Korean Fried Chicken

Korean Fried Chicken, also known as “Chimaek,” is a must-have for any K-food lover! Let me tell you, this ain’t your regular fried chicken. Nope, this is a whole new level, a game-changer. It’s perfectly crispy on the outside, tender and juicy on the inside, and brushed with a glorious sweet, spicy, and tangy sauce that makes your taste buds do the happy dance. It’s perfect for parties, get-togethers, or when you’re in need of some serious comfort food.

You’re going to fall head over heels for this delight. The super crunchy texture, paired with its distinctive and addictive flavor, makes it practically impossible to resist. Not to overhype it or anything, but Korean Fried Chicken could easily become your new favorite go-to treat.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Servings: 4 people
• Yield: 8 pieces

Ready to get involved? Let���s dive in, flavor-boss!

Ingredients & Equipment You’ll Need

• 8 pieces of chicken (Drumsticks and/or wings)
• 1 cup all-purpose flour
• 1 cup cornstarch
• 2 eggs
• 2 cups oil for frying
• 1 tablespoon rice vinegar
• 3 tablespoons soy sauce
• 4 tablespoons honey
• 2 tablespoons gochujang paste
• 2 cloves of garlic (minced)
• 2 tablespoons brown sugar

Equipment Needed: Deep Fryer or Large Frying pan, Tongs, Bowls for batter and frying.

Now, let’s talk about the superstar here, the gochujang paste. It’s a Korean chili paste that brings in flavor like no other. It’s sweet, spicy, and has a depth of flavor that really enhances any dish. If you can’t find it, sriracha is a decent substitute, but note it���s not the same.

How To Make Korean Fried Chicken

1. First off, make sure your chicken is cleaned, dried and seasoned with salt and pepper.
2. Next up, whisk your flour, cornstarch, and eggs together to make the batter.
3. Time to get real messy! Dip each piece of chicken into the batter, fully coating each piece. You want that nice thick coating for maximum crispiness.
4. Set aside for a few minutes, then time to deep fry each side until it’s a beautifully golden brown color.
5. While the chicken is frying, use a pan to simmer your sauce ingredients over medium heat. Stir continuously to mix all those beautiful flavors together.
6. Once they’re all nicely fried up, coat each piece of chicken with your spicy-tangy-kicky sauce.

Tips For The Best Results

• Make sure your oil is hot. Cold oil equals soggy chicken. That���s a no go!
• Double fry for extra crispiness.
• Baste the chicken in the sauce only when it’s really hot.

Storage Tips

• Store in an airtight container. It can last up to 3 days in the fridge.
• To reheat, pop it in the oven for 5-10 minutes.

Frequently Asked Questions

Q: Can I use chicken breast for this recipe?

A: Sure! Although traditional Korean Fried Chicken is usually made with wings or drumsticks, feel free to substitute with chicken breast. Just be careful as it might dry out faster.

Q: I can’t find gochujang paste anywhere. Any alternatives?

A: Yes, you can use sriracha as an alternative. It’s not exactly the same, but it will do the trick.

Q: Can I bake the chicken instead of frying it?

A: Yes, you can bake it in an oven at 180��C/350��F until it’s brown and crispy.

Q: Can I prepare the sauce ahead of time?

A: Absolutely! It can be stored in an airtight container in the fridge for up to a week.

Q: Will the chicken still be crispy if I reheat it?

A: For the best results, reheat it in the oven for 10 minutes. It might not be as crispy as when it���s freshly fried, but it���ll still hold up well.

Nutritional Facts of Korean Fried Chicken

Calories: 510, Protein: 25g, Carbs: 32g, Fat: 30g, Sodium: 786mg.

In conclusion, Korean Fried Chicken is truly a treat for your taste buds. From the crispy exterior, the juicy inside, and the tangy, spicy sauce, it’s a total knockout. Serve it up with some rice or french fries, and you’ve got yourself a winner! Now, time to get your fry on!