Steps to Make Speedy Korean Fried Chicken

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, korean fried chicken. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Korean Fried Chicken is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Korean Fried Chicken is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook korean fried chicken using 21 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Korean Fried Chicken:

1. Make ready 1 lbs Chicken Thigh/Breast (boneless & skinned)
2. Get 0.5 cup Milk (optional)
3. Take 0.25 tsp Salt
4. Make ready 1 pinch Pepper
5. Get 0.5 tsp Garlic (minced)
6. Get 0.5 tsp Ginger (minced)
7. Make ready 1 tbs Rice Wine (if not using milk)
8. Make ready 1/3 cup potato starch (or corn starch)
9. Prepare Oil for Deep Frying
10. Get 1 tbs Soy Sauce
11. Make ready 3 tbs Rice Wine (or Mirin)
12. Make ready 2 tbs Apple Cider Vinegar (or Rice Wine Vinegar)
13. Get 1 tbs Gochujang (Korean red chili pepper paste)
14. Take 0.25 tbs Dwenjang (Korean soy bean paste)
15. Take 1.75 tbs Honey
16. Prepare 2 tsp Sesame Oil
17. Make ready 2 tbs Brown Sugar
18. Get 1 tsp Garlic (minced)
19. Get 1 tsp Ginger (grated)
20. Prepare 1 pinch Pepper
21. Get 2 tbs White Sesame for garnish

Steps to make Korean Fried Chicken:

1. Soak the chicken pieces in milk for at least 2 hours in the fridge (this is to soften the chicken). This step is optional.
2. Drain thoroughly. Remove any visible fat. Cut the chicken into bite sized pieces. Mix with the salt, pepper, rice wine (if you didn’t use milk), garlic, and ginger. Let it stand for 30 minutes.
3. In a pan, add all the sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes. Turn the heat off.
4. Add the potato (or corn) starch to the chicken, and mix well to coat evenly.
5. Pour about 1 inch of oil in to a heavy bottom pan. When the oil is sufficiently hot (350°F or starts smoking), drop the chicken pieces in one at a time. Fry them in two batches. Overcrowding will drop the oil temperature too quickly. Cook until light golden brown, 1 to 2 minutes. Remove and set them on a wire rack or a paper towel-lined plate.
6. Reheat the oil to 350°F. Deep fry again until golden brown, about 30 to 40 seconds. You can do the second frying in one batch.
7. Heat the sauce over medium low heat. Add the chicken and stir well until the chicken pieces are evenly coated. Sprinkle the sesame seeds as garnish.

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