Step-by-Step Guide to Make Award-winning Korean Fried Chicken
by Carlos Willis
Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, korean fried chicken. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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. This Korean fried chicken is perfect for any occasion and I'm sure everyone will fall in love with it instantly. Learn how to make it in three simple steps! Korean fried chicken is typically crispy and crunchy, achieved by double-frying and with creative batter mixes.
Korean Fried Chicken is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Korean Fried Chicken is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can cook korean fried chicken using 22 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Korean Fried Chicken:
Make ready Marinade
Make ready 2 lb chicken wings
Prepare 1 1/2 tsp salt
Make ready 1 tsp garlic powder
Get 1/2 tsp ginger powder
Get 1/2 tsp curry powder (optional)
Take 1/2 tsp ground nutmeg
Prepare 1 tsp real ginger, grated
Prepare Frying Ingredients
Take 2 cups all-purpose flour
Make ready 1/2 cup potato starch or corn starch
Prepare Sauce Ingredients
Take 1/4 cup canola or grapeseed oil
Take 2-3 tbsp chili flakes
Take 1 inch ginger, minced
Get 6 cloves garlic
Make ready 2 tbsp soy sauce
Make ready 1 tbsp rice vinegar
Take 1/2 cup corn syrup
Make ready Garnishes (optional)
Prepare 1 green onion chopped
Make ready 1 tbsp cilantro
Increasingly popularized in recent years, Korean fried chicken was. Korean fried chicken comes in many different forms, and though I've enjoyed it many times, I've never tried to make it at home—until now. When it comes to eating out, my favorite Korean fried chicken. Korean fried chicken is classically double fried extra crispy wings and drummettes that are then coated in a sticky, sweet, and spicy sauce.
Steps to make Korean Fried Chicken:
Place chicken wings in large bowl. Add garlic, nutmeg, curry powder and salt. Mix thoroughly. Cover and refrigerate for 2 hour or over night. If cooking right away do not refrigerate but keep at room temperature. But for best results marinate for 2 hours if wanting to cook right away. (In these pictures I let them marinate over night.)
Right before frying, add flour and potato starch and mix thoroughly with your hands. The potato starch should stick to the chicken wings in a thin coating. Feel free to pat the starch onto the chicken wings firmly with hands.
Prepare for deep frying: get out your cooling racks. Set paper towels underneath to catch any grease drippings.
Get your oil thermometer out and a pot with high sides. Add 2-3 inches cooking oil with a high smoking point. (Grapeseed oil is great for this) The goal is to add enough oil for the chicken wings to float in the pot and not stick to the bottom.
Wait until the oil reaches 380 degrees. Then, add the chicken wings in batches until golden and crispy about 8-10 minutes. Drain wings and set aside on paper towels.
Now it's time for the second fry. The temperature of the oil will not dip down as much as the first fry. Fry the (already fried) chicken wings in batches until they are darker and golden brown in color about 8-10 minutes per batch at 350 degrees. The wings are done when they look shrunken and compacted with a crispy coating. Drain and set aside on cooling racks.
Prepare the sauce: add corn syrup, soy sauce, rice vinegar in a small bowl and set aside. Add a pinch if sugar if not sweet enough to your liking.
Prepare the minced garlic and ginger. Set aside.
Heat a wok or deep stock pot over medium high heat and add oil. When hot but not smoking add chili flakes, garlic and ginger. Mix around with a spatula or wooden spoon until fragrant and crispy looking, about 1-2 minutes.
Add the soy sauce mixture and mix until the sauce bubbles vigorously, about 2-4 minutes. Turn off the heat.
Add the chicken wings and mix with spatula or wooden spoon until each wing is coated in sauce. Transfer to plate and garnish with sesame seeds, green onion or cilantro.
When it comes to eating out, my favorite Korean fried chicken. Korean fried chicken is classically double fried extra crispy wings and drummettes that are then coated in a sticky, sweet, and spicy sauce. It's like buffalo wings amped up with the power of gochujang. This Korean fried chicken is chicken thighs in a crispy coating that are tossed in a sweet, spicy and savory sauce. A unique meal or snack that's totally delicious!
So that’s going to wrap it up for this special food korean fried chicken recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!