Introduction

 

Hey there, folks! Chef Ajay here. Let me take you on a journey to the heart of Korea with a dish that's making waves everywhere - Korean Fried Chicken. But before we dive into the recipe, let me share a little personal anecdote with you. The first time I tried Korean Fried Chicken was during a trip to Seoul. The aroma wafting from a small street-side eatery drew me in, and one bite of that crispy, flavorful chicken had me hooked. Since then, I've been on a quest to recreate that unforgettable experience in my own kitchen.

 

Now, let's get cooking!

 

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Recipe of Korean Fried Chicken

 

Ingredients:

 

For Gochujang Paste:

• 7-8 cloves Garlic, roughly chopped
• 1 tbsp Oil
• 1 cup Water
• 1 tbsp Brown sugar
• 1 tbsp Sugar
• 2 tbsp Rice flour
• 10-12 Boiled red chillies, deseeded
• 2 tbsp Apple cider vinegar
• ½ tsp Dry yeast
• 1 tsp Salt

For Korean Fried Chicken:

• 1 kg Chicken wings, tips removed and cut into two pieces
• ½ tbsp Salt
• 1 tsp Deggi mirch powder
• 2 tbsp Soya sauce
• 1 tbsp Ginger, chopped
• 1 tbsp Vinegar
• Black pepper powder, to taste
• 1 cup Cornflour
• Oil, for deep frying
• 2 tbsp Oil
• 1 tbsp Ginger, chopped
• 2 Dry red chillies, diced
• ½ cup Gochujang paste (prepared earlier)
• ¼ cup Water
• 1 tbsp Soya sauce
• 1 tbsp Sesame oil
• 1 tsp Salt
• Sesame seeds, for garnish
• Spring onion, for garnish

 

 

Method:

 

1. Making Gochujang Paste:

a. Heat 1 tablespoon of oil in a pan over low-medium heat. Add chopped garlic and sauté lightly. b. Pour in 1 cup of water, 1 tablespoon of brown sugar, and 1 tablespoon of regular sugar. Bring to a boil. c. Stir in 2 tablespoons of rice flour, ensuring no lumps. Cook until semi-thick. d. Add boiled red chillies and cook for 4-5 minutes. e. Transfer to a bowl and let it cool. Then, blend into a smooth paste. f. Return the paste to a bowl and add apple cider vinegar, dry yeast, salt, and sugar. Mix and let it ferment for 30 minutes.

2. Preparing Korean Fried Chicken:

a. Marinate chicken wings with salt, deggi mirch powder, soya sauce, chopped ginger, and vinegar. Rest for 10-15 minutes. b. Coat each wing with cornflour. c. Deep fry wings until golden and crispy. Drain excess oil on a tissue. d. Refry wings on high heat for an extra crispy texture.

3. Flavorful Sauce:

a. In a pan, heat 2 tablespoons of oil. Sauté chopped ginger until aromatic. b. Add diced dry red chillies and sauté. c. Stir in gochujang paste and water. Cook for 1-2 minutes. d. Add sesame oil, soya sauce, and salt. Cook thoroughly. e. Toss fried chicken wings in the sauce until evenly coated.

4. Serving:

a. Plate the Korean fried chicken and garnish with sesame seeds and chopped spring onion greens.

This recipe promises a crispy and flavorful Korean fried chicken experience that will surely delight your taste buds. Enjoy!

 

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About the Recipe

 

Korean Fried Chicken, or KFC as some affectionately call it, is a beloved dish that has taken the world by storm. What sets it apart is its unique double-frying technique, which results in an irresistibly crispy exterior while keeping the meat juicy and tender on the inside. The secret lies in the flavorful marinade, often featuring ingredients like soy sauce, ginger, and garlic, which infuse the chicken with bold, savory flavors.

 

 

Cooking Tips

 

1. Double Fry for Extra Crispiness: To achieve that perfect crunch, don't skimp on the double frying process. The first fry cooks the chicken through, while the second fry crisps up the exterior to golden perfection.

2. Marinate for Maximum Flavor: Allow the chicken to marinate for at least an hour, or even overnight if possible. This allows the flavors to penetrate the meat, resulting in a more flavorful end product.

3. Use Cornstarch for a Lighter Coating: While traditional recipes call for flour, using cornstarch in the coating mixture can result in a lighter, crispier texture.

 

 

Pairing Guide

 

Korean Fried Chicken pairs wonderfully with a variety of side dishes and beverages. Here are a few suggestions to complement your meal:

 

• Kimchi: The tangy, spicy flavor of kimchi cuts through the richness of the chicken, creating a perfect balance of flavors.

• Pickled Radishes: These crunchy, tangy radishes are a classic accompaniment to Korean fried chicken, offering a refreshing contrast to the savory meat.

• Ice-Cold Beer: There's nothing quite like washing down crispy fried chicken with an ice-cold beer. The effervescence of the beer helps cleanse the palate between bites, making each bite as enjoyable as the first.

 

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Frequently Asked Questions about Korean Fried Chicken

 

1. Is Korean Fried Chicken spicy?

   • It can be! Traditional Korean Fried Chicken often features a spicy glaze or sauce, but you can adjust the heat level to your preference.

2. Can I use boneless chicken for Korean Fried Chicken?

   • Absolutely! While traditional recipes often use chicken wings, you can use boneless chicken breasts or thighs for a twist on the classic dish.

3. How long should I marinate the chicken?

   • For best results, marinate the chicken for at least one hour, but overnight marination will yield even more flavorful results.

4. Can I make Korean Fried Chicken ahead of time?

   • While it's best enjoyed fresh and hot, you can prepare the chicken in advance and reheat it in the oven to maintain its crispiness.

5. What oil should I use for frying?

   • Peanut oil or vegetable oil are commonly used for frying Korean Fried Chicken due to their high smoke points and neutral flavors.

6. Can I bake Korean Fried Chicken instead of frying it?

   • While frying is traditional, you can achieve similar results by baking the chicken in a hot oven. However, the texture may be slightly different.

7. What's the difference between Korean Fried Chicken and regular fried chicken?

   • Korean Fried Chicken is typically double-fried, resulting in an extra crispy exterior. It's also often coated in a flavorful sauce, whereas traditional fried chicken is usually served plain.

8. What are some common sauce options for Korean Fried Chicken?

   • Popular sauce options include spicy gochujang, sweet soy garlic, and tangy honey mustard.

9. Can I make Korean Fried Chicken gluten-free?

   • Yes! Simply substitute gluten-free flour or cornstarch for the all-purpose flour in the coating mixture.

10. What can I serve with Korean Fried Chicken?

    • Korean Fried Chicken pairs well with a variety of side dishes, including rice, pickled vegetables, and fresh salads.

 

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