KOREAN FRIED CHICKEN
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
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
CRISPY CRUNCHY KOREAN FRIED CHICKEN (DAKGANGJEONG)
Hi everybody! Today I'm going to show you how to make dakgangjeong, a crispy and crunchy Korean fried chicken. Many of you probably know that I posted it once already, years ago, but the version I'm showing you today is a little easier than the last one, and will be faster to make: I don't mix a...
Categories Fried chicken
Time 33m
Yield Serves 4
Number Of Ingredients 10
Steps:
- Cut off the tip of each wing and chop the wing in half. After this is done you should have about 3 pounds of chicken, with 24 to 26 pieces.
- Put the chicken in a bowl and mix with salt, ginger, and ground black pepper by hand. Put the potato starch in a bowl and dip each wing in the powder to coat it, one by one. Squeeze each wing to press the coating to it tightly.
- Heat a large non-stick skillet or wok over medium high heat. Add 2 tablespoons cooking oil, minced garlic, and the dried red chili pepper. Stir with a wooden spoon until fragrant for about 30 seconds.
- Add soy sauce, rice syrup, vinegar, and mustard sauce (optional). Stir with a wooden spoon and let it bubble for a few minutes. Add the brown sugar and continue stirring. Remove from the heat. Set aside.
- Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat.
- See if the oil's ready by dipping a test wing into it. If the oil bubbles, it's hot enough to start frying. Slide the coated wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs.
- Take the wings out of the oil and shake them off in a strainer. Turn off the heat, and let the wings sit for a few minutes.
- Reheat the oil and fry the wings again for another 12 to 15 minutes until they all look golden brown and feel super crunchy through the tongs. If your frying pan or pot is not large enough to fry all the chicken at once, divide it into batches like I do in the video. If you use a larger frying pot to cook them all at once, you'll have to use more cooking oil.
- Reheat the sauce until it bubbles. Add the hot chicken and mix well with a wooden spoon to coat.
- Remove from the heat and transfer the coated chicken to a large platter. Sprinkle some sesame seeds over top and serve immediately. This chicken won't lose its crunchiness, even by the next day. You don't need any dipping sauce, but it goes well with baek-kimchi (white kimchi).
KOREAN FRIED CHICKEN
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
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
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