Food

Korean Chicken 3 Ways

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For today’s blog post, I will be showing you how to make 3 different types of Korean fried chicken: original, sweet and spicy (yangnyeom) and sweet soy sauce.
I have made this recipe combining the tenderness, the crispness and the juiciness of flavourful chicken.

Fried chicken is huge in South Korea with over 50,000 fried chicken restaurants throughout the country. Most are small franchises that deliver to homes. Living in Melbourne, however, Korean fried chicken is pretty expensive. Buying the ingredients and making it at home is a lot cheaper.

So when you’re watching K-dramas and find yourself salivating whilst seeing them eating fried chicken, you can make it easily!

Ingredients:
Batter:

  • 6 tbsp of cornflour
  • 1 tsp of garlic powder
  • 1 tsp of salt
  • 1 tsp of sugar
  • 1 tsp of pepper
  • 6 chicken thighs (1200 grams)

Original fried chicken:

  • Add an extra 1 tsp of salt and 1 tsp pepper into the batter before frying.

Yangnyeom (Sweet and spicy) sauce coating:

  • ½ tbsp canola oil
  • 2 cloves of minced garlic
  • 2 tbsp of ketchup
  • 2 tbsp of red pepper paste (gochujang)
  • ½ tsp of vinegar
  • 1 tsp of red pepper flakes
  • 1 tsp of sesame oil
  • 1 tsp of toasted sesame seeds

Sweet Soy Sauce:

  • 1 + ½ tbsp honey
  • 1 tbsp of soy sauce
  • 1 tsp of vinegar
  • 1 tbsp water
  • ½ tbsp of brown sugar
  • 1 tsp red pepper paste

ORIGINAL FRIED CHICKEN:

1. Wash the chicken and drain thoroughly by pat drying with paper towels. Cut the chicken into bite size pieces.

2. Combine all the dry ingredients for the batter into a big bowl. Add the chicken and toss well, coating the flour mixture evenly.

3. Add enough oil (canola oil or vegetable oil) to a deep frying pan. Heat the oil to 160oC.
Place the chicken pieces one at a time into the oil. Cook until lightly golden brown. This takes around 5 to 7 minutes. After the first batch is done, fry the next pieces of chicken in batches of three. Drain the excess oil using a paper towel or a large mesh strainer.

4. In order to make the chicken extra crispy, reheat the oil and deep fry the chicken again for 2 to 3 minutes. Drain the chicken after frying.

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SWEET AND SPICY (YANGNYEOM):
Making the sweet and spicy sauce:
1. Heat a pan over medium heat with canola oil and add the garlic. Stir until fragrant, then add the rest of the ingredients. Stir well and let it simmer until the sauce thickens. Turn off the heat and coat the 1/3 of the chicken with the sauce. Transfer to a serving plate and sprinkle some toasted sesame seeds on top.

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SWEET SOY SAUCE:
Making the sweet soy sauce:
1. Add all the ingredients into the pan and let it simmer until the sauce starts to thicken. Add the chicken and coat it with the sauce.

All three types of chicken are delicious! The chicken tastes even better with beer or (if your underage!) with Coke. Remember to share this recipe with your friends and family. If you give this recipe a try, please share a photo with us using the hashtag #lifesespresso on Instagram!

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