[Non-Veg 🔴]
Quick Summary
- Cuisine: Korean
- Diet: Non-Vegetarian
- Prep Time: 15 mins
- Cook Time: 20 mins
- Difficulty: Medium
- Servings: 2-3 People
1. Introduction
Korean Fried Chicken is famous for its “double-fry” technique, which makes it extra crunchy on the outside while remaining juicy inside. Glazed with a sweet and spicy garlic sauce, this dish is a crowd-pleaser and perfect for parties or a special weekend treat.
2. Ingredients
- Chicken: 500g boneless chicken thighs (cut into bite-sized pieces).
- For Coating: 1/2 cup Cornflour, 1/4 cup Maida, 1 egg, 1/2 tsp Salt, 1/2 tsp Black pepper.
- For the Sauce: 2 tbsp Soy sauce, 1 tbsp Honey (or brown sugar), 1 tbsp Garlic paste, 1 tbsp Chili paste (Gochujang or any spicy sauce), 1 tsp Vinegar.
- Garnish: Toasted sesame seeds and chopped spring onions.
- Oil: For deep frying.
3. Step-by-Step Instructions
- Marination: In a bowl, mix chicken pieces with salt, pepper, and egg. Coat them thoroughly with cornflour and maida.
- First Fry: Heat oil and deep fry the chicken on medium heat for 7-8 minutes until light golden. Take them out and let them rest for 2 minutes.
- Double Fry (The Secret): Re-heat the oil to high and fry the chicken again for 2-3 minutes until it turns dark golden and super crispy.
- Prepare Sauce: In a separate pan, heat a little oil, add garlic paste, soy sauce, honey, chili paste, and vinegar. Simmer until the sauce thickens.
- Toss: Turn off the heat, add the crispy chicken to the sauce, and toss quickly until every piece is coated.
- Serve: Garnish with sesame seeds and spring onions.
4. Storage & Reheating Instructions
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: You can freeze the fried chicken (before adding sauce) for up to 2 weeks.
- Reheating: To maintain the crunch, reheat in an Air Fryer at 180°C for 5 minutes or in a Preheated Oven. Avoid the microwave as it will make the chicken soft and soggy.
5. Nutrition Information (Per Serving)
- Calories: 350 kcal
- Protein: 25g
- Fats: 18g
- Carbs: 22g
- Fiber: 1g
6. Common Questions (FAQ)
- Q1: Why do we fry the chicken twice?
- A: The first fry cooks the meat, and the second fry removes excess moisture, making the crust exceptionally crispy.
- Q2: Can I use chicken with bone?
- A: Yes, but boneless pieces are easier to coat and eat as a snack.
- Q3: What if I don’t have Honey?
- A: You can use brown sugar or maple syrup as a substitute for that sticky sweetness.
- Q4: Is this dish very spicy?
- A: You can control the heat by adjusting the amount of chili paste or adding more honey to balance it.
7. Pro-Tips
- Wait before tossing: Let the sauce cool slightly before adding the chicken to keep the crust crunchy for longer.
- Potato Starch: For an even lighter and crispier texture, try replacing half of the cornflour with potato starch.