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Accompanimentsĭue to chimaek culture, beer is an essential accompaniment to Korean fried chicken. You can substitute with honey if rice syrup is unavailable.īeside sauces, you can also top Korean fried chicken with scallions, chili peppers, peanuts, garlic and even cheese (preferably a mild white cheese like mozzarella). Korean rice syrup, a thick, caramel-colored syrup is also used to create a barbecue sauce consistency. While Korean fried chicken can be served without sauce, the most popular version is yangnyeom, a sweet and spicy sauce made from rich Korean gochujang chili paste.

Like all fried foods, you can make Korean fried chicken in a cast iron skillet or a deep fryer. A second fry will eliminate that moisture. Twice-frying produces a crispier crust, according to Kenji Lopez-Alt of Serious Eats, as excess moisture under the coating will continue to rise upon the surface during the first frying process.

For different temperatures, first fry at 275 F.

To fry twice at the same temperature - try 350 F.

There are two methods: frying both times at the same temperature or frying the second time at a higher temperature. Korean chicken is also usually twice-fried. The chicken will have an unpleasant alkaline aftertaste. A pinch of baking powder added to the starch will also help increase crispiness. The use of starches, especially potato, gives the finished crust a less greasy, and pleasing white color.

In Korean fried chicken, flour is often replaced with potato starch or corn starch. If using white meat, adjust your cooking time as chicken breast cooks faster than dark meat. Almost all Korean fried chicken recipes calls for either thighs or drumsticks (although wings are also popular). But in Korea, dark meat is the choice cut. In America, white meat is the most popular part of the chicken. Tips to Make Your Korean Fried Chicken Even Better Choosing the Chicken Called “ hofs” (pubs), chimaek restaurants have become a quintessential part of Korean dining culture. This culture is known as chimaek, which is a combination of the English word “chicken” and “ maekju,” the Korean word for beer. Unlike American fried chicken which is generally enjoyed at home or as fast food, Korean fried chicken revolves around a combination of drinking and dining out. To appreciate Korean fried chicken, it’s important to understand the unique culture of its country of origin.

Place the chicken into a large mixing bowl.

Once sauce starts bubbling, remove pan from the heat.

In a separate saucepan, add all sauce ingredients.

Fry chicken for a second time, 2 to 3 mins, until golden. Check oil temperature until it reaches 350 F.

Once the frying is complete, scoop out any floating debris from the oil using a skimmer.

Add chicken and fry for 3 to 5 minutes (depending on size).

In a deep saucepan (or fryer) add a generous amount of oil and heat until the temperature reaches 350 degrees Fahrenheit.

Then evenly coat the chicken with starch and set aside.

In a bowl, place chicken, rice wine, ginger, salt, and black pepper.

3 pounds of chicken wings/drumsticks/boneless chicken thighs.

This fried chicken is classified as yangnyeom style and will be slightly spicy. This recipe was adapted from My Korean Kitchen, an excellent blog website for Korean cooking. Korean Fried Chicken Recipe Pelicana Chicken USA/Instagram You can reward yourself with the cold beer to pair it with. Interested in cooking Korean fried chicken in the comfort of your own home? While making this dish might seem intimidating, the finished product is well worth the adventure.

Tips to Make Your Korean Fried Chicken Even Better.