Shelley's Korean Fried Chicken
Follow the recipe below to see how Shelley created her Korean Fried Chicken
Who knew that fried chicken was so popular in Korea? In-fact it is so popular that there are around 50,000 fried chicken restaurants found all over the country.
What makes their fried chicken so popular you ask? Well, the secret is in the batter mix and marinade but it’s also more to do with the unique sauce that the chicken is coated it in after frying. Gojuchang sauce is the favourite, if you like a little bit of a kick to your chicken, otherwise it is traditionally dipped into soy and garlic sauce to get a nice flavour.
The soy and garlic sauce we recommend is: https://www.essenceofthailand.com/sempio-korean-fried-chicken-sauce-soy-garlic-325g.html
The Gojuchang sauce we recommend is: https://www.essenceofthailand.com/ajumma-republic-sweet-spicy-gochujang-chilli-sauce-with-citron-korean-bibimbap-sauce-300g.html
The Sweet & Spicy sauce we recommend is: https://www.essenceofthailand.com/sempio-korean-fried-chicken-sauce-sweet-spicy-325g.html
So, after researching Korean fried chicken for what felt like hours before lunch time, we decided to give it a go ourselves, because if you can’t get to Korea, bring Korea to you.
We’ll talk you through step by step what we did and how we made it so you can have a go at home.
To kick things off, you will need:
For the chicken and marinade
4 chicken breasts (we also tried it with chicken legs)
1 cup of buttermilk or full cream milk
1 ½ tsp salt
1 ¼ tsp white or black pepper
¼ tsp garlic powder
For the batter:
1.5 cups of plain flour
1 tsp salt
1 tsp ground pepper
1 ½ tsp garlic powder
2 tsp paprika
1 tsp baking powder
1 tsp chili flakes
2L Vegetable or sunflower oil for deep frying
Once you have all your ingredients in front of you, it’s best to prep the chicken and marinade it for a few hours before you plan on cooking. This adds moisture to the chicken and helps it stay moist when frying.
To start, Take your 4 chicken breasts and slice into strips. For a size guide think along the lines of breast fillets or goujon shapes.
Once sliced, add to a large mixing bowl. Measure out the following ingredients as per the list above into a bowl or onto a plate: salt, pepper and garlic powder.
Pour the milk or buttermilk over the chicken and make sure each piece of chicken is submerged – you may need more than one cup, but that’s fine. Then add in the seasoning you just measured out and using a whisk, stir the mixture. Once stirred, make sure all the chicken is submerged and then cover with clingfilm and put in the fridge for 1-2 hours. Do not marinate the chicken for longer than 12 hours (if you wanted to marinate over night for example). You can add the chicken legs to this too if you are doing two different types.
For the batter:
Now, this is the fun but also messy bit. Start with 2 cups of plain flour (we did use a bit more in this instance, as we didn’t want to run out) but you can always make more if needed!
We recommend turning on your fryer at this point to allow it to heat up. You need the oil to be really hot, (we fried it at 190°) and also turn on your oven to around 100° so you can keep the chicken warm whilst you fry the rest.
Take 1.5 cups of plain flower and flatten out into a bowl, we found that using a larger shallower bowl was much easier for coating the chicken. And add in your spices and seasonings as per the list above.
Paprika, salt, pepper, garlic powder, baking powder and chili flakes. Mix this around with a clean whisk and you are ready to go.
Top Tip: Leave the ingredients next to the bowl incase you need to re-season the flour or start a new batch of batter.
Once the oil is at temperature, it’s time to begin:
Firstly, take out 4-5 strips from the milk marinade using tongs and roll in the mixed batter ensuring you fully coat the piece. Place these pieces onto a small plate and then transfer over to the fryer. We cooked 4-5 strips at a time at 6 mins, and 3-4 legs at a time for 11 mins.
Once each batch of chicken is done, place it onto a plate and then over to an oven dish. Coat with Gojuchang sauce, honey and sesame oil and then place into the oven. Repeat this process until all chicken pieces are done.
To serve, slice up some spring onion and cucumber and sprinkle over sesame seeds.
Here is some that we packaged up and delivered to our neighbours (who kindly took in our Essence of Thailand parcel for us when it was delivered).
When it was time to eat, we were a bit naughty and decided to mix cuisines as we had some bao buns left over from a previous Chinese evening. However, the outcome was marvellous! We created “Korean Fried Chicken Bao Buns” with Soy & Garlic sauce… they were delicious!!
For those that would like to see how our chicken came out, here is a pic below. Note that the drumsticks look darker because they are cooked for longer, but this is needed to ensure it is thoroughly cooked. We coated each piece in a little bit of Gojuchang sauce, because one of us is a wimp with spices, but you can by all means, coat it more thickly and make them stickier – it really depends on personal preference.
So there you have it “Essence of Thailands” home-made Korean Fried Chicken.
Let us know if you decide to give it a go, and if you do, we highly recommend the sauces above to add that authentic touch and taste.
Take a look at our Korean Fried Chicken “Reel” on Instagram to see the process in action : https://www.instagram.com/reel/CO-XGUlHomG/?igshid=rme1y9nbqr3j
Jeulgeoun Sigsa as they say in Korea, which means “Happy Eating”.