Korean Fried Chicken

Crispy, juicy, spicy and a little bit sticky — this is Korean Fried Chicken. Buttermilk-coated chicken is fried until golden and crunchy, then smothered in a rich Korean-inspired gochujang sauce that’s sweet, spicy and utterly moreish (fruity flavor).

 

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What is gochujang Sauce?

Gochujang is a Korean fermented red chilli sauce or paste with smoky-sweet and slightly spicy flavour.  The sauce bubbles up in minutes — just throw everything in a pan!

 

How do you reheat Korean fried chicken?

Korean fried chicken served right away, will be at it’s crispiest. However, you can cool, cover and refrigerate the Korean fried chicken (for up to a day), then reheat in the oven (covered) for 10-15 minutes, until piping hot throughout.

 

If you want to keep the chicken crispy, then fully cook both the crispy chicken and sauce separately, then cool and cover. Keep the sauce separate from the chicken and refrigerate for up to a day. Reheat the sauce in a pan until piping hot.

 

Cooking Tips:

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, you will have careful when tossing with the sauce to ensure the coating stays fully on.

 

What to serve it with:

A bowl of boiled rice, coconut rice or sticky rice or noodles makes the perfect base to soak up that glorious sauce. Stuffed into soft, bao buns with pickle cucumber.

 

Pair with a crisp, crunchy salad like my Asian-style slaw to cut through the richness.

Korean fried chicken:

 

Course: Appetizer

Cuisine: Korean

 

Prep Time: 10 minutes 

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

 

Ingredients:

 Main:

1 & Half kg whole chicken cut into pieces or chicken wings / drumsticks / boneless chicken thigh – choose from these based on your preference, rinsed

2 tbsp rice wine

2 tsp minced ginger

1 Cup butter milk

Sea salt & Ground black pepper as per taste

1 cup potato starch or corn starch

Some cooking oil for deep frying

Korean Fried Chicken Sauce:

3 tbsp tomato sauce / ketchup

2 tbsp gochujang (Korean chilli paste), add Half tbsp more to make it spicier

Quarter cup honey

Quarter cup brown sugar

2 tbsp soy sauce

2 tbsp minced garlic

1 tbsp sesame oil

 

To Garnish:

1 tsp toasted sesame seeds, Half tsp chilli flakes

3 Green onion finely chopped or thinly shredded

 

Method:

In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly coat the chicken with the starch and set side. Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to overnight)

 

(Dip the individual chicken pieces into the bowl of starch, roll the chicken around a bit then take them out and set aside.)

 

In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil starts boiling. Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken). Do not overcrowd the pan. (It might be useful to use a grease splatter screen if you have one. It’s super handy! It minimizes oil splatter.) 

 

Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating crumbs from the oil using a skimmer. Then deep fry the chicken again when the oil is boiling. Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside.

In a separate saucepan, add in the Korean fried chicken sauce ingredients. Heat the sauce over low medium heat and stir well. Once it starts bubbling, remove the pan from the heat. 

 

Place double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.

 

Once all the chicken is coated with the sauce, serve it hot immediately.

Garnish with the spring onions, chilli flakes, and sesame seeds before serving.

 

Leftover chicken can be refrigerated for a day or two and eaten cold. 

Parsans Kitchen