Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, korean fried chicken. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Korean fried chicken, usually called chikin (치킨, from the English "chicken") in Korea, refers to a variety of fried chicken dishes created in South Korea, including the basic huraideu-chicken (후라이드 치킨, from the English "fried chicken") and spicy yangnyeom chicken. This Korean fried chicken is perfect for any occasion and I'm sure everyone will fall in love with it instantly. Learn how to make it in three simple steps!
Korean Fried Chicken is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Korean Fried Chicken is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have korean fried chicken using 22 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Korean Fried Chicken:
- Make ready Marinade
- Get chicken wings
- Prepare salt
- Take garlic powder
- Prepare ginger powder
- Prepare curry powder (optional)
- Make ready ground nutmeg
- Prepare real ginger, grated
- Make ready Frying Ingredients
- Prepare all-purpose flour
- Get potato starch or corn starch
- Make ready Sauce Ingredients
- Make ready canola or grapeseed oil
- Take chili flakes
- Take ginger, minced
- Make ready garlic
- Take soy sauce
- Prepare rice vinegar
- Prepare corn syrup
- Get Garnishes (optional)
- Take green onion chopped
- Make ready cilantro
The sauce is so rich, flavourful and complex and it comes together. Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions. This Korean fried chicken is chicken thighs in a crispy coating that are tossed in a sweet, spicy and savory sauce.
Instructions to make Korean Fried Chicken:
- Place chicken wings in large bowl. Add garlic, nutmeg, curry powder and salt. Mix thoroughly. Cover and refrigerate for 2 hour or over night. If cooking right away do not refrigerate but keep at room temperature. But for best results marinate for 2 hours if wanting to cook right away. (In these pictures I let them marinate over night.)
- Right before frying, add flour and potato starch and mix thoroughly with your hands. The potato starch should stick to the chicken wings in a thin coating. Feel free to pat the starch onto the chicken wings firmly with hands.
- Prepare for deep frying: get out your cooling racks. Set paper towels underneath to catch any grease drippings.
- Get your oil thermometer out and a pot with high sides. Add 2-3 inches cooking oil with a high smoking point. (Grapeseed oil is great for this) The goal is to add enough oil for the chicken wings to float in the pot and not stick to the bottom.
- Wait until the oil reaches 380 degrees. Then, add the chicken wings in batches until golden and crispy about 8-10 minutes. Drain wings and set aside on paper towels.
- Now it's time for the second fry. The temperature of the oil will not dip down as much as the first fry. Fry the (already fried) chicken wings in batches until they are darker and golden brown in color about 8-10 minutes per batch at 350 degrees. The wings are done when they look shrunken and compacted with a crispy coating. Drain and set aside on cooling racks.
- Prepare the sauce: add corn syrup, soy sauce, rice vinegar in a small bowl and set aside. Add a pinch if sugar if not sweet enough to your liking.
- Prepare the minced garlic and ginger. Set aside.
- Heat a wok or deep stock pot over medium high heat and add oil. When hot but not smoking add chili flakes, garlic and ginger. Mix around with a spatula or wooden spoon until fragrant and crispy looking, about 1-2 minutes.
- Add the soy sauce mixture and mix until the sauce bubbles vigorously, about 2-4 minutes. Turn off the heat.
- Add the chicken wings and mix with spatula or wooden spoon until each wing is coated in sauce. Transfer to plate and garnish with sesame seeds, green onion or cilantro.
A unique meal or snack that's totally delicious! Korean fried chicken is classically double fried extra crispy wings and drummettes that are then coated in a sticky, sweet, and spicy sauce. It's like buffalo wings amped up with the power of gochujang. Chicken wings, corn starch, corn syrup, dried red chili pepper, garlic, ginger, grape seed oil, ground black pepper, mustard sauce, peanut oil, peanuts, potato starch, rice syrup, salt, sesame seeds, soy sauce, vegetable oil, vinegar. This Korean fried chicken (KFC) is double fried until extra crispy, then tossed in a sticky, sweet and spicy sauce.
So that’s going to wrap this up for this special food korean fried chicken recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
