Korean Street Fried Chicken Recipes

KOREAN STREET FRIED CHICKEN

Steps:

• Combine all ingredients for marinate chicken in an medium-large mixing bow; cover with a plastic wrap and let it marinate in a refrigerator at least 20 minutes to overnight.
• Heat frying oil to 350 degrees F. (approximately over medium high heat.) Add tempura powder and 3 Tbs water into chicken and mix well with your hand.
• Drop chicken into hot oil one piece at a time, carefully. Fry chicken until fully cooked, but not golden brown yet, about 5 to 7 minutes. (We are double fry chicken.) Remove chicken from oil and place on a cooling rack or paper towel lined baking sheet. Do two batches if needed.
• Increase oil temperature to 370 degrees F. (approximately over high heat.)Fry chicken once again this time, we are trying to get nice golden brown color on chicken. It will take about 2 to 4 minutes. No need to do two batches, but if your deep-frying pan is small, you might have to do two batches again. Remove chicken from oil and place on a cooling rack or paper towel lined baking sheet.
• Reduce oil temperature to 300 degrees F. (approximately over medium heat.)Now, let's fry rice cakes. Make sure your oil temperature doesn't go up more than 320 degrees F. Also frying rice cake only for 2 minutes, not any longer. If you don't follow this directions, chances are hot rice cake popping in your kitchen. Remove rice cake from oil and place on a cooling rack or paper towel lined baking sheet.
• In a large skillet, combine all ingredients for sauce and bring it to simmer over medium heat. Let it keep simmer until sauce has reduced and thicken, about 3 to 4 minutes.
• Toss in fried chicken and rice cake. Keep tossing on heat until chicken and rice cake coated evenly with sauce.
• Finally toss in sesame seeds and give it a last good mix. There shouldn't be any sauce running on pan any more.
• Serve on a cup or a little bowl, that feels like take away food container. Sprinkle some more sesames seeds to garnish and enjoy!!

KOREAN FRIED CHICKEN

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.

KOREAN FRIED CHICKEN

Steps:

• In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.
• In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.
• Pour oil into a large heavy pot to a depth of 1 1/2 inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.
• Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.
• For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush thickly with chili sauce. Serve hot, sprinkled with sesame seeds.

KOREAN FRIED CHICKEN

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.