Sunday, August 14, 2011

Double Take: Korean Fried Chicken

Everybody needs a little KFC! Oh wait, this is KOREAN fried chicken, not Kentucky Fried. No matter, the jingle still applies.

If you're like me, you might balk a little when someone mentions Korean food. Why is that? Why do I think mmmm Japanese food, mmmm Thai food, ...Korean food ...ehhhh?!

If I think back, there was certainly a time when I would've hesitated at Japanese food. Five years ago, I tried Thai food and wasn't sure I could be talked into trying it again. Sometimes its about finding something you like within a cuisine. I'm not interested in Japanese food with mushrooms (which make me a very sick girl...stop me if I think that a small amount won't hurt.) I'm also not interested in Pad Thai. I love spicy noodles though and Thai curries are great! I'm glad Mel got me to try Thai a second time. ...and helped me find some things I really like.

Anywho, Korean food. I kept seeing Korean Fried Chicken pop up on blogs. Multiple recipes of people going on about how awesome it was. I figured, hey its fried chicken..surely this many people can't be wrong. If you're concerned about picky eaters and this dish, let me assure you that its really fried chicken that you roll in a sauce. The sauce is tasty and can easily be tailored for the I'm-not-into-spicy-food-AT-ALL- people. My friend Becky isn't into spicy food so we were especially careful with the spicy heat. She loved this though. If you're dealing with I'm-not-eating-Korean-NAH-NAH-you-can't-make-me....serve them the fried chicken without the sauce. Problem solved.

Korean Fried Chicken (Fried Chicken with Korean BBQ Sauce)

Korean Fried Chicken (KFC Recipe)
(Adapted from  Almost Bourdain and Gourmet Traveller Magazine September 2010 issue)

Time: at least 1 hour (depends on size of deep fryer or pot)

Servings: 4-6 as an entree

Gourmet Traveller - "This chicken is fried twice (or if you like, thrice) to become extra crisp. Toss it through the sauce after it's fried - thoroughly messy, but seriously good.


Vegetable oil, for deep-frying
4 lbs chicken pieces (drumsticks and thighs)
Thinly sliced spring onion, to serve (optional)

1 c. plain flour, sifted
2 Tbsp cornflour
1 eggwhite, lightly beaten
salt and pepper

Chilli sauce:

2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp honey
2 tsp sesame oil
2 tsp sugar
10 g ginger (about 2 cm) piece, finely grated
1 garlic clove, finely chopped
1 Tbsp gochujang (hot chili pepper sauce) for light spice eaters, 2-3 Tbsp for those wanting some kick, 4 Tbsp for people who don't mind numbing their mouth

How To

For chilli sauce, combine ingredients in a large bowl, season to taste with freshly ground pepper and set aside.

For batter, whisk flours, eggwhite and 3/4 c. (170 ml) cold water in bowl. Season to taste and set aside.
Preheat oil in a deep-sided saucepan to 180C. Dip chicken pieces in batter and deep-fry in batches, turning occasionally until light golden (8-10 minutes). Drain on absorbent paper until cooled slightly (10-15 minutes).
Deep-fry chicken again, in batches, until crisp and deep golden (8-10 minutes), drain on absorbent paper, then add to sauce, toss to coat and serve hot topped with spring onion.


Hey, this isn't hot. Its tasty! I wouldn't have minded another  Tbsp of hot chili pepper sauce in the mix but it was nice to have lots of flavor without heat. I'd rate this as a make again but it takes a long time to fry so much chicken. I'm thinking Korean Baked chicken or maybe even Korean Grilled Chicken. You could definitely get the crunch in the oven but I'm not sure about the grill. The grill would just be the fastest method to chicken on the table. Either way, Korean Fried Chicken is nothing to fear....its Tasty!

Hungry for more? Head to Mel's blog for her take on Korean Fried Chicken.

1 comment:

  1. I'm suddenly craving Korean Fried Chicken again!