Would you care for Super Crunchy Chicken that is coated with hugely addictive homemade Korean sweet chili sauce? Then read on.
This Korean fried chicken is perfect for any occasion and I am sure everyone will fall in love with it instantly. Learn how to make it in three simple steps
Korean fried chicken (KFC) is a popular snack and appetizer.
Anyhow, there are a few different types of Korean fried chicken available on the market, but the most famous one would be spicy Korean fried chicken.
Korean fried chicken is double deep fried chicken that is coated with sticky, spicy and sweet sauce, the taste and the sensation is almost magical! It is super delicious and addictive!
The best Korean Fried Chicken – crispy coated fried chicken smothered in a spicy Korean-inspired gochujang sauce.
The sauce is so rich, flavourful and complex and it comes together very easily – just throw all the ingredients in a pan and bubble it up.
One thing that I absolutely love as a recipe creator, is when I put a plate of food down in front of people, and the conversation stops the moment the first bite is taken. Just quiet, wide-eyed, satisfied munching, with the occasional Mmmmm and Oh my god, it is so good until it is all gone!
That moment when everyone wants to focus all of their senses on what they are eating, and nothing else matters. That is what happens with this Korean Fried Chicken Recipe.
What is gochujang?
Gochujang is a Korean fermented red chilli sauce or paste with a smoky-sweet and slightly spicy flavour. Some brands are spicier than others. I would prefer the paste, rather than the sauce for a stronger flavour. It is a fantastic addition to sauces and marinades, as it adds heat, richness, tang and a little sweetness.
Ingredients for Korean Fried Chicken
Steps for Korean Fried Chicken
Korean Fried Chicken
Ingredients
3 Garlic Cloves grated
300 grams Chicken
1 tablespoon Soya Sauce
Half teaspoon Salt
Half teaspoon Crushed Black Pepper
1 cup Refined Flour
Half cup Cornflour
1 teaspoon Baking Powder
Half teaspoon Salt
Half teaspoon Crushed Black Pepper
2 teaspoon Oil
1 teaspoon Garlic
2 Dried Chili
1 tablespoon Gochujang paste
2 to 3 tablespoon Water
1 teaspoon Soya Sauce
1 teaspoon Vinegar
1 teaspoon Red Chilli Sauce
1 teaspoon Honey
Greens of Spring Onion
Sesame Seeds
Steps
Take 300 g of boneless chicken breast pieces. You can take bone chicken also, if you like.
Wash them and cut them into thin is so it may be cooked easily.
Soak the chicken in salt water for half an hour. Then remove the chicken pieces from the salt water. Dry it and put it in a bowl. Then add 3 cloves of grated garlic, 1 tbsp Soya sauce, Half teaspoon salt, Half teaspoon crush black pepper mix it well and let it marinate for half an hour.
In the meantime, let us prepare the coating of chicken.
In a bowl take 1 cup refined flour, half cup cornflour, 1 teaspoon baking powder, half teaspoon Salt, half teaspoon crushed Black pepper mix it well.
Now roll each of the marinated chicken piece in this flour. Press the chicken pieces so that the flour is thoroughly coated to the chicken, dust the chicken pieces with excess flour and spread the chicken pieces in a dish.
Repeat this procedure with all the pieces of chicken.
Now heat oil in a Kadai for deep frying the chicken pieces, keep the heat on medium flame, do not fry the chicken pieces on very high flame, as the chicken pieces are raw and it may take some time to cook.
Add the chicken pieces to the oil, do not over crowd the kadai, fry 3 to 4 pieces at the time.
Fry the chicken at medium flame for at least 4 minutes on one side and then turn it and fry for another 4 minutes on the other side.
In total it will take 8 to 10 minutes to cook the chicken properly, fry till light golden in color, then remove it from the oil and keep it aside.
To make the sauce for the chicken, heat 2 teaspoon oil in a pan, add 1 teaspoon chopped Garlic, 2 dried chilies sauté till the garlic turns golden on medium flame then add 1 tablespoon Gochujang paste, stir on low flame for a minute, then add 2 to 3 tablespoon water mix it then add 1 teaspoon, soya sauce 1 teaspoon vinegar, 1 teaspoon red chili sauce, 1 teaspoon honey mix it and let it boil for 2 minutes till it thickens then off the flame.
Now place the fried chicken pieces in a bowl and pour this sauce on the chicken pieces, garnish with some greens of spring onion and sesame seeds.
Then toss all the ingredients with the chicken pieces till the chicken pieces are well coated with the sauce by mixing it lightly with a spatula.
Serve it hot with any dip or chutney.
It tastes best with noodles and buns.
If you like my recipes then do try and share your feedback and tag us on Instagram, Facebook and Youtube.
Tips *Before marinating the chicken, soak it in salt water for sometime for best results. *When the chicken comes out of the oil, the coating will be securely adhered to the chicken. However, the longer you leave it before adding the sauce, the more careful you will have to be when tossing with the sauce to ensure the coating stays fully on. *The correct ratio of cornstarch, baking powder, and refined flour makes for perfectly thin, crispy, tender, and golden-brown coating.
.jpg)