Transfer the chicken to a paper towel lined plate and repeat with remaining chicken. Add chicken to the pan and fry in batches about 3 to 4 minutes per batch.
Cook the chicken – Add oil to a heavy bottom pan and heat to 375 ☏. Coat the chicken – Toss the chicken pieces through the egg first, then dredge through the cornstarch. You can add toasted sesame seeds to the light oil to help with the flavor. Sesame Oil – most light oils and nut oils will work as a substitute (light olive oil, peanut oil, canola oil, sunflower oil) it just won’t have as much of that toasted sesame flavor. Rice Vinegar – If you don’t have rice vinegar, you can use apple cider vinegar instead. To keep your ginger lasting a long time, simply store it in a ziploc bag or plastic bag and freeze it. You can use dried if you don’t have fresh. Brown Sugar – You can use regular granulated sugar or mix 3 tbsp of granulated sugar with a tsp of molasses to make brown sugar. Honey – You can substitute with agave or maple syrup. I usually find this in the Asian aisle of my grocery store, or visit your local Asian market. Gochujang is a red chili paste that is savory, sweet and spicy. Gochujang Sauce – You can use any of your favourite hot sauce but I find that Sriracha or Sambal Oelek are the most similar in flavor. Butter – I used unsalted because we’ll get plenty of sodium from the sauce. You can substitute with flour, but you’ll need to double the amount and possibly double fry to get that crispy texture. Cornstarch – To get that nice crispy skin. You can use whole chicken thighs as well. I have also made this with chicken thighs, I used a meat mallet to cut through the bones. Chicken – I used boneless, skinless breasts – cut into 1 inch pieces. In other words, this chicken is so good you’ll want to eat it ALL the time. In South Korea, fried chicken is consumed as a meal, an appetizer, anju (a Korean term for food consumed with alcohol), or as an after-meal snack. The sauce is then absorbed, adding bold flavors without making it soggy. Korean fried chicken and beer skin#
Korean fried chicken is drastically different than what we are used to, using an Asian frying technique that renders out the fat in the skin – transforming it into a thin, crispy crust. Generally referred to as “chikin” it is used in popular dishes such as huraideu-chikin and spicy yangnyeom-chikin. Korean fried chicken or “ KFC“, refers to a variety of different fried chicken dishes from South Korea. Korean fried chicken has now become a staple dish at my house, we make it at least once a week. I love recipes where I get to experiment with different flavors and ingredients from all over the world, right in the comfort of my own home. Did I mention that it is also extremely simple to make? Because it is! I think I came pretty close to the restaurant version. Recently hubs and I have been going to this restaurant that has this incredible Korean fried chicken and I just had to recreate this recipe at home.
It has an added kick from the gochujang used in the sauce which makes this dish incredibly bold in the flavor department.
If you love fried chicken, I strongly advise you to try this Korean fried chicken recipe! The chicken stays tender and juicy on the inside while maintaining that crispy, crunchy skin we all know and love. This chicken truly is perfect for any occasion. An easy fried chicken recipe with a fiery kick making for the perfect meal or appetizer. Korean Fried Chicken – juicy, yet crispy pieces of chicken coated in a sweet and spicy sauce.
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