Korean Fried Chicken

Posted in Asian Recipes, Comfort Food
Korean Fried Chicken
Korean Fried Chicken, known for its incredibly crispy exterior and juicy interior, gets a tantalizing twist with a glaze that's sweet, spicy, and deeply savory. This dish, a beloved staple in Korean cuisine, offers an easy way to bring the vibrant flavors of Korea to your kitchen. Whether you're gathering for a game day, hosting a dinner party, or simply indulging in a flavorful meal, this Korean Fried Chicken recipe promises to be a crowd-pleaser.

Ingredients

  • 2 pounds chicken thighs, boneless and skinless, cut into 1 inch pieces
  • ½ cup cornstarch
  • Vegetable oil, for frying
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • ¼ cup honey
  • ¼ cup brown sugar
  • 2 tbsp low sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tbsp gochujang
  • Green onions, for garnish
  • Toasted sesame seeds, for garnish
  • Red chilis, sliced, for garnish

Instructions

  1. Prepare the Chicken: Toss the chicken pieces in cornstarch to coat evenly. Heat about 3 inches of oil in a heavy bottom pan to 375°F and fry the chicken in batches until golden and crispy, about 3-4 minutes per batch. Drain on a paper towel-lined plate.

  2. Make the Korean Sauce: In a skillet, melt butter over medium heat. Add garlic and ginger, cooking until aromatic. Stir in honey, brown sugar, soy sauce, rice vinegar, sesame oil, and gochujang, cooking until the sauce thickens slightly.

  3. Combine Chicken and Sauce: Add the fried chicken to the skillet, tossing well to coat each piece in the sauce. Ensure the chicken is evenly covered and the sauce is absorbed.

  4. Serve: Garnish with sliced green onions, toasted sesame seeds, and red chilis. Serve hot for a delightful mix of textures and flavors that's characteristic of Korean Fried Chicken.

Crisp Chicken, Sticky Sauce

Korean fried chicken is about the contrast between a very crisp coating and a glossy sweet-spicy sauce. The chicken should stay crunchy even after it is tossed, so fry in batches and let the pieces drain before they meet the glaze.

Tips and Variations

  • Keep the oil hot enough that the cornstarch coating fries crisp instead of absorbing oil.
  • Add more gochujang for heat, more honey for sweetness, or a splash of lime for brightness.
  • Serve with rice, kimchi, pickled radish, cucumber salad, or cold beer.
  • Sauce the chicken right before serving for the best texture.

Nutrition Facts

  • Serving Size: 1 serving
  • Servings Per Recipe: 6
  • Calories: 520

% Daily Value

  • Total Fat: 27g (35% DV)
  • Saturated Fat: 7g (35% DV)
  • Cholesterol: 120mg (40% DV)
  • Sodium: 820mg (36% DV)
  • Total Carbohydrates: 39g (14% DV)
  • Dietary Fiber: 1g (4% DV)
  • Total Sugars: 21g
  • Protein: 32g
  • Vitamin A: 80mcg (9% DV)
  • Vitamin C: 6mg (7% DV)
  • Calcium: 45mg (3% DV)
  • iron: 2mg (11% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.