Hey food lovers! Imagine crispy bites, bursting with flavor, all made right at home.
That’s why I got hooked on making Crispy Korean Fried Chicken.
If you want easy, tasty, and homemade happiness, join me while making this dish!
Background and Origins:
So, where does this deliciousness come from? Well, Korean Fried Chicken is like K-pop for your taste buds – straight from South Korea!
It’s famous for its crunchy exterior and saucy goodness. People in Korea have been savoring this delightful dish for ages, and now, we’re bringing the party to our kitchens.
Flavors, Textures, and Overall Taste Profile:
Picture this: tender chicken bits, coated in a special batter made with a dash of garlic, pepper, and a touch of cajun magic.
Then, they take a dip in a crunchy mix of cornflour and flour. It’s like a rollercoaster of textures – crispy on the outside, juicy on the inside.
Now, here comes the star – a sauce made with gochujang, soy sauce, and honey. Sweet, spicy, and oh-so-awesome!
Tips and Techniques:
- Soy Sauce Soak: Elevate your chicken game by adding soy sauce to the marinade. It’s the secret to a savory punch in every bite.
- Batter Brilliance: Create the perfect batter using eggs, all-purpose flour, cornflour, and a pinch of baking soda. It guarantees a crispy exterior and juicy interior.
- Double Crunch Coating: After the wet batter, roll your chicken in a combo of cornflour and all-purpose flour. Press it on for an extra layer of crunch.
- Saucy Simmer: Nail the Gochujang sauce by simmering gochujang, soy sauce, and honey for 30 seconds. It’s the quick sizzle that boosts the flavor.
- Serve Swift: Korean Fried Chicken shines when served immediately. Plate it up, sprinkle sesame seeds and green onions, and enjoy the crispy perfection while it’s hot!
Korean Fried Chicken
Ingredients Â
For the Marinade
- 500 g Chicken Breast or Chicken Thighs
- 1 tbsp Garlic Powder
- 2 tbsp Soy sauce
- 1 tbsp Cajun Powder
For the Wet Batter
- 1 cup All purpose Flour
- 1/2 cup Cornflour
- 2 tbsp Water
- 1/2 tsp Baking Soda
For the Coating
- 1 cup Cornflour
- 1 cup All purpose Flour
- Oil For frying
For the Sauce
- 2 tbsp Gochujang (Korean red pepper paste)
- 2 tbsp Soy sauce
- 2 tsp Honey
InstructionsÂ
- In a bowl, combine chicken breast pieces with soy sauce, garlic powder, black pepper, and cajun powder.Mix well to ensure the chicken is evenly coated.Let it marinate for at least 30 minutes to allow the flavors to infuse.
- In a separate bowl, whisk together eggs, all-purpose flour, cornflour, water, and baking soda until you get a smooth batter.
- Dip each marinated chicken piece into the wet batter, ensuring it's well-coated.Roll the wet-battered chicken in a mixture of cornflour and all-purpose flour, pressing the mixture onto the chicken to ensure an extra crispy coating.Heat oil in a deep fryer or a heavy-bottomed pan to 350°F (175°C).Carefully place the coated chicken into the hot oil and fry until golden brown and crispy. This usually takes about 3-4 minutes per batch.Remove the fried chicken and place them on a paper towel-lined plate to absorb excess oil.
- In a small saucepan, mix gochujang, soy sauce, and honey.Heat the mixture over low heat, stirring continuously until well combined.Simmer the sauce for about 30 seconds to thicken slightly. Be careful not to burn it.
- Once the sauce is ready, toss half of the fried chicken pieces into the sauce, ensuring each piece is well coated.You can also use a brush to apply the sauce evenly onto each piece for better coverage.
- Garnish with sesame seeds for added flavor and presentation. Enjoy!
