Korean Fried Chicken

Korean Fried Chicken, often referred to as KFC (not to be confused with Kentucky Fried Chicken), is a beloved dish that has gained popularity across the globe. This dish is celebrated for its crispy coating, juicy meat, and flavorful sauces. Korean Fried Chicken features a double-frying technique that results in an extra crispy crust that seems to defy gravity. It’s typically coated in a spicy, sweet glaze that’s hard to resist, making it a great addition to any meal or snack. Each bite delivers an explosion of flavor with hints of garlic, sweet soy sauce, and spicy gochujang, capturing the essence of Korean cuisine.

In this article, we’ll dive into a delicious recipe for Korean Fried Chicken, guiding you through the essential ingredients, cooking methods, serving suggestions, and much more to ensure your experience is both flavorful and memorable.

Ingredients About Korean Fried Chicken

List of ingredients with measurements

• 4 chicken breasts, sliced into long thick strips
• 240 ml buttermilk
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp garlic salt
• 180 g plain all-purpose flour
• 1 tsp salt
• 1 tsp ground black pepper
• 1/2 tsp garlic salt
• 1/2 tsp celery salt
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp baking powder
• 1 tsp chilli flakes
• Vegetable oil for deep frying (at least 1 litre)
• 2 tbsp gochujang paste
• 2 tbsp honey
• 4 tbsp brown sugar
• 4 tbsp soy sauce
• 2 cloves garlic, peeled and minced
• 2 tsp minced ginger
• 1 tbsp vegetable oil
• 1 tbsp sesame oil
• 3 spring onions, sliced into thin strips
• 1 tsp sesame seeds
• 1/2 tsp chilli flakes

Optional ingredient substitutions

If you don’t have buttermilk, you can make a simple substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for 5–10 minutes. For those looking to reduce calories, skinless chicken breasts can be used, or if you prefer darker meat, you can use chicken thighs. Gochujang can be replaced with sriracha for a different kind of heat, though the flavor profile will change slightly. For gluten-free options, consider using almond flour or a gluten-free flour blend instead of all-purpose flour.

How to Make Korean Fried Chicken

Step 1: Marinate the Chicken

To start, take the chicken strips and place them in a bowl. Add the buttermilk, salt, white pepper, and garlic salt. Mix everything well to ensure that the chicken is evenly coated in the marinade. Once mixed, cover the bowl with plastic wrap or a lid and refrigerate it. It’s recommended to marinate for at least 1 hour but can be left overnight for a richer flavor.

Step 2: Prepare the Oil and Oven

While the chicken is marinating, preheat your oven to a low temperature. This will help keep your cooked chicken warm after frying. In a large deep frying pan or a deep fat fryer, pour in at least 1 litre of vegetable oil. Heat the oil until it’s hot enough for frying, which can be tested by dropping a small piece of batter into the oil; it should sizzle immediately.

Step 3: Mix the Coating Ingredients

In a separate bowl, prepare the crispy coating by mixing together the flour, salt, black pepper, garlic salt, celery salt, dried thyme, paprika, baking powder, and chilli flakes. Make sure all the ingredients are well combined for an even coating.

Step 4: Coat and Fry the Chicken

After marination, take the chicken out of the fridge. Remove one piece at a time from the buttermilk, allowing the excess to drip off. Dredge each piece in the crispy coating mixture, ensuring it’s evenly covered on all sides. Place the coated chicken pieces on a tray. Once the oil is hot, carefully add 5 or 6 pieces of chicken to the pan, taking care not to overcrowd it. Fry the chicken for about 3-5 minutes until they are golden brown and cooked thoroughly. Use a meat thermometer to check for doneness; the internal temperature should reach 75°C (165°F). Place the fried chicken on a tray in the oven to keep warm and repeat the frying process until all pieces are cooked.

Step 5: Prepare the Sauce

While the chicken is frying, make the sauce by combining gochujang paste, honey, brown sugar, soy sauce, minced garlic, minced ginger, vegetable oil, and sesame oil in a saucepan. Stir everything together, heat it on medium, and let it come to a boil. Once boiling, reduce the heat and allow it to simmer for around 5 minutes until it thickens slightly.

Step 6: Combine Chicken and Sauce

Finally, pour the delicious sauce over the crispy fried chicken in a large bowl. Carefully toss to coat each piece thoroughly. For added freshness and crunch, top the chicken with sliced spring onions, additional chilli flakes, and sesame seeds before serving.

How to Serve Korean Fried Chicken

Best ways to serve Korean Fried Chicken

Korean Fried Chicken can be enjoyed in various ways. It’s often served hot and fresh straight from the fryer, with the sticky sauce glistening on the exterior. You can present it on a large platter for family-style sharing or in individual portions. Adding a sprinkle of sesame seeds and spring onions not only enhances its visual appeal but also adds a burst of flavor.

Serving suggestions or pairings

This dish pairs wonderfully with a side of pickled vegetables or a refreshing salad to balance the richness of the fried chicken. You might consider serving it alongside steamed rice or traditional Korean sides like kimchi. For drinks, Korean fried chicken is commonly enjoyed with beer, especially with light lagers or even a classic Korean drink called “soju.” Dip your chicken pieces in a small dish of soy sauce or chili sauce for an extra kick.

How to Store Korean Fried Chicken

Proper storage methods

Leftover Korean Fried Chicken should be stored in an airtight container. Allow the chicken to cool completely before sealing it to avoid condensation, which can make the chicken soggy. It’s best to keep the chicken in the refrigerator if you plan to consume it within the next few days.

Tips for reheating or freezing

If you want to store it for a longer period, you can freeze the fried chicken; it can last up to 3 months in the freezer. To reheat, remove it from the fridge or freezer and let it thaw in the fridge overnight. For reheating, use an oven rather than a microwave to maintain the crispiness. Preheat the oven to 180°C (350°F) and bake the chicken on a wire rack for about 10-15 minutes until heated through and crispy again.

Tips to Make Korean Fried Chicken

Common mistakes to avoid

One common mistake is not allowing the chicken to marinate long enough. This step is crucial for tender, flavorful chicken. Additionally, overcrowding the frying pan can lead to uneven cooking and soggy coating. Always fry in batches to maintain consistent oil temperature.

Helpful tips for better results

To achieve maximum crispiness, ensure the oil is hot enough before adding the chicken. Consider using a thermometer to check the oil temperature, which should be around 180°C (350°F). For a unique twist, you can experiment with different spices in the coating, adding your favorite herbs or chili powders for a different flavor profile. Finally, don’t skip the sauce; it’s what makes Korean Fried Chicken stand out. Adjust the level of sweetness or heat according to your preferences!

Variation of Korean Fried Chicken

Suggested variations or twists on the recipe

While the classic Korean Fried Chicken is delightful on its own, several variations can be explored. One popular option is to create a “spicy soy” version by enhancing the soy sauce with additional gochugaru (Korean red pepper flakes) for a bolder kick. You could also try a garlic soy version by adding more garlic to the sauce, giving it an aromatic flavor.

Adjustments for dietary preferences

For those with dietary restrictions, consider a gluten-free coating by using almond flour or gluten-free all-purpose flour. You can also replace chicken with plant-based alternatives like tofu or cauliflower, marinated similarly. For a healthier option, try baking the chicken instead of frying; brush the marinated pieces lightly with oil and bake at high heat until crispy.

FAQs

What can I do if the dish isn’t turning out right?

If your Korean Fried Chicken isn’t crispy, this may be due to insufficient frying time or low oil temperature. Ensure the oil is hot enough before adding the chicken, and avoid overcrowding the pan. If the chicken is too dry, it might have been overcooked. Aim for an internal temperature of 75°C (165°F) for perfectly cooked chicken.

Can I make this ahead of time?

You can marinate the chicken ahead of time and store it in the refrigerator for up to 24 hours. However, it’s best to fry the chicken fresh for the most satisfying texture. If you have leftovers, they can be stored and enjoyed later.

What can I substitute for ingredients?

If you don’t have certain ingredients, there are plenty of substitutions. For example, if you lack gochujang, sriracha can be used for heat. For a thicker sauce, consider adding cornstarch mixed with water. You can also substitute chicken with turkey or chickpeas for a vegetarian twist. If you need to avoid gluten, cleaning the flour options is always necessary.

In conclusion, Korean Fried Chicken is a delightful dish that’s worth every bit of effort. With its combination of excellent flavors, irresistible crunch, and hot sauce glazing, it’s a fantastic addition to your culinary repertoire. Whether you enjoy it at home or share it with friends, you’ll find this recipe to be a crowd-pleaser that takes your taste buds on a flavorful adventure. Enjoy the process, taste the results, and indulge in one of Korea’s best culinary gems!

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