Korean Fried Chicken Sauce Recipes

SPICY KOREAN FRIED CHICKEN WITH GOCHUJANG SAUCE

Steps:

• Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
• Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
• Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
• Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
• Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
• Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.

KOREAN FRIED CHICKEN (YANGNYEOM CHICKEN)

Steps:

• Wash chicken wings, and drain thoroughly. Mix with the salt, pepper, and ginger. Let it sit in the fridge for 2 hours or longer (overnight to 24 hours).
• Combine all the sauce ingredients of your choice and stir well. Boil over medium heat until it thickens slightly, about 4 to 5 minutes. Turn the heat off.
• OPTION 1 Dry batter: If using the starch only, add the potato (or cornstarch) to the chicken, and rub it onto each wing well to coat evenly. Set aside.
• OPTION 2 Wet batter: Mix the wet batter ingredients in a bowl, and stir well until smooth with no visible lumps.
• Add the oil to a deep fryer, wok, or large pot. Heat the oil to 320°F (up to 330°F). Drop the chicken in the oil, one piece at a time. If using wet batter, dip each piece in the wet batter with tongs and shake off excess batter before dropping the chicken in the oil. Fry them in two batches. Cook until lightly golden, about 6 minutes, depending on the size of the chicken wings. Remove them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a large mesh strainer set on a bowl.
• Reheat the oil to 350°F (up to 360°F). Add the chicken (you can do this in one batch for the second frying), and deep fry again, for about 5 minutes, until golden brown. Drain on a wire rack or in a large mesh strainer set on a bowl.
• You can either toss the fried chicken pieces in the sauce or hand-brush them. Sprinkle with the optional sesame seeds or chopped scallion to serve.

SPICY KOREAN CHICKEN RECIPE BY TASTY

Steps:

• Mix the ingredients for the batter in a bowl until smooth with no lumps.
• Heat oil in a pot to 340°F (170°C).
• Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
• Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F (160°C).
• Drain the wings and increase the heat. Heat oil to about 375°F (190°C).
• Fry the wings a second time until golden brown and crispy. Drain and set aside.
• In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.
• Nutrition Calories: 2805 Fat: 254 grams Carbs: 131 grams Fiber: 1 grams Sugars: 49 grams Protein: 8 grams
• Enjoy!

KOREAN FRIED CHICKEN SAUCE

Steps:

• Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat; add enough water to reach desired sauce consistency. Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and flavors blend, about 5 minutes. Cool to room temperature and season with salt.

KOREAN FRIED CHICKEN

Steps:

• To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy, so around 3-4 mins. Take off the heat and set aside.
• Season the chicken wings with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.
• Heat about 2cm of vegetable oil in a large frying pan over a medium/high heat. Fry the chicken wings for 8-10 mins until crisp, turning halfway. Remove from the oil and place on kitchen paper. Leave to cool slightly (around 2 mins).
• Reheat the sauce, and toss the crispy chicken wings in it. Tip into a bowl and top with the sesame seeds and sliced spring onions.

KOREAN CHICKEN

Steps:

• Cut chicken thighs to bite-sized pieces (about 4 pieces per thigh). You don't really need the skin here as this will be deep-fried and dipped in the shoyu sauce. We removed the skin and large fatty pieces.
• Cover the chicken everywhere with flour. Cover with saran wrap and put the flour-covered chicken into the fridge for at least one hour. The chicken color will change from white to a pale pink after an hour because the flour will have bonded with the wetness around the chicken.Note: if you do not give the flour enough time to bond to the chicken, the flour will fall right off when it cooks.
• Combine the roasted sesame seeds (optional), shoyu, apple cider vinegar, brown sugar, Stevia, chili garlic sauce, honey, green onions, and sesame seed oil into a large bowl.
• Fill up a pan with vegetable oil (about a ½-inch high) and adjust the temperature to high. Reduce to medium high as you begin cooking. Add in the chicken one by one and separate as you fry so that they don't stick together.About 1 minute in, you'll see a slight crust begin to form. Flip and make room so that you can add more chicken into the pan.
• Mom cooked each side about 5 - 6 minutes. Once the chicken looks like it's ready to take out, adjust the temperature to high so that the outside of the chicken has a nice brown crust.
• Remove the chicken from the pan and dip it into the shoyu sauce. Plate with a couple of paper towel sheets underneath to collect the drippings so that the chicken stays crispy as the sauce soaks into the chicken.Note: you can dip the chicken one by one in the shoyu sauce, but you can also be like my Mom and dipped a bunch of them together. Either way, it will come out great.

KOREAN FRIED CHICKEN

Steps:

• Whisk half of the salt, pepper and garlic powder together with the Chinese rice wine to make the marinade. Add the chicken and mix well with your hands ensuring the chicken pieces are evenly coated with the marinade.
• Allow to marinate while you prepare the rest of the dish or overnight. The longer the chicken rests in the marinade the better.
• When ready to fry, heat a large wok about one third full with rapeseed (canola) or peanut oil and bring to 175c/350f over medium high heat. If you don't have a thermometer, you can check that the oil is hot enough by placing a chopstick or wooden skewer in the oil. If bubbles form around the chopstick instantly, your oil is hot enough.
• Meanwhile, pour the flour onto a plate and add the remaining salt, pepper and garlic powder. Then dust each piece of chicken with the flour mixture.
• Be sure to shake off any excess flour. Cooking in small batches, place a fewpieces of the chicken in the hot oil and fry for about 4 to 5 minutes. Transfer each batch of fried chicken to a rack to soak up any excess oil. Repeat with the remaining chicken.
• With all the chicken fried, it's time to make the sauce. Discard or strain the cooking oil into a container for future frying and wipe the wok clean. Stir in the sauce ingredients. It is easiest mix the sauce ingredients in a mixing bowl beforehand but these can be added directly to the wok if it's more convenient for you.
• Bring the sauce to a simmer and then add the fried chicken. I usually add the chicken to the sauce in batches too as it is easier to ensure that it is all equally coated. Ensure that they chicken is heated through and then add the toasted sesame seeds and chopped spring onions(scallions) to serve.
• I like to serve Korean fried chicken with plain white rice.