Easiest Way to Make Tasty Korean Fried Chicken

Korean Fried Chicken. Nicknamed "candy chicken," Korean fried chicken is known for its addictively crunchy exterior and its thick sweet-and-spicy sauce. Increasingly popularized in recent years, Korean fried chicken was. For the pickled radish cubes: Combine the rice vinegar, water, superfine sugar and salt in a large bowl, whisking until the sugar and salt are dissolved.

Korean fried chicken, usually called chikin (치킨, from the English "chicken") in Korea, refers to a variety of fried chicken dishes created in South Korea, including the basic huraideu-chicken (후라이드 치킨, from the English "fried chicken") and spicy yangnyeom chicken (양념 치킨, "seasoned chicken"). Korean fried chicken, also generally called "huraideu-chikin," is a genre of Korean foods that differs itself from American fried chicken and even other Asian fried chicken, like Japanese tori karaage. Korean Fried Chicken - My Favorite! You can have Korean Fried Chicken using 18 ingredients and 8 steps. Here is how you cook that.

Ingredients of Korean Fried Chicken

1. Prepare of For deep frying chicken:.
2. It's of flour.
3. Prepare of baking powder.
4. You need of corn starch.
5. It's of chicken drumette.
6. Prepare of garlic powder.
7. You need of minced ginger.
8. You need of rice vinegar.
9. You need of salt and pepper.
10. It's of For the sauce:.
11. Prepare of garlic, minced.
12. Prepare of soy sauce.
13. You need of rice vinegar.
14. You need of brown sugar.
15. It's of gochujang (optional, for some spiciness).
16. You need of cornstarch, dissolved in water.
17. Prepare of For garnish (optional):.
18. It's of Sesame seeds.

I am partial to fried chicken, all kinds of fried chicken. There is nothing not to love about chicken coated in a crispy, crunchy batter and deep-fried to golden perfection. Every bite is bursting with the natural and juicy flavor of chicken! Korean fried chicken (KFC) is a popular snack and appetizer.

Korean Fried Chicken step by step

1. In a deep pot over medium-high heat, heat 4 to 6 cups vegetable oil..
2. While waiting for the oil to heat, prepare the flour mixture. In a small bowl, combine flour, corn starch and baking powder..
3. In a large bowl, combine chicken, garlic powder, ginger, rice vinegar and salt and pepper. Make sure it is well mixed. Add the flour mixture into the bowl. Using hands to mix, make sure every drumette is well coated with flour mixture..
4. Carefully add drumettes to oil and fry until skin is just lightly crisped and golden, occasionally flipping with tongs, about 10-15 minutes. Remove it from oil and set aside for it to rest briefly..
5. Return drumettes to pot and fry again until deeply golden and skin is crisp and crunchy. Remove it from oil and place aside..
6. In a separate shallow pan, heat the minced garlic in low heat. Once garlic is fragrant, stir in soy sauce, rice vinegar, brown sugar and gochujang..
7. Once sauce mixture starts to bubble, add in dissolved cornstarch to thicken the sauce. Return the drumettes into the pan, mix and coat each drumette evenly with the sauce..
8. You may garnish with sesame seeds before serving..

Growing up in Korea, though, we often had it as our weekend dinner. Korean-style fried chicken is similar to American fried chicken in that it has a crispy coating and juicy meat. Two things set it apart: The sauce—a sweet or spicy sticky concoction that thinly coats the chicken; The double-frying process that yields an incredibly crispy, crunchy exterior. I got a mint colored retro looking model and this super cute petite workhorse fit right into a snug little corner of my kitchen. It hit the ground running and has been working overtime ever since.