Korean Fried Chicken. Korean fried chicken, usually called chikin (치킨, from the English "chicken") in Korea, refers to a variety of fried chicken dishes created in South Korea, including the basic huraideu-chicken (후라이드 치킨, from the English "fried chicken") and spicy yangnyeom chicken. This Korean fried chicken is perfect for any occasion and I'm sure everyone will fall in love with it instantly. Learn how to make it in three simple steps!

Korean fried chicken is typically crispy and crunchy, achieved by double-frying and with creative batter mixes. It's a modern Korean take-out food and drinking snack often served with beer and. Nicknamed "candy chicken," Korean fried chicken is known for its addictively crunchy exterior and its thick sweet-and-spicy sauce. You can Have Korean Fried Chicken using 22 ingredients and 11 steps. Here is how you cook it.

Ingredients of Korean Fried Chicken

Lets Go Prepare of Marinade.
It's of chicken wings.
What You needis of salt.
What You needis of garlic powder.
What You needis of ginger powder.
Lets Go Prepare of curry powder (optional).
What You needis of ground nutmeg.
It's of real ginger, grated.
What You needis of Frying Ingredients.
What You needis of all-purpose flour.
It's of potato starch or corn starch.
Lets Go Prepare of Sauce Ingredients.
Lets Go Prepare of canola or grapeseed oil.
It's of chili flakes.
Lets Go Prepare of ginger, minced.
What You needis of garlic.
Lets Go Prepare of soy sauce.
It's of rice vinegar.
It's of corn syrup.
It's of Garnishes (optional).
It's of green onion chopped.
It's of cilantro.

Increasingly popularized in recent years, Korean fried chicken was. Korean Fried Chicken - the BEST Korean fried chicken recipe that yields crispy fried chicken in spicy, savory and sweet Gochujang sauce. Korean fried chicken comes in many different forms, and though I've enjoyed it many times, I've never tried to make it at home—until now. When it comes to eating out, my favorite Korean fried chicken.

Korean Fried Chicken instructions

Place chicken wings in large bowl. Add garlic, nutmeg, curry powder and salt. Mix thoroughly. Cover and refrigerate for 2 hour or over night. If cooking right away do not refrigerate but keep at room temperature. But for best results marinate for 2 hours if wanting to cook right away. (In these pictures I let them marinate over night.).
Right before frying, add flour and potato starch and mix thoroughly with your hands. The potato starch should stick to the chicken wings in a thin coating. Feel free to pat the starch onto the chicken wings firmly with hands..
Prepare for deep frying: get out your cooling racks. Set paper towels underneath to catch any grease drippings..
Get your oil thermometer out and a pot with high sides. Add 2-3 inches cooking oil with a high smoking point. (Grapeseed oil is great for this) The goal is to add enough oil for the chicken wings to float in the pot and not stick to the bottom..
Wait until the oil reaches 380 degrees. Then, add the chicken wings in batches until golden and crispy about 8-10 minutes. Drain wings and set aside on paper towels..
Now it's time for the second fry. The temperature of the oil will not dip down as much as the first fry. Fry the (already fried) chicken wings in batches until they are darker and golden brown in color about 8-10 minutes per batch at 350 degrees. The wings are done when they look shrunken and compacted with a crispy coating. Drain and set aside on cooling racks..
Prepare the sauce: add corn syrup, soy sauce, rice vinegar in a small bowl and set aside. Add a pinch if sugar if not sweet enough to your liking..
Prepare the minced garlic and ginger. Set aside..
Heat a wok or deep stock pot over medium high heat and add oil. When hot but not smoking add chili flakes, garlic and ginger. Mix around with a spatula or wooden spoon until fragrant and crispy looking, about 1-2 minutes..
Add the soy sauce mixture and mix until the sauce bubbles vigorously, about 2-4 minutes. Turn off the heat..
Add the chicken wings and mix with spatula or wooden spoon until each wing is coated in sauce. Transfer to plate and garnish with sesame seeds, green onion or cilantro..

My first Korean fried chicken experience was at Bon Chon Chicken in Tribeca over five years ago. It was an epiphany not just because it was delectable, but because it was the first time that it had. 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. Korean Fried Chicken is a deliciously crispy chicken with a super sticky and savory bite you'll love.