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We hope you got benefit from reading it, now let's go back to korean fried chicken recipe. You can have korean fried chicken using 21 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Korean Fried Chicken:
- Take 1 lbs of Chicken Thigh/Breast (boneless & skinned).
- Provide 0.5 cup of Milk (optional).
- You need 0.25 tsp of Salt.
- You need 1 pinch of Pepper.
- Provide 0.5 tsp of Garlic (minced).
- Prepare 0.5 tsp of Ginger (minced).
- You need 1 tbs of Rice Wine (if not using milk).
- Prepare 1/3 cup of potato starch (or corn starch).
- Prepare of Oil for Deep Frying.
- You need 1 tbs of Soy Sauce.
- Use 3 tbs of Rice Wine (or Mirin).
- You need 2 tbs of Apple Cider Vinegar (or Rice Wine Vinegar).
- You need 1 tbs of Gochujang (Korean red chili pepper paste).
- Get 0.25 tbs of Dwenjang (Korean soy bean paste).
- Prepare 1.75 tbs of Honey.
- Use 2 tsp of Sesame Oil.
- Provide 2 tbs of Brown Sugar.
- Take 1 tsp of Garlic (minced).
- Prepare 1 tsp of Ginger (grated).
- Take 1 pinch of Pepper.
- Use 2 tbs of White Sesame for garnish.
Steps to make Korean Fried Chicken:
- Soak the chicken pieces in milk for at least 2 hours in the fridge (this is to soften the chicken). This step is optional..
- Drain thoroughly. Remove any visible fat. Cut the chicken into bite sized pieces. Mix with the salt, pepper, rice wine (if you didn’t use milk), garlic, and ginger. Let it stand for 30 minutes..
- In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off..
- Add the potato (or corn) starch to the chicken, and mix well to coat evenly..
- Pour about 1 inch of oil in to a heavy bottom pan. When the oil is sufficiently hot (350°F or starts smoking), drop the chicken pieces in one at a time. Fry them in two batches. Overcrowding will drop the oil temperature too quickly. Cook until light golden brown, 1 to 2 minutes. Remove and set them on a wire rack or a paper towel-lined plate..
- Reheat the oil to 350°F. Deep fry again until golden brown, about 30 to 40 seconds. You can do the second frying in one batch..
- Heat the sauce over medium low heat. Add the chicken and stir well until the chicken pieces are evenly coated. Sprinkle the sesame seeds as garnish..
Chef John's Korean fried chicken is tender and juicy while maintaining a plate-scratching crispiness that will make this recipe your new favorite. This Korean fried chicken (KFC) is double fried until extra crispy, then tossed in a sticky, sweet and spicy sauce. The only Korean Fried Chicken recipe you'll ever need! Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.
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