Best Korean Fried Chicken Recipe

Instructions:

1. Prepare the Chicken:
   Pat the chicken wings dry with paper towels. Season them lightly with salt and pepper. This helps the batter stick to the chicken and ensures crispy results.
2. Coat the Chicken:
   In a large bowl, combine the potato starch (or cornstarch), all-purpose flour, and a pinch of salt. Coat each piece of chicken thoroughly in the dry mixture, pressing lightly to make sure the coating sticks well.
3. Heat the Oil:
   Heat about 2 inches of oil in a large pot or deep-fryer to around 350°F (175°C). It’s important to make sure the oil is hot enough to fry the chicken to crispy perfection.
4. Double Fry the Chicken:
   Working in batches, fry the chicken for about 7-8 minutes per batch, until golden and crispy. Once done, remove the chicken from the oil and let it rest on a wire rack. Let the oil come back to temperature, and fry the chicken again for an additional 3-4 minutes to achieve extra crispiness.
5. Make the Sauce:
   In a small saucepan, heat the sesame oil over medium heat. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant. Stir in the gochujang, soy sauce, honey (or sugar), and rice vinegar. Let the sauce simmer for about 2-3 minutes until it’s well-combined and thickened slightly.
6. Coat the Chicken with Sauce:
   Once the chicken is double fried and crispy, toss it in the sauce until fully coated. Be careful not to oversaturate the chicken; you want the crispy exterior to shine through.
7. Garnish and Serve:
   Garnish the chicken with sesame seeds and chopped green onions for an extra layer of flavor and presentation. Serve immediately, preferably with pickled radishes or a light salad on the side.

Tips for the Perfect Korean Fried Chicken

• Double Frying is Key: The secret to the extra-crispy texture of Korean Fried Chicken is double frying. The first fry cooks the chicken, and the second fry crisps up the exterior.
• Use Potato Starch: For the lightest, crispiest crust, potato starch is preferred over regular flour. It absorbs less moisture and crisps up better.
• Don’t Overcrowd the Pan: Fry the chicken in batches to prevent overcrowding, which can cause the chicken to steam instead of fry.
• Keep the Sauce Separate: For maximum crispiness, it’s best to toss the chicken in the sauce right before serving. If you coat the chicken too early, it will lose its crispiness.

Variations and Customizations

1. Spicy Garlic Soy: If you love garlic, you can increase the amount of minced garlic in the sauce and add extra chili flakes for additional heat.
2. Crispy KFC with No Sauce: If you prefer a simple, crispy fried chicken without sauce, you can omit the sauce entirely and serve the chicken with a side of dipping sauce like sweet chili sauce or soy sauce.
3. Honey Butter Chicken: For a slightly sweeter variation, you can make a honey butter sauce by replacing the gochujang with melted butter, honey, and a little garlic powder.
4. Gluten-Free Version: Use gluten-free all-purpose flour and cornstarch to make the recipe gluten-free. Make sure your gochujang and soy sauce are gluten-free as well.

Health Considerations and Nutritional Value

Korean Fried Chicken is delicious, but it can be high in calories due to the deep frying and the sweetness of the sauce. While it provides protein from the chicken, the frying process adds fat and calories. For a healthier alternative, you can bake or air-fry the chicken instead of deep frying.

Nutritional Breakdown (per serving, approx.)

• Calories: 300-450 (depending on portion size and method of preparation)
• Protein: 15-25g
• Carbohydrates: 25-35g (from the batter and sauce)
• Fat: 20-30g (from the frying oil)
• Sugar: 12-20g (from the honey or sugar in the sauce)

For a lighter version, you can reduce the amount of honey and opt for healthier cooking methods like baking or air frying.

FAQ

1. Can I make Korean Fried Chicken ahead of time?
   It’s best to make Korean Fried Chicken fresh for the crispiest texture. However, you can fry the chicken and store it in the fridge for up to 2 days. Reheat it in the oven or air fryer to regain its crispiness before serving.
2. Can I use a different sauce for Korean Fried Chicken?
   Absolutely! You can experiment with different sauces, such as sweet chili sauce, soy and garlic, or even a tangy mustard sauce.
3. How spicy is Korean Fried Chicken?
   The spice level depends on how much gochujang you add to the sauce. For a milder version, reduce the amount of gochujang, or substitute it with a less spicy chili paste.
4. Can I bake the chicken instead of frying it?
   Yes, you can bake the chicken at 400°F (200°C) for 20-25 minutes until crispy. For a truly crispy result, consider air frying the chicken as well.
5. How do I store leftovers?
   Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in an oven to maintain crispiness.

Enjoy your delicious, crispy, and flavorful Korean Fried Chicken!