Hello, I am Elise. Today, I’m gonna show you how to make korean fried chicken recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Korean Fried Chicken Recipe
Korean Fried Chicken is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Korean Fried Chicken is something which I have loved my entire life. They’re nice and they look fantastic.
To bewith this recipe, we must prepare a few components. You can cook korean fried chicken using 21 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Korean Fried Chicken:
- Make ready 1 lbs Chicken Thigh/Breast (boneless & skinned)
- Get 0.5 cup Milk (optional)
- Make ready 0.25 tsp Salt
- Prepare 1 pinch Pepper
- Prepare 0.5 tsp Garlic (minced)
- Prepare 0.5 tsp Ginger (minced)
- Get 1 tbs Rice (if not using milk)
- Make ready 1/3 cup potato starch (or corn starch)
- Get Oil for Deep Frying
- Prepare 1 tbs Soy Sauce
- Get 3 tbs Rice (or Mirin)
- Take 2 tbs Apple Cider Vinegar (or Rice Vinegar)
- Prepare 1 tbs Gochujang (Korean red chili pepper paste)
- Take 0.25 tbs Dwenjang (Korean soy bean paste)
- Take 1.75 tbs Honey
- Get 2 tsp Sesame Oil
- Make ready 2 tbs Brown Sugar
- Take 1 tsp Garlic (minced)
- Prepare 1 tsp Ginger (grated)
- Get 1 pinch Pepper
- Make ready 2 tbs White Sesame for garnish
Instructions to make Korean Fried Chicken:
- Soak the chicken pieces in milk for at least 2 hours in the fridge (this is to soften the chicken). This step is optional.
- Drain thoroughly. Remove any visible fat. Cut the chicken into bite sized pieces. Mix with the salt, pepper, rice (if you didn’t use milk), garlic, and ginger. Let it stand for 30 minutes.
- In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off.
- Add the potato (or corn) starch to the chicken, and mix well to coat evenly.
- Pour about 1 inch of oil in to a heavy bottom pan. When the oil is sufficiently hot (350°F or starts smoking), drop the chicken pieces in one at a time. Fry them in two batches. Overcrowding will drop the oil temperature too quickly. Cook until light golden brown, 1 to 2 minutes. Remove and set them on a wire rack or a paper towel-lined plate.
- Reheat the oil to 350°F. Deep fry again until golden brown, about 30 to 40 seconds. You can do the second frying in one batch.
- Heat the sauce over medium low heat. Add the chicken and stir well until the chicken pieces are evenly coated. Sprinkle the sesame seeds as garnish.
So that’s going to wrap this up with this distinctive dish korean fried chicken recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
