Delicate Crackly Crusted Chicken smothered in a trailblazing sauce is what the noted Korean fried chicken is. It’s addictive, all right!
The balance of all the ingredients is outstanding that every mouthful is flavourful. As your eyes glaze at the shimmering chicken, your sensory buds will dance to the harmonious flavors.
what is korean fried Chicken?
Taking inspiration from the U.S Military, the Korean Fried Chicken (KFC) came alive and it stands apart from the rest of the fried chickens, for its perfect non-greasy, crunchy chicken.
Their secret also lies in the way they render out the fat in the skin, giving a beautiful, thin and crackly crust that can stay crispy for a longer time, even when tossed in a sauce.
Though I have made it skinless, it stays crispy and crunchy.
Here, the chicken is balanced with spices, sugar, and acidity which make this dish universally loved.
The color and the spicy flavor predominantly comes from the Gochujang paste (please refer to the Note section).
Topped with sesame seeds, chili flakes and crispy onions, this Korean Fried Chicken is served in South Korea as any part of the meal mostly along with pickled radishes and a beer.
Reason to love:
As much as I love chicken, I am a big fan of Asian flavors. The acidity that blends into their cuisine is incomparable.
The glazing tender chicken in that spicy and sweet sauce is mind-blowing. What’s even better is that the sauce can be used for other meats too.
This Korean Fried Chicken is very easy to make and is easily devoured. It can be dined with some rice or noodles.
The fried chicken just by itself (without the sauce) is delicious too. Serve them right away when it is hot and crispy.
How to make korean Fried chicken:
1.For Chicken Marination:
- Add all the ingredients given under “Chicken marination” Mix well. Let the chicken marinate for 30 minutes to overnight. (Photos 1,2,3,4)
2.Ingredients For Coating:
- In a plate or a shallow bowl, add all-purpose flour, cornflour, onion powder, and garlic powder. Mix well to combine. (Photo 5).
- Take the marinated chicken, toss the chicken over the coating. Dredge chicken pieces until they’re completely coated. (Photos 6 & 7).
- Heat oil in the deep pot, over a medium flame fry the chicken in batches until they are a golden color. It may take 3 to 4 minutes. Let the chicken drain and keep them over a rack. (photo 8).
3.Ingredients for sauce
- To a small saucepot, add all the ingredients given under the ingredients list “to make sauce mix well, simmer for 3 to 4 minutes. (Photos 9,10,11,12)
- Transfer the sauce to a shallow bowl, add the fried chicken, toss to coat the sauce all over the chicken. Sprinkle sesame seeds and serve. (Photos 13, 14, 15, 16)
- Marinating the chicken is very crucial, preferably overnight (at least 12 hours before)
- You can do the Double-frying, where the 1st fry at a lower temperature and the 2nd fry is a higher temperature will give you crackling chicken pieces; keeping in mind that more the oil, the less greasy the chicken will be
- If you prefer a quicker cook, boneless or small chicken pieces will cook faster
- Fry the chicken in batches; if more pieces are added in the hot frying oil, it will lower the temperature
- If you’re baking the chicken, cook them at a low temperature; that enables the perfect degree of cooked chicken
- Younger size chickens will have a more tender meat; but remember fresh chickens will give best results.
- If you are refrigerating this dish, to keep the chicken crispy, refrigerate the sauce and the fried chicken separately
The delicious Gochujang (fermented red chili paste) sauce is a traditional Korean sauce that is bold, spicy, and salty with an umami flavor, which is one of a kind from Korea.
The sauce alone is so strong. It traditionally takes months of effort to produce this gochujang. Anyway, Gochujang can be bought from a local Asian store.
It is an amazing choice to add to sauces or marinades.
For those who prefer a mild sauce, you can switch to an equally delicious sweet and tangy soy garlic sauce comprising of soy sauce, honey, garlic, and rice wine vinegar.
Instead of sesame seeds, peanuts, sunflower seeds or pumpkin seeds are a good garnish.
Chicken is of course a good source of protein and one of the favorites of many. The chicken being spicy or hot is very helpful for those in cool weather.
While the chicken is healthy, the ones deep-fried and breaded are high in carbs. So, eat in moderation.
Regarding the cuts, if you prefer lower fat, you can choose chicken breast.
Frequently Asked Questions:
- What is the substitute for Gochujang paste?
If store-bought is not available in your region, Sriracha chili sauce or a Thai chili paste can be substituted
- What are the other options in cooking the chicken?
You can either air-fry it or even baked chicken works
- What are the suggested chicken cuts?
Wings and thighs are used, while legs or breast meat will be fine.
- What flour is the best for the coating of the chicken?
Ideally potato starch has the best flavor and it prevents the darkening of the chicken; otherwise corn starch or all-purpose flour is good to go.
- For how long can Korean Fried Chicken recipe can be stored?
It can be refrigerated for up to 3 days.
Other Recipes you may like to try:
General Tso Chicken– Crispy fried chicken garnished with sesame seeds with strong flavors of garlic, this is a balanced spicy-sweet dish!
Easy Chilli Garlic Shrimp – It is packed with aromatic flavors of garlic and chili flakes easy to make an appetizer or sides with the bursting of flavors.
Chicken Lollipop Recipe – The most desirable pieces of chicken bathed in a spicy red paste and fried to a succulent.
Chow Mein Noodles – This Chow Mein noodle is perfectly crispy with a fabulous sauce that makes it super delicious and on your table in under 20 mins!
Crispy Honey Chilli Potatoes- Easy, perfect for starter/appetizer, and on your table in under 15 mins!
The Other Recipes that deserves your comeback:
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