Korean fried chicken isn't just chicken; it's a culinary experience. The irresistible crunch, the addictive sweet and spicy glaze, the perfectly juicy meat – it's a flavor explosion that has captivated taste buds worldwide. Forget bland, dry chicken; this recipe delivers the authentic, restaurant-quality Korean fried chicken you crave, all from the comfort of your own kitchen. Forget complicated techniques and lengthy processes; this recipe simplifies the magic, delivering incredible results in surprisingly little time.
This recipe focuses on achieving that signature double-fried crispiness and delivers bold, customizable flavor profiles. We'll walk you through each step, from preparing the perfectly seasoned chicken to mastering the art of the double-fry. Ready to embark on a culinary adventure and create your own batch of unbelievably delicious Korean fried chicken? Let's get started with the step-by-step instructions!
Tools Needed
- Microwave
- Bowls
- Frying pan
- Container with lid
Ingredients
- Boneless chicken thighs: 600 grams
- Fried chicken powder: 1 ½ cups
- Salt: 1 teaspoon
- Pepper
- Minced garlic: ½ tablespoon
- Vinegar: 1 teaspoon
- Water: 1 ½ cups
- Cooking oil
- Korean chili paste: 1 tbsp
- Ketchup: 5 tbsp
- Soy sauce: 2 tbsp
- Pepper flakes: 1 tbsp
- Sugar: 4 tbsp
- Starch syrup: 4 tbsp
- Cajun seasoning (optional)
Step-by-Step Instructions
Step 1. Prepare and Marinate Chicken
- Cut chicken into bite-sized pieces. Place in a bowl.
- Season chicken with salt, pepper, minced garlic, and vinegar. Massage gently.
- Microwave chicken for 30-60 seconds (optional, to speed up seasoning).
Step 2. Batter and Fry Chicken
- Mix fried chicken powder and water (1:1 ratio).
- Coat chicken in batter, then dredge in extra fried chicken powder in a container.
- Heat oil in a deep fryer to a high temperature. Test by dropping a piece of batter – it should float after 3 seconds.
- Deep-fry chicken until golden brown (about 7 minutes). Stir occasionally to prevent sticking.
Step 3. Make Spicy Sauce
- Combine chili paste, ketchup, soy sauce, pepper flakes, sugar, minced garlic, and starch syrup. Boil until thickened.
Step 4. Coat and Serve
- Toss fried chicken in the spicy sauce.
Read more: Gochujang Korean BBQ Rice Bowl: 15-Minute Recipe
Tips
- Using boneless chicken makes the cooking process much faster and easier.
- Microwaving the chicken before frying helps the seasoning penetrate better and saves time.
- The batter consistency affects the crispiness. A thicker batter results in thicker, crispier skin.
- Shake the chicken well in the frying powder to achieve a super crispy texture.
- Maintain high oil temperature while frying to ensure even cooking and crispiness.
- Check the chicken's doneness by cutting a piece open. It should be fully cooked through.
- Used frying oil can be reused after settling for 3 hours.
Nutrition
- N/A
FAQs
1. Can I use just one frying process instead of double-frying?
While possible, double-frying is key to achieving the signature extra-crispy skin and juicy interior of Korean fried chicken. Skipping it will result in less crispy chicken.
2. What kind of oil is best for frying the chicken?
A high-smoke-point oil like vegetable, canola, or peanut oil is recommended for frying. These oils can withstand high temperatures without breaking down and affecting the flavor.
3. Can I make the sauce ahead of time?
Yes! The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This allows you to prepare it in advance and focus on frying the chicken when you're ready to eat.
So there you have it – crispy, juicy, and undeniably delicious Korean fried chicken, ready in just 15 minutes! This recipe proves that restaurant-quality food is achievable at home with a few simple steps and readily available ingredients. Now go forth and conquer your next craving with this unbelievably satisfying dish!