Korean Fried Chicken, also known as KFC, stands out from other fried chicken variations due to its unique preparation techniques and flavour profiles. The secret to its irresistible crunch lies in the double-frying method. Unlike traditional fried chicken, Korean Fried Chicken is fried twice to achieve that coveted combination of a crispy exterior and moist, tender meat.
To create the perfect Korean Fried Chicken, it’s important to marinate the chicken beforehand. This not only infuses the meat with flavour but also helps to tenderize it. Common marinade ingredients include soy sauce, ginger, garlic, and various spices. After marinating, the chicken is coated in a mixture of flour and corn-starch, resulting in a light and crispy coating when fried.
Discover the Irresistible Crunch and Bold Flavours of Korean Fried Chicken
To create the perfect Korean Fried Chicken, it’s important to marinate the chicken beforehand. This not only infuses the meat with flavour but also helps to tenderize it. Common marinade ingredients include soy sauce, ginger, garlic, and various spices. After marinating, the chicken is coated in a mixture of flour and corn-starch, resulting in a light and crispy coating when fried.
While Korean Fried Chicken is traditionally served as a standalone dish, it has also become popular as part of a larger meal. It’s often enjoyed with pickled radishes, known as “musaengchae,” which provide a refreshing contrast to the richness of the chicken.
Korean Fried Chicken
Ingredients
Marinade for Chicken
- 900 grams Boneless Chicken Thighs (Skin On)
- 3 cloves Garlic
- 2 tbsp Chinese Rice Wine or Dry Sherry
- 2 tbsp Light Soy Sauce
- Pinch Salt
- Pinch Ground Black Pepper
- Oil for frying
Batter
- 1 Cup Gluten Free Plain Flour
- 1/2 Cup Corn Flour
- 1 tbsp Celery Salt
- 1 tbsp Garlic Powder
- 1 tsp Chilli Powder
- 1 Cup Water
Chilli Bean Sauce
- 2 tbsp Korean Chilli Bean Paste
- 3 cloves Garlic (Minced)
- 1 tbsp Light Soy sauce
- 2 tbsp Dark Brown Sugar or Palm Sugar
- 2 tbsp Toasted Sesame Seeds
Instructions
Marinade for Chicken
- Place your chicken into a large bowl along with the marinade ingredients (except the oil), ensure you massage togeter for 1 to 2 minutes and then set aside at room tempreture for 1 hour.
Mixing the Batter
- Place your dry batter ingredients into a large bowl and mix well, slowly add your water until you have a smooth batter that clings to the back of a wooden spoon.
Cooking your Chicken
- Add your marinated chicken into the batter and ensure each piece is well coated.
- Add oil into a pan and heat to 175c and then slowly add in your chicken one piece at a time and fry for 3 to 4 minutes. Remove your fried chicken and drain.
- Heat your oil to 190 to 195c and re-fry your chicken until crispy around 1 to 2 minutes. Drain and set to one side.
Make your Sauce
- Place your sauce ingredients (except the sesame seeds) into another pan and heat gently until your sugar has dissolved and your sauce is piping hot.
Serving
- Place your chicken onto a serving plate along with your chilli bean sauce and garnish with sesame seeds.
Notes
Nutrition
