KOREAN FRIED CHICKEN
Series: Korean
Techniques: Frying, Street Food
2 Portions
Difficulty : Easy
Prep time: 10 mins
Cook time: 40 mins
Total time: 50
Ingredients
KFC (Deep Fried)
Chicken 5 Strips or 3 Chicken Thighs per person unless you’re super hungry get some more.
150g Buttermilk
1 tsp Salt
Pinch Cayenne
Pinch Garlic Powder
150g Flour
65g Cornflour
1 Tsp Salt
1 tsp baking Powder
400mL Vegetable oil
KFC (Oven Cooked)
Chicken 5 Strips or 3 Chicken Thighs per person unless you’re super hungry
50g Plain Flour
2 Eggs
Pinch Cayenne
Pinch Salt
Pinch Garlic Powder
100g Panko Breadcrumbs
Korean BBQ Glaze
2 Tbsp Sesame Oil
2 Clove Garlic
10g Ginger
4 tbsp Gochujang
2 tbsp Tomato Puree
1/4 Cup Honey
1/4 Cup Brown Sugar
2 tbsp Rice wine vinegar
4 tbsp Soy Sauce
50g Butter
Garnish
Sesame Seeds
Spring onion
Your own side
Salad/Chips/Kimchi/Rice/All 4?
This recipe depends on the if you want to use a fryer or if you want to put the chicken in the oven. To download the full separate recipes click the links above.
Fried Chicken
Pre-prep
1. Dice Chicken thighs if you’re going for popcorn chicken or go keep them whole if you want to have a burger and put it in a bun!
2. Mix buttermilk with 1 tsp of salt and leave for overnight or at least 2 hours
Korean Fried Chicken
1. Take chicken out of the fridge and allow not to fridge cold temp.
2. Mix corn flour and flour with cayenne, garlic powder, salt and baking powder
3. Make the Korean BBQ Glaze by frying off the garlic and ginger in sesame oil for 2/3 mins. Add gochujang, tomato puree, honey, brown sugar, rice wine vinegar and soy and emulsify. Before serving loosen with butter. Think of it like single cream consistency to glaze the chicken, you may need to adjust with a touch of water.
4. Heat oil in a large heavy based pan or deep fryer with the oil and heat to 160c and 180c. Make sure not to overheat and cause a fire!
5. Remove the chicken from the buttermilk and add to the flour dredge and then dust off and add to fryer and fry until internal temp is over 70c about 4/5 mins for popcorn chicken.
6. Remove the chicken and drain on kitchen roll
7. Toss in BBQ sauce and serve immediately.
Korean Oven Cooked Chicken
1. Pre-heat the oven to 180c
2. Take chicken out of the fridge and allow not to fridge cold temp.
3. Slice the thigh into bite size pieces if you want popcorn chicken
4. Mix panko breadcrumbs, with the spices.
5. Whisk the eggs
6. Breadcrumb the chicken dip in flour, egg and then breadcrumb and place on tray
7. Make the Korean BBQ Glaze by frying off the garlic and ginger in sesame oil for 2/3 mins. Add gochujang, tomato puree, honey, brown sugar, rice wine vinegar and soy and emulsify. Before serving loosen with butter. Think of it like single cream consistency to glaze the chicken, you may need to adjust with a touch of water.
8. Add the chicken to the oven and spray with oil cook for 8-10 mins until fully cook and internal temperature to above 70c.
9. Toss in BBQ sauce and serve immediately.
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