You'll find Korean fried chicken to be distinctly different from its American counterpart, thanks to its double-frying technique and signature gochujang glaze. This cooking method creates an exceptionally crispy exterior while keeping the meat tender and juicy. The combination of sweet, spicy, and savory flavors in the gochujang sauce transforms ordinary chicken into something extraordinary. Let's explore how this beloved street food became a global sensation and master the technique behind its perfect crunch.
Key Takeaways
- Double-frying technique at 350°F and 375°F creates the signature ultra-crispy exterior while maintaining juicy meat inside.
- Mix gochujang with soy sauce, honey, minced garlic, and sesame oil to create the sweet-spicy glaze.
- Coating chicken in cornstarch-flour mixture after egg wash ensures a thin, crispy crust that holds up to sauce.
- Let chicken rest for 5 minutes between frying sessions to achieve optimal crunchiness and even cooking.
- Apply gochujang glaze immediately before serving and garnish with sesame seeds for the best texture and presentation.
History
Although Korean fried chicken's modern form emerged in the 1960s, its origins trace back to the Korean War.
You'll find that American soldiers stationed in South Korea introduced deep-fried chicken to locals, who then adapted it with their own techniques and flavors.
During South Korea's economic growth in the 1970s, you'll notice that chicken restaurants became increasingly popular as more families could afford to dine out.
The double-frying technique, which creates the signature crispy exterior, was developed in the 1980s.
You'll recognize that this method sets Korean fried chicken apart from its American counterpart.
You'll see that today's Korean fried chicken comes with various glazes and seasonings, including the spicy-sweet gochujang sauce that's become a global sensation.
The dish has evolved into a cultural phenomenon, particularly as bar food.
Recipe{ing}
Korean Fried Chicken has gained worldwide popularity for its distinctive double-frying technique that creates an incredibly crispy exterior while maintaining juicy meat inside. This unique cooking method, combined with a sweet and spicy sauce coating, sets it apart from other fried chicken varieties and delivers that signature crunch that Korean chicken is famous for.
The secret to achieving the perfect Korean Fried Chicken lies in the batter and frying temperature. The thin, crispy coating is accomplished by using cornstarch along with flour, and double-frying at different temperatures ensures the chicken stays crispy for hours, even after being coated with sauce.
- 2 lbs chicken wings and drumettes
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 eggs
- ¼ cup milk
- Vegetable oil for frying
- For the sauce:
- ½ cup gochujang (Korean red chili paste)
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons minced garlic
- 1 tablespoon sesame oil
- Sesame seeds for garnish
Mix the flour, cornstarch, and seasonings in a bowl. In a separate bowl, whisk eggs and milk. Dip chicken pieces in the egg mixture, then coat with the flour mixture.
Heat oil to 350°F and fry chicken for 10 minutes. Remove and let rest for 5 minutes. Increase oil temperature to 375°F and fry again for 5 minutes until golden brown.
While chicken is resting, combine sauce ingredients in a pan over medium heat until well mixed. Toss fried chicken in sauce and garnish with sesame seeds.
For best results, avoid overcrowding the frying pan as this will lower the oil temperature and make the chicken less crispy. The chicken should be completely dry before coating, and any excess flour should be shaken off before frying.
Let the chicken rest between frying sessions to ensure even cooking, and serve immediately after coating with sauce to maintain maximum crispiness. The sauce can be adjusted for spiciness by varying the amount of gochujang used.
Final Thoughts
Once you've mastered this double-frying technique, you'll discover why Korean Fried Chicken has become a global sensation. The key lies in achieving that perfectly crispy exterior while maintaining juicy meat inside.
Don't rush the process, as each step contributes to the final result. Remember to maintain your oil temperature between 350-375°F throughout frying, and always let the chicken rest between coats.
Your sauce should coat each piece evenly without making the crust soggy. If you're making this dish ahead, keep the sauce separate until serving time.
Store leftover chicken in an airtight container for up to two days, though the crispiness will diminish over time. For best results, serve immediately while the coating is at its crunchiest and the sauce is still warm.
