If you’re a fan of crispy, flavorful fried chicken, then you need to try this Korean Fried Chicken recipe. This Korean Fried Chicken is served with a fiery gochujang red sauce or black soy sauce and a side of pickled white radish. The combination of crispy chicken and bold, spicy flavors is irresistible. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and will leave you wanting more. So gather your ingredients and get ready to indulge in this delicious Korean dish.
Ingredients
To make this delicious Korean fried chicken, you will need the following ingredients:
- 30g cornflour
- 2½ tsp sea salt
- ½ tsp baking powder
- ½ tsp crushed black pepper
- 8-12 chicken pieces (mixture of bone-in and skin-on thighs, drumsticks, and wings)
- For frying oil
- 70g cornflour
- 35g fine matzo meal
- 35g plain flour
- 2 tbsp regular or Korean chilli flakes (gochugaru)
- 1 tbsp sea salt
- 2½ tsp garlic granules
- 2½ tsp onion granules (optional)
- ¼ tsp baking powder
- 70ml vodka
- 2 tbsp Korean chilli paste (gochujang)
- 3 tbsp Korean chilli paste (gochujang)
- 3 tbsp ketchup
- 2 heaped tbsp dark brown sugar
- 2 tbsp soy sauce
- 1 tbsp toasted sesame oil
- Grated ginger to make 2 tsp
- 2 cloves garlic, finely chopped
Preparation
Follow these steps to prepare and cook the Korean fried chicken:
STEP 1: Whisk the cornflour, salt, baking powder, and pepper.
In a large bowl, whisk together the cornflour, sea salt, baking powder, and crushed black pepper until well combined.
STEP 2: Add the chicken and toss well until evenly coated.
Add the chicken pieces to the bowl with the cornflour mixture. Toss the chicken until each piece is well coated with the mixture.
STEP 3: Transfer the chicken to a rack and let it rest uncovered for one hour.
Place the coated chicken pieces onto a wire rack, making sure to leave space between each piece. Allow the chicken to rest for one hour. This will help the coating to adhere better and result in a crispier fried chicken.
STEP 4: Heat the oven to 160C/fan 140C/gas 3.
Preheat your oven to 160C (320F) if using a conventional oven, 140C (284F) if using a fan oven, or gas mark 3.
STEP 5: Pour enough oil into a large heavy-based pan to reach a depth of 5cm.
Choose a large heavy-based pan and pour in enough frying oil to reach a depth of 5cm.
STEP 6: Make the batter by whisking the dry ingredients together.
In a separate bowl, whisk together the cornflour, fine matzo meal, plain flour, Korean chilli flakes, sea salt, garlic granules, onion granules, and baking powder. Mix well until all the dry ingredients are combined.
STEP 7: In a smaller bowl, whisk the vodka and chilli paste with 250ml water.
In a smaller bowl, whisk together the vodka, Korean chilli paste, and 250ml of water until well combined. This wet mixture will be incorporated into the dry mixture to create the batter.
STEP 8: Just before frying, whisk the wet mixture into the dry mixture – the consistency should be quite thin and runny.
Just before you start frying the chicken, pour the wet mixture into the bowl with the dry mixture. Use a whisk to combine the wet and dry ingredients until you have a thin and runny batter.
STEP 9: Heat the oil over a medium-high heat until a deep-frying thermometer reads 175C or a cube of bread browns in 4 seconds.
Place the pan with the frying oil over a medium-high heat. Heat the oil until it reaches a temperature of 175C (347F). If you don’t have a deep-frying thermometer, you can test the temperature by dropping a small cube of bread into the oil. It should turn golden brown within 4 seconds.
STEP 10: Working in batches, dip each piece of chicken into the batter, letting any excess batter drip off.
Take each piece of chicken and dip it into the batter, making sure to coat it completely. Allow any excess batter to drip off before continuing with the next step.
STEP 11: Suspend the chicken in the oil for a couple of seconds for it to set before letting it submerge completely into the oil.
Carefully place each battered chicken piece into the hot oil. Suspend the chicken in the oil for a couple of seconds to allow the batter to set before letting it fully submerge. This will help the batter to retain its shape and prevent it from sticking to the bottom of the pan.
STEP 12: Fry the chicken until golden brown and cooked through – 20 minutes for the larger pieces and 10 minutes for the smaller wings.
Fry the chicken pieces until they turn a golden brown color and are cooked through. The larger pieces, such as thighs and drumsticks, will take about 20 minutes, while the smaller wings will take about 10 minutes. Make sure to cook the chicken in batches to avoid overcrowding the pan.
STEP 13: Transfer to a wire rack to drain when done, then to the oven to keep warm while you repeat the frying process.
Once the chicken is cooked, transfer it to a wire rack to drain any excess oil. Place the cooked chicken in the preheated oven to keep it warm while you repeat the frying process with the remaining pieces.
STEP 14: To make the BBQ sauce, combine all of the ingredients in a small saucepan and simmer over a medium heat for 3 to 5 minutes, until slightly thickened.
In a small saucepan, combine the Korean chilli paste, ketchup, dark brown sugar, soy sauce, toasted sesame oil, grated ginger, and finely chopped garlic. Simmer the mixture over a medium heat for about 3 to 5 minutes, or until it slightly thickens.
STEP 15: Loosen the BBQ sauce with a little water if you want to drizzle the sauce or glaze the chicken.
If you prefer a thinner consistency for the BBQ sauce, you can loosen it by adding a little water. This will allow you to drizzle the sauce over the chicken or use it as a glaze.
STEP 16: Serve the chicken with the BBQ sauce, pickled radish, and beer.
Once all the chicken is cooked and the BBQ sauce is ready, it’s time to serve! Arrange the crispy Korean fried chicken on a platter and drizzle the BBQ sauce over it. Serve with pickled radish and enjoy with a refreshing cold beer.
Tips and Variations
Here are some tips and variations to consider when making Korean fried chicken:
Tip: Letting the chicken rest uncovered helps the coating to adhere better and results in a crispier fried chicken.
When you coat the chicken with the cornflour mixture, it’s important to let it rest uncovered for one hour. This allows the coating to adhere well to the chicken and results in a crispier texture once fried.
Tip: You can adjust the level of spiciness by adding more or less Korean chilli paste (gochujang) to both the batter and the BBQ sauce.
If you like your fried chicken to be more spicy, you can increase the amount of Korean chilli paste in both the batter and the BBQ sauce. On the other hand, if you prefer a milder version, simply reduce the amount of chilli paste.
Variation: For a milder version, you can use sweet chilli sauce instead of Korean chilli paste in the BBQ sauce.
If you’re not a fan of spiciness, you can replace the Korean chilli paste in the BBQ sauce with sweet chilli sauce. This will give your BBQ sauce a sweet and tangy flavor instead of the spicy kick.
Variation: If you prefer boneless chicken, you can use boneless chicken breasts or chicken tenders instead of bone-in pieces.
If you don’t like dealing with bones, you can use boneless chicken breasts or chicken tenders instead of bone-in pieces. The cooking time may be slightly shorter for boneless chicken, so keep an eye on them while frying.
Variation: You can add a touch of sweetness to the batter by including a tablespoon of honey or maple syrup.
For those who enjoy a hint of sweetness, you can add a tablespoon of honey or maple syrup to the batter mixture. This will give the chicken a slightly sweet flavor and caramelized coating.
Serving Suggestions
Here are some serving suggestions to enjoy your Korean fried chicken:
Serve the Korean fried chicken with a side of pickled white radish.
The tangy and refreshing flavor of pickled radish pairs perfectly with the crispy and spicy Korean fried chicken. Serve a side of pickled white radish along with the chicken for a complete meal.
Pair the chicken with chilled beer for the ultimate Korean fried chicken experience.
Korean fried chicken is often enjoyed with a cold beer, as the two complement each other perfectly. The crispy and spicy chicken pairs well with the refreshing and crisp taste of beer, providing a satisfying culinary experience.
You can also serve the chicken with steamed rice or as a filling for Korean fried chicken sandwiches.
For a more substantial meal, serve the Korean fried chicken with steamed rice. The combination of the crispy chicken and fluffy rice creates a satisfying and flavorful dish. Alternatively, you can use the chicken as a filling for Korean fried chicken sandwiches, adding some fresh lettuce and pickles for extra crunch and flavor.
Background and History
Korean fried chicken, also known as KFC, is a popular dish in South Korea. It has gained widespread popularity in recent years and is now beloved not only in South Korea but also around the world. The technique of double frying the chicken produces a unique and desirable texture – crispy on the outside and juicy on the inside.
Korean fried chicken is often served with a variety of sauces, including spicy gochujang sauce and sweet soy sauce. These sauces add depth of flavor and enhance the overall taste of the dish. It is a popular street food in South Korea, commonly enjoyed with friends and family over drinks.
Health Benefits
While fried chicken may not be the healthiest option, there are some benefits to be found in this Korean version:
Chicken is a good source of lean protein, which is essential for muscle growth and repair.
Chicken is a lean source of protein, which helps support muscle growth and repair. It also provides important nutrients, such as vitamins and minerals, that contribute to overall health and well-being.
The chicken is coated with a thin layer of batter, making it a healthier alternative to traditional deep-fried chicken.
The thin layer of batter used in Korean fried chicken helps to create a light and crispy coating. Compared to traditional deep-fried chicken, which may have a thicker and heavier coating, this version is a healthier alternative.
The use of gochujang (Korean chilli paste) adds a spicy kick to the dish and provides health benefits such as improved digestion and increased metabolism.
Gochujang, a key ingredient in Korean fried chicken, is made from red chili peppers and other fermented ingredients. It contains capsaicin, which has been shown to aid in digestion and boost metabolism. The spicy kick from gochujang can also increase satiety, helping to prevent overeating.
FAQs
Here are some frequently asked questions about Korean fried chicken:
Can I use boneless chicken for this recipe?
Yes, you can use boneless chicken breasts or chicken tenders instead of bone-in pieces. The cooking time may be slightly shorter for boneless chicken, so adjust accordingly to ensure it is cooked through.
How can I make the chicken less spicy?
You can adjust the level of spiciness by adding more or less Korean chilli paste (gochujang) to both the batter and the BBQ sauce. Start with a smaller amount and taste as you go, adding more if desired or reducing the amount for a milder flavor.
Can I make the chicken ahead of time?
While the fried chicken is best enjoyed immediately, you can make it ahead of time and reheat it in a preheated oven at 180C (356F) for about 10 minutes. This will help to maintain its crispy texture while heating it through.
Conclusion
In conclusion, Korean fried chicken is a delicious and addictive dish that combines crispy fried chicken with bold and flavorful sauces. With this recipe, you can recreate the authentic flavors of Korean fried chicken in your own kitchen. Whether you’re a fan of spicy gochujang sauce or prefer a milder version, you can customize the dish to suit your taste. Serve it with pickled radish and a cold beer for the ultimate Korean fried chicken experience. Try this recipe and discover why Korean fried chicken has become a global culinary sensation.
