Korean Fried Chicken

You’ve probably had KFC before, but have you tasted this KFC ( that’s Korean Fried Chicken ) Its like adding that extra spice kick to you normal KFC chicken! This chicken is crispy and crunchy from the outside and extremely juicy from the inside!

And Indian’s have always given a lot of importance to spice, so for me, this was hands down, the best KFC I’ve had so far! Maangchi is my inspiration for Korean Cooking, so here’s one of her recipes ( altered a little bit ) , tried and tested and devoured by me 😉

Ingredients :
For the wings:
Chicken wings ( 500 gms )
Corn Starch / Potato Starch ( 1/2 cup )
Salt to taste
Black pepper ( 1 teaspoon )
Oil for deep frying

For the sauce:
Ginger  ( grated ) 1 inch cube
Garlic ( finely chopped or minced ) about 1 1/2 tbsp after being chopped
Light soy sauce ( a little more than 1/8 cup )
1 1/2 tbsp corn syrup
1 – 1 1/2 tsp red wine vinegar
Maangchi’s recipe calls for 3-4 large chili peppers but I could not find them, so i used 3-4 dried chilis, easily available in India , cut them into halves and deseeded them.
1 tbsp sesame seeds, for garnishing
1 tbsp brown sugar ( you can always vary the amount according to how much sweetness you want in your sauce.
2 tbsp oil ( unflavored )
fried peanuts ( a handful )
Chili sauce ( 1  tsp ) You can always reduce the amount if you want less heat

Directions :
Wash and dry the chicken wings. ( I used wings, you may use whatever you want )
Add the chicken to a bowl, and add pepper and salt to it. Mix.
Into another bowl, add the flour. Now add the chicken to this flour and mix with your hand. Make sure that all the pieces are coated well in the flour, covered from each side. Squeeze each wing a little into the flour, making sure that the batter sticks to it.

 Heat the oil for deep frying on high heat. When the oil is ready, add your wings one by one to the oil. Don’t put in too many at a time. Fry in batches for about 7-8 minutes each. When one batch is done, remove from the oil and put in the other batch. After the first frying session, your chicken should look something like this.
 Now we need to fry these for the second time. Double deep frying renders ultra crisp and delicious wings! It ensures that the chicken is crunchy on the outside and juicy from inside! Put the first batch back into the oil. Reduce the heat and fry these again for 8-10 minutes or until the chicken is golden brown from the outside. Remove the first batch and do the same for the second batch. This is how my chicken looked after the second frying session.
While the chicken was frying, I prepared the sauce.
In a small saucepan, add the soy sauce and the ginger. Bring to a boil. Remove from heat as soon as it gets a boil. Strain this keep it aside.
Into another saucepan, add about 2 tbsp oil, garlic and the red chilis. Saute for 1-2 minutes or the garlic starts to turn golden brown.
 At this point, add the soy sauce. Now add the red vine vinegar, chili sauce and corn syrup. Saute for another 1 minute and add the brown sugar and fried peanuts. Cook until the brown sugar melts and remove from heat. Toss in the fried chicken into this immediately and make sure every wing is coated well.
Serve with some chilled beer and enjoy this crispy, crunchy and juicy Korean Fried Chicken!

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