golden brown and cooked through, remove from the oil and let it drain or paper towels. Then, toss the hot chicken in the sauce until evenly coated, ensuring every piece is infused with flavour.
Serve your homemade Korean fried chicken hot and fresh, garnished with sesame seeds and chopped green onions for an authentic touch. Whether enjoyed as a snack, appetizer, or main course, your homemade creation is sure to impress with its irresistible crunch and addictive flavours. So, roll up your sleeves, fire up the stove, and get ready to savour the crispy delight of Korean fried chicken in the comfort of your own kitchen.
Korean Fried Chicken
Experience the ultimate crispy, succulent delight of homemade Korean fried chicken, bursting with sweet, spicy flavours that will tantalize your taste buds and keep you coming back for more!
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Add to CollectionServings: 6 People
Calories: 834kcal
Ingredients
Chicken Ingredients:
- 1.5 kg chicken thighs boneless or wings
- 1 cup all-purpose flour
- 1 cup potato starch
- 1 tsp garlic powder optional
- salt to taste
- ground black pepper to taste
- vegetable oil for frying
Sauce Ingredients:
- 1/4 cup gochujang Korean chili paste/sriracha
- 1/4 cup soy sauce
- 1/4 cup honey
- 3 cloves garlic minced
- 2 tbsp rice vinegar
- 50 g sesame seeds garnish
- 2 large scallions spring onions/garnish
Instructions
- Prepare the chicken: Pat the chicken thighs or wings dry with paper towels. Cut the chicken into bite-sized pieces if desired.1.5 kg chicken thighs
- In a shallow bowl, combine the all-purpose flour, potato starch, salt, pepper, and garlic powder (if using). Mix well.1 cup all-purpose flour, 1 cup potato starch, 1 tsp garlic powder, salt, ground black pepper
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F/175°C.vegetable oil
- Dredge the chicken pieces in the flour mixture, shaking off any excess. Ensure each piece is evenly coated.
- Carefully add the chicken to the hot oil, frying in batches if necessary to avoid overcrowding the pan.
- Fry for 10-12 minutes or until golden brown and cooked through. Turning occasionally to ensure even cooking.
- While the chicken is frying it’s time to prepare the sauce. In a small saucepan, combine the gochujang, soy sauce, honey, minced garlic, and rice vinegar.1/4 cup gochujang, 1/4 cup soy sauce, 1/4 cup honey, 3 cloves garlic, 2 tbsp rice vinegar
- Heat over medium heat, stirring occasionally, until the sauce is well combined and slightly thickened. This should take about 5 minutes. Adjust the sweetness or spiciness according to your taste preference.
- Once the chicken is cooked, remove it from the oil using a slotted spoon and place it on a wire rack or paper towels to drain excess oil.
- Transfer the fried chicken to a large bowl. Pour the prepared sauce over the hot chicken and toss until evenly coated.
- Garnish the Korean fried chicken with sesame seeds and chopped green onions.50 g sesame seeds, 2 large scallions
- Serve immediately and enjoy your homemade Korean fried chicken!
Nutrition
Calories: 834kcal | Carbohydrates: 58g | Protein: 48g | Fat: 46g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 245mg | Sodium: 753mg | Potassium: 946mg | Fiber: 4g | Sugar: 14g | Vitamin A: 302IU | Vitamin C: 5mg | Calcium: 136mg | Iron: 5mg
