Korean fried chicken. Put a sweet and spicy spin on your favorite fried chicken with this crunchy bites of deliciousness. Double fried to level up the super crunch factor and coated in a lip-smacking sauce, this classic Korean style chicken is to die for.
When you’re craving for delicious deep fried food, why not try some crunchy fried chicken bites? Oh no, you don’t have to rush to your nearest fast food shop. Today, let’s think about some crunchy homemade goodies. Are you in?
This Korean fried chicken, Korea’s own KFC also called chickin is double fried chicken with very crunchy coating on the outside and tender succulent chicken on the inside. And then there are a few additional touch of ingredients here and there to make it as tasty as the authentic version of the recipe.
When it comes to deep fried chicken, a crunchy coating is a ‘must’. I always make sure the coating turns to be as crunchy as possible. And yes, that clearly means lots of experiments to come up with the perfect recipe.
The first step in making Korean fried chicken is marinating the chicken in a simple mix of garlic, ginger, ground black pepper and salt. You’ll need to marinate for at least 1 hour in the refrigerator. If you have time, start the recipe a day ahead, and marinate overnight for best results.
Again, I’ve used chicken wings in this recipe. Whenever I think about deep fried chicken, chicken wing is the first thing that comes to my mind. I think it’s the most flavorful part apt for your frying needs. If you’re not a fan of wings, use sliced chicken breast to make this fried chicken.
Now, the marinated chicken needs to be lightly coated in a batter made of all-purpose flour, cornstarch, baking soda, sugar and curry powder. Curry powder provides an extra kick of flavor to this chicken. You can use Korean curry powder if it’s available, otherwise just go with the regular curry powder.
One of the important things that make Korean fried chicken extra ordinarily tasty is the fact that these are deep fried two times. Double frying is the secret to the super crunchy outer covering of chicken.
After frying, you can coat the chicken pieces in a sticky, sweet and spicy sauce. This is totally optional, but it adds another level of flavor to this dish. To make the sauce, a simple mixture of grated onions, garlic, tomato ketchup, honey, soy sauce and gochujang (Korean chili paste) are simmered for about 5 minutes.
Gochujang is a classic ingredient used in Korean cooking. However, if it’s not available, substitute with sriracha or red chili paste. Finally, coat the chicken pieces in the sauce and enjoy! Don’t forget to sprinkle with plenty of sesame seeds.
More fried chicken recipes:
- Honey Chicken
- Chicken Lollipop
- Street food style Fried Chicken (Thattukada Chicken Fry)
- Chicken Donuts
Alexandra @ It's Not Complicated Recipes says
This looks incredible! Another delicious recipe!! Yum!
One of my favourite recipes, only made it once and it turned out fantastic, cut down on the garlic a little because I felt like 8 cloves was excessive. otherwise amazing! Thank you!