Korean Fried Chicken Easiest Recipe Ever :- The addictive crisp and savoury flavour of Korean fried chicken is something you’ve been craving. There is no need to look any further! This straightforward recipe will walk you through the process of preparing the ideal Korean fried chicken in the comfort of your own home kitchen. The Korean fried chicken is a well-liked meal that is causing a stir in the world of cuisine.
Korean Fried Chicken Easiest Recipe Ever
It doesn’t matter if you’re throwing a party, having a game night, or just spoiling yourself with a fantastic supper; this recipe guarantees a speedy and uncomplicated method of attaining that true Korean flavour. Therefore, let’s get started on preparing some mouthwatering Korean fried chicken that is sure to leave a lasting impression!
Ingredient:
- Chicken Wings or Drumettes: 2 pounds
- Cornstarch: 1 cup
- Salt: 1 teaspoon
- Black Pepper: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Vegetable Oil: For frying
Sauce:
- Gochujang (Korean Red Chili Paste): 1/4 cup
- Soy Sauce: 2 tablespoons
- Rice Vinegar: 2 tablespoons
- Honey: 1/4 cup
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, minced
- Sesame Oil: 1 teaspoon
- Brown Sugar: 2 tablespoons
Garnish:
- Sesame Seeds: 1 tablespoon
- Green Onions: 2, thinly sliced
Instruction:
Put the chicken in the oven: Cornflour, salt, black pepper, and garlic powder should be combined in a big bowl and stirred together. Combine the chicken drumettes or wings with the mixture and toss them until they are equally coated. Put aside for later.
The oil should be heated by pouring vegetable oil into a deep fryer or a large pot with a heavy bottom until it is approximately one to two inches deep. Preheat the oil to 175 degrees Celsius (350 degrees Fahrenheit). The chicken should be fried by placing the pieces of chicken into the heated oil in a careful manner, making sure not to overcrowd the pot. If necessary, fry the food in batches.
It should take around ten to twelve minutes for each batch of chicken to be fried until it is golden brown and crispy. Taking the chicken out of the oven, drain it on a platter lined with paper towels. Produce the Sauce by: Mix together the gochujang, the soy sauce, the rice vinegar, the honey, the minced garlic, the minced ginger, the sesame oil, and the brown sugar in a small saucepan and cook it over medium heat.
After giving it a thorough stir, bring the mixture to a simmering boil. In order to get a minor thickening, reduce the heat and allow it to simmer for two to three minutes. The chicken should be coated by placing it in a big basin after it has been fried. To ensure that the chicken is properly coated, pour the sauce over it and toss it.
A garnish that is comprised of toasted sesame seeds and sliced green scallions ought to be included into the meal prior to the dinner being served. For the purpose of arranging the meal, a serving plate should be utilised. It is recommended that the dish be served as soon as possible, particularly when it is accompanied by a salad that was just recently cooked or a spicy pickled radish relish.
Nutrition:
- Calories: 400
- Protein: 20g
- Carbohydrates: 35g
- Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 70mg
- Sodium: 600mg
- Sugar: 12g
- Fiber: 1g
Tips:
To enhance the crispiness of the chicken portions, perform a double-frying process. Once cooled for a few minutes following the initial frying, proceed with a second frying for an additional 2-3 minutes. Oil Temperature: Sustain the oil at an approximate temperature of 350°F (175°C). Utilise a kitchen thermometer in order to guarantee uniformity.
Cornstarch-Coated poultry Resting: Prior to frying, allow the cornstarch-coated poultry to rest for ten to fifteen minutes. This improves the adhesion of the coating and produces a crispier texture. Sauce Variation: For a more pronounced or milder taste, one may augment the quantity of gochujang or, alternatively, integrate alternative fiery sauces.
For a lighter alternative that is also healthier, bake the chicken at 400°F (200°C) for 45–50 minutes, rotating it over halfway through the process, as opposed to frying it. Following that, blend the marinade. Baking the chicken at 400 degrees Fahrenheit (200 degrees Celsius) for forty-five to fifty minutes, turning it over midway through the cooking process, would be a healthier alternative to frying.