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Korean Fried Chicken
Created by: Howcan Team
Ingredients
- 2 lbs of chicken wings
- 1 cup of cornstarch
- 1 cup of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of garlic powder
- 1 teaspoon of ginger powder
- 2 eggs
- 1/2 cup of soy sauce
- 1/4 cup of rice vinegar
- 1/4 cup of gochujang (Korean chili paste)
- 1/4 cup of honey
- 2 tablespoons of brown sugar
- 2 cloves of garlic, minced
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1 tablespoon of toasted sesame seeds
- Sliced green onions for garnish
Instructions
- In a large bowl, mix together 1 cup of cornstarch, 1 cup of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of ginger powder.
- In another bowl, beat 2 eggs.
- Dip the chicken wings into the beaten eggs, then coat them with the flour mixture.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the coated chicken wings and fry until golden brown and crispy, about 8-10 minutes per side. Remove from the skillet and set aside on a paper towel-lined plate to drain excess oil.
- In a small saucepan, combine 1/2 cup of soy sauce, 1/4 cup of rice vinegar, 1/4 cup of gochujang, 1/4 cup of honey, 2 tablespoons of brown sugar, 2 cloves of minced garlic, and 1 tablespoon of sesame oil. Cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy, about 5 minutes.
- Toss the fried chicken wings in the sweet and spicy glaze until evenly coated.
- Sprinkle with toasted sesame seeds and sliced green onions before serving.
- Enjoy your delicious Korean Fried Chicken!
Korean Fried Chicken, also known as KFC, has a rich history dating back to the 1960s when American influence brought the concept of fried chicken to South Korea. However, it wasn't until the 1980s that the dish truly took off, with the introduction of double-frying for extra crispiness and a variety of flavorful sauces. Chefs like Lee Ha-yeon and restaurants such as Bonchon and Kyochon have played pivotal roles in popularizing this dish. Today, the best versions of Korean Fried Chicken can be found in Seoul, where the chicken is expertly double-fried to achieve the perfect crunch and then coated in a mouthwatering sauce, such as spicy gochujang or sweet soy garlic. The key to perfecting this dish lies in the double-frying technique, which ensures a crispy exterior while maintaining juicy, tender meat inside. Alternatively, some chefs swear by using a potato starch coating for an even crunchier texture.
40 min
4 servings
450 calories
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