Korean Fried Chicken Unleash the Ultimate Crunch

Craving the Perfect Crunch? The Secret's Out!

Ever bite into something so unbelievably crispy it just sings ? Well, get ready to compose your own crunchy symphony.

I am going to share a recipe for The Crunchiest Super Crispy Korean Chicken that's about to become your new obsession.

Honestly, I think this might be even better than Extra crispy KFC alternative !

What's the Hype About? Let's Talk Korean Fried Chicken Recipe

This recipe draws inspiration from Korean street food , where double fried chicken reigns supreme. Originating from Korea, this style of fried chicken is known for its incredibly light and crispy coating, unlike anything you've ever had.

We are talking serious levels of crispy chicken recipe . It is relatively straightforward, taking about an hour to prepare. The recipe yields enough to feed 4-6 hungry people! Annyeonghaseyo recipe is easier than you think!

Why This Recipe Will Rock Your World and Mary Berry Approve

One of the best things about this dish? Besides the insane flavor, of course. It's a fantastic source of protein, perfect for a post workout meal or a satisfying family dinner.

Imagine serving this at a Korean dinner party menu ! It's impressive yet approachable. This recipe is special because it captures that authentic best Korean fried chicken experience.

My friend even said it was mary berry approved chicken . Homemade gochujang sauce is key to make this dish amazing!

Time to Gather 'Round: Ingredients Are Calling!

Now that you are drooling, let's see what you will need. The ingredients list is not too crazy. You will find most of them at your local supermarket.

We are making some easy Korean fried chicken , right?

Ingredients & Equipment: Level Up Your Korean Fried Chicken Game

Let's talk ingredients for The Crunchiest Super Crispy Korean Chicken ! Getting the right stuff is half the battle. Honestly, this recipe is all about that crispy exterior.

And that mouthwatering sauce. So, quality matters!

Main Ingredients: Let's Get Specific!

• Chicken Thighs: 1 kg (2.2 lbs) , boneless, skinless, cut into 2 inch pieces.
  • Quality Indicators: Go for free range if you can. The better the chicken, the better the taste!
• Soy Sauce: 1 tablespoon (15 ml)
• Shaoxing Wine/Dry Sherry: 1 tablespoon (15 ml)
• Grated Ginger: 1 teaspoon (5 ml)
• Minced Garlic: 1 teaspoon (5 ml)
• Black Pepper: ½ teaspoon (2.5 ml)
• Salt: ¼ teaspoon (1.25 ml)
• All-Purpose Flour: 1 cup (120 g) , plus extra for dredging
• Cornstarch: ½ cup (60 g)
• Baking Powder: 1 teaspoon (5 ml)
• Salt: 1 teaspoon (5 ml)
• Black Pepper: ½ teaspoon (2.5 ml)
• Ice Water: 1 cup (240 ml)
• Vegetable Oil: 2 tablespoons (30 ml)
• Minced Garlic: 2 cloves
• Grated Ginger: 1 tablespoon (15 ml)
• Gochujang: ¼ cup (60 ml) - Korean chili paste. This is key for that authentic flavor!
  • Quality Indicators: Look for a rich, deep red color, and a fermented, slightly funky aroma.
• Honey: ¼ cup (60 ml)
• Soy Sauce: 2 tablespoons (30 ml)
• Rice Vinegar: 1 tablespoon (15 ml)
• Sesame Oil: 1 tablespoon (15 ml)
• Gochugaru: 1 teaspoon (5 ml) ( optional ) - Korean chili flakes. Add if you want it spicy !
• Sesame Seeds: For garnish
• Chopped Green Onions: For garnish
• Vegetable/Peanut Oil: 4-6 cups for frying.

Seasoning Secrets: Spice It Up!

This crispy chicken recipe gets its kick from Gochujang. It's a fermented chili paste. It gives a sweet, spicy, and umami flavor.

Gochugaru is optional, but I say go for it! It adds extra heat and depth, Annyeonghaseyo recipe! If you're feeling adventurous, try making your own homemade gochujang sauce sometime!

Flavour Enhancers: Garlic and ginger are your best friends here. They add warmth and aromatics.

Substitution: If you don't have rice vinegar, apple cider vinegar works in a pinch.

Equipment: Keep it Simple

You really don't need fancy gadgets for this Korean fried chicken recipe . Simple is best.

• Mixing Bowls: You'll need a few for the marinade, breading, and sauce.
• Shallow Dishes/Plates: Perfect for dredging the chicken.
• Large Pot/Deep Fryer: A must for that double fried chicken goodness.
• Spider Strainer/Slotted Spoon: For safely removing the chicken from the oil.
• Wire Rack: To let the chicken drain and stay crispy.
• Paper Towels: For soaking up excess oil.
• Thermometer: (Optional). Helps you keep an eye on the oil temperature.

Ready to make some best korean fried chicken ? Get your ingredients together, and let's do this!. It is a korean street food that you will be able to reproduce at home

Okay, let's talk chicken. Specifically, let's dive into how to make The Crunchiest Super Crispy Korean Chicken you've ever tasted. Seriously, folks, this isn't just any old crispy chicken recipe.

It's next level. We're talking shatteringly crispy, that kind of crunch that makes you close your eyes and moan a little.

Cooking Method: The Double Fry Secret

So, what's the magic? It's all in the double fry. I know, I know, it sounds like a bit of a faff, but trust me, it's totally worth it.

It's inspired by the amazing Korean street food scene, and gets you that seriously crunchy exterior.

Prep Steps for a Pro Result

• Essential mise en place : First, get everything prepped and ready to go. Dice that chicken, measure out your spices, and get that gochujang sauce ingredients lined up. I'm telling you, this makes everything easier.
• Time saving organization: I like to have my marinade in one bowl, my dry ingredients in another, and a wire rack ready for the fried chicken. It's all about the flow.
• Safety Reminders: Hot oil is hot! Be careful, folks. Use a thermometer to keep track of temperatures, and never leave hot oil unattended. Honestly, a burn is the worst way to ruin korean dinner party menu .

step-by-step: From Ordinary to Extraordinary

1. Marinate your chicken. At least 30 minutes . Overnight is even better for that chicken marinade recipe .
2. Mix your dry ingredients and ice water for the breading. Don't overmix!
3. First fry: 325° F ( 160° C) for 5- 7 minutes . Lightly golden is what you're after.
4. Second fry: Crank it up to 375° F ( 190° C) for 2- 3 minutes . Aim for DEEP golden.
5. Make that homemade gochujang sauce . Simmer until it thickens slightly.
6. Toss the crispy chicken in the sauce. Coat evenly.
7. Garnish with sesame seeds and green onions. Boom!

Pro Tips for Next Level Crunch

• Ice water is your friend. This in the batter prevents gluten developing, and makes for extra crispy KFC alternative .
• Avoid overcrowding the pot. Seriously , if you do, your oil temperature drops and you get soggy chicken. No one wants that!
• Don't skip the second fry! This is the secret to double fried chicken bliss. I'm not even kidding.

And there you have it. The easiest way to achieve The Crunchiest Super Crispy Korean Chicken. Get in the kitchen and get cooking for a Mary Berry approved chicken ! Trust me, your taste buds will thank you.

Also try side-by-side some korean side dishes recipes .

Recipe Notes for The Crunchiest Super Crispy Korean Chicken

Okay, you're about to embark on a journey to the crunchiest super crispy Korean chicken you've ever had. Seriously, forget your usual extra crispy KFC alternative .

This is next level. Here are a few notes to guide you!

Serving Suggestions: Time to Plate Like a Pro!

Imagine this: glistening pieces of gochujang chicken , piled high. Garnish with sesame seeds. Scatter some vibrant green onions for a pop of color.

Honestly, presentation is key. For a true Korean dinner party menu experience, serve alongside classic Korean side dishes recipes like kimchi and pickled radish.

And don't forget the drinks! A cold Korean beer is a must.

Storage Tips: Save Some for Later (If You Can!)

Got leftovers? Unlikely. But if you do, store your Korean fried chicken recipe in an airtight container in the fridge.

It will be good for up to 3 days. For optimal crispiness, re-heat it in the oven, not the microwave.

Sorry! Reheating instructions are to bake at 350° F ( 175° C) for about 10- 15 minutes . Freezing is not really recommended.

It changes the texture. Honestly, crispy chicken recipe like this is best eaten fresh.

Variations: Make it Your Own!

Want to kick up the heat in this spicy Korean chicken recipe ? Add more gochugaru! Feeling a little less spicy? Reduce the gochujang chicken .

For a gluten-free version, use gluten-free flour and tamari (gluten-free soy sauce). You know? In the summer, use fresh garlic scapes instead of garlic cloves in the sauce, for a fresher flavour.

I bet even Mary Berry would approve of my adaptable Korean fried chicken recipe !

Nutrition Basics: Fueling Your Body

I'm not a nutritionist, but here's the lowdown. This Korean fried chicken recipe is packed with protein! Great for muscle building.

However, it's also fried, so be mindful of portions. This is a treat! Plus, gochujang contains beneficial probiotics. The best Korean fried chicken is, therefore, a bit healthy for your soul, right? The estimated Calories are from 600-750.

There you have it! All you need to know to conquer The Crunchiest Super Crispy Korean Chicken. Don't be afraid to experiment and have fun! And don't forget to let me know how your annyeonghaseyo recipe turned out! You got this!

Frequently Asked Questions

Why is double frying so important for "The Crunchiest Super Crispy Korean Chicken"? Is it really worth the effort?

Think of it like this: The first fry cooks the chicken through, while the second fry is where the magic happens. That extra dip in the fryer blasts away any lingering moisture in the batter, creating that signature shatteringly crisp coating.

Trust me, skipping the double fry is like making a cup of tea without the teabag - you're missing the best part!

Can I make the sauce for The Crunchiest Super Crispy Korean Chicken ahead of time?

Absolutely! You can definitely prepare the sauce a day or two in advance. Store it in an airtight container in the fridge. When you're ready to coat the chicken, simply warm it up in a pan over low heat. This will help the sauce coat evenly and taste its best!

I'm not a huge fan of spicy food. How can I adjust the spice level in this Korean fried chicken recipe?

No worries, mate! The spice level is totally customizable. Start by using less Gochujang and skip the gochugaru entirely. You can also add a touch of brown sugar or honey to balance out any lingering heat. Taste as you go, and you can always add a little more Gochujang later if you want a bit more of a kick!

What's the best way to store leftover Korean fried chicken and how do I reheat it so it stays crispy?

Storing fried chicken and keeping it crispy is a bit of a challenge, innit? The best way to store leftovers is in an airtight container in the fridge. To reheat and attempt to revive some of that crispiness, preheat your oven to 350°F (175°C) and bake the chicken on a wire rack for about 10-15 minutes.

Microwaving is not recommended as it will make the chicken soggy.

I don't have all the Korean ingredients. What are some good substitutions for Gochujang and gochugaru?

Finding the right Korean ingredients can be a bit of a trek sometimes! If you can't find Gochujang, a mix of sriracha and a touch of miso paste can work as a substitute, though the flavor won't be exactly the same. For gochugaru, you can use regular chili flakes, but reduce the amount as they tend to be spicier.

Is "The Crunchiest Super Crispy Korean Chicken" relatively healthy, or is it more of an occasional treat?

Let's be honest, this dish leans more towards an occasional treat. With the frying and the sweet sauce, it's not exactly a health food. You can make it slightly healthier by using chicken breast instead of thighs, baking the chicken instead of frying (though it won't be as crispy!), and using less sugar in the sauce.

Ultimately, enjoy it in moderation as part of a balanced diet!