Korean Fried Chicken. If you don't tolerate heat at all leave it out altogether do a taste test and add a tiny amount if you feel it needs a little heat. Nicknamed "candy chicken," Korean fried chicken is known for its addictively crunchy exterior and its thick sweet-and-spicy sauce. Increasingly popularized in recent years, Korean fried.

Cecilia Hae-Jin Lee, the author of "Quick and Easy Korean Cooking," said fried chicken became popular in Korea when fast-food places opened there after the war. Korean Fried Chicken - My Favorite! I am partial to fried chicken, all kinds of fried chicken. You can cook Korean Fried Chicken using 14 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Korean Fried Chicken

It's of Chicken pieces.
You need of Ginger garlic paste.
Prepare of Salt or as preferred.
You need of Black pepper powder.
Prepare of Milk.
Prepare of Corn flour.
You need of Oil for deep frying.
It's of Red Dried chillies.
You need of Water or as required.
It's of Garlic.
You need of Vinegar.
It's of Dark soy sauce.
Prepare of White sesame seeds.
You need of Sesame oil.

There is nothing not to love about chicken coated in a crispy, crunchy batter and deep-fried to golden perfection. Korean fried chicken (KFC) is a popular snack and appetizer. Growing up in Korea, though, we often had it as our weekend dinner. Korean fried chicken is typically crispy and crunchy, achieved by double-frying and with creative batter mixes.

Korean Fried Chicken step by step

Firstly, pat dry the cleaned chicken pieces. Marinate the chicken pieces using salt, ginger garlic paste, black pepper powder, milk..
Rub the marinade on the chicken pieces and let it marinate for 4 hours or overnight under refrigeration..
Marinated chicken is here..
In a plate, take Corn flour. Take each marinated chicken piece and roll over the corn flour until the piece gets coated well all the sides. Likewise, flour coat every chicken piece and keep aside in a dry plate for 5 to 7 mins. Heat oil in a wok for deep frying until the oil temperature reaches 350degrees. Bring down the heat and drop the flour coated chicken pieces into the hot oil. Keep frying the chicken in low heat until they give out beige colour..
Meantime, let’s prepare a fresh spicy paste that is needed for this Korean recipe. Soak red dried chillies in 1/4 cup water for 15 minutes. Then grind soaked chillies, garlic cloves by adding required water into a thick smooth paste. Keep It aside..
Coming to our chicken that’s getting fried, take out the beige coloured fried pieces and place it on a dry plate. Preferably allowing oil to drain. Let it rest for 10 minutes. Now take these back to the wok and re fry in high heat until they (chicken pieces) turn golden brown. This 2 step frying method keeps the moisture of the chicken intact..
2 step fried chicken is ready. Drain out excess oil and keep aside..
For final sauce coating step, add 3 tablespoons hot oil (used for frying chicken) in a wide pan. Add the ground chilli paste to the hot oil. Keep cooking the paste until raw smell disappears. You can see the colour turning rich and deep. Add vinegar..
Then pour in soya sauce. Mix and cook for a min. Drop in the fried chicken pieces. Quickly toss and coat the fried chicken in the spicy sauce. Though the original recipe calls for sugar, Adding sugar is optional here. I omitted sugar as we prefer spicy spicy version. Let the chicken sit in the sauce and get fried for another 2 minutes or until they get that sauce coated and crunch effect. Throw in some white sesame seeds. Drizzle sesame oil. Give a quick toss..
Here we go, Hot hot Korean Fried Chicken is ready to serve..

It's a modern Korean take-out food and drinking snack often served with beer and pickled radishes called chicken-mu. And all Korean fried chicken should be enjoyed with pickled radishes! Steps: Mix chicken with seasonings and cover in starch. Sprinkle sesame seeds over top and serve immediately. Find the best Korean Fried Chicken near you on Yelp - see all Korean Fried Chicken open now and reserve an open table.