Korean fried chicken has become famous worldwide, and with this step-by-step guide, you can quickly make it at home. The recipe requires boneless, skinless chicken thighs, cornstarch, all-purpose flour, garlic powder, onion powder, salt, vegetable oil, gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, garlic, ginger, sesame seeds, and green onions. First, marinate the chicken for up to 24 hours, then coat it in cornstarch and flour and fry it. Heat the remaining marinade and coat the chicken in it. Sprinkle with sesame seeds and green onions and serve. Try out different sauces and spice levels to experiment with the recipe.

How to Make Mouthwatering Korean Fried Chicken at Home

Introduction

Korean fried chicken, also known as KFC, has become a worldwide phenomenon. The dish is slightly different from traditional fried chicken, as the chicken is usually double-fried to ensure a crispy exterior and tender interior. The chicken is then coated in a sweet and sticky sauce, making it a deliciously addictive treat. If you’re looking to recreate this dish at home, look no further! This step-by-step guide will take you through the entire process, ensuring that you end up with perfectly crispy and flavorful Korean fried chicken.

Ingredients

• 1 pound boneless, skinless chicken thighs
• 2 cups cornstarch
• 2 cups all-purpose flour
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon salt
• 2 cups vegetable oil
• 1/2 cup gochujang (Korean chili paste)
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• Sesame seeds and sliced green onions for garnish

Instructions

Step 1: Marinate the chicken

Cut the chicken thighs into bite-sized pieces and place them in a large bowl. In a separate bowl, mix together the gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and minced ginger. Pour the sauce over the chicken and stir well to ensure that every piece is coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, but up to 24 hours.

Step 2: Coat the chicken in cornstarch and flour

In a large bowl, mix together the cornstarch, flour, garlic powder, onion powder, and salt. Take each piece of chicken out of the marinade and coat it in the flour mixture, shaking off any excess. Place the coated chicken on a large plate or baking sheet.

Step 3: Fry the chicken

Heat the vegetable oil in a large skillet or wok over medium-high heat until it reaches 350°F. Once the oil is hot, add the coated chicken to the pan in small batches, being careful not to overcrowd the pan. Fry the chicken for 5 to 7 minutes per side, or until it is golden brown and crispy. Use a slotted spoon or tongs to remove the chicken from the oil and place it on a wire rack to drain any excess oil.

Step 4: Coat the chicken in sauce

In a separate pan, heat the remaining marinade over medium heat. Bring it to a simmer and cook for 3 to 5 minutes, or until the sauce has thickened slightly. Once the sauce is ready, add the fried chicken to the pan and toss well to coat each piece in the sauce.

Step 5: Garnish and serve

Transfer the chicken to a serving platter and sprinkle with sesame seeds and sliced green onions for garnish. Serve the Korean fried chicken hot and enjoy!

Conclusion

Congratulations, you have successfully made mouthwatering Korean fried chicken at home! This dish is perfect for parties or as a fun dinner option. Don’t be afraid to play around with different sauces or spice levels to make it your own. Happy cooking!