Best 2 Ultimate Korean Fried Chicken Recipes

**Korean Fried Chicken: A Crispy, Savory, and Spicy Delight**

Korean fried chicken, known as Chimaek in Korean, is a popular dish that has gained immense popularity worldwide for its unique flavor and texture. This delectable dish features tender and juicy chicken coated in a crispy and flavorful batter, typically seasoned with a combination of soy sauce, garlic, ginger, and a hint of sweetness. The chicken is then fried twice, resulting in an irresistibly crunchy exterior while maintaining its succulent interior.

This article presents a collection of Korean fried chicken recipes that cater to various tastes and preferences. From the classic Yangnyeom Chicken with its sweet and tangy sauce to the spicy and fiery Buldak Chicken, there's a recipe for every palate. Additionally, we've included recipes for Gangjeong Chicken, known for its crispy and sticky glaze, and Honey Butter Chicken, a sweet and savory treat that's perfect for those who enjoy a combination of flavors.

These recipes provide step-by-step instructions, helpful tips, and detailed ingredient lists to ensure success in creating authentic Korean fried chicken at home. Whether you're a seasoned cook or a beginner looking to explore new culinary delights, this article has something for everyone. So, gather your ingredients, prepare your taste buds, and embark on a delicious journey with our ultimate Korean fried chicken recipes.

Check out the recipes below so you can choose the best recipe for yourself!

KOREAN FRIED CHICKEN

Korean fried chicken image

Cook an exotic yet easy dinner like these spicy and sticky Korean chicken wings. They make ideal finger food for a buffet, but don't forget the napkins

Provided by Elena Silcock

Categories Buffet, Dinner

Time 30m

Number Of Ingredients 11

Ingredients

500g chicken wings
large chunk of ginger, finely grated
50g cornflour
vegetable oil, for frying
sesame seeds and sliced spring onion, to serve
6 tbsp dark brown sugar
2 tbsp gochujang (Korean chilli paste)
2 tbsp soy sauce
2 large garlic cloves, crushed
small piece ginger, grated
2 tsp sesame oil

Steps:

To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
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.

Nutrition Facts : Calories 487 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 35 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.8 milligram of sodium

KOREAN FRIED CHICKEN

Korean Fried Chicken image

I've always considered myself something of a fried chicken expert. I've pretty much had every single style known to man and this Korean fried chicken is officially my favorite. No other method I've come across has the same combination of tender, juicy, flavorful chicken and plate-scratching crispiness as this recipe does. It's simply a must-try!

Provided by Chef John

Categories World Cuisine Recipes Asian Korean

Time 4h25m

Yield 4

Number Of Ingredients 12

Ingredients

1 pound skinless, boneless chicken thighs, quartered
½ yellow onion, grated
4 cloves garlic, minced
1 teaspoon fine salt
½ teaspoon freshly ground black pepper
¾ cup cornstarch
½ cup self-rising flour
1 teaspoon white sugar
½ teaspoon ground black pepper
¼ teaspoon salt
1 cup very cold water, or as needed
oil, or as needed

Steps:

Stir chicken, onion, garlic, fine salt, and 1/2 teaspoon black pepper together in a bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.
Heat oil in a deep-fryer or large saucepan to 340 degrees F (171 degrees C).
Whisk cornstarch, flour, sugar, 1/2 teaspoon black pepper, and 1/4 teaspoon salt together in a large bowl. Gradually whisk ice water into flour in until mixture resembles a smooth pancake batter. Transfer chicken to batter and stir to coat chicken completely.
Working in batches, cook chicken in preheated oil for 4 minutes. Transfer cooked chicken to a cooling rack.
Increase oil temperature in the deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Working in batches, cook chicken again in hot oil until golden brown and crispy on the outside, 3 to 4 minutes. Transfer to a wire rack to drain.

Nutrition Facts : Calories 471.7 calories, Carbohydrate 44.4 g, Cholesterol 70.7 mg, Fat 23.8 g, Fiber 1.6 g, Protein 18.6 g, SaturatedFat 4.8 g, Sodium 1149.8 mg, Sugar 1.3 g

Tips:

Use a combination of soy sauce, rice wine, garlic, ginger, and sesame oil for the marinade. This will give the chicken a flavorful and authentic Korean taste.
Double-coat the chicken in the marinade. This will help to ensure that the chicken is evenly coated and flavorful.
Fry the chicken in small batches. This will help to prevent the chicken from overcrowding the pan and cooking unevenly.
Use a high heat setting when frying the chicken. This will help to create a crispy outer layer.
Flip the chicken frequently while frying. This will help to ensure that the chicken cooks evenly.
Drain the chicken on paper towels before serving. This will help to remove excess oil.
Serve the chicken with your favorite dipping sauce, such as gochujang sauce or soy sauce.

Conclusion:

Korean fried chicken is a delicious and easy-to-make dish that is perfect for any occasion. It is a popular dish in Korea and is also becoming increasingly popular in other parts of the world. With a few simple ingredients and a little bit of time, you can make delicious Korean fried chicken at home. So what are you waiting for? Give it a try today!