Korean fried chicken

I am fascinated by the Korean cuisine and the inspiration is my daughters love for K-pop followed by Korean Drama, Korean language and Korean food. Its an established story that children are the decision makers in the family and she made me fall in love with Korean food and Korean fried chicken is one of them. Authentically prepared with Gochujang paste which is a spicy paste prepared with Korean chilies Gochugaru which is made from sun dried Korean peppers without seeds.

In the absence of Gochujang paste I prepared a paste of local chilies by boiling them in water, deseeding them and making a paste.

What is different about Korean fried chicken?

Korean fried chicken is extra crispy as it is fried twice and the batter contains a mixture of rice and refined flour which makes the coating super crunchy.

Why do you soak chicken in milk before frying?

Chicken can be soaked with milk or buttermilk overnight to make it tender. The milk contains lactase and the buttermilk contains casein which tenderizes the meat.

What do you eat Korean fried chicken with?

You can serve with fresh salads, picked vegetables and fried rice.

Ingredients

400 gm chicken (wings or curry cut)

Marination

• Salt to taste
• 1 cup refined flour

Batter

• 1 cup milk
• 2 cups rice flour
• 3 eggs

Sauce

• 1/2 cup of honey
• 1 tbsp. of rice vinegar
• 1 cup of red chili paste or Gochujang paste
• 1 to 2 tbsp. of chopped garlic
• 1 tbsp. of ginger grated
• 1/2 tsp of soy sauce
• green chilies chopped

Garnish

• 1/2 cup of green spring onions chopped
• 1 tbsp. roasted sesame seeds

Preparation

Fry chicken

• Marinate the chicken overnight with milk and salt or at least for half an hour.
• mix rice flour and refined flour
• Add 3 eggs
• Add milk if dry.
• Add salt to taste
• It should be a thick flowy better
• Add the chicken pieces coated in this batter.
• Heat oil and deep fry the chicken pieces in batches in medium heat.
• Fry the chicken pieces again till the crust is crunchy.

Making the sauce

• Heat 2 tbsp. of oil.
• Fry chopped garlic.
• Fry grated ginger.
• Add vinegar and saute.
• Add Honey and sauté.
• Add the red chili paste.
• When the sauce thickens, add the fried chicken pieces.
• Add the fried chicken pieces and coat the chicken pieces in sweet and spicy sauce.
• Garnish with spring onions.
• Sprinkle roasted sesame seeds.

Print

Korean fried chicken

This is a double-fried chicken coated in a sweet and spicy sauce, authentically prepared with gochujang paste, Red chili paste is used here as a substitute

Course Appetizer

Cuisine Korean

Keyword appetizer, chicken fry, chicken starters, Korean fried chicken

Author indrani

Ingredients

Ingredients

• 400 gm chicken wings or curry cut

Marination

• Salt to taste
• 1 cup refined flour

Batter

• 1 cup milk
• 2 cups rice flour
• 3 eggs

Sauce

• 1/2 cup of honey
• 1 tbsp. of rice vinegar
• 1 cup of red chili paste or Gochujang paste
• 1 to 2 tbsp. of chopped garlic
• 1 tbsp. of ginger grated
• 1/2 tsp of soy sauce
• green chilies chopped

Garnish

• 1/2 cup of green spring onions chopped
• 1 tbsp. roasted sesame seeds

Instructions

Preparation

Fry chicken

1. Marinate the chicken overnight with milk and salt or at least for half an hour.
2. mix rice flour and refined flour
3. Add 3 eggs
4. Add milk if dry.
5. Add salt to taste
6. It should be a thick flowy better
7. Add the chicken pieces coated in this batter.
8. Heat oil and deep fry the chicken pieces in batches in medium heat.
9. Fry the chicken pieces again till the crust is crunchy.

Making the sauce

1. Heat 2 tbsp. of oil.
2. Fry chopped garlic.
3. Fry grated ginger.
4. Add vinegar and saute.
5. Add Honey and sauté.
6. Add the red chili paste.
7. When the sauce thickens, add the fried chicken pieces.
8. Add the fried chicken pieces and coat the chicken pieces in sweet and spicy sauce.
9. Garnish with spring onions.
10. Sprinkle roasted sesame seeds.

Recipe Video