KOREAN FRIED CHICKEN
I've always considered myself something of a fried chicken expert. I've pretty much had every single style known to man and this Korean fried chicken is officially my favorite. No other method I've come across has the same combination of tender, juicy, flavorful chicken and plate-scratching crispiness as this recipe does. It's simply a must-try!
Provided by Chef John
Categories World Cuisine Recipes Asian Korean
Time 4h25m
Yield 4
Number Of Ingredients 12
Steps:
- Stir chicken, onion, garlic, fine salt, and 1/2 teaspoon black pepper together in a bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.
- Heat oil in a deep-fryer or large saucepan to 340 degrees F (171 degrees C).
- Whisk cornstarch, flour, sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon salt together in a large bowl. Gradually whisk ice water into flour in until mixture resembles a smooth pancake batter. Transfer chicken to batter and stir to coat chicken completely.
- Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to a cooling rack.
- Increase oil temperature in the deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Working in batches, cook chicken again in hot oil until golden brown and crispy on the outside, 3 to 4 minutes. Transfer to a wire rack to drain.
Nutrition Facts : Calories 471.7 calories, Carbohydrate 44.4 g, Cholesterol 70.7 mg, Fat 23.8 g, Fiber 1.6 g, Protein 18.6 g, SaturatedFat 4.8 g, Sodium 1149.8 mg, Sugar 1.3 g
KOREAN FRIED CHICKEN
While the Internet is full of Korean fried chicken recipes that use a variety of techniques and ingredients, this recipe stays true to the technique of double-frying to produce the classic crunch. The wings are marinated for a short time in a not-so-typical mixture of soju, garlic and ginger--long enough to flavor the chicken but not long enough to affect the texture. As for the sauce, it is spicy, sticky, tangy and thick, meant to be brushed on the wings right before serving for optimal enjoyment.
Provided by Food Network Kitchen
Time 1h35m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the marinade: Combine the chicken wings, garlic, ginger, 1 1/2 teaspoons salt and several grinds of pepper in a large bowl and pour the soju over the wings. Toss to coat, then set aside for 30 minutes to 1 hour at room temperature.
- For the sauce: Meanwhile, combine the gochujang, sugar, ketchup, soy sauce, sesame oil, gochugaru, garlic and 1/4 cup water in a small saucepan over medium heat. Bring to a simmer, lower the heat and cook until the garlic is fragrant and the sauce is slightly thickened, 2 to 3 minutes. Remove the pan from the heat and whisk in the rice vinegar. Set the sauce aside.
- For the batter: Fill a large Dutch oven or heavy-bottomed pot with 3 to 4 inches of oil. Heat over medium heat until a deep-frying thermometer registers 350 degrees F.
- Whisk the flour, cornstarch, garlic powder, onion powder, curry powder and 1 teaspoon salt in a medium bowl. Add 1 1/2 cups cold water and whisk until the batter is smooth and very thin (about the consistency of half-and-half). If needed, add more cold water, 1 tablespoon at a time, to thin the batter.
- Remove about a third of the chicken wings from the soju marinade and dip in the batter, letting any excess drip off. Then, using tongs, hold the chicken halfway in the hot oil for 1 to 2 seconds before letting go completely, as this prevents the wings from sticking to the bottom. Adjust the heat as necessary to maintain a temperature between 300 and 325 degrees F. Stir occasionally to prevent the wings from sticking. Fry the wings until the coating is crisp but not browned, 6 to 7 minutes. Remove to a rack set on a baking sheet to drain. Let the oil temperature return to 350 degrees F. Dredge and fry the remaining chicken wings in 2 batches.
- Remove any floating debris and cooked batter from the oil with a hand-held strainer. Increase the oil temperature to 375 degrees F. Working in batches, fry the chicken again until the coating is browned and very crisp, 4 to 6 minutes. Adjust the heat as necessary to maintain the temperature above 350 degrees F. Remove the wings with tongs and transfer to a clean rack set on a baking sheet. Let stand for 1 minute to allow the coating to set. Brush all over with the sauce. Sprinkle with sesame seeds and serve immediately.
FAMILY-STYLE KOREAN FRIED CHICKEN
This is my family's recipe, originally preserved on a printed email from a neighbor that dates back to when we lived in Mililani. Sauce is optional - we've always eaten it without. Large chopsticks are recommended for frying. Enjoy with white or fried rice!
Provided by Reagan Wilf
Categories World Cuisine Recipes Asian Korean
Time 8h3m
Yield 8
Number Of Ingredients 11
Steps:
- Whisk eggs, soy sauce, and sugar together in a large bowl.
- Combine cornstarch, flour, sesame seeds, and salt in a separate bowl. Whisk in egg mixture. Fold green onions and garlic into the batter.
- Stir chicken into the batter until each piece is coated. Cover and marinate in the refrigerator, 8 hours to 2 days. Stir 1 to 2 times per day.
- Fill a heavy saucepan with 1 1/2 to 2 inches of oil. Heat on medium-high heat until a small amount of batter sizzles when dropped in.
- Stir chicken again to coat evenly with batter. Fry in batches until deeply browned, about 3 minutes per batch. Drain on a large plate lined with paper towels or newspapers.
Nutrition Facts : Calories 520 calories, Carbohydrate 36.7 g, Cholesterol 175.8 mg, Fat 28 g, Fiber 1.3 g, Protein 29.4 g, SaturatedFat 6.6 g, Sodium 1550.1 mg, Sugar 9 g
ULTIMATE KOREAN FRIED CHICKEN
Steps:
- For the pickled radish cubes: Combine the rice vinegar, water, superfine sugar and salt in a large bowl, whisking until the sugar and salt are dissolved. Add the radish cubes and toss to coat. Leave at room temperature, covered, for 24 hours. Then refrigerate.
- For the pre-coating: In a large bowl, whisk together the cornstarch, salt, baking powder and pepper. Add the chicken and toss well until evenly coated in all areas. Transfer the chicken to a rack, shaking the chicken well to get rid of any excess coating. Let rest, uncovered, for 1 hour.
- For the gochujang sauce: Combine the brown sugar, chile paste, soy sauce, rice vinegar, sesame oil, ginger and garlic in a saucepan and bring to a boil. Lower to a simmer and allow to cook over low heat for 3 to 4 minutes. Set aside.
- For the sweet soy sauce: Heat the soy sauce, brown sugar, mirin, rice vinegar, sesame oil, ginger, chile flakes and garlic in a saucepan over medium heat until the sugar has dissolved; allow to simmer for 3 minutes. Mix the cornstarch with 1 1/2 tablespoons water and whisk into the sauce. Bring to a boil, and then remove from the heat and set aside.
- For the batter: Pour enough oil into a 6-quart Dutch oven to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil reads 350 degrees F.
- In a large bowl, whisk together the cornstarch, matzo meal, flour, chile flakes, salt, garlic granules, onion granules and baking powder. In a smaller bowl, whisk together the water, vodka and chile paste. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny.
- Working in 2 batches, dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil, otherwise the chicken will fall and stick to the bottom of the pot. Fry the chicken until golden brown and cooked through, 15 to 20 minutes per batch. Transfer to a wire rack to drain as done.
- Serve with the sauces on the side.
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KOREAN FRIED CHICKEN - MY KOREAN KITCHEN
From mykoreankitchen.com
4.9/5 (103)Total Time 40 minsCategory AppetizerCalories 685 per serving
- In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side. (To get the effect like the picture, dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)
- In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 175 C / 347 F (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a grease splatter screen if you have one. It’s super handy! It minimises oil splatter.) Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 175 C / 347 F (or boiling). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.
- In a separate saucepan, add in the Korean fried chicken sauce ingredients (listed above). Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat. Place double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.Once all the chicken is coated with the sauce, serve it hot immediately. Leftover chicken can be refrigerated for a day or two and eaten cold. But it won’t be as crunchy.
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