Korean Fried Chicken. Korean fried chicken, usually called chikin (치킨, from the English "chicken") in Korea, refers to a variety of fried chicken dishes created in South Korea, including the basic huraideu-chicken (후라이드 치킨, from the English "fried chicken") and spicy yangnyeom chicken. Easy and delicious Korean fried chicken recipe. Would you care for super crunchy chicken that is coated with hugely addictive homemade Korean sweet chili sauce?

Increasingly popularized in recent years, Korean fried chicken was. Korean Fried Chicken - juicy, yet crispy pieces of chicken coated in a sweet and spicy sauce. An easy fried chicken recipe with a fiery kick making for the perfect meal or appetizer. You can have Korean Fried Chicken using 21 ingredients and 7 steps. Here is how you cook it.

Ingredients of Korean Fried Chicken

You need 1 lbs of Chicken Thigh/Breast (boneless & skinned).
You need 0.5 cup of Milk (optional).
Prepare 0.25 tsp of Salt.
Prepare 1 pinch of Pepper.
It's 0.5 tsp of Garlic (minced).
It's 0.5 tsp of Ginger (minced).
You need 1 tbs of Rice Wine (if not using milk).
It's 1/3 cup of potato starch (or corn starch).
You need of Oil for Deep Frying.
Prepare 1 tbs of Soy Sauce.
It's 3 tbs of Rice Wine (or Mirin).
You need 2 tbs of Apple Cider Vinegar (or Rice Wine Vinegar).
It's 1 tbs of Gochujang (Korean red chili pepper paste).
It's 0.25 tbs of Dwenjang (Korean soy bean paste).
You need 1.75 tbs of Honey.
Prepare 2 tsp of Sesame Oil.
You need 2 tbs of Brown Sugar.
It's 1 tsp of Garlic (minced).
Prepare 1 tsp of Ginger (grated).
Prepare 1 pinch of Pepper.
You need 2 tbs of White Sesame for garnish.

Korean Fried Chicken - the BEST Korean fried chicken recipe that yields crispy fried chicken in spicy, savory and sweet Gochujang sauce. Korean Fried Chicken is a deliciously crispy chicken with a super sticky and savory bite you'll love. Korean Fried Chicken is a dish I first tried in New York about. Chicken wings, corn starch, corn syrup, dried red chili pepper, garlic, ginger, grape seed oil, ground black pepper, mustard sauce, peanut oil, peanuts, potato starch, rice syrup, salt, sesame seeds, soy sauce, vegetable oil, vinegar.

Korean Fried Chicken instructions

Soak the chicken pieces in milk for at least 2 hours in the fridge (this is to soften the chicken). This step is optional..
Drain thoroughly. Remove any visible fat. Cut the chicken into bite sized pieces. Mix with the salt, pepper, rice wine (if you didn’t use milk), garlic, and ginger. Let it stand for 30 minutes..
In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off..
Add the potato (or corn) starch to the chicken, and mix well to coat evenly..
Pour about 1 inch of oil in to a heavy bottom pan. When the oil is sufficiently hot (350°F or starts smoking), drop the chicken pieces in one at a time. Fry them in two batches. Overcrowding will drop the oil temperature too quickly. Cook until light golden brown, 1 to 2 minutes. Remove and set them on a wire rack or a paper towel-lined plate..
Reheat the oil to 350°F. Deep fry again until golden brown, about 30 to 40 seconds. You can do the second frying in one batch..
Heat the sauce over medium low heat. Add the chicken and stir well until the chicken pieces are evenly coated. Sprinkle the sesame seeds as garnish..

Chef John's Korean fried chicken is tender and juicy while maintaining a plate-scratching crispiness that will make this recipe your new favorite. Cook an exotic yet easy dinner like these spicy and sticky Korean chicken wings. My first Korean fried chicken experience was at Bon Chon Chicken in Tribeca over five years ago. It was an epiphany not just because it was delectable, but because it was the first time that it had. You don't know crispy fried chicken until you've tried this Korean fried chicken.