If you are using a thermometer, the temperature should read 325. Heat the oil in a large deep skillet or dutch oven for 10 minutes over medium heat.Mix to combine, making sure all of the chicken is smeared with the marinade.In a large bowl, combine the wings, ginger, soy sauce, ground garlic, ground black pepper, salt, Korean chili flakes, and egg.In a small bowl combine the rice vinegar, soy sauce, sugar, ketchup, gochujang, and sesame oil.Make sure to rate or drop a comment below, and let’s see your gorgeous platters of crispy red chicken-tag us in your insta pics the sauce: This Korean Fried chicken is so delicious I know you’re going to love it too. Koreans always serve fried chicken with cubed sweet and sour radish pickles maybe a future post! For now, if you’re eager to try it, I would recommend using the brine in the banh mi recipe and cutting the daikon or Korean radish into mini cubes instead of shredding it.įor an excellent pairing, a little ice cold beer to offset the spice would hit the spot. If you just can’t get enough of Korean flavors, try serving this with spicy bean sprouts and radish kimchi. Do not let the sauce cook down too much in the pan or you will not have enough for the entire batch of wings. The sauce is boldly flavored, so you’re looking for a light coating on each wing. You’ve gotta try it to believe it.įinally, it’s time to add the magical Korean Fried Chicken Sauce! We bring out the aroma in the garlic with a little oil and then heat up the sauce to coat the wings. The lower temperature keeps the chicken tender and juicy while giving the crust enough time to get extra crunchy. However, don’t make the assumption that double fry equals dry chicken. It’s also important to allow the oil to recover heat between fries so you start the chicken off at the right temperature each time. Make sure to strain out any bits floating in the oil after each fry, or they will burn and add a bitter flavor. The slow and steady heat, combined with the double fry, really allows the crust to get unbelievably crunchy without burning. These wings are different from a typical fried chicken, which usually fries at a higher temperature for a shorter amount of time. But for the second fry, you can put the wings all together into the oil and again cook for 10-12 minutes. Most people, including me, do not have a large wok or something wide and deep enough, to accommodate 2 1/2 pounds of wings in one go. Once you’re done frying the first batch, then fry the second half of the wings, also for 10 minutes. This allows the coating to set so you can keep all of that crunchy goodness from flaking off. Add half the wings to the oil, and leave them undisturbed for the first few minutes. If the oil immediately bubbles around the wing, it’s ready to use. If you don’t have an oil/candy thermometer, you can check to see if you have the right temperature by dipping one chicken wing into the oil. Once the oil is at the proper temperature, it’s time for the first fry. Using potato starch makes this fried chicken gluten free, although the sauce is not :(. Potato starch fries up much crispier than wheat flour, and it holds that crisp for far longer. Speaking of crust…the secret to its almost glass-like crispiness? Frying twice, and using potato starch instead of flour. The marinade guarantees a tasty chicken under the tasty crust. Don’t worry, this one doesn’t need an overnight soak- but if you want to get it out of the way the day before, I think that’s not a bad idea. What’s not to love? And then the marinade adds another layer of flavor. There are so many reasons and one of them is the sauce! Made from Korean pantry staples like gochujang, it really takes the chicken over the top! It’s spicy, sweet, garlicky, and a little smoky. What Makes Korean Fried Chicken So Good?! Once you do make my Korean Fried Chicken, you’ll never want any other kind of KFC. I have made this recipe several times at home to insure it comes out perfectly every time, even if you’ve never made fried chicken before. There’s just something about it that’s so addictive. We first started serving it a couple years ago in the restaurants as a special, and it always sells out. Even Shake Shack has been getting in on the fun. Nothing against the Colonel mind you, but make my fried chicken Korean please! Shatteringly crispy and glazed with a sticky sweet and spicy sauce, Korean Fried Chicken is having a real moment lately. I think KFC Night might mean something different in my house.
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