One of Korea’s most well-known culinary exports is of course the deliciously crunchy Korean fried chicken. Korean chicken is sweet and sticky, hot and delicious, and is a sure-fire winner with guests or with your own family. To get the perfect Korean fried chicken takes quite a lot of work, so make sure you have time enough to prepare and plenty to go around. It’s better not to know any of the nutrition information on Korean fried chicken, as this is a dish that should not be eaten every day.
The reason it is so crispy-crunchy, according to Korean fried chicken recipes, is because of the double-fry technique. The chicken pieces are also coated with a special sauce that includes baking powder, which reacts with the saturated fat and the chicken skin to make it especially crispy.
What are the Ingredients for Korean Fried Chicken?
For the Korean Fried Chicken Wings you will Need:
Vegetable oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. baking powder
1/2 tsp. garlic powder
2 lb. chicken wings
1 tbsp. freshly grated ginger
1/2 c. cornstarch
For the Korean Fried Chicken Sauce you will Need:
3 tbsp. butter
5 small dried red chilis, sliced
1 tbsp. freshly minced ginger
3 cloves garlic, minced
1/4 c. gochujang
2 tbsp. ketchup
1 tbsp. rice vinegar
1 tbsp sesame oil
1 tbsp. low-sodium soy sauce
1/4 c. honey
2 tbsp. packed brown sugar
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How do You Make Korean Fried Chicken at Home?
In a bowl combine the salt, pepper, baking powder, and garlic powder. Take your chicken pieces and pat them dry with a paper towel. Rub the pieces with grated ginger and then rub in the salt and garlic mixture.
Heat your vegetable oil to 275° - this is a low heat and is the first of a double deep-fry. In a large bowl, toss the wings in corn starch and add them to the hot oil. If you don’t have corn starch, you can use potato starch. Allow them to fry gently, resisting the urge to move them about. Flip them over when golden brown and cook the other side, about 15 minutes in total. If you are using only boneless chicken pieces such as chicken breasts, you will want to reduce the cooking time. If you are using chicken thighs and chicken wings, stick to a longer frying time. Remove gently and place on paper towels to drain and rest for a few minutes. It is possible to carry out this first fry in an air fryer, but not the second fry.
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For the second fry, use fresh oil. Bring it up to 400°. Flash fry the chicken in the hotter oil for about 8 minutes until crispy-crunchy. Remove and set aside.
In a large saucepan, add butter, dried chillis, ginger, and garlic, and cook on low heat. Add gochujang, ketchup, vinegar, and soy sauce, and gently raise the heat so that it starts to bubble slightly, then add honey and brown sugar and stir. The sauce should be nice and thick, like a soy garlic syrup.
Ladle the sauce over the chicken pieces in a large bowl and stir gently to ensure they are all generously coated with the sauce. Remove and plate. Garnish with crushed peanuts, sesame seeds and chopped spring onion.
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