Indulge in the tantalizing flavors of Korea with this Crispy Seoul-Style Korean Fried Chicken. A dish that perfectly combines crispy, golden-brown perfection on the outside with juicy, tender meat on the inside. Coated in a sweet, spicy, and slightly tangy sauce, this Korean Fried Chicken is a culinary journey that brings the vibrant streets of Seoul right to your plate.
Preparation and Cooking Times
- Preparation Time: 30 minutes
- Cooking Time: 20 minutes
- Total Time: 50 minutes
Servings and Serving Size
- Servings: 4 people
- Serving Size: 3-4 pieces per person
Nutritional Profile (per serving)
- Calories: 450 kcal
- Protein: 25g
- Carbohydrates: 35g
- Fat: 22g
- Sodium: 900mg
- Cholesterol: 85mg
Ingredients
Chicken Wings
- 800g (1.76 lbs or 28.22 oz) chicken wings
Batter
- 100g (0.22 lbs or 3.53 oz) all-purpose flour
- 100g (0.22 lbs or 3.53 oz) cornstarch
- 240ml (8.12 oz) cold water
- 1 tsp salt
Sauce
- 60ml (2.03 oz) soy sauce
- 60g (0.13 lbs or 2.12 oz) brown sugar
- 30ml (1.01 oz) sesame oil
- 4 cloves garlic, minced
- 30g (0.07 lbs or 1.06 oz) ginger, grated
- 30ml (1.01 oz) rice vinegar
- 60ml (2.03 oz) gochujang (Korean chili paste)
For Frying
- 500ml (17 oz) vegetable oil
Detailed Method of Preparation
- Prep the Chicken: Clean and pat dry the chicken wings. Cut at the joints if desired.
- Make the Batter: In a bowl, mix flour, cornstarch, cold water, and salt. Whisk until smooth.
- Coat the Chicken: Dip the chicken wings into the batter, ensuring each piece is well-coated.
- Fry the Chicken: Heat oil in a deep fryer or large pot to 175°C (350°F). Fry the chicken in batches for 8-10 minutes until golden brown and crispy. Drain on a wire rack.
- Prepare the Sauce: Combine soy sauce, brown sugar, sesame oil, garlic, ginger, rice vinegar, and gochujang in a saucepan. Bring to a simmer and cook until the sauce thickens.
- Coat the Chicken: Toss the fried chicken in the sauce until evenly coated.
- Serve: Serve hot, garnished with sesame seeds and sliced green onions.
Tips for Culinary Success
- Double Fry for Extra Crunch: For an even crispier texture, double fry the chicken. After the first fry, let them cool for a few minutes, then fry again for 2-3 minutes.
- Maintain Oil Temperature: Keep the oil temperature consistent while frying to ensure even cooking and crispiness.
- Customize Your Sauce: Adjust the level of spice in the sauce to suit your taste by varying the amount of gochujang.
Frequently Asked Questions (FAQs)
Can I make this with boneless chicken?
Yes, you can use boneless chicken thighs or breasts. Adjust cooking time accordingly.
Is there a substitute for gochujang?
While gochujang offers a unique flavor, you can use a mix of sriracha and a little miso paste as a substitute.
Can I bake these instead of frying?
Yes, you can bake them at 220°C (428°F) for about 40-45 minutes, turning halfway. The texture will be different but still delicious.