Introduction
Korean cuisine has captured the hearts and palates of food enthusiasts worldwide with its unique balance of flavors—spicy, savory, sweet, and tangy. One dish that stands out, in particular, is Korean fried chicken (KFC). Renowned for its crispy exterior and juicy, flavorful interior, Korean fried chicken has become a culinary phenomenon. Whether served plain or coated in a sticky, spicy sauce, this dish offers an addictive bite that’s hard to resist.
While there are many variations of this dish, the essentials of Korean fried chicken remain constant: a thin, extra-crispy coating achieved through double-frying, and an irresistible sauce that marries sweet, tangy, and spicy elements. In this article, we will explore an in-depth recipe that will teach you how to make authentic Korean fried chicken at home. Whether you’re a seasoned cook or a kitchen novice, this guide will help you perfect the art of KFC.
The History of Korean Fried Chicken
Korean fried chicken may seem like a modern-day trend, but its origins date back several decades. It emerged in the aftermath of the Korean War, when American soldiers stationed in South Korea introduced fried chicken, a comfort food that was relatively unknown in the region at the time. Koreans adapted the recipe over the years, incorporating their flavors and techniques.
One key difference between American-style fried chicken and Korean fried chicken is the double-frying method used in the latter. This process results in a lighter, crispier crust compared to the thick, crunchy coating typically associated with Southern fried chicken. Additionally, Korean fried chicken is often paired with a sticky, flavorful sauce, ranging from soy-garlic to fiery gochujang (Korean chili paste).
Essential Ingredients
Before diving into the cooking process, it’s important to gather all the necessary ingredients. Some of these items may require a trip to an Asian supermarket, but they are essential for achieving that authentic Korean fried chicken taste.
Chicken:
- 1 kg of chicken wings or drumsticks (you can also use a combination of both for variety)
Marinade:
- 1 tbsp rice wine or mirin
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp minced garlic
- 1 tbsp grated ginger (fresh)
Batter:
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 cup ice-cold water
- 1 tsp baking powder
Sauce (Yangnyeom):
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 2 tbsp honey or corn syrup
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp minced garlic
- 1 tsp grated ginger
- 1 tsp toasted sesame seeds
For Frying:
- 1 liter of vegetable oil (or any high smoke point oil like peanut or canola)
Optional Garnishes:
- Thinly sliced green onions
- Pickled radish
- Extra sesame seeds
Step 1: Preparing the Chicken
Start by preparing the chicken for marination. Whether you’re using wings or drumsticks, it’s essential to dry the chicken thoroughly with paper towels. This step ensures that the skin crisps up properly during frying.
In a large mixing bowl, combine the chicken pieces with rice wine (or mirin), salt, black pepper, minced garlic, and ginger. Toss the chicken well to ensure each piece is evenly coated with the marinade. Allow the chicken to marinate for at least 30 minutes, but for best results, marinate it for 2-4 hours in the refrigerator. This will allow the flavors to penetrate the meat and make it tender and juicy.
Step 2: Preparing the Batter
The secret to Korean fried chicken’s crispy exterior lies in its batter. To achieve that light, airy crunch, a combination of all-purpose flour and cornstarch is used. The addition of ice-cold water and baking powder further ensures that the batter stays crisp even after being sauced.
In a mixing bowl, combine 1 cup of flour, ½ cup of cornstarch, and 1 teaspoon of baking powder. Gradually add 1 cup of ice-cold water while stirring continuously to prevent lumps from forming. The batter should be thick enough to coat the chicken but not so thick that it clumps. You may need to adjust the water or flour amounts slightly to achieve the desired consistency.
Step 3: The Double-Frying Technique
The hallmark of Korean fried chicken is its signature double-frying method. This technique results in a thin, shatteringly crisp coating while keeping the chicken juicy on the inside.
First Fry:
- In a large, deep pot or fryer, heat the vegetable oil to 350°F (175°C). It’s important to maintain a consistent temperature throughout the frying process to ensure even cooking.
- Dip each piece of marinated chicken into the batter, allowing any excess to drip off before gently lowering it into the hot oil.
- Fry the chicken in small batches to avoid overcrowding the pot, which can lower the oil temperature and result in soggy chicken.
- Fry each batch for about 5-7 minutes or until the chicken is a light golden color. At this stage, the chicken will not be fully cooked through.
- Remove the chicken from the oil and let it drain on a wire rack or paper towels. Allow it to rest for about 5 minutes before proceeding to the second fry.
Second Fry:
- After the first batch is fried, increase the oil temperature slightly to 375°F (190°C).
- Fry the chicken pieces again for 2-3 minutes or until they are deep golden brown and crispy. The second frying step ensures that the coating stays crunchy for longer, even after the sauce is applied.
- Once again, drain the chicken on a wire rack to remove excess oil.
Step 4: Preparing the Sauce
While the chicken is resting, it’s time to prepare the sauce. One of the most popular sauces for Korean fried chicken is yangnyeom sauce, a spicy-sweet mixture made with gochujang, honey, soy sauce, and other flavorful ingredients. The balance of heat, sweetness, and umami makes this sauce irresistible.
To make the sauce, combine the following ingredients in a small saucepan over medium heat: 2 tablespoons of gochujang, 2 tablespoons of ketchup, 2 tablespoons of soy sauce, 2 tablespoons of honey or corn syrup, 1 tablespoon of brown sugar, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, minced garlic, and grated ginger. Stir the mixture continuously until it starts to bubble gently, then lower the heat and let it simmer for 3-4 minutes. Once thickened, remove from the heat and set aside.
Step 5: Tossing the Chicken
Now that your chicken is crispy and the sauce is ready, it’s time to combine the two for the final step. Transfer the fried chicken into a large mixing bowl, then pour the warm sauce over the top. Toss the chicken thoroughly to ensure that each piece is evenly coated in the sticky, flavorful sauce.
For those who prefer their fried chicken plain or less saucy, you can serve half the batch with sauce and the other half without. The versatility of Korean fried chicken allows you to enjoy it in a variety of ways!
Step 6: Serving Suggestions
Korean fried chicken is typically served with a side of mu—a tangy pickled radish that provides a refreshing contrast to the rich flavors of the fried chicken. You can purchase pickled radish at most Korean grocery stores, or make your own by marinating cubed radish in a mixture of vinegar, sugar, and salt for a few hours.
Additionally, garnish the fried chicken with toasted sesame seeds and thinly sliced green onions for added texture and flavor. Serve alongside steamed rice, cold beer (chimaek—a popular combination of chicken and beer in Korea), or even a light salad to balance out the richness of the dish.
Variations and Customizations
While the classic yangnyeom sauce is the most common way to enjoy Korean fried chicken, there are countless variations and ways to customize this dish to suit your preferences. Here are a few popular alternatives:
- Soy Garlic Sauce: For a milder, more savory take on Korean fried chicken, soy garlic sauce is a fantastic option. Combine soy sauce, honey, garlic, and a touch of sesame oil for a rich, umami-packed glaze.
- Honey Butter: This sweet and buttery variation has become a popular trend in Korea. Melt butter with honey, then toss the fried chicken in the mixture for a decadent, dessert-like treat.
- Cheese Powder: Another contemporary twist is dusting fried chicken with powdered cheese. This style is often found in Korean chicken chains, where the chicken is tossed in cheese powder for a tangy, salty finish.
- Spicy Gochujang Glaze: If you love heat, amp up the spiciness by adding extra gochujang or even fresh chili peppers to your sauce. This version packs a punch and pairs beautifully with the cooling effect of pickled radish.
Tips for Perfect Korean Fried Chicken
- Use Ice-Cold Water in the Batter: The cold temperature of the water helps create a thinner, crispier batter. You can even add ice cubes to the batter to ensure it stays cold as you work through the frying process.
- Don’t Overcrowd the Frying Pot: Fry the chicken in small batches to avoid overcrowding, which can lead to uneven cooking and a soggy crust.
- Keep an Eye on Oil Temperature: Maintaining the correct oil temperature is crucial for achieving the perfect crunch. Use a kitchen thermometer to monitor the heat, adjusting it as necessary during the frying process.
- Double-Fry for Maximum Crispiness:
Conclusion
Korean fried chicken is a testament to the art of balance in cooking. With its crispy, light coating, succulent meat, and bold flavors from the yangnyeom sauce, this dish delivers on both texture and taste. Making it at home allows you to customize it to your liking, whether you prefer a spicy glaze, a savory soy garlic sauce, or even a sprinkle of cheese powder.
Once you master the techniques of double-frying and crafting the sauce, you’ll have a dish that rivals the best Korean fried chicken joints out there. Whether you’re making it for a special occasion, a party, or just a weeknight treat, Korean fried chicken is sure to impress.