Korean fried chicken is one of my most favourite chicken dish.
This is my first video to show you how to cook Korean food. But it could be one of the best recipe that I made.
Yeah, it's that good. Make sure to get some coke or beer in your fridge like I did in the video. Because this dish won't complete without it!!
What's the difference between Korean and Western fried chicken?
Western fried chicken usually use buttermilk as a batter or for marinating chickens, and mix spices in the flour.
On the other hand, Korean fried chicken don't need buttermilk and not much spices (sometimes garlic and ginger powder are added).
But what makes special about this dish is the red hot sauce (called Yangnyeom).
The main ingredients of Yangnyeom is Gochujang (Korean chilli paste). Gochujang is a fermented food. So just like every other fermented foods, it has strong umami on its own.
So it's totally make sense that the red sauce makes the chicken incredible tasty.
I personally prefer Korean fried chicken more than western ones because of this sauce.
If you never tried it before, I strongly recommend to try it.
And if you tried with my recipe, I'm sure you'll make it again and again.
[Serving] 2-3 serves
[Prep time] 20-30 mins
[Cook time] 5-10 mins
[Storage] (Sauce) 2 weeks in a fridge
[Difficulty] E *(A=Hard E=Easy)
[Ingredients] (GRAM)
-Chicken thigh 600g
-Kombu salt 1tsp (6g)
-Sugar 1/2 tsp (2.5g)
-Sake 1tbsp (15ml)
(Kombu salt)
-Salt 50g
-Kombu 4g
(Spicy sauce)
-Water 4tbsp (60ml)
-Soy sauce 2tbsp (30ml)
-Ketchup 4tbsp (60g)
-Garlic (as peeled) 10g
-Sugar 6tbsp (90g)
-Gochujang 4tbsp (80g)
(Batter)
-Water 150ml
-Bread flour 60g
-Rice flour 30g
-Kombu salt 1/2 tsp (3g)
-Egg 1 (50-60g)
(Flour mix)
-Bread flour 100g
-Rice flour 100g
-Black pepper some
[Ingredients] (OUNCE)
-Chicken thigh 1.3lbg
-Kombu salt 1tsp (0.2oz)
-Sugar 1/2 tsp (0.1oz)
-Sake 1tbsp (0.5oz)
(Kombu salt)
-Salt 1.7oz
-Kombu (Dried kelp) 0.1oz
(Spicy sauce)
-Water 4tbsp (2oz)
-Soy sauce 2tbsp (1oz)
-Ketchup 4tbsp (2oz)
-Garlic (as peeled) 0.35oz
-Sugar 6tbsp (3.15oz)
-Gochujang 4tbsp (2.8oz)
(Batter)
-Water 5.3oz
-Bread flour 2.1oz
-Rice flour 1oz
-Kombu salt 1/2 tsp (0.1oz)
-Egg 1 (1.75-2.1oz)
(Flour mix)
-Bread flour 3.5oz
-Rice flour 3.5oz
-Black pepper some
[Recipe video]
(Chapter)
0:00 Prepare Chicken
1:51 Spicy sauce
3:05 Batter
4:08 Fry chicken
[Instruction]
[Chapter 1: Prepare Chicken]
Cut chicken into big chunks (You can skip it if you like huge pieces)
Mix Sake, sugar, kombu salt. Then add it to the chicken.
Massage, then leave it at room temperature for 10-20mins
*You can prep it maximum 24 hours in advance, and keep in a fridge.
That case, leave at room temperature 10-20 mins longer (Depends on the season an the temperature)
[Chapter 2: Spicy sauce]
Mix everything, Boil 30 seconds on medium heat
[Chapter 3: Batter]
Mix everything for the batter
Mix everything for the flour mix
[Chapter 4: Fry chicken]
Heat oil to 195-200℃ (383-392°F)
Meanwhile, crumb the chicken. (Flour mix→Batter→Flour mix)
Be generous with the coatings. It protects the moisture, and become crunchy.
Once the oil is hot, Cook chickens for 3.5 mins (Maximum 3 in once)
Adjust the heat, and keep it at 170-175℃ (338-347°F)
2 mins later, flip the chicken
Once it looks golden, rest on a wire rack for 3 mins
Serve with a lot of sauce and coke or beer.
[BGM] The vibe by Ben Fox