Korean Fried Chicken Recipe by Santy Coy
Cooking Instructions 45 minutes 1 Cut the chicken into 8 pieces, then cut each breast into 3 roughly even pieces. 2 Sprinkle both sides of all the chicken pieces liberally with the salt and place them in a single layer in a container. Refrigerate the chicken, covered, for at least 6 hours or up to 2 days. 3 Make the sauce: In a medium saucepan, heat the sugar with 2 tbsp water over medium low heat, whisking until the sugar has completely dissolved. Remove from the heat and let cool for 5 minutes. 4 Stir in the gochujang, soy sauce, mirin, fish sauce, rice wine vinegar, sesame oil and garlic. Set this aside while you fry the chicken. (This can be made one day in advance; bring it to room temperature before tossing it with the chicken. 5 To fry the chicken: Heat the vegetable oil over medium heat to 165ºC. Set a wire rack in a baking sheet or line it with kitchen paper. 6 In a large mixing bowl, combine the rice flour, cornstarch, and all-purpose flour. 7 Dredge the salted chicken pieces in the flour mix so that all sides are covered. Shake off any excess flour and place the chicken pieces in a single layer on a plate or baking sheet. 8 When all the chicken pieces are coated with the flour mixture, make a thin batter by stirring a little bit of the ice water into the flour mixture at a time. Start with 1 cup ice water and go from there. 9 You want the end result to be the same consistency as crepe batter - thin but not watery. 10 Dip each piece of chicken lightly in the batter, letting the excess drip back into the bowl. (Do this as quickly as you can: you don’t want to batter to be too thick or gloppy). The batter may thicken as you go, so adjust with more ice water as needed. 11 To fry the chicken: Slowly lower a few pieces of battered chicken into the oil at time. Don’t crowd the pot, you want there to be plenty of room around each pieces at all times. 12 Cook the chicken for 6 - 8 minutes. Remove the chicken pieces and let them drain on the rack set in the baking sheet. 13 When all the pieces are fried, add the chicken to a large mixing bowl with 1/2 cup of the sauce. 14 Toss well until all the chicken pieces are coated, adding more sauce as needed. 15 Using tongs, remove the chicken from the bowl to a serving plate. Sprinkle with the sliced spring onion sliced and serve. 1 Cut the chicken into 8 pieces, then cut each breast into 3 roughly even pieces. 1 Cut the chicken into 8 pieces, then cut each breast into 3 roughly even pieces. 2 Sprinkle both sides of all the chicken pieces liberally with the salt and place them in a single layer in a container. Refrigerate the chicken, covered, for at least 6 hours or up to 2 days. 2 Sprinkle both sides of all the chicken pieces liberally with the salt and place them in a single layer in a container. Refrigerate the chicken, covered, for at least 6 hours or up to 2 days. 3 Make the sauce: In a medium saucepan, heat the sugar with 2 tbsp water over medium low heat, whisking until the sugar has completely dissolved. Remove from the heat and let cool for 5 minutes. 3 Make the sauce: In a medium saucepan, heat the sugar with 2 tbsp water over medium low heat, whisking until the sugar has completely dissolved. Remove from the heat and let cool for 5 minutes. 4 Stir in the gochujang, soy sauce, mirin, fish sauce, rice wine vinegar, sesame oil and garlic. Set this aside while you fry the chicken. (This can be made one day in advance; bring it to room temperature before tossing it with the chicken. 4 Stir in the gochujang, soy sauce, mirin, fish sauce, rice wine vinegar, sesame oil and garlic. Set this aside while you fry the chicken. (This can be made one day in advance; bring it to room temperature before tossing it with the chicken. 5 To fry the chicken: Heat the vegetable oil over medium heat to 165ºC. Set a wire rack in a baking sheet or line it with kitchen paper. 5 To fry the chicken: Heat the vegetable oil over medium heat to 165ºC. Set a wire rack in a baking sheet or line it with kitchen paper. 6 In a large mixing bowl, combine the rice flour, cornstarch, and all-purpose flour. 6 In a large mixing bowl, combine the rice flour, cornstarch, and all-purpose flour. 7 Dredge the salted chicken pieces in the flour mix so that all sides are covered. Shake off any excess flour and place the chicken pieces in a single layer on a plate or baking sheet. 7 Dredge the salted chicken pieces in the flour mix so that all sides are covered. Shake off any excess flour and place the chicken pieces in a single layer on a plate or baking sheet. 8 When all the chicken pieces are coated with the flour mixture, make a thin batter by stirring a little bit of the ice water into the flour mixture at a time. Start with 1 cup ice water and go from there. 8 When all the chicken pieces are coated with the flour mixture, make a thin batter by stirring a little bit of the ice water into the flour mixture at a time. Start with 1 cup ice water and go from there. 9 You want the end result to be the same consistency as crepe batter - thin but not watery. 9 You want the end result to be the same consistency as crepe batter - thin but not watery. 10 Dip each piece of chicken lightly in the batter, letting the excess drip back into the bowl. (Do this as quickly as you can: you don’t want to batter to be too thick or gloppy). The batter may thicken as you go, so adjust with more ice water as needed. 10 Dip each piece of chicken lightly in the batter, letting the excess drip back into the bowl. (Do this as quickly as you can: you don’t want to batter to be too thick or gloppy). The batter may thicken as you go, so adjust with more ice water as needed. 11 To fry the chicken: Slowly lower a few pieces of battered chicken into the oil at time. Don’t crowd the pot, you want there to be plenty of room around each pieces at all times. 11 To fry the chicken: Slowly lower a few pieces of battered chicken into the oil at time. Don’t crowd the pot, you want there to be plenty of room around each pieces at all times. 12 Cook the chicken for 6 - 8 minutes. Remove the chicken pieces and let them drain on the rack set in the baking sheet. 12 Cook the chicken for 6 - 8 minutes. Remove the chicken pieces and let them drain on the rack set in the baking sheet. 13 When all the pieces are fried, add the chicken to a large mixing bowl with 1/2 cup of the sauce. 13 When all the pieces are fried, add the chicken to a large mixing bowl with 1/2 cup of the sauce. 14 Toss well until all the chicken pieces are coated, adding more sauce as needed. 14 Toss well until all the chicken pieces are coated, adding more sauce as needed. 15 Using tongs, remove the chicken from the bowl to a serving plate. Sprinkle with the sliced spring onion sliced and serve. 15 Using tongs, remove the chicken from the bowl to a serving plate. Sprinkle with the sliced spring onion sliced and serve. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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