Korean Fried Chicken

Korean Fried Chicken, often abbreviated as KFC, is a beloved dish that has gained popularity worldwide. What sets Korean Fried Chicken apart from other fried chicken variations is its unique combination of a super crispy exterior and a moist, juicy interior, all coated in a delectable sauce. In this article, we will delve into the origins of Korean Fried Chicken, its key characteristics, and provide a recipe for you to enjoy this irresistible dish at home.

The Origins of Korean Fried Chicken: Korean Fried Chicken has its roots in South Korea and has become a staple in Korean cuisine. It gained prominence in the 1960s when American-style fried chicken was introduced to South Korea by the United States military. However, Koreans soon put their own twist on it by double frying the chicken, creating an ultra-crispy texture. Over time, Korean Fried Chicken evolved with the addition of a variety of flavorful sauces, ranging from sweet and tangy to spicy and savory.

Key Characteristics of Korean Fried Chicken: The hallmark of Korean Fried Chicken is its distinctive texture. To achieve the perfect crispiness, the chicken is typically coated in a batter made with a mixture of flour, cornstarch, and sometimes rice flour. The double-frying method is used, where the chicken is first fried at a lower temperature to cook the meat, and then fried at a higher temperature to achieve that coveted crispy exterior. This process creates a delicate yet crunchy crust that locks in the juices, resulting in a moist and tender interior.

Sauces and Seasonings: What truly elevates Korean Fried Chicken are the sauces and seasonings that coat the crispy chicken. There are various sauce options, each offering a unique flavor profile. Some popular choices include:

1. Yangnyeom: A sweet and spicy sauce made with a combination of gochujang (Korean red chili paste), soy sauce, honey, garlic, and other seasonings. It provides a balance of heat and sweetness.
2. Ganjang: A savory and slightly sweet soy-based sauce that is often garlic-infused. It delivers a rich and umami flavor.
3. Garlic Parmesan: A Korean fusion twist on the classic garlic parmesan sauce, combining garlic, butter, Parmesan cheese, and sometimes a touch of gochugaru (Korean red pepper flakes).
4. Honey Butter: A sweet and buttery sauce that offers a caramelized and slightly nutty flavor. It is a popular choice among those who prefer milder and less spicy options.

Classic Korean Fried Chicken Recipe:

Ingredients: For the chicken:

• 2 pounds chicken wings or drumsticks
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying

For the sauce:

• 1/4 cup gochujang (Korean red chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 tablespoon sesame oil

Instructions:

1. In a bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Mix well.
2. Pat the chicken wings or drumsticks dry with a paper towel. Coat each piece of chicken in the flour mixture, shaking off any excess.
3. Heat vegetable oil in a deep pot or frying pan to around 350°F (175°C). Carefully add the chicken in batches, frying them for about 8-10 minutes until golden brown and cooked through. Transfer the cooked chicken to a wire rack or paper towel-lined plate to drain excess oil.
4. In a separate bowl, whisk together the gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil to make the sauce.
5. Once all the chicken is cooked, heat a small amount of oil in a skillet over medium heat. Add the sauce mixture and cook for a few minutes until it thickens slightly.
6. Add the fried chicken to the skillet with the sauce and toss gently to coat each piece evenly. Cook for another 1-2 minutes to ensure the chicken is well-coated and heated through.
7. Serve the Korean Fried Chicken hot, garnished with chopped scallions or sesame seeds for added flavor and presentation.

Enjoying Korean Fried Chicken: Korean Fried Chicken is often served with pickled radish, known as “danmuji,” which provides a refreshing contrast to the richness of the chicken. It pairs well with a cold beer or a side of steamed rice.