Korean Fried Chicken 2

WHo doesn’t love fried chicken, trying out a different recipe.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 3-4

Ingredients:

  • 500g / 1 lb of either chicken wings, drumsticks, thighs or a combination

  • 1 tbsp soy sauce

  • 3 Tbsp rice wine

  • 2 tbsp apple cider or rice wine vinegar

  • 2 tsp grated ginger

  • 1 tsp minced garlic

  • 1 tbsp gochujang

  • 3 tbsp honey

  • 2 tbsp sugar

  • 2 tsp sesame oil

  • salt and pepper

  • 1 cup potato starch or corn starch

  • Some cooking oil for deep frying

  • SESAME seeds or roasted peanuts (optional for garnish)

Method:

  1. In a bowl, place the chicken, salt the chicken generously then add pepper, rice wine, garlic and ginger. set aside and let is sit for about 20 to 30 minutes.

  2. in a pan, combine the soy sauce, rice wine, apple cider vinegar, ginger, garlic, gochujang, honey, sugar, and sesame oil. Stir well, bring to a boil then reduce heat to medium low. Simmer until it thickens for about 3 to 5 minutes. Turn the heat off and set aside.

  3. coat each chicken piece well with potato or corn starch.

  4. In a deep saucepan (or frier) add a generous amount of oil and heat it until the oil temperature reaches 165 C / 330 F (or boiling). Start adding the battered chicken carefully and fry them until they cook (between 3 to 5 mins, depending on the size of chicken).

  5. Take out the done chicken and place them onto some kitchen paper while frying the remaining chicken pieces. Once the first set of deep frying is completed, quickly scoop out any floating debris from the oil using a skimmer. Then deep fry the chicken again when the oil temperature reaches 165C (330F). Fry them until the batter is golden and crisp. (The second time frying is shorter than the first time, 2 to 3 mins) Set aside. to be sure chicken is cooked, used a meat THERMOMETER and insert into the thickest part of the thigh or breast, temperature should read 75C (165F).

  6. heat the sauce over medium low heat. Place the double fried chicken into a large mixing bowl then pour the fried chicken sauce over the chicken to coat. Mix them lightly and thoroughly. Alternatively, serve the fried chicken and the sauce separately and use the sauce as a dipping sauce.

  7. sprinkle sesame seeds or roasted peanuts before serving. enjoy!

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always a crowd pleasure, can never go wrong with fried chicken. this version was a bit too sweet for me, next time i will cut down the sugar and honey quantity in half and add another tablespoon of gochujang, so that it is more spicy than sweet. I also know that many versions use roasted peanuts, I will also need to try that next time. as i did a combination of wings, drums and thighs, i fried the drums and thighs first and while i was frying my wings i put the drums and thighs in the oven just to ensure that they are fully cooked. next time if i am making just drums and thighs i will slow cook them for an hour or two to ensure that the meat is cooked and tender and then quickly fry them so that the skin is crispy and delicious. the only problem when cooking any fried food is that the whole kitchen smells like a fast food joint. but i think it is worth it once in awhile.

cooking, chicken, koreanJackie Wongfried chicken, gochujangComment