How to make crispy Korean Fried Chicken at home

Korean fried chicken has become increasingly popular in recent years, and for good reason. The secret to its addicting flavor is a crispy exterior complemented by a juicy interior, all coated with a sweet and savory sauce. It’s no wonder why people just can’t get enough of it. But, have you ever considered making it at home? With just a few key ingredients and a little bit of patience, you can easily recreate this delicious dish in the comfort of your own kitchen. So, let’s dive into the world of Korean fried chicken.

First things first: you’ll need to gather your ingredients. Chicken wings, flour, cornstarch, garlic, and soy sauce are some of the main components you’ll need to create the perfect fried chicken. You’ll also need baking powder, which is the key to achieving that super crispy exterior. In terms of the sauce, you can go for a classic soy garlic flavor or switch things up with a spicy gochujang sauce. With these basic ingredients in tow, you’re well on your way to enjoying an evening of Korean fried chicken goodness.

Ingredients

Korean fried chicken is a dish that boasts its crispy skin on the outside and moist and tender meat on the inside. To make this beloved dish, you’ll need the following ingredients:

1. Chicken – You can use any chicken part you prefer: wings, thighs, or a combination of both.
2. Salt – Use kosher salt or sea salt.
3. Ground black pepper – for a bit of heat and flavor
4. Cornstarch – to make the chicken crispy
5. All-purpose flour – also for crispiness
6. Baking powder – to make the chicken extra crispy
7. Cold water – this will help the batter to stick to the chicken
8. Garlic – finely chopped garlic will add a lot of flavor to the chicken
9. Soy Sauce – use low sodium soy sauce
10. Mirin – a type of Japanese rice wine that adds sweetness

Directions

Now let’s move on to the actual process of making Korean fried chicken. Follow these simple steps, and you’ll have a batch of finger-licking-good chicken in no time!

1. Preheat the oven to 200°F and place a wire rack on a baking sheet.
2. Pat the chicken dry with paper towels and season it generously with salt and black pepper.
3. In a bowl, mix 1 cup of all-purpose flour, 1/2 cup of cornstarch, 1 teaspoon of baking powder, and 1/2 teaspoon of black pepper.
4. Gradually add 1 cup of cold water to the mixture, whisking until smooth.
5. Dip each piece of chicken into the batter, letting the excess drip off, and place them on a wire rack on the baking sheet.
6. Heat cooking oil in a large pot and heat it up to 350°F.
7. Fry the chicken pieces in batches, making sure not to overcrowd the pot, for about 10 minutes or until golden brown and cooked through.
8. Place the fried chicken on a wire rack to cool for about 5 minutes.
9. While the chicken is cooling, prepare the sauce by mixing 1/4 cup low sodium soy sauce, 1/4 cup mirin, 1/4 cup honey, and 2 cloves of finely chopped garlic.
10. Once the chicken has cooled, toss it in the sauce and serve immediately.

There you have it, your own homemade Korean fried chicken that is crispy, juicy, and packed with flavor. Enjoy!

Preparing the Chicken

Korean fried chicken is all about the chicken, and getting it right is key to a delicious final product. Here’s what you need to know:

Choosing the Chicken

For the best Korean fried chicken, you need to start with the best chicken. Look for fresh, high-quality chicken in your local supermarket or butcher. Ideally, you want to use chicken wings or drumettes, as they cook quickly and have the right ratio of meat to skin. If you’re in a pinch, you can also use boneless, skinless chicken thighs.

Cleaning and Prepping the Chicken

Before you start cooking, you need to clean and prep the chicken. Rinse the chicken under cold water and pat dry with paper towels. Then, cut the chicken wings into two pieces—the drumette and the wingette. Use a sharp knife to make a cut between the two joints, and then separate them with your hands.

Marinating the Chicken

Marinating the chicken is a crucial step in making Korean fried chicken. Not only does it add flavor, but it also helps to tenderize the meat. To make the marinade, combine soy sauce, rice wine, sugar, ginger, garlic, and sesame oil in a large mixing bowl. Add the chicken pieces and toss to coat. Cover the bowl with plastic wrap or a lid and refrigerate for at least two hours or overnight.

Dredging the Chicken in Flour

When it’s time to cook the chicken, you need to dredge it in flour. The flour helps to create a crispy crust on the chicken. To dredge the chicken, place all-purpose flour in a large, shallow bowl or dish. Remove the chicken from the marinade and gently shake off any excess. Then, place the chicken in the flour and use your hands to coat it evenly.

The Double-Frying Technique

One of the secrets to making Korean fried chicken is the double-frying technique. This technique involves frying the chicken twice: first at a lower temperature to cook the chicken through, and then at a higher temperature to make it crispy. The first fry cooks the chicken and removes any excess moisture. The second fry makes the chicken crispy on the outside and juicy on the inside.

Frying the Chicken

To fry the chicken, heat a deep pot or a deep fryer filled with vegetable oil to 350°F. Carefully add the chicken to the hot oil, one piece at a time, and fry for 10-12 minutes or until golden brown and crispy. Use a slotted spoon or tongs to remove the chicken from the oil and place it on a wire rack to drain.

Draining the Chicken

After frying the chicken, it’s important to let it drain on a wire rack. This allows any excess oil to drip off and keeps the chicken crispy. Don’t place the chicken on paper towels, as this can cause the chicken to steam and become soggy.

Sauces and Seasonings

Once the chicken is fried and drained, it’s time to add sauces and seasonings. Korean fried chicken is typically served with a sweet and spicy sauce made with gochujang (Korean chili paste), soy sauce, rice vinegar, honey, garlic, and ginger. You can also sprinkle the chicken with sesame seeds or green onions for added flavor and texture.

Serving the Chicken

Korean fried chicken is best served hot and crispy. Arrange the chicken on a platter and serve with a side of pickled vegetables or kimchi. You can also serve it with a cold beer or a refreshing soda.

Storing Leftover Chicken

If you have leftover Korean fried chicken, you can store it in an airtight container in the fridge for up to three days. To reheat, place the chicken on a wire rack and bake in the oven at 350°F for 10-12 minutes or until heated through and crispy.

Ingredients Needed for Korean Fried Chicken

Making Korean fried chicken isn’t hard at all, as long as you have the right ingredients! Here are some of the ingredients you’ll need to prepare the perfect Korean fried chicken:

Preparation to Make Korean Fried Chicken

1. Cleaning and Drying the Chicken

The first step in making Korean fried chicken is to clean and dry the chicken pieces thoroughly. This helps ensure that the chicken stays crispy after frying and also removes any excess moisture that could cause the oil to splatter.

2. Mixing the Dry Ingredients

In a large mixing bowl, mix the flour, cornstarch, and baking powder together until well combined. This creates a crispy coating for the chicken.

3. Preparing the Wet Ingredients

In a separate mixing bowl or blender, blend together the garlic, ginger, gochujang, soy sauce, rice vinegar, sesame oil, honey, and salt until you have a smooth paste. Then add cold water gradually and mix until you have a runny batter.

4. Marinating the Chicken

Once your chicken is dry and your batter is ready, add the chicken to the batter and mix until the chicken is fully coated. Marinate for at least 30 minutes or overnight in the refrigerator for a much tastier and more flavorful chicken.

5. Frying the Chicken

In a deep frying pan or a deep fryer, heat vegetable oil over medium heat. Fry the chicken in batches for about 6-8 minutes until golden brown, crispy, and cooked through.

Serve the chicken while still hot and crispy, with a side of coleslaw, pickles, and a dipping sauce such as Korean chili sauce for added flavor. Korean fried chicken tastes best when fresh out of the fryer. Enjoy!

Wrap Up Your Korean Fried Chicken Journey

Now that you’ve mastered the art of making Korean fried chicken, why not try it out on your family or friends? They’ll be impressed with your culinary skills and ask for seconds. Don’t forget to share this recipe with others, and keep checking back for more exciting recipes on this blog! Thank you for joining me on this delicious journey, and I can’t wait to hear your feedback. Until next time, happy cooking!