The hot and spicy Korean fried chicken is sure to give a kick to your taste buds. This is sure to give your favorite take-away restaurant a run for its money!
Korean recipes are well-known for its high spicy note and today’s recipe of Korean fried chicken is no exception. This Korean fried chicken is one kick-ass recipe which will hit your taste bud hard and will transport you to a trance of deliciousness! You doubt I am exaggerating? Try this for yourself and come back to me! I bet you are gonna agree with me. But just be li’l careful as this hot Korean fried chicken is definitely not for the faint hearted; we love spicy food which is why we got hooked to this spicy delicacy. You can reduce the spiciness of this Korean fried chicken by adding couple of teaspoons of honey.
My blog does not hoard a lot of Korean recipes (except for this Korean Kkanpunggi inspired hot garlic fried chicken!) as I am yet to explore this cuisine to its entire breadth. But Korean cuisine is popular for a reason and it rightfully deserves so. The Korean recipes are so freaking awesome that once you start tasting their recipes, you can’t retreat yourself back. I have many more short-listed recipes which I am gonna try soon and I am more than sure that they all are going to be blockbusters! Be sure to keep checking this space for more wonderful Korean recipes!
This recipe calls for Gochujang, the authentic Korean red chili paste and if you can get hold of it in your local supermarket, then nothing like it! Unfortunately, I could not. Hence technically mine may not be the most authentic version, but the red chili paste which I used in my recipe replicated similar flavor very closely. I could not decipher the difference between my version of Korean fried chicken and the one which I had in an authentic Korean restaurant which confirmed me that they had indeed used the authentic Korean red chili paste named ‘Gochujang’!
Hence, I was happy with my own creation and I would suggest not to hold yourself back even if you don’t get the exact same ingredient. You can substitute any particular ingredient with something having very similar flavor profile and this goes for any recipe for that matter. Who knows, your substitution can actually create something more freaking awesome! Cooking is all about experimenting and putting your own thought, thus giving shape to something new and unimagined as yet! So put on your apron and get cracking!
- Chicken breast – 2, boneless & skinless
- Chili oil – 2 tsp (You may replace it with vegetable oil if you don’t have chili oil)
- Whole dry red chili – 10 to 12
- Garlic paste – 1 tbsp
- Shaoxing wine – 2 tsp
- Egg – 1
- Corn flour – ¼ cup
- Vegetable oil for deep frying
- Salt & freshly crushed black pepper to taste
- Brown sugar – 2 tbsp
- Distilled white vinegar – 1 tbsp
- Dark soy sauce – 1 tbsp
- Sesame oil – 1 tsp
- Red chili paste / Gochujang – 3 tbsp
- Corn flour – 1 tbsp
- Water – ¼ cup
- Take a medium bowl and add to it brown sugar, vinegar, soy sauce, sesame oil, chili paste, corn flour and water. Whisk them thoroughly to make a uniform sauce mixture. Set it aside.
- Wash and pat dry the chicken breasts. Cut each chicken breast into strips length wise. Then cut each long strip into small cubes of about ½ inch length.
- Take the chicken cubes in a bowl. Add salt, black pepper and Shaoxing wine. Mix well using a spatula. Leave it for 15 minutes.
- Then add the egg and corn flour. Mix everything thoroughly so that each chicken cube is coated well.
- Heat enough vegetable oil in a frying pan for deep frying the chicken. When the oil is hot, drop the battered chicken cubes one by one keeping the heat on medium-low. You may need to fry them in batches; do not over-crowd the pan.
- Fry the chicken cubes for 6 to 8 minutes. Then flip them over and fry them on medium-low heat for another 5 minutes or until they turn golden brown. Take them out and put on a plate lined with absorbent kitchen towel to soak up excess oil. Set aside.
- Once all the chicken cubes are fried, take out all the oil used for deep frying. Put the frying pan back on heat and add the chili oil.
- Once hot, add the dry red chilies and garlic paste. Sauté them for 3 to 4 minutes until the raw smell of garlic paste is gone.
- Then pour in the prepared sauce and continue cooking it on medium-high flame. Keep stirring it continuously. The sauce will thicken as soon as it comes to boil. Check and adjust the seasoning of the sauce if needed at this stage.
- Once the sauce is nicely thickened which would take about 3 to 5 minutes, tip in the fried chicken cubes.
- Stir in the chicken cubes into the sauce to coat them well all over with the sauce. Most of the sauce will be soaked up by the chicken cubes. Once you are happy with the consistency, turn off the flame.
- Serve the hot Korean fried chicken garnished with freshly chopped cilantro and a generous sprinkle of sesame seeds. Enjoy!