Double-Fried Delight: Crispy Korean Fried Chicken

Right, let's get down to business, shall we?

Recipe Introduction: Double-Fried Delight: Korean Fried Chicken Recipe

Fancy a bit of crispy dinner ideas ? honestly, who doesn't love a good fried chicken feast? today, we're tackling a seriously addictive korean fried chicken recipe .

Forget your average takeaway, this sticky fried chicken is something special.

A Taste of Seoul: Your New Favourite Chicken

This isn't just any recipes with fried chicken . this is proper korean street food , inspired by the bustling food stalls of seoul.

We're talking that incredible double-fried chicken technique for maximum crunch. takes about 55 mins total. this gochujang chicken recipe will yield four servings.

Why You'll Absolutely Love This

Okay, so it tastes amazing, obviously. but did you know gochujang (that lovely red pepper paste) has some potential health benefits? some studies show it's got antioxidants and probiotics going on.

Plus, serving up homemade kfc (the korean fried chicken , not the colonel!) is a guaranteed winner at any gathering.

This recipe is special because it gets you that authentic flavor without being overly complicated. it's like a warm hug of korean comfort food , honestly.

Next up, let's talk about what you will need.

Right then, let's dive into what you'll need to make some proper smashing korean fried chicken recipe . honestly, getting the ingredients right is half the battle.

We're aiming for sticky fried chicken levels of deliciousness, yeah?

Double-Fried Delight: Crispy Korean Fried Chicken Recipe Card

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Preparation time:30 Mins

Cooking time:25 Mins

Servings:4 servings

Ingredients:

• 1 kg (approx. 2.2 lbs) bone-in, skin-on chicken pieces (wings, drumsticks, thighs), cut into smaller portions
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15 ml) grated ginger
• 2 cloves garlic, minced
• 1/2 tsp (2.5 ml) ground black pepper
• 1 tbsp (15 ml) rice wine vinegar (or apple cider vinegar)
• 1 cup (120 g) all-purpose flour (or gluten-free all-purpose blend)
• 1/2 cup (60 g) cornstarch (cornflour in the UK)
• 1 tsp (5 ml) baking powder
• 1/2 tsp (2.5 ml) salt
• 1/4 tsp (1.25 ml) ground white pepper (optional)
• 2 tbsp (30 ml) vegetable oil
• 2 cloves garlic, minced
• 1 tbsp (15 ml) grated ginger
• 2 tbsp (30 ml) Gochujang (Korean chili paste)
• 2 tbsp (30 ml) honey (or maple syrup)
• 2 tbsp (30 ml) soy sauce
• 1 tbsp (15 ml) rice wine vinegar
• 1 tbsp (15 ml) brown sugar
• 1/4 cup (60 ml) water
• 1 tbsp (15 ml) sesame oil
• Sesame seeds, for garnish
• Chopped green onions (scallions), for garnish
• Vegetable oil, for frying (enough to submerge the chicken)

Instructions:

• Combine marinade ingredients in a bowl. Add chicken, toss to coat evenly. Marinate for at least 30 minutes (or up to overnight in the fridge).
• In a separate bowl, whisk together flour, cornstarch, baking powder, salt, and white pepper (if using).
• Dredge marinated chicken pieces in the flour mixture, ensuring they are fully coated. Shake off excess flour.
• Heat vegetable oil to 325°F (160°C) in a large pot or deep fryer. Fry chicken in batches for 6-8 minutes, until lightly golden. Don't overcrowd the pot. Remove chicken and place on a wire rack to cool slightly.
• Increase oil temperature to 375°F (190°C). Fry the chicken again for 2-3 minutes, until deeply golden brown and crispy. Remove and drain on the wire rack.
• Heat vegetable oil in a saucepan over medium heat. Add garlic and ginger, sauté until fragrant.
• Add Gochujang, honey, soy sauce, rice wine vinegar, brown sugar, and water to the saucepan. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens slightly.
• Remove sauce from heat and stir in sesame oil. Add fried chicken to the sauce and toss to coat evenly.
• Sprinkle with sesame seeds and chopped green onions. Serve immediately.

Nutrition Facts

Calories:650 calories

Fat:40g

Fiber:0g

Recipe Info

Category:Main Course

Cuisine:Korean

Ingredients & Equipment

Main Ingredients

Okay, listen up! Here’s the lowdown on what you need.

• Chicken: 1 kg (about 2.2 lbs ) of bone-in, skin-on chicken pieces. Wings and drumsticks are ace.
• Soy Sauce: 1 tbsp (15 ml) . Proper dark soy sauce works best.
• Ginger: 1 tbsp (15 ml) , grated. Fresh is always better, innit?
• Garlic: 2 cloves , minced. Don’t be shy with it!
• Black Pepper: ½ tsp (2.5 ml) , ground. Freshly ground is the bee's knees.
• Rice Wine Vinegar: 1 tbsp (15 ml) . Apple cider vinegar will do in a pinch.
• All-Purpose Flour: 1 cup (120 g) . For that crispy dinner ideas texture.
• Cornstarch: ½ cup (60 g) . This is cornflour, for us Brits.
• Baking Powder: 1 tsp (5 ml) . Helps get that light, crispy coating.
• Salt: ½ tsp (2.5 ml) . Essential, obviously.
• White Pepper: ¼ tsp (1.25 ml) . Adds a subtle kick. Optional, though.
• Vegetable Oil: For frying. Enough to fully submerge the chicken.

For Gochujang chicken recipe sauce, gather:

• Vegetable Oil: 2 tbsp (30 ml) .
• Garlic: 2 cloves , minced.
• Ginger: 1 tbsp (15 ml) , grated.
• Gochujang: 2 tbsp (30 ml) . That's Korean chili paste, the magic ingredient! If you don't have, a bit of Sriracha with miso paste is a terrible substitute
• Honey: 2 tbsp (30 ml) . Maple syrup works if you're feeling fancy.
• Soy Sauce: 2 tbsp (30 ml) .
• Rice Wine Vinegar: 1 tbsp (15 ml) .
• Brown Sugar: 1 tbsp (15 ml) .
• Water: ¼ cup (60 ml) .
• Sesame Oil: 1 tbsp (15 ml) . Adds that nutty flavour.
• Sesame Seeds: For garnish.
• Green Onions (Scallions): For garnish.

Honestly, the chicken quality matters big time. get the best you can find. look for firm flesh and no nasty smells.

Fresh chicken will elevate this recipes with fried chicken to new heights. for the gochujang, it should be a deep red color and smell properly spicy! if it smells fermented, that's a good sign!

Seasoning Notes

Spice it up, yeah? Here are some spicy garlic fried chicken pointers.

Gochujang, ginger, and garlic is the holy trinity. don’t skimp! sesame oil adds that proper korean comfort food depth. if you want extra heat, throw in some chilli flakes.

Want korean street food flavors? add a splash of fish sauce (don’t worry, it won’t smell too strong once cooked!).

Remember that you can adapt that Korean fried wings recipe to your preferred tastes.

Equipment Needed

Right, you don't need loads of fancy stuff, promise.

• Mixing Bowls: For marinating and breading.
• Whisk: For the sauce.
• Deep-Fry Thermometer: This is vital! It helps you keep the oil temperature right and prevents raw middles.
• Large Pot or Deep Fryer: For frying, obviously.
• Wire Rack: To drain the chicken. Stops it getting soggy.
• Tongs: For safe handling.
• Big pan:

Don’t have a deep fryer? no worries, just use a big, heavy-bottomed pan. the key is to keep an eye on the oil temperature.

No thermometer? drop a small piece of bread in the oil. it should brown in about 30 seconds if the oil is hot enough, you've learnt the double-fried chicken technique

There you have it! You’re all set to make some KFC (Korean Fried Chicken) – and I swear it tastes better than the Colonel's! Let's get frying!

Right, okay, mate , let's get this show on the road! we're diving headfirst into making proper korean fried chicken, yeah? i'm talking that seriously crispy, sticky, lip-smackingly good stuff.

Not that dodgy kfc stuff you get on the high street, alright? we're talking kfc (korean fried chicken) here. trust me, this korean fried chicken recipe is a game-changer.

Cooking Up a Korean Fried Chicken Storm

Honestly, i used to be intimidated by recipes with fried chicken . i thought it was only for professional chefs. but once i tried this korean fried chicken recipe , i was hooked.

It’s now a staple crispy dinner ideas for a cheeky friday night treat! so, let's get to it.

Prep Steps: Mise en Place and Ninja Organization

First things first. before you even think about touching that chicken, get your act together. it's time for some essential mise en place , as they say.

Chop your garlic, grate your ginger. measure out all those sauce ingredients. honestly, it's like prepping for a proper sunday roast.

Having everything ready saves you a massive headache later. trust me, i learned that the hard way when i burnt a whole batch of garlic because i wasn't organised.

Step-by-Step: Double-Fried Perfection

Right, here's the magic bit. Pay attention!

1. Marinate that chicken. Get your chicken pieces soaking in soy sauce, ginger, garlic, pepper and rice wine vinegar for at least 30 minutes . Or better yet, overnight.
2. Bread it up. Whisk together flour, cornstarch, baking powder, salt, and a tiny bit of white pepper.
3. Double-Coat is Key . Dredge each piece.
4. First Fry Time! Heat your oil to 325° F ( 160° C) . Fry in batches for 6- 8 minutes .
5. Second Fry Time! Up the temp to 375° F ( 190° C) and fry again for 2- 3 minutes . Golden brown and crispy, baby!
6. Sauce it Up! Sauté garlic and ginger. Then add gochujang, honey, soy sauce, rice wine vinegar, brown sugar, and water.
7. Simmer Time! Cook the sauce for 5- 7 minutes until it's thick.
8. Toss to Coat . Get that chicken coated in that sticky fried chicken sauce.

Pro Tips: Crispy Secrets and Gochujang chicken recipe

• Double-frying is non-negotiable. It’s the secret to that next-level crispiness! It’s a pro double-fried chicken technique .
• Don’t overcrowd the fryer. Seriously. Your oil temp will drop, and you'll end up with soggy chicken. Nobody wants that.
• Adjust that sauce! More spicy garlic fried chicken Gochujang for heat, more honey for sweetness. Make it yours .

Honestly, this korean fried chicken recipe is so much more than just a meal. it's proper korean comfort food . i hope you like this korean fried wings recipe inspired by korean street food ! give it a go and let me know what you think.

You won't regret it, i promise!

Alright, let's dive into some extra bits and bobs about this korean fried chicken recipe . honestly, these are the things i wish i'd known the first time i made it.

We’ll talk serving suggestions , how to store your leftovers (if you have any!), and some cheeky variations. let's get started!

Recipe Notes: Ace your Korean Fried Chicken

Plating and Presentation Ideas: Make it Instagrammable!

Okay, so you've nailed the sticky fried chicken . now, let's make it look good! i always like to pile the chicken high on a platter.

Garnish with loads of sesame seeds and those vibrant green onions. you know what else works? a scattering of red pepper flakes for a pop of colour and a hint of extra spice!

Presentation matters. Think about the light! Good lighting makes for awesome Crispy Dinner Ideas .

Complementary Sides or Beverages: Complete the Feast

What goes with spicy garlic fried chicken ? loads, mate! kimchi is a no-brainer. the spicy, fermented cabbage is the perfect counterpoint to the richness of the chicken.

Pickled daikon radish is also a must. steamed rice is essential to soak up all that glorious sauce. for drinks, a cold korean beer or even a sparkling lemonade works a treat.

It reminds me of korean street food !

Storage Tips: Leftovers? What Leftovers?

Right, let’s be real, this korean fried chicken recipe is so good, there might not be any leftovers. However, if you do manage to resist demolishing the entire batch, here’s the lowdown:

• Refrigeration Guidelines: Pop any leftover chicken into an airtight container. Keep it in the fridge. Should be good for 3 days.
• Freezing Options (if applicable): I don't recommend freezing it after it's been sauced. It’ll lose its crisp. Best bet? Freeze the plain, fried chicken. Thaw completely and re-fry briefly to crisp it up before tossing in fresh sauce.
• Reheating Instructions: Best results come from reheating in the oven. A low temp will do 350F or 175C. Try crisping the chicken back up. Microwaving tends to make it a bit soggy, but hey, sometimes you're in a rush.

Variations: Tweak It to Your Taste

This korean fried chicken recipe is pretty flexible, so don't be afraid to experiment.

• Dietary Adaptations: Want a healthier twist? Try baking the chicken after the first fry instead of double-frying. Coat it in spray oil for an extra crisp and you got a healthier version. For a gluten-free version, use gluten-free flour in the breading.
• Seasonal Ingredient Swaps: In the summer, add a touch of fresh pineapple juice to the sauce for a tropical tang. In winter, try using blood oranges to brighten your gochujang chicken recipe .

Nutrition Basics: A Little Bit About What You're Eating

Alright, no one’s pretending this is health food, but everything in moderation, eh?

• Simplified Nutrition Information: Each serving racks up around 650 calories. Includes protein, fat, and carbs.
• Key Health Benefits: Plenty of protein, that's for sure.

The double-fried chicken technique makes this utterly divine. It's Korean comfort food at its finest.

Okay, that's all you need to know about our kfc ( korean fried chicken ). really hope you give it a whirl.

Have fun with it, and don't stress if it doesn't come out perfectly the first time. cooking is all about experimenting.

You know?