Korean Fried Chicken: A Crunchy, Sweet, and Spicy Delight
Korean Fried Chicken has become a favorite around the world, and it’s easy to see why. With its perfectly crispy, crunchy exterior and addictive sweet and spicy sauce, this dish brings together all the flavors you crave. It’s the perfect balance of sweet, savory, and spicy, and its texture is unlike any other fried chicken you’ve tried. Whether you’re craving a comforting meal at home or looking for an appetizer to serve at your next party, Korean Fried Chicken is sure to satisfy your taste buds. In this article, we’ll dive deep into the process of making this dish, from preparing the chicken to making the sauce, and even provide tips for serving and variations to help you make it your own.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Korean, Asian
Ingredients
For the Chicken:
- 2 pounds of chicken breast (cut into 1-inch chunks): The chicken breast is lean and tender, which makes it perfect for frying. Cutting the chicken into bite-sized chunks ensures that each piece is evenly coated and cooked to perfection.
- 1 cup cornstarch: Cornstarch is the secret to getting that ultra-crispy coating. It helps to create a light, crunchy crust that doesn’t become soggy after being coated in sauce.
- 1/4 cup flour: Flour helps to create structure and bind the coating to the chicken.
- 1/2 teaspoon salt: Salt enhances the natural flavors of the chicken and adds seasoning to the coating.
- 1/4 teaspoon ground black pepper: Pepper provides a mild heat that complements the sweetness of the sauce.
- 2 beaten eggs: Eggs are used as the binding agent to help the cornstarch and flour stick to the chicken pieces.
- Canola oil for frying: Canola oil has a high smoke point, making it ideal for deep frying. It also has a neutral flavor that lets the chicken shine.
For the Sauce:
- 1/4 cup ketchup: Ketchup adds a tangy sweetness that forms the base of the sauce.
- 3 tablespoons chili sauce: Chili sauce adds a subtle heat that balances out the sweetness from the ketchup and honey.
- 1/4 cup honey: Honey provides a natural sweetness and helps create that sticky, glossy finish on the chicken.
- 3 tablespoons brown sugar: Brown sugar enhances the depth of sweetness and contributes to the caramelization process.
- 1/3 cup soy sauce: Soy sauce brings umami and saltiness to the sauce, rounding out the flavor profile.
- 1/2 cup water: Water helps to thin the sauce and give it the right consistency.
- 3 cloves garlic (minced): Garlic adds aromatic depth and enhances the savory flavors of the sauce.
- 1/4 teaspoon red pepper flakes: Red pepper flakes contribute to the heat of the sauce, allowing you to adjust the spiciness to your preference.
- 1 tablespoon cornstarch: Cornstarch helps thicken the sauce, making it cling to the chicken.
- 2 teaspoons sesame oil: Sesame oil adds a rich, nutty aroma that complements the other ingredients in the sauce.
Instructions
Step 1: Prepare the Sauce Start by making the sauce. In a medium-sized bowl, combine the ketchup, chili sauce, honey, brown sugar, soy sauce, water, minced garlic, red pepper flakes, cornstarch, and sesame oil. Whisk everything together until the sauce is smooth and well combined. Set it aside while you focus on preparing the chicken. This allows the flavors to meld together and gives the sauce time to thicken slightly.
Step 2: Coat the Chicken In a large, shallow bowl, whisk together the cornstarch, flour, salt, and pepper. In another bowl, beat the eggs. Now, dip each chicken piece into the beaten eggs, making sure it’s fully coated. After that, transfer the chicken to the cornstarch mixture and toss it until it’s evenly coated. This two-step process ensures that the chicken pieces have a nice, even layer of coating. Work in batches to prevent overcrowding, which can lead to uneven frying.
Step 3: Heat the Oil Pour about 2 inches of canola oil into a deep frying pan or wok and heat it over medium-high heat. You want the oil to reach about 350°F (175°C). It’s important to monitor the oil temperature to ensure that the chicken fries at the right temperature. If the oil is too hot, the chicken will burn on the outside while remaining raw inside. If it’s too cool, the chicken will absorb too much oil and become greasy.
Step 4: Fry the Chicken Once the oil is hot, carefully add the coated chicken pieces to the pan, working in batches to avoid overcrowding. Fry the chicken for about 4-5 minutes or until the pieces are golden brown and crispy. Remove the chicken from the oil and drain it on a paper towel-lined plate. For the ultimate crunch, return the chicken to the oil for a second round of frying. This double-frying technique is what gives Korean Fried Chicken its signature crispiness.
Step 5: Toss with Sauce Once the chicken is fried to perfection, discard the used oil from the pan and return the chicken to the pan. Pour the prepared sauce over the chicken and toss it gently to coat each piece evenly. The sauce will thicken and glaze the chicken, making it shiny and sticky.
Step 6: Serve and Garnish Transfer the chicken to a serving plate. For an extra touch of freshness and flavor, garnish the chicken with thinly sliced green onions and a sprinkle of sesame seeds. Serve the chicken immediately while it’s still hot and crispy.
Notes
- Use the Right Oil: Canola oil has a high smoke point, which is ideal for frying. It also has a neutral taste that won’t overpower the other flavors in the dish.
- Maintain Oil Temperature: Keep the oil temperature steady by monitoring it with a thermometer. This ensures that the chicken fries properly and achieves the perfect texture.
- Double Fry for Extra Crunch: For the crispiest chicken, don’t skip the second round of frying. This step is crucial for achieving that signature crunch.
- Adjust the Spice Level: If you prefer a spicier version of Korean Fried Chicken, feel free to add more red pepper flakes or even a spoonful of gochujang (Korean chili paste) to the sauce.
- Experiment with Different Sauces: Once you’ve mastered the basic sauce, try experimenting with different variations. You can add more garlic, increase the sweetness, or try adding other ingredients like ginger or lime juice for a twist.