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!

Nicknamed "candy chicken," Korean fried chicken is known for its addictively crunchy exterior and its thick sweet-and-spicy sauce. Increasingly popularized in recent years, Korean fried chicken was. Korean Fried Chicken - juicy, yet crispy pieces of chicken coated in a sweet and spicy sauce. You can have Korean Fried Chicken using 22 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Korean Fried Chicken

Prepare of Marinade.
Prepare 2 lb of chicken wings.
You need 1 1/2 tsp of salt.
You need 1 tsp of garlic powder.
Prepare 1/2 tsp of ginger powder.
You need 1/2 tsp of curry powder (optional).
Prepare 1/2 tsp of ground nutmeg.
It's 1 tsp of real ginger, grated.
You need of Frying Ingredients.
Prepare 2 cups of all-purpose flour.
Prepare 1/2 cup of potato starch or corn starch.
It's of Sauce Ingredients.
Prepare 1/4 cup of canola or grapeseed oil.
You need 2-3 tbsp of chili flakes.
You need 1 inch of ginger, minced.
Prepare 6 cloves of garlic.
Prepare 2 tbsp of soy sauce.
It's 1 tbsp of rice vinegar.
You need 1/2 cup of corn syrup.
It's of Garnishes (optional).
You need 1 of green onion chopped.
Prepare 1 tbsp of cilantro.

An easy fried chicken recipe with a fiery kick making for the perfect meal or appetizer. Korean Fried Chicken - the BEST Korean fried chicken recipe that yields crispy fried chicken in spicy, savory and sweet Gochujang sauce. Korean Fried Chicken glazed with Sweet Garlic Soy Sauce served with green onions. I'm sure by now you probably have heard of this wonderful creation.

Korean Fried Chicken step by step

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. Korean Fried Chicken is a deliciously crispy chicken with a super sticky and savory bite you'll love. Korean Fried Chicken is a dish I first tried in New York about. You don't know crispy fried chicken until you've tried this Korean fried chicken.