Korean Fried Chicken
by Bomi ChoiKorean Fried Chicken
Rated 5.0 stars by 1 users
Category
main, snacks, chimac
Servings
2
Prep Time
40 minutes
Cook Time
40 minutes
Author
Bomi Choi
irresistible crunchiness and mouthwatering sauces
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The chicken is double-fried, which makes a crispy golden-brown crust on the outside and juiciness on the inside.
Korean Fried Chicken is the most popular and you can find it easily in a traditional market.
This double-frying method results in an exceptionally crispy and crunchy texture.
I used chicken thigh that helps to keep juicy; you can easily debone chicken or go to the local butcher shop to get boneless thighs.
Ingredients
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800g bite-sized, chicken thigh
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1 tbsp soy sauce
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2 tbsp sake
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1 tbsp sugar
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1/2 tbsp salt
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4 cloves of garlic, minced
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1/3ea lemon, juice
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1g black pepper
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1 cup AP flour
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1/2 cup corn starch
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1 tbsp paprika powder
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save 1/3 of dried ingredient for dredge at the end
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1 cup water
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1tbsp gochujang(red chile paste)
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1tbsp soy sauce
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1tbsp water
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1tbsp ketchup
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1tbsp honey
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1 tbsp vinegar
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1tbsp soy sauce
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1tbsp honey
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1 tbsp vinegar
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1tbsp water
For the chicken marinade
For the batter
Spicy sauce
Sweet and Savory sauce
Directions
Cut the chicken thigh into sizeable chunks.
For the chicken marinade
In a small bowl combine soy sauce, sake, sugar, salt, garlic, lemon juice, and black pepper.
Cover and marinate for 30mins to 1hour in the refrigerator.
For the batter
In a bowl, mix flour, cornstarch, and paprika power and save 1/3 for dredge at the end.
Add cold water and mix until get smooth.
For the frying
Add the marinated chicken to the batter and dredge with a dried mix.
Prepare a pot with oil to fry. Fry for 4-5mins (170C / 340F). Add once fried chicken thigh back into the oil for 2-3 mins. (180C/355F)(Double-frying)
Spicy sauce
In a small bowl combine gochujang(red chile paste), soy sauce, water, ketchup, honey, vinegar and mix well.
In a separate pan, combine sauce mixture on medium heat until get thick.
Sweet and Savory sauce
In another bowl, combine soy sauce, honey, vinegar, water and mix well.
In another separate pan, combine sauce mixture on medium heat until get thick.
For the serving
Pour the each thickened sauce over the chicken.
Garnish with sesame seeds and nuts.
Note
The key to getting a beautiful crisp crust is that double frying also starch help get an extra crispy.