Simple Korean Fried Chicken - Korpino Feed Korpino Recipes (2024)

FAQs

Why is Korean fried chicken so crispy? ›

The Korean fried chicken is super crispy because potato starch is added to its batter and the chicken is fried twice. This second frying also cooks off the excess water in the chicken from the first frying. Korean fried chicken is known to stay extra crispy for a long time, even with a glazed surface.

The chicken itself is often marinated in a mixture of buttermilk, spices, and sometimes even fruit juice to add flavor and tenderize the meat. This step ensures that every bite is bursting with juicy, flavorful chicken. Of course, you can't talk about Korean fried chicken without mentioning the side dishes.

One thing that sets Korean fried chicken apart from its competitors is that it's usually less greasy and heavy than other varieties. It is because it's typically cooked without skin, making it a healthier option for those watching their waistlines.

Of all the flavours, yangnyeom is the most popular of all. Made with a glaze from gochujang, a sweet and spicy Korean paste used in many sauces, it creates a sensational taste and sticky texture. Don't forget to lick your fingers after each bite!

Chicken mu is Korean pickled radish that is specifically for pairing with Korean fried chicken, but it is also a great side dish for pretty much anything. It's sweet, tangy, crunchy, and totally necessary with Korean fried chicken in my opinion! Mu is Korean radish, and it is used to make MANY things in Korean cuisine!

When mixed with the flour, the cornstarch makes the flour coating crispier and gives it that golden brown color! (It has to do with prevention of gluten development.) The baking powder reacts with the oil and creates tiny air bubbles, which also helps form a crispy coating.

Try adding some corn starch to lighten the flour as well. The combination of corn starch and baking powder will help to make your fried chicken lighter and crispier than plain flour alone.

Both flour and cornstarch are used to coat chicken, fish, and vegetables before deep-frying. Cornstarch typically makes for a crispier finish than flour. Cornstarch absorbs moisture from the food and expands, giving deep-fried foods a crispy coating.

BBQ Chicken

Of course, if you don't know this brand, you'll say it's barbecue. In Korea, the word BBQ is more commonly referred to as this brand name than barbecue. Started in a small village in the countryside in 1995, this brand is the number one fried chicken brand in Korea as of 2022.

According to a survey conducted in June 2021 among South Korean consumers on their favorite brand of fried chicken, 36.63 percent of respondents answered it was Kyochon.

Why is Korean fried chicken so expensive? ›

Higher-Quality Ingredients

In addition to the chicken, Korean fried chicken is also marinated in a unique blend of spices and sauces, giving it its distinct flavor. These sauces often require high-quality ingredients, such as Korean chili paste, soy sauce, and rice vinegar.

All-purpose flour gives the buttermilk and seasonings something to stick to, while ensuring a wonderfully crispy crust. This crispy fried chicken recipe calls for paprika (which helps with browning), salt, and pepper. You can add more spices and seasonings to taste.

While most people could indulge in this dish occasionally without sabotaging their eating plans, Korean fried chicken contains such high amounts of fat, calories, cholesterol, carbs and sodium that it can't be considered a healthy food.

It makes chicken more crispy and tender inside. These starches create a light and crunchy texture that adheres well to the chicken. The combination of double frying and starch coating contribute to the signature crispiness of Korean fried chicken.

The air fryer method is another way to reheat Korean fried chicken, which can help maintain its crispy texture. Here are the steps: Preheat your air fryer to 375°F. Place the chicken in the air fryer basket and cook it for 3-5 minutes until it's heated through and crispy.