Name: Korean Fried Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 500g chicken wings; 50g cornflour; large chunk of ginger, finely grated; sesame seeds and sliced spring onion, to serve; vegetable oil, for frying; 6 tbsp dark brown sugar; 2 large garlic cloves, crushed; 2 tbsp soy sauce; small piece ginger, grated; 2 tsp sesame oil; 2 tbsp gochujang (Korean chilli paste)

Korean fried chicken is the best fried chicken recipe that is so crispy and sticky is perfect for any occasion that is glazed with a spicy, sweet and savory sauce.

Korean Fried Chicken is a deliciously crispy chicken recipe that takes only 20 minutes to make with a super sticky and savory bite that you and your entire family will love.

What is Korean Fried Chicken?

As the name says Korean fried chicken can be called as KFC, usually called chikin in Korea, refers to a variety of fried chicken dishes from South Korea, including the basic fried chicken recipe (huraideu-chikin) and spicy seasoned chicken (yangnyeom-chikin). In South Korea, fried chicken is enjoyed as an appetizer or as a meal, or sometimes it is also consumed as an after-meal snack.

The best part is that the Korean fried chicken is fried twice which differs from typical American fried chicken recipe and hence the skin is crunchier and less greasy.

The chicken is usually seasoned with sugar, spices, and salt, before and after being fried. Korean restaurants commonly use medium or small sized chickens; these younger chickens result in more tender chicken pieces. After frying, the chicken is usually glazed with sauce using a brush to evenly coat the chicken with a thin layer.

What to serve with Korean fried chicken?

This awesome fried Korean chicken can be enjoyed with beer, Pickled radishes or cucumbers, and soju.

Yield: 4

Korean Fried Chicken

Korean fried chicken is the best fried chicken recipe that is so crispy and sticky is perfect for any occasion that is glazed with a spicy, sweet and savory sauce.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

For the chicken

500g chicken wings
50g cornflour
large chunk of ginger, finely grated
sesame seeds and sliced spring onion, to serve
vegetable oil, for frying

For the sauce

6 tbsp dark brown sugar
2 large garlic cloves, crushed
2 tbsp soy sauce
small piece ginger, grated
2 tsp sesame oil
2 tbsp gochujang (Korean chilli paste)

Instructions

Put all the sauce ingredients in a saucepan and simmer gently for 3-4 mins until syrupy. Remove from the heat and set aside.
Season the chicken wings with grated ginger, salt and pepper. Toss the chicken with the cornflour to evenly coat.
In a large frying pan heat about 2 cm of vegetable oil over a medium/high heat.
Fry the chicken wings until crisp for about 8-10 mins turning halfway. Remove from the oil and place on kitchen paper to soak the oil. Let sit for 2 minutes to cool slightly.
Reheat the sauce, and add the fried chicken pieces and toss it.
Place into a bowl and top with the sliced spring onions and sesame seeds.

Recommended Products

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Gochujang, Korean Hot Chili Paste

Nutrition Information

Serving Size

4
Amount Per Serving Calories 468Total Fat 24gSaturated Fat 3gCholesterol 71mgSodium 787mgCarbohydrates 35gSugar 21gProtein 29g

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