Korean Fried Chicken, known for its super crispy crust and flavorful sauce, is a delicious and crowd-pleasing dish. Here’s a breakdown of the process:
Ingredients:
- For the Chicken:
- 1.5 – 2 pounds chicken pieces (wings, drumsticks, thighs, or breasts – cut into bite-sized pieces)
- 2 tablespoons cornstarch or potato starch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying (enough to fill a pot or Dutch oven)
- For the Sauce (ヤンニョムヤンニョム – Yangnyeom sauce):
- 3 tablespoons gochujang (Korean chili paste) – adjust for spice preference
- 2 tablespoons ketchup
- 1 tablespoon honey or brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon sesame oil
Instructions:
- Marinate the Chicken: Pat the chicken pieces dry with paper towels. In a large bowl, toss the chicken with cornstarch, salt, and pepper. Cover and refrigerate for at least 30 minutes, or up to overnight, for extra crispy results.
- Prepare the Sauce: While the chicken marinates, whisk together all the sauce ingredients in a bowl. Set aside.
- First Fry (Optional – for extra crispy chicken): Heat oil in a pot or Dutch oven to 300°F (150°C). Fry the chicken pieces in batches for 7-8 minutes, or until lightly golden brown. This is a pre-cook step to cook the chicken through gently. Remove the chicken with a slotted spoon and drain on paper towels. Increase the oil temperature to 350°F (175°C) for the second fry.
- Second Fry: Once the oil is hot, carefully add the pre-cooked chicken pieces back in batches. Fry for 3-4 minutes, or until golden brown and crispy. Drain on fresh paper towels.
- Coating the Chicken: In a large pan or wok, heat a thin layer of oil over medium heat. Add the fried chicken pieces and pour in the prepared sauce. Toss the chicken with the sauce until evenly coated. You can cook for a minute or two longer if you prefer a thicker sauce.
- Serve: Garnish with sesame seeds, chopped green onions, or sliced chilies (optional). Enjoy your Korean Fried Chicken with pickled radish (danmuji) or other sides like rice or fries.
Tips:
- Wear gloves when handling gochujang, as it can be spicy.
- You can adjust the amount of gochujang in the sauce depending on your spice tolerance.
- If you don’t have gochujang, you can substitute with sriracha or another chili paste, but the flavor won’t be exactly the same.
- Double fry is the key to achieving the signature crispy texture. But if you’re short on time, you can skip the first fry and just fry the chicken directly until golden brown and crispy.
- Make sure the oil temperature is hot enough to avoid soggy chicken.
There are many variations of Korean Fried Chicken, so feel free to experiment with different flavors and spices! You can also find video tutorials online for a more visual guide.