Korean Chicken is a flavorful and versatile dish that can be prepared in various ways, from crispy fried chicken to flavorful braised chicken. Here’s a recipe for Korean Fried Chicken, known for its crispy exterior and flavorful sauce.
Korean Fried Chicken
Ingredients:
-
For the Chicken:
- 1 kg (2.2 lbs) chicken wings or drumsticks
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil for frying
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For the Korean Sauce:
- ¼ cup soy sauce
- ¼ cup gochujang (Korean red chili paste)
- ¼ cup honey or corn syrup
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon brown sugar (optional, for extra sweetness)
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
Instructions:
1. Prepare the Chicken:
- Pat the chicken pieces dry with paper towels. This helps the coating adhere better.
- In a large bowl, mix the flour, cornstarch, baking powder, salt, and pepper.
- Dip the chicken pieces into the buttermilk, allowing excess to drip off, then dredge them in the flour mixture, coating evenly. For extra crispiness, repeat the dipping and coating process.
2. Heat the Oil:
- Heat vegetable oil in a deep skillet or large pot over medium-high heat. The oil should be enough to submerge the chicken pieces, about 2-3 inches deep. Heat to 175°C (350°F).
3. Fry the Chicken:
- Fry the chicken pieces in batches, being careful not to overcrowd the pan. Cook for about 8-10 minutes, or until golden brown and crispy, and the internal temperature reaches 74°C (165°F). Use a meat thermometer to ensure doneness.
- Remove the chicken with a slotted spoon and drain on paper towels.
4. Prepare the Sauce:
- In a small saucepan, combine soy sauce, gochujang, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat, stirring occasionally.
- Cook until the sauce has thickened slightly, about 5-7 minutes. Adjust sweetness or spice level with additional honey or gochujang if desired.
5. Toss the Chicken:
- In a large bowl, toss the hot, fried chicken pieces with the Korean sauce until evenly coated.
6. Garnish and Serve:
- Transfer the coated chicken to a serving platter.
- Sprinkle with sesame seeds and chopped green onions.
Optional Side Dishes:
- Kimchi: Spicy fermented cabbage that pairs well with the savory chicken.
- Rice: Serve with steamed rice to complete the meal.
- Pickled Radish: Korean-style pickled radish adds a tangy crunch.
This Korean Fried Chicken is crispy, spicy, and sweet, making it a perfect dish for a casual dinner or a special occasion. Enjoy!
