Korean Fried Chicken. If you don't tolerate heat at all leave it out altogether do a taste test and add a tiny amount if you feel it needs a little heat. Nicknamed "candy chicken," Korean fried chicken is known for its addictively crunchy exterior and its thick sweet-and-spicy sauce. When made right, even the bones become crunchy enough to eat.

Korean Fried Chicken - My Favorite! I am partial to fried chicken, all kinds of fried chicken. There is nothing not to love about chicken coated in a crispy, crunchy batter and deep-fried to golden perfection. You can have Korean Fried Chicken using 18 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Korean Fried Chicken

You need of For deep frying chicken:.
You need 1/2 cup of flour.
It's 1/4 tsp of baking powder.
Prepare 1/2 cup of corn starch.
It's 9-10 pcs of chicken drumette.
Prepare 1/2 tsp of garlic powder.
You need 1 tsp of minced ginger.
It's 1 tbsp of rice vinegar.
Prepare Dash of salt and pepper.
You need of For the sauce:.
Prepare 2-3 cloves of garlic, minced.
Prepare 1/4 cup of soy sauce.
It's 1/4 cup of rice vinegar.
You need 2 tbsp of brown sugar.
It's 1/8 cup of gochujang (optional, for some spiciness).
You need 1/4 tsp of cornstarch, dissolved in water.
You need of For garnish (optional):.
It's of Sesame seeds.

For the pickled radish cubes: Combine the rice vinegar, water, superfine sugar and salt in a large bowl, whisking until the sugar and salt are dissolved. Cecilia Hae-Jin Lee, the author of "Quick and Easy Korean Cooking," said fried chicken became popular in Korea when fast-food places opened there after the war. Coat the fried chicken with the sauce: When the chicken is done, reheat the sauce until it bubbles. Add the hot chicken and mix well with a wooden spoon to coat.

Korean Fried Chicken step by step

In a deep pot over medium-high heat, heat 4 to 6 cups vegetable oil..
While waiting for the oil to heat, prepare the flour mixture. In a small bowl, combine flour, corn starch and baking powder..
In a large bowl, combine chicken, garlic powder, ginger, rice vinegar and salt and pepper. Make sure it is well mixed. Add the flour mixture into the bowl. Using hands to mix, make sure every drumette is well coated with flour mixture..
Carefully add drumettes to oil and fry until skin is just lightly crisped and golden, occasionally flipping with tongs, about 10-15 minutes. Remove it from oil and set aside for it to rest briefly..
Return drumettes to pot and fry again until deeply golden and skin is crisp and crunchy. Remove it from oil and place aside..
In a separate shallow pan, heat the minced garlic in low heat. Once garlic is fragrant, stir in soy sauce, rice vinegar, brown sugar and gochujang..
Once sauce mixture starts to bubble, add in dissolved cornstarch to thicken the sauce. Return the drumettes into the pan, mix and coat each drumette evenly with the sauce..
You may garnish with sesame seeds before serving..

Remove from the heat and transfer the coated chicken to a large platter. Sprinkle some sesame seeds over top and serve immediately. Bonchon specializes in Korean-style fried chicken and a variety of savory Asian fusion dishes. Korean fried chicken or KFC, usually called chikin (치킨, from the English "chicken") in Korea, refers to a variety of fried chicken dishes created in South Korea, including the basic huraideu-chikin (후라이드 치킨, from the English "fried chicken") and spicy yangnyeom-chikin (양념 치킨, "seasoned chicken"). In South Korea, fried chicken is consumed as a meal, an appetizer, anju.