Korean fried chicken with a light batter and a sweet gochujang sauce coating. This spicy South Korean spin on chicken wings is the ideal appetizer.
Fried chicken first appeared on the South Korean cuisine scene in the 1970s and has been a staple ever since. The sticky finger snack, which now comes in a variety of varieties, has a large international following.
To cover double-fried chicken wings, we use gochujang (learn out how to create gochujang with our simple recipe), garlic, and spice. This appetizer is spicy, sweet, and ideal for a gathering.
- What is Korean fried chicken?
- Korean vs. Western fried chicken: What’s the difference?
- Wet batter vs dry batter: What’s the difference?
- Why is Korean fried chicken so crispy?
- Why is Korean fried chicken fried twice?
- What does potato starch do?
- Serving & Side Dish Ideas
- Korean Fried Chicken
- What is different about Korean fried chicken?
- What makes Korean fried chicken so crispy?
- Why does Korean fried chicken taste different?
- What is Korean fried chicken batter made of?
- Why does Korean chicken taste so good?
- What flavor of Korean fried chicken is best?
- What is the white stuff with Korean fried chicken?
- Why do Koreans double fry their chicken?
- How is Bonchon so crunchy?
What is Korean fried chicken?
Korean fried chicken, also known as Dakgangjeong in Korea, is crispy fried chicken covered with Korean sweet chili sauce. It is often served as a snack or appetizer since it performs a good job of exciting the taste senses and providing outstanding flavor. It may also be served as a main course with a variety of sides. It features a crunchy texture as well as a sweet, spicy, and salty flavor. The sweet variant is called yangnyeom-chikin, whereas the plain form is called huraideu-chikin.
Korean vs. Western fried chicken: What’s the difference?
One of the most noticeable changes is the sweet sauce in which Korean chicken is dunked. Another distinction is that unlike Korean fried chicken, western fried chicken is not double-fried. Korean fried chicken is gently breaded before being cooked, which makes it considerably crispier. Korean chicken has a considerably thinner crust and does not depend on heavy spice for taste.
Korean fried chicken has higher rendered fat. It is also a fan favorite since it has a greater possibility of getting cooked than western fried chicken. The sauce should soak into the crust of the Korean fried chicken without becoming soggy.
Wet batter vs dry batter: What’s the difference?
The dry batter is an excellent technique to get a crispy texture on the crust of your chicken. To add flavor and spice to a dry batter, combine flour and some of your favorite herbs. It will provide a crispy crust. The dry batter is also significantly thicker, and the crust provides the majority of the taste. The crust is also much rougher.
In contrast, the moist batter makes a considerably thinner crust. The smooth batter also implies that the crust will be smoother. The crust will also be much thinner than that of dry-batter-coated chicken.
Why is Korean fried chicken so crispy?
Korean fried chicken is crispy for a few reasons, one of which is because it is cooked twice. The additional moisture in the chicken is also removed when it is fried a second time. It is also covered with cornstarch. The cornstarch creates the blistered and crunchier texture that Korean fried chicken is known for.
Why is Korean fried chicken fried twice?
Korean fried chicken is cooked twice to remove the additional moisture in the chicken. Moisture is accumulated within the chicken the first time it is fried. When you fried the chicken the second time, you would have let it to rest, allowing the liquids to sink into the flesh while leaving the crust crispy. Frying twice also contributes to a golden brown exterior.
What does potato starch do?
This will help you obtain the crispy outside crust while also preventing the crust from crisping up before the chicken is done.
Serving & Side Dish Ideas
Korean fried chicken may be paired with a light and refreshing cucumber salad.
Kimchi contains comparable tastes to Korean fried chicken, as well as the sweetness of the apple.
The sweet and salty tastes of Korean rice cakes complement the sweetness of Korean fried chicken.
Korean Fried Chicken
- 2lbschicken wings
- cooking oil
- 2tspsesame seeds
- 1tbsprice wine
- 1inchfresh gingerminced
- 1clovefresh gingerminced
- tspkosher salt
- tspblack pepper
- 1cuptomato sauce/passata
- cupmaple syrup
- 1tbspbrown sugar
- 2tbspsoy sauce
- 1tbspsesame oil
- 2tbsprice wine vinegar
- Whisk together the marinade ingredients in a mixing basin.
- Chicken wings should be rinsed and patted dry. Place the chicken in ziplock bags or other sealable containers. Pour marinade over chicken and coat well. Place in the refrigerator for 1 hour to marinate.
- Coat the chicken wings with cornstarch in a large mixing basin.
- In a big pan or wok, heat 1-2 inches of cooking oil. When the oil reaches 340°F, add the cornstarch-coated wings one at a time. To avoid crowding, cook in groups of 4-6 wings at a time.
- Cook until the wings are golden brown and crispy, approximately 10 minutes.
- When the chicken is done, lay it on paper towels or a wire rack to cool and dry. Work in batches until all of the chicken is cooked.
- Maintain the oil temperature at 340°F and gently put all of the chicken back into the oil at once. Deep fried for 10 minutes, or until dark golden brown. Return the wings to a wire rack to dry and cool.
- Warm a small saucepan over medium heat. Allow to cook for 2-3 minutes after adding all sauce ingredients.
- Coat the chicken with sesame seeds well.
- Remove from heat and serve immediately
What is different about Korean fried chicken?
So, what distinguishes Korean fried chicken from its American counterpart? While American fried chicken is often brined and dredged in a flour-buttermilk combination, Korean fried chicken is lighter and crisper, with a thin, almost paper-like exterior that is not extensively battered.
What makes Korean fried chicken so crispy?
Because potato starch is added to the batter and the chicken is cooked twice, Korean fried chicken is very crispy. This second frying also cooks out any extra water from the initial frying. Even with a coated exterior, Korean fried chicken is recognized for being exceptionally crispy for a long time.
Why does Korean fried chicken taste different?
Why Is the Flavour of Korean Fried Chicken So Distinctive? Korean fried chicken is seasoned significantly differently from American fried chicken. The main distinction is the sort of soy sauce utilized. The American version, on the other hand, has a leaner soy sauce with no sugar added.
What is Korean fried chicken batter made of?
Wheat flour, starch (typically potato or cornstarch), spices, baking powder, and water are common ingredients in Korean fried chicken batter. What is the difference between potato starch and cornstarch? Potato starch and cornstarch are both ideal for creating Korean fried chicken.
Why does Korean chicken taste so good?
Traditional Korean fried chicken is covered with a sweet and spicy sauce prepared with gochujang, a Korean chili paste, and additional flavors such as garlic, ginger, and soy sauce. The sauce has the ideal amount of spice, sweetness, and umami, and it coats the crispy chicken like a delectable glaze.
What flavor of Korean fried chicken is best?
Soy garlic is the typical and preferred flavor in most Korean eateries that serve fried chicken. Soy garlic sauce is a fantastic depiction of Asian flavors since it is sweet and tangy with a garlic bite!
What is the white stuff with Korean fried chicken?
Flour is often used for potato starch or corn starch in Korean fried chicken. The inclusion of starches, particularly potato starch, results in a less oily and more appealing white crust.
Why do Koreans double fry their chicken?
Similar to crispy sweet potato fries and sweet & sour pork, double frying will help make the outside layer very crispy and golden. It’s also a big element of what distinguishes Korean fried chicken from other varieties.
How is Bonchon so crunchy?
It is fried at a low temperature, chilled, and then fried at a higher temperature. “It makes the outside really craveable and crunchy and keeps the inside really moist,” said Flynn Dekker, CEO of Bonchon, a rising business that offers chicken and other Asian foods.