korean fried chicken
Are you ready to dive into the flavorful world of Korean fried chicken? I promise you, this crispy, juicy treat is going to become your new favourite! With a simple marinade and a swift frying technique, you’ll be serving up a plate of mouthwatering goodness that wow your family and friends. Let’s get cooking!
Simple Ingredients for Delicious Korean Fried Chicken
Making Korean fried chicken at home is easy when you have the right ingredients. You’ll need some basic items that pack a punch of flavor. Here’s what you’ll want to gather for this mouthwatering dish:
Marinade
- 1 pound of skinless, boneless chicken thighs, quartered: The chicken thighs keep the meat juicy and tender, perfect for frying.
- ½ yellow onion,grated: This adds a natural sweetness and depth of flavor.
- 4 cloves of garlic, minced: Fresh garlic gives a vibrant taste that boosts the overall flavor profile.
- 1 teaspoon fine salt: To season the chicken perfectly.
- ½ teaspoon freshly ground black pepper: A little kick to enhance all the flavors.
Frying Essentials
- 4 cups of oil for frying: I prefer using vegetable or peanut oil for that crispy texture.
Crunchy Batter
- ¾ cup cornstarch: This is key for achieving that irresistible crunch.
- ½ cup self-rising flour: This gives the batter a light, airy quality.
- 1 teaspoon white sugar: A hint of sweetness balances the flavors.
- ½ teaspoon ground black pepper: For added spice.
- ¼ teaspoon salt: To enhance the flavor.
- 1 cup very cold water (or as needed): Cold water helps to keep the batter light.
With these ingredients in hand, you’re well on your way to creating a crispy, delicious Korean fried chicken at home.
Step-by-Step Instructions for Perfect Korean Fried chicken
Now that you have all your ingredients ready, let’s jump into the step-by-step process to cook your Korean fried chicken. This method will yield chicken that is both juicy and wonderfully crispy.
- Prepare the Marinade: In a medium bowl, combine the quarter chicken thighs, grated onion, minced garlic, fine salt, and black pepper. Mix everything together until the chicken is thoroughly coated. To let the flavors meld, cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight if you have the time.
- Heat the Oil: When you’re ready to fry, heat the oil in a deep fryer or large saucepan to 340°F (171°C).It’s essential that your oil is hot enough for frying; this will give you that coveted crispy exterior.
- Make the Batter: In a large bowl, whisk together the cornstarch, self-rising flour, sugar, black pepper, and salt. Gradually mix in the very cold water until the batter reaches a smooth, pourable consistency.
- Coat the Chicken: Take the marinated chicken out of the fridge.Use tongs to remove each piece from the marinade and dip it into the batter, ensuring each piece is well coated. Discard any remaining marinade.
- First Fry: Carefully add the battered chicken to the hot oil, working in batches to avoid overcrowding. Fry for about 4 minutes until the chicken is lightly golden. Use a cooling rack to drain the excess oil.
- Second Fry: increase the oil temperature to 375°F (190°C). Fry the chicken again in batches for another 3 to 4 minutes, or until golden brown and crispy. Transfer to a wire rack to drain further.
- Enjoy Your Creation: Allow the chicken to cool slightly before serving. Pair it with a homemade dipping sauce, like a sweet chili sauce or even a simple soy sauce for an extra layer of flavor.
Now you’re all set to enjoy some fantastic Korean fried chicken!
Serving and Storage Facts for Korean Fried chicken
Once you’ve perfected your Korean fried chicken, it’s time to think about serving and storing it.This dish is perfect for sharing and can easily be enjoyed in a few different ways.
Serving Suggestions:
- Serving Size: This recipe makes about 4 servings, making it great for a family dinner or a gathering with friends.
- Dipping Sauces: While you can enjoy the chicken on it’s own, pairing it with a dipping sauce elevates the experience. I recommend a homemade sweet and spicy sauce or go for a classic Korean gochujang sauce for a kick of flavor. If you prefer something simpler, soy sauce with a splash of vinegar is a fantastic option.
- Side Dishes: Serve the chicken with traditional sides like rice, kimchi, or a fresh vegetable salad to balance the richness of the fried chicken.
Storage Tips:
If you happen to have leftovers, you’ll want to store them properly to maintain that delightful crunch. Here’s how to keep your Korean fried chicken fresh:
- Cooling: Allow the chicken to cool completely before storing. This prevents condensation, which can make the coating soggy.
- Refrigeration: Store leftover chicken in an airtight container in the refrigerator. It should stay fresh for up to 3 days.
- Freezing: If you want to keep it longer, consider freezing the chicken. Place the cooled pieces on a baking sheet in a single layer and freeze them until solid. once frozen, transfer them to a freezer-safe bag or container. They can be kept for up to 3 months.
- Reheating: To reheat and retain that coveted crunch, I recommend using an oven or an air fryer. Preheat the oven to 375°F (190°C) and bake for about 10-15 minutes until heated through and crispy.
with these serving and storage tips, you’ll be sure to enjoy your delicious Korean fried chicken to the fullest!
Recipe Notes and Troubleshooting for Korean Fried Chicken
Cooking can sometiems be an adventure, and having a few notes and troubleshooting tips can make your experience even better. Here’s what I’ve learned while perfecting my Korean fried chicken recipe.
recipe Notes:
- Marinating Time: For the best flavor, marinate the chicken for at least 4 hours, but if you can leave it overnight, that’s even better. This allows the flavors to penetrate the meat deeply.
- Oil Temperature: Heating the oil to the right temperature is key for achieving the perfect fry. A thermometer can be helpful, but if you don’t have one, drop a small piece of batter into the oil; it should sizzle instantly.
- Batter consistency: The batter should be thick enough to coat the chicken but thin enough to allow excess to drip off. If it’s too thick, add a little more cold water.
Troubleshooting Common Issues:
- Soggy Chicken: If your chicken ends up soggy, it might be because the oil temperature was too low. Ensure your oil is hot enough before adding the chicken, and avoid overcrowding the pan.
- Floppy Coating: If the batter isn’t sticking well, it might very well be due to not letting the chicken marinate long enough or not letting the excess batter drip off before frying.
- Uneven Cook: To ensure even cooking, fry the chicken in small batches. This helps maintain the oil temperature and allows each piece to cook evenly.
With these notes and troubleshooting tips, you’re well-equipped to make your Korean fried chicken a success. Enjoy your cooking journey!