Korean Fried Chicken Easy Recipe

October 08, 2023 Post a Comment

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Korean Fried Chicken Flour Mix from mygigsmakeup.blogspot.com

Description

Korean fried chicken is a popular dish that has become increasingly popular in recent years. It is known for its crispy, crunchy exterior and sweet and spicy flavor. This dish is perfect for a quick and easy dinner or a fun party dish.

Prep Time

The prep time for this dish is approximately 15 minutes.

Cook Time

The cook time for this dish is approximately 20 minutes.

Ingredients

For the chicken:

1 pound chicken wings or drumettes
1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup water
1 egg
1 quart vegetable oil for frying

For the sauce:

1/4 cup gochujang (Korean chili paste)
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 clove garlic, minced

Equipment

Large mixing bowl
Deep frying pan or pot
Tongs
Plate lined with paper towels
Small mixing bowl
Whisk

Method

In a large mixing bowl, combine the flour, cornstarch, salt, black pepper, cayenne pepper, garlic powder, and onion powder. Mix well.
In a separate small mixing bowl, whisk together the water and egg. Pour the wet mixture into the dry mixture and stir until well combined.
Heat the vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 350°F.
Working in batches, dip each chicken wing or drumette into the batter, making sure it is completely coated.
Carefully place the chicken into the hot oil and fry for approximately 8-10 minutes, or until golden brown and crispy. Use tongs to remove the chicken from the oil and place it onto a plate lined with paper towels to drain excess oil.
In a small mixing bowl, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, sesame seeds, and minced garlic. Whisk until well combined.
Once all of the chicken has been fried and drained, toss it in the sauce until it is well coated.
Serve immediately and enjoy!

Notes

If you prefer your chicken less spicy, reduce the amount of cayenne pepper in the batter and/or sauce.
If you do not have gochujang, you can substitute it with another type of chili paste or hot sauce.
If you do not have rice vinegar, you can substitute it with another type of vinegar.

Nutrition Info

Calories: 520
Total Fat: 38g
Saturated Fat: 5g
Cholesterol: 149mg
Sodium: 721mg
Total Carbohydrates: 17g
Dietary Fiber: 0g
Sugars: 9g
Protein: 26g

Recipes FAQ

Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken for this recipe. Cut the chicken into small, bite-sized pieces and follow the same batter and frying instructions.

Can I make the sauce ahead of time?

Yes, you can make the sauce ahead of time and store it in the refrigerator until you are ready to use it. Just be sure to whisk it well before using it.

Can I bake the chicken instead of frying it?

Yes, you can bake the chicken instead of frying it. Preheat your oven to 400°F and line a baking sheet with parchment paper. Place the chicken on the baking sheet and bake for approximately 25-30 minutes, or until golden brown and cooked through.

Recipe Tips

Be sure to dry the chicken thoroughly before dipping it in the batter to ensure that the batter sticks well.
Use a deep frying pan or pot to prevent the oil from splattering.
Be sure to monitor the temperature of the oil to ensure that it stays at 350°F. If the oil gets too hot, the chicken will burn. If the oil is not hot enough, the chicken will be greasy.
Use tongs to remove the chicken from the oil to prevent burning yourself.
Make sure to toss the chicken in the sauce immediately after frying to ensure that it is well coated.