Spicy Korean Fried Chicken Food

SWEET, SOUR, & SPICY KOREAN FRIED CHICKEN (YANGNYEOM-TONGDAK)

Steps:

• Heat 2 inches of oil in a large heavy frying pan or pot over medium hight heat for about 10 to 12 minutes until it reaches 330-350ºF. I used my 12 inch pan but if your pan is smaller, work by batches. If you don't have a thermometer, test it by dipping one piece of chicken in the oil. If it bubbles, it is ready.
• While the oil is heating, combine chicken, salt, ground black pepper, starch, flour, baking soda, and eggs in a bowl. Mix altogether well by hand.
• Add the coated chicken to hot oil one by one. Fry them for 12 minutes until the all sides of the chicken are crunchy, turning over with tongs. Take out the chicken with tongs or a large slotted spoon to wire strainer over a bowl to remove the excess oil.
• Heat the 2 teaspoons vegetable oil in a large skillet over medium high heat. Stir in garlic until light brown for about 30 seconds. Add the ketchup, rice syrup, gochujang, vinegar and stir well with a wooden spoon. Reduce the heat to low and stir until bubbling. Remove from the heat.
• Let the oil heat up for 2 minutes over medium high heat until it reaches 330-350ºF. Fry the chicken one more time, turning over with tongs for about another 12 minutes until very crunchy.
• Reheat the sauce over medium high heat until it's bubbling again. Add all the hot crunchy chicken and mix well with a wooden spoon and tongs.
• Sprinkle with the sesame seeds and transfer to a serving plate. Serve with chicken-mu (pickled radish) if you have it.

SPICY KOREAN FRIED CHICKEN

Steps:

• 1) Cut the chicken into bite size pieces and place them in a bowl and with 2 tablespoons of garlic and salt and pepper. Mix well and rest for 30 minutes.
• 2) Beat the egg and coat the chicken pieces with the egg.
• 3) Mix flour and potato starch 1:1 and lay the chicken pieces in the mixture to coat.
• 4) Heat the oil high and deep-fry the chicken till golden brown.
• 5) In another pan heat 1 tablespoon of canola oil and the Gochujang sauce ingredients in a bowl.
• 6) Sauté finely chopped onion in the pan till brown and then add the Gochujang sauce and heat until it bubbles.
• 7) When the sauce shimmers, put in the fried chicken pieces and toss with the sauce until evenly coated.

KOREAN FRIED CHICKEN

Steps:

• Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)
• Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it's hot enough). You'll need at least 1 litre (4 cup) of oil.
• Mix together the crispy coating ingredients in a small bowl.
• Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture - ensuring it's fully covered. Place on a tray and repeat until all of the chicken is coated.
• Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken.
• Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it's no longer pink in the middle, it's cooked.
• Place on a tray in the oven to keep warm whilst you cook the rest of the chicken. **If you want to ensure the chicken stays extra crispy whilst in the oven, see my 'Top Tips for Success' section in the post.
• Meanwhile make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together.
• Bring to the boil, then simmer for 5 minutes until thickened.
• Pour over the crispy chicken and carefully toss together, then top with the spring onions, chilli flakes and sesame seeds before serving.

KOREAN FRIED CHICKEN (SPICY VERSION)

Steps:

• Soak wings in milk for ½ hour.
• Mix Sauce.
• Drain wings then season with salt and white pepper.
• Coat with corn starch, shake off excess.
• Fry until the wings in two steps. Fry until they just start to turn brown let them cool on a rack. Then put back in hot oil until golden brown.
• Sauté onion and ginger until tender then add sauce cook until it starts to get thick.
• Add fried wings and coat with sauce.