From Seoul To Your Kitchen: How To Make Authentic Korean-Style Chicken
Korean-style chicken , known for its crispy exterior, juicy interior, and bold flavours, has taken the global culinary scene by storm. This dish, which features twice-fried chicken pieces coated in a variety of savory and sweet sauces, offers a unique and tantalizing alternative to traditional fried chicken. The popularity of Korean-style chicken can be attributed to its perfect balance of texture and taste, making it a favourite among food enthusiasts worldwide.
The origins of Korean-style chicken can be traced back to the 1960s in South Korea, where it began as a simple street food. Initially, the chicken was fried once and seasoned with salt or a soy-based sauce. However, it wasn't until the 1980s that the signature twice-frying method and the addition of sweet and spicy sauces transformed it into the beloved dish it is today. This culinary innovation was largely influenced by the increasing availability of poultry and the introduction of Western frying techniques.
Here, we'll guide you through a step-by-step recipe to recreate this delicious Korean-style chicken at home.
Ingredients
For the Chicken:
- 2 lbs (1 kg) chicken wings or drumettes
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup cold water
- Vegetable oil for frying
For the Marinade:
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 1 tbsp rice wine (optional)
- 1 tsp black pepper
For the Yangnyeom Sauce (Sweet and Spicy Sauce):
- 3 tbsp gochujang (Korean red chilli paste)
- 2 tbsp soy sauce
- 3 tbsp honey or sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tbsp ketchup (optional for extra sweetness)
Instructions
Step 1: Marinate the Chicken
1. Prepare the Marinade: In a large bowl, combine the minced garlic, grated ginger, soy sauce, rice wine (if using), and black pepper.
2. Marinate: Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
Step 2: Prepare the Batter
1. Mix Dry Ingredients: In a separate bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, and onion powder.
2. Add Water: Gradually add the cold water to the dry mixture, stirring until you achieve a smooth batter. The consistency should be similar to pancake batter.
Step 3: Fry the Chicken
1. Heat the Oil: In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
2. First Frying: Dip the marinated chicken pieces into the batter, allowing any excess to drip off. Carefully place the chicken into the hot oil, frying in batches to avoid overcrowding. Fry for about 8-10 minutes until the chicken is cooked through but not browned. Remove and drain on a wire rack or paper towel.
3. Second Frying: Increase the oil temperature to 375°F (190°C). Fry the chicken a second time for 2-3 minutes until it is golden brown and crispy. Remove and drain excess oil.
Step 4: Prepare the Yangnyeom Sauce
1. Combine Ingredients: In a saucepan, combine gochujang, soy sauce, honey or sugar, rice vinegar, minced garlic, sesame oil, and ketchup.
The origins of Korean-style chicken can be traced back to the 1960s in South Korea, where it began as a simple street food. Initially, the chicken was fried once and seasoned with salt or a soy-based sauce. However, it wasn't until the 1980s that the signature twice-frying method and the addition of sweet and spicy sauces transformed it into the beloved dish it is today. This culinary innovation was largely influenced by the increasing availability of poultry and the introduction of Western frying techniques.
Here, we'll guide you through a step-by-step recipe to recreate this delicious Korean-style chicken at home.
Ingredients
For the Chicken:
- 2 lbs (1 kg) chicken wings or drumettes
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup cold water
- Vegetable oil for frying
For the Marinade:
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 2 tbsp soy sauce
- 1 tbsp rice wine (optional)
- 1 tsp black pepper
For the Yangnyeom Sauce (Sweet and Spicy Sauce):
- 3 tbsp gochujang (Korean red chilli paste)
- 2 tbsp soy sauce
- 3 tbsp honey or sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 tbsp ketchup (optional for extra sweetness)
Instructions
Step 1: Marinate the Chicken
1. Prepare the Marinade: In a large bowl, combine the minced garlic, grated ginger, soy sauce, rice wine (if using), and black pepper.
2. Marinate: Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
Step 2: Prepare the Batter
1. Mix Dry Ingredients: In a separate bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, and onion powder.
2. Add Water: Gradually add the cold water to the dry mixture, stirring until you achieve a smooth batter. The consistency should be similar to pancake batter.
Step 3: Fry the Chicken
1. Heat the Oil: In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
2. First Frying: Dip the marinated chicken pieces into the batter, allowing any excess to drip off. Carefully place the chicken into the hot oil, frying in batches to avoid overcrowding. Fry for about 8-10 minutes until the chicken is cooked through but not browned. Remove and drain on a wire rack or paper towel.
3. Second Frying: Increase the oil temperature to 375°F (190°C). Fry the chicken a second time for 2-3 minutes until it is golden brown and crispy. Remove and drain excess oil.
Step 4: Prepare the Yangnyeom Sauce
1. Combine Ingredients: In a saucepan, combine gochujang, soy sauce, honey or sugar, rice vinegar, minced garlic, sesame oil, and ketchup.
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