Homemade Korean fried chicken
Korean fried chicken emerged under the influence and baptism of South Korea's indigenous culinary culture. It has distinctive characteristics and gradually developed into its own unique style, becoming a popular national dish on the streets of Korea. Sauces are the soul of Korean fried chicken and fundamentally distinguish it from American, Chinese, and Japanese styles of fried chicken.
INGREDIENTS
- 2 chicken wing middles
- 1 chicken breast fillet
- 4 chicken wing tips
DIRECTIONS
Rinse the chicken thoroughly.
Make cuts in the chicken wing middles and wing tips, and cut the chicken breast into chunks.
Place the chicken in a bowl, add one packet of milk, salt, and pepper. Mix well and marinate for one hour.
Tip:
During marination, the chicken will undergo partial protein breakdown, preventing muscle proteins from tightening and aging prematurely, resulting in better texture. Marinating also helps retain moisture in the meat, ensuring the fried chicken remains tender and juicy.
During the marination process, prepare a Korean sauce (combine Korean chili paste, tomato ketchup, sugar, minced garlic, soy sauce, and half a bowl of water; mix well to complete the Korean sauce).
Discard the milk from the meat, then add two eggs, half a cup of flour, and half a cup of starch. Mix well until evenly combined.
Take a plate and cover it with starch.
Roll the chicken pieces in the starch until fully coated.
Tip:
This step helps create a crispy coating on the chicken during frying while keeping the meat tender and juicy.
Heat oil in a pan until small bubbles form around a chopstick inserted into the oil.
Fry the chicken coated with starch in the hot oil until cooked through, then remove from the pan.
Fry the chicken again until it reaches a caramelized color, then remove and drain the excess oil. Transfer to a plate and set aside.
Tip:
The first fry ensures the chicken is evenly cooked through, while the second fry crisps up the surface quickly, enhancing its crispiness.
Pour the prepared sauce into the pan and bring it to a boil over high heat.
Add the fried chicken into the sauce in the pan, stir-fry evenly to coat the chicken with the sauce.
Reduce the sauce over high heat until thickened, then transfer the chicken to a serving plate. Sprinkle with white sesame seeds before serving.
Tip:
If you find it too plain, you can also consider adding ingredients like rice cakes (tteok) according to your preference.