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Korean fried chicken is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Korean fried chicken is something that I have loved my entire life. They’re nice and they look fantastic.
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. This Korean fried chicken is perfect for any occasion and I'm sure everyone will fall in love with it instantly. Korean Fried Chicken is a deliciously crispy chicken with a super sticky and savory bite you'll love.
To get started with this recipe, we must prepare a few ingredients. You can have korean fried chicken using 11 ingredients and 7 steps. Here is how you cook it.
Composition needed to serve Korean fried chicken:
- 2 # chicken (I used wings and drumettes)
- 1/2 cup potato starch (you can sub tapioca or corn starch)
- 1 tbsp fresh ginger
- 1 tbsp fresh garlic
- 1/2 cup soy sauce
- 4 tbsp gochujang paste (can sub Sriracha or sambal)
- 3 tbsp sesame oil
- 1 oz Mirin (can sub rice wine vin or similar)
- 1/4 cup brown sugar
- 1 quart grapeseed oil (can sub oil of your choice) for frying
- Salt and Pepper
I'm sure by now you probably have heard of this wonderful creation. 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. Korean fried chicken is typically crispy and crunchy, achieved by double-frying and with creative batter mixes.
Directions to serve Korean fried chicken:
- Heat your oil to 350°- 375°
- Season your chicken with salt and pepper
- In a separate bowl put your potato starch. Individually coat your chicken.
- While oil is hot, fry your chicken for 12-14 minutes. Your going to double fry**
- In a skillet, heat your sesame oil. Add your garlic, ginger and cook for 1 minute. Add your mirin, soy sauce and gochujang. Simmer for 5 minutes and add your brown sugar at the the last minute.
- After you're 12 minutes of frying the chicken, pull out of the oil and let sit for 1 minute. Add your chicken back into the oil and fry for an additional 5-8 minutes or until golden brown. (This assures your chicken is super crispy)
- After your chicken is fried for the second time, toss in your sauce or serve it on the side and enjoy! You can also garnish with sesame seeds and scallions if you want more presentation.
It's a modern Korean take-out food and drinking snack often served with beer and. 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. This fried chicken is crispier than most American versions as it is fried twice. Serve with kimchi and soju for an authentic Korean lunch.
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