Korean Fried Chicken Introduction
Korean Fried Chicken (KFC) has gained immense popularity worldwide for its uniquely crispy texture and mouth-watering flavors. Unlike traditional fried chicken, Korean fried chicken is typically double-fried to achieve a super-crunchy exterior while keeping the inside juicy. It’s often glazed with a sweet, spicy sauce and served as a street food delicacy, in restaurants, or enjoyed during special occasions like celebrations or gatherings.
The History of Korean Fried Chicken
Korean Fried Chicken is believed to have evolved in South Korea during the 1960s, influenced by the country’s interaction with Western food, especially American-style fried chicken. However, it was Korean chefs who perfected it by introducing double frying, which allowed for an extra crispy texture, and pairing it with distinctive sauces. Initially, it was a popular dish at pubs and casual eateries, but over time, it gained global recognition, becoming a trendy, must-try food.
Ingredients Breakdown
The basic ingredients of Korean Fried Chicken are simple but key to its authentic taste:
- Chicken: Drumsticks, wings, or boneless thighs are typically used. Bone-in pieces are common for extra flavor.
- Coating/Flour Mix:
- Cornstarch: For a light, crispy coating.
- All-purpose flour: For structure.
- Baking powder: Helps to make the batter puff up and become light.
- Salt & Pepper: For seasoning.
- Oil: For deep frying. Canola or vegetable oil is commonly used.
- Sauce:
- Gochujang (Korean chili paste): Gives a spicy and umami base.
- Soy Sauce: Adds depth of flavor and saltiness.
- Honey or Sugar: For sweetness.
- Garlic: For pungency and aroma.
- Rice Vinegar or Lemon Juice: For balance of acidity.
- Sesame oil and seeds: Optional, but adds a nutty flavor.
Step-by-Step Recipe: Tips for the Perfect Korean Fried Chicken
Ingredients for Chicken Coating:
- 2 pounds chicken wings or drumsticks
- ½ cup cornstarch
- ¼ cup all-purpose flour
- 1 tsp baking powder
- Salt & pepper, to taste
- 2 cups vegetable oil for frying
Ingredients for Sauce:
- 2 tbsp gochujang
- 2 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 2 cloves garlic, minced
- 1 tbsp rice vinegar or lemon juice
- 1 tbsp sesame oil (optional)
- 1 tsp sesame seeds (for garnish)
Instructions:
- Prepare the Chicken:
- Pat the chicken pieces dry with paper towels. This helps them crisp up during frying.
- Season the chicken lightly with salt and pepper.
- Make the Coating:
- In a bowl, mix the cornstarch, flour, and baking powder.
- Toss each chicken piece in the coating mixture, pressing lightly to ensure the chicken is evenly coated.
- Double Fry the Chicken:
- Heat oil in a deep pot or fryer to 350°F (175°C).
- Fry the chicken for 6-8 minutes until golden brown. Remove and drain.
- Let the chicken rest for 5 minutes, then return it to the hot oil for a second fry. Fry for an additional 3-5 minutes until extra crispy.
- Drain the chicken on a rack or paper towels.
- Make the Sauce:
- In a saucepan over medium heat, combine gochujang, soy sauce, honey, garlic, vinegar, and sesame oil.
- Stir until the sauce is heated through and slightly thickened, about 2-3 minutes.
- Coat the Chicken:
- Toss the fried chicken pieces in the sauce until they are evenly coated. Optionally, garnish with sesame seeds for an extra touch.
Tips for the Perfect Korean Fried Chicken
- Double Frying: This is the key to getting that crispy texture. The first fry cooks the chicken, and the second fry ensures extra crispiness.
- Resting Between Frying: After the first fry, let the chicken rest. This helps prevent sogginess when the second fry happens.
- Make the Sauce Just Right: Balance the heat and sweetness to your liking. You can adjust the amount of gochujang or honey to customize the flavor profile.
- Avoid Crowding: Don’t overcrowd the pan when frying, as this lowers the oil temperature and can lead to greasy chicken.
- Chicken Size: Larger pieces like drumsticks may need slightly longer frying times.
Variations and Customizations
- Spicy Variations: Add more gochujang or a pinch of Korean chili flakes (gochugaru) to enhance the spice level.
- Garlic Soy Sauce: For a less sweet option, skip the honey and use more soy sauce with extra garlic for a savory glaze.
- Sweet and Sour: Combine honey with ketchup and a little vinegar for a tangier, less spicy alternative.
- Baked Korean Fried Chicken: If you’re looking to make a lighter version, bake the chicken instead of frying. Spray with cooking oil and bake at 425°F (220°C) for 30-40 minutes, flipping halfway.
Health Considerations and Nutritional Value
Calories: Fried chicken is generally high in calories due to the oil, flour, and sauce. A serving can contain between 300-500 calories, depending on the portion size and amount of sauce.
Fat: Since it is deep-fried, it tends to have a high fat content, especially trans fats if fried improperly.
Protein: Chicken provides a good source of protein, and in the case of wings or drumsticks, it’s a flavorful part of the chicken with high protein per serving.
Healthier Options:
- Oven-Baked Version: For fewer calories, bake or air fry the chicken.
- Gluten-Free: You can use rice flour or gluten-free flour instead of all-purpose flour.
- Less Sugar: Reduce or eliminate the honey or sugar in the sauce for a lighter option.
FAQ
Q1: Can I use chicken breasts instead of wings or drumsticks? A1: Yes, you can! However, chicken breasts tend to dry out more easily, so make sure not to overcook them.
Q2: Is there an alternative to gochujang if I can’t find it? A2: You can substitute with a combination of chili paste and a little bit of soy sauce, though the flavor will be slightly different. Another option is to use sriracha or other hot sauces.
Q3: How do I store leftover Korean fried chicken? A3: Store leftover chicken in an airtight container in the fridge for up to 2-3 days. Reheat in an oven or air fryer to maintain the crispy texture.
Q4: Can I make Korean Fried Chicken without deep frying? A4: Yes! You can bake or air fry the chicken for a healthier alternative. The texture will differ, but it will still taste delicious.
Q5: Is Korean Fried Chicken gluten-free? A5: Traditional Korean fried chicken is not gluten-free due to the flour used in the coating. However, you can make a gluten-free version by using rice flour or gluten-free all-purpose flour.
Korean Fried Chicken
Ingredients
Method
- Marinate the wings:
- In a large mixing bowl, combine the wings, water, salt, sugar, onion and garlic powder. Mix well until well combined and the water is mostly absorbed. Set aside until needed.
- *If you have time, allow the wings to marinate for 30 minutes at room temperature or overnight in the fridge.*
- Make the homemade fry mix (if making):
- Combine all of the ingredients for the fry mix in a mixing bowl and whisk until well combined. Set aside until needed.
- Make the wet batter:
- In a mixing bowl, whisk together ¼ cup of the store-bought or homemade fry mix, cornstarch, and water until smooth. It will be a very loose batter. Set aside until needed.
- Prepare the fry station:
- Heat the oil to 335°F for the first fry. Feel free to use a fryer or a pan. If using a pan, make sure to use at least 2 to 3 inches of oil. Also, prepare a sheet pan lined with paper towels or a cooling rack for resting the wings. Lastly, Place about 1 cup of store-bought fry mix or the remaining homemade fry mix in a wide mixing bowl for dry dredging.
- Batter the wings:
- Place the marinated wings into the prepared bowl of wet batter. Make sure to not pour any excess liquid from the marinade into the wet batter and batter in batches if needed. Mix and coat the wings well.
- Place the battered wings into the bowl of dry fry mix. A few or one at a time is recommended and try to let excess wet batter drip off. Dredge the wings well with fry mix. Gently press the fry mix onto the wings if needed. Dredge in batches if needed.
- Fry the wings:
- For the first fry:
- After dredging in the fry mix, shake the wings to dust off the excess fry mix. Carefully place them into the hot oil and fry for 5 minutes. If needed, occasionally turn the wings to get an even fry. Make sure to not overcrowd the oil and maintain the heat at 335°F. Fry in batches if necessary.
- After 5 minutes, remove the wings and let them rest for 5 minutes on the prepared sheet pan.
- For the second fry:
- Increase the oil temperature to 350°F and maintain it. After the wings have rested, carefully place them back into the oil and fry for another 4 to 5 minutes, until the wings are cooked through (registering 165°F internally) and the outside is golden and crispy. Remove the wings from the oil and let them rest on the prepared sheet pan for a couple of minutes.
- Enjoy the wings while they are hot, as they are, or tossed in soy garlic sauce or the sweet and spicy gochujang sauce.
- (Optional) Soy garlic sauce:
- Combine all the ingredients for the soy garlic sauce in a fry pan (soy sauce, corn syrup, sugar, and garlic).
- Over medium heat, bring the mixture up to a simmer and let it cook for about 3 to 4 minutes, or until the sauce has thickened and is sticky. Stir occasionally.
- Add the wings to the sauce and toss until the wings are evenly coated with sauce. Garnish with sesame seeds if desired. Enjoy!
- (Optional) Sweet & spicy gochujang sauce:
- Combine all the ingredients for the gochujang sauce in a frying pan (gochujang, honey, sugar, soy sauce, garlic, and ginger).
- Heat the mixture over medium heat and bring to a simmer. Stir occasionally. Let the sauce cook for about 2 to 3 minutes, until the sugar has dissolved and the sauce thickened.
- Add the wings to the sauce and toss until the wings are evenly coated. Garnish with sesame seeds and sliced green onions if desired. En
Notes
- otato starch vs cornstarch – Either starches can be used for this recipe, however, they will result in different textures. Cornstarch will give a crunchier crisp while potato starch will give a lighter, airier crisp, like a potato chip.
- Seasonings – Although seasonings other than sugar and salt are optional, we still highly recommend it for the best tasting Korean fried chicken.