Today in this recipe, I’ll show you How to Make Korean Fried Chicken or you can say that you will know the great recipe How to Make Korean Fried Chicken, today. So, without wasting time let’s start:
The majority of people associate the letters KFC with buckets of fast-food chicken with red and white stripes. Colonel Sanders, get over here. Korean Fried Chicken is the new, finger-lickingly delicious delicacy in town.
Similar to its American relative, the Buffalo wing, Korean fried chicken has the ideal balance of moist, tender meat within and crispy skin on the outside. Its sticky-sweet sauce, which may be either mildly hot or fiery (or both! This recipe for Korean Fried Chicken, which the Koreans refer to as ban-ban or half-half, is a delicious game day appetizer or may be combined with other Korean-inspired foods to make a hearty family supper.
Ingredients For Korean Fried Chicken
- 4-1/2pounds whole chicken wings, rinsed and patted dry
- Half a teaspoon of kosher salt
- Half a teaspoon of black pepper, ground
- One tsp freshly grated and peeled ginger
- One-third cup cornstarch
- Five to six cups of frying oil
For mild sauce:
- 4 garlic cloves, finely chopped
- One-third cup soy sauce
- One-third cup of brown sugar
- One tablespoon of vinegar (white)
For spicy sauce:
- 4 garlic cloves, finely chopped
- 1/4 cup of honey
- One-fourth cup brown sugar
- Two tsp soy sauce
- Two teaspoons of gochujang, a spicy Korean paste
- Two tsp of ketchup
- One tablespoon of sesame oil
For garnish (optional):
- One teaspoon of sesame seeds, roasted
- One green onion, cut diagonally into thin slices
Directions For Korean Fried Chicken
Prep the chicken wings
Take a sharp chef’s knife and cut the wings into drumettes, flats, and tips. Reserve the tips for using in a homemade chicken stock. Add minced ginger, black pepper, and salt to a large bowl and toss to coat the drumettes and flats. Stir thoroughly. Roll each wing individually in the medium-sized bowl of corn starch until well coated. To keep the wings as dry as possible before frying, place them on a cookie sheet or pan without allowing them to come into contact.
Heat the oil
Place a cookie sheet covered with paper towels on top of a wire rack. This will be necessary later on to drain the wings. Fill a big pot or electric fryer with the oil. For the wings to be fully submerged, the oil should be roughly three inches deep.
Reach a temperature of 350°F for the oil. Heat the oil until there is a faint shimmer, if you do not have a thermometer. One wing can be dropped in to test the oil; if it sizzles, it’s good. If it simply sinks, take off the wing and give it some more time.
Fry the chicken wings
Gently lower each wing into the oil one at a time, taking care not to splash or crowd. About six wings can normally be fried in a batch, depending on the size of the pot. (Since the drumettes take longer to cook, I like to cook the flats and drumettes in different batches.)
For about 6 to 8 minutes, or until lightly brown, fry. With a wire skimmer or slotted spoon, remove the wings from the oil and place them on the wire rack to drain. Before beginning the second batch, let the oil to reheat to 350°.
Make the sauces
In a small saucepan, combine all the sauce ingredients and stir to mix thoroughly. Cook the sauce over medium heat until it boils, then reduce the heat to a quick simmer and cook for an additional five to seven minutes, or until the sauce thickens.
As an alternative, put all of the sauce’s ingredients in a bowl or big measuring cup that is safe to use in the microwave, give it a good swirl, and pop it in. Once the sauce is bubbling and thick enough to coat the back of a spoon, cook on high for 30 seconds, remove to stir, and continue adding time in 10- to 15-second intervals. This takes less time than using a cooktop, but you must watch the sauce carefully to ensure it doesn’t boil over.
Begin the double fry
Heat the oil to 375° after turning on the fryer or stove once again. To get the extra-crispy exterior for which Korean fried chicken is renowned, the second fry should be hotter than the first. Gently lower each wing into the oil one by one. There is less of a need to be cautious when crowding this batch. About eight wings can normally be fried in a batch, depending on the size of the pot.
Fry for three to four minutes, or until the food is crispy and medium brown. With a wire skimmer or slotted spoon, remove the wings from the oil and place them on the wire rack to drain. Before beginning the second batch, allow the oil to reheat to 375°.
Sauce and garnish
Brush the wings liberally with sauce on one side while they are still on the wire rack, then turn them over to brush the other side. Place the wings on a dish for serving. If desired, garnish with chopped green onions and sesame seeds.
Conclusion(How to Make Korean Fried Chicken)
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