KOREAN FRIED CHICKEN

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Korean Fried Chicken image

Provided by Food Network

Time 2h45m

Yield 2 servings

Number Of Ingredients 17

1 cup corn syrup
1 cup ketchup
3/4 cup sugar
1/2 cup gochujang
1 1/2 tablespoons soy sauce
1 tablespoon Korean chili powder
1/4 teaspoon capsaicin powder (see Cook's Note)
4 cloves garlic, finely chopped
1 gallon fry oil
1 whole chicken (3 1/2 to 4 pounds), quartered
1/2 teaspoon salt
1/2 teaspoon ground pepper
1 cup all-purpose flour
1 cup cornstarch
1/2 teaspoon curry powder
1 green onion, chopped
Pinch of sesame seeds

Steps:

  • For the Korean fried chicken sauce: Add the corn syrup, ketchup, sugar, gochujang, soy sauce, chili powder, capsaicin powder, garlic and 3 tablespoons water to a mixing bowl. Stir well and let marinate in the fridge for at least 24 hours.
  • For the Korean fried chicken: Preheat the oil in a deep fryer to 350 degrees F.
  • Chop the chicken breasts into 3 pieces and the thighs into 2 pieces. Disjoint the wing into 2 pieces. There should be 16 pieces total, including 2 drumsticks. Place the chicken into a mixing bowl and season with the salt and pepper. Set aside.
  • Mix the flour, cornstarch and curry powder in a bowl. Set aside half for the dredge and half for the batter. Mix half of the flour mixture with 1 cup water until the consistency of a runny batter. Add more water if the consistency is too thick. Using the other half of the flour mixture, dredge the chicken pieces. Dip the coated chicken into the batter one at a time. Immediately add the battered chicken to the hot oil and let cook for about 12 minutes.
  • Remove the chicken and let it rest for 3 to 5 minutes. This will allow the chicken to have a crispier texture. Using a pastry brush, brush the Korean fried chicken sauce onto the chicken in an even coat, without breaking the crust.
  • Finish with the chopped green onion and sesame seeds.

Alberto Molina
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The chicken was a bit dry, but the flavor was good.


Jose Pagan
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This recipe is a great way to impress your friends and family. The chicken was crispy, juicy, and flavorful, and the sauce was delicious. I will definitely be making this again!


Soal Khan
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The chicken was a bit too spicy for my taste, but I still enjoyed it.


Vicky Nice
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This recipe is a must-try for any fan of Korean food. The chicken was crispy, juicy, and flavorful, and the sauce was delicious. I will definitely be making this again!


Tumelo Semela
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The chicken was a bit too greasy for my taste, but I liked the flavor.


X.kledian
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I've never had Korean fried chicken before, but this recipe was a great introduction. The chicken was crispy and flavorful, and the sauce was the perfect complement.


Julie Musiime
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The chicken was a bit bland, but the sauce helped to give it some flavor.


Ehsen Shah
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This recipe is a keeper! The chicken was crispy and juicy, and the sauce was delicious. I will definitely be making this again.


arafat yeamin
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The chicken was a bit too sweet for my taste, but I still liked it.


Aklima Akter
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I made this recipe for a party and it was a hit! Everyone loved the chicken and asked for the recipe.


Azam Rehman
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The chicken was a bit dry, but the flavor was good.


Motammim 10
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I've tried many Korean fried chicken recipes, but this one is by far the best. The chicken was crispy, juicy, and flavorful. I will definitely be making this again!


RN Poudel
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The chicken was a bit too spicy for my taste, but I still enjoyed it.


Inoshi Priyadarshani
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I followed the recipe exactly and the chicken turned out perfectly. My family loved it!


Sasuke Uzumaki5124
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OMG! This chicken is finger-lickin' good!


Prince Motha
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This Korean fried chicken recipe is a game-changer! The chicken was crispy on the outside and juicy on the inside, with the perfect amount of spicy and sweet flavor.


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