How to make the best Korean fried chicken!
When my best friend of 25 years moved to Spain a number of years ago, we seemed to acquire a ritual whenever he returned to see me. It involved gorging on large amounts of southern fried chicken and chips, all lovingly slaked in chicken gravy; a mountain of filthy unadulterated bliss. It all started because where he lived in Spain, getting fried chicken was practically impossible.
He would have had to travel an hour by car to get anything like that, which let’s be honest; you wouldn’t bother, would you? He turned up at my house one-day unannounced, happy and full of elation, gave me a quick manly hug before blurting out the sentence ‘Adam, great to see you, now can we please go and get some KFC!’ Of course, I obliged and well, we’ve never looked back since.
I do have a problem with some of the cheaper chicken shops, not to be a snob but, cheap doesn’t always mean cheerful. In fact, it invariably means a greasy box of stale chips and soggy insipid rancid chicken.
No thanks, I’d rather go hungry. There is good news though, all thanks to the Koreans! I first discovered this kind of fried chicken from a quirky and immensely watchable food blogger called maangchi.
Amazed at how simple it was to make I set about creating my own recipe. There’s a big difference between the fried chicken we know and how the Koreans do it, mainly in how the chicken is fried. You need to use rice or potato flour – or in my case a combination of both – to get the light, crisp and chewy texture that’s required, also it’s as much about the sauce as it is the chicken.
My recipe also calls for a Korean chili paste called ‘gochujang’ which when said out loud might sound like you have a mouth full of live bees, but actually, it’s really good, a sweet spicy paste that can be used for mountain of different dishes and it’s relatively easy to get hold of. If you live in Leicester then Asiana express on Charles street do it at £3.99 a tub, however, most Asian supermarkets sell it, but at the very least you can order it online.
Now I used chicken wings for this recipe simply because they are so cheap and they make for easy finger food but feel free to use other cuts, boneless thighs would be great for this. Now because this recipe was so cheap I have decided to enter it into this months credit crunch munch hosted by Jo’s Kitchen. Feel free to pop along to Helen and Camilla’s blogs to find out more about Credit crunch munch.
800g chicken wings Sauce Ingredients 3 dessert spoons tomato ketchup The first thing to do is prep the chicken wings, for best results cut the wings in half and remove the tips, this makes for easier even cooking times as the pieces end up the same size, but also for easy munching. Once the wings have been cut you should end up with a big bowl of wings. Chicken Instructions Try out our Sticky Korean Fried Chicken recipe and post your results below in the comments…
How do you make Korean fried chicken
Thumb sized piece of fresh ginger minced
3 dessert spoons potato flour
2 dessert spoons rice flour
Salt and black pepper
Vegetable oil for frying
1 large dessert spoon of guchojang chilli paste
3 dessert spoons of rice wine vinegar
2 fat cloves of garlic minced
2 dessert spoons honey
Salt and black pepper
800g chicken wings
3 dessert spoons tomato ketchup
The first thing to do is prep the chicken wings, for best results cut the wings in half and remove the tips, this makes for easier even cooking times as the pieces end up the same size, but also for easy munching. Once the wings have been cut you should end up with a big bowl of wings.
Try out our Sticky Korean Fried Chicken recipe and post your results below in the comments…