Get ready to dive into a world of flavor that's as vibrant as it is addictively delicious – the iconic Korean Fried Chicken, in all its spicy Yangnyeom glory! Picture this: crispy, vermilion red perfection that's not just a feast for the eyes, but also a mouthwatering journey for your taste buds.
Imagine sinking your teeth into each piece of super KRISPEEEE fried chicken, its golden exterior giving way to tender, juicy meat inside. But that's just the beginning. What elevates this dish to pure magic is the thick, sticky, sweet and savory sauce. It's the kind that brings a little kick, leaving your taste buds tingling in delight and your fingers instinctively going in for another lick.
This isn't just any fried chicken; it's an experience, a sensory symphony that lingers in your memory and keeps you craving for more. And guess what? Here's the best part – the recipe isn't rocket science. It's a simple process that requires minimal effort, but it demands a dose of courage. Why, you ask? Because you'll be deep-frying these succulent nuggets of joy to seal in their irresistible flavors.
Whether you opt for the bone-in or bone-out version, one thing's for sure – you're in for a treat that transcends borders and unites taste buds. If you're up for a culinary adventure that's bold, daring, and utterly delicious, then Korean Fried Chicken is calling your name. So, grab your apron, prepare to savor, and embark on a flavor-packed journey that's perfect for anyone with a passion for life and a craving for amazing eats!
400g of Chicken (boneless or bone in)
1tb of Rice Wine
1tb of Grated Ginger
2 Cups of Corn Flour
1/2 Cup of Ketchup
1tb of Gochujang
1tb of Honey
1tb of Light Soy Sauce
3 Cloves of Garlic
1te of Sesame Seed Oil
In a large bowl combine 0.5 cup of corn flour, 1tb of rice wine, 1te of salt, 1tb of grated ginger and 0.5 cup of water stir well to combine. You should have a viscous starch like solution.
Cut your chicken into bite size pieces or leave them as it is if you would like bigger pieces of chicken.
Give your chicken a nice soak in the batter you have just made and let it sit for 5 minutes as you heat enough oil in a pot to deep fry these juicy little things.
In a large bowl add in 1.5 cups of corn flour and a pinch of salt.
Gently drop your marinated chicken in your flour mixture and get them nice and coated, you want to have clumps of flour all stuck over your chicken.
Dust off the excess flour and into the hot oil for 5-7 minutes till golden brown and cooked through. For bone in it will take longer 12-15 minutes depending on the piece and size.
In a pan add in 1te of sesame seed oil on medium heat and gently fry 3 cloves of minced garlic.
Once the whole room smells like garlic add in 1tb of gochujang, 1tb of honey, 1tb of light soy sauce, 1/2 cup of ketchup and a 1/4 cup of water. Stir till well combined and gently simmer till a sauce-like consistency forms.
Drop your lovely golden fried chicken babies into the sauce and coat well. Let each single piece of chicken be bathed in the lovely sauce.
Serve and eat Immediately.
Extra: Top it off with some chopped scallions and sesame seed for that extra flare if you wanna impress some peeps.
Pair each and every bite of your lovely Korean Fried Chicken with a piece of kimchi for that perfect balance of flavours. (Check out our home made kimchi recipe) Happy Cooking