Chicken Recipes

Korean Fried Chicken Recipe | Spicy Crispy Chicken | कोरीयन क्रिस्पी चिकन | Chef Sanjyot Keer

Full written recipe for Korean Fried Chicken

Prep time : 15-20 minutes
Cooking time : 20-25 minutes
Serves : 2-3 people

Gochujang replacement
Ingredients:
• Oil | तेल 2 tbsp
• Kashmiri red chilli paste | कश्मीरी लाल मिर्च कि पेस्ट of 7-8 nos.
• Light soy sauce | लाइट सोया सॉस 1 tsp
• Sugar | शक्कर 1 tsp
• Salt | नमक a pinch
Method:
• Gochujang is a savory, sweet, and spicy fermented condiment popular in korean cooking. To make the most suitable gochujang sauce, soak the kashmiri red chillies and make a fine paste.
• Now, set a wok on high heat, add the oil, let the oil heat and further add kashmiri red chilli paste, stir & cook the chilli paste on medium heat for 4-5 minutes & until the texture of the chilli paste becomes crumbly.
• Further add light soy sauce, sugar & salt and cook for 2 minutes, your suitable replacement for gochujang is ready. You can use this more making many korean or korean inspired dishes.

Korean fried chicken
Ingredients:
For crispy fried chicken
• Chicken | चिकन 1/2 kg (thighs)
• Salt | नमक to taste
• Garlic | लेहसुन 1 tsp (chopped)
• Ginger | अदरक 1 tsp (chopped)
• Black pepper | काली मिर्च a pinch
• Corn flour | कॉर्न फ्लोर 1/2 – 3/4 cup
• Oil for frying
For tossing in sauce
• Gochujang | गोचुजांग 1 tbsp (or the replacement)
• Soy sauce | सोया सॉस 1 tbsp
• Honey | शहद 2 tbsp
• Mirin | मिरिन 2 tbsp
• Sesame oil | तिल का तेल 2 tsp
• Garlic | लेहसुन 1 tsp (chopped)
• Ginger | अदरक 1 tsp (chopped)
• White sesame seeds (for garnish)
• Spring onions (for garnish)
Method:
• For making the crispy fried chicken, here I’ve used chicken thigh you can use any boneless part of the chicken, and cut into bite size.
• Further take a mixing bowl, add the bite size chicken, ginger, garlic, salt & black pepper, and marinate the chicken well, mix it well so that every piece of the chicken gets marinated evenly.
• Now coat the marinated chicken pieces by adding cornflour, make sure to coat it evenly and further shake to dust off the excess cornflour.
• Set oil in a wok and heat it well, to make the chicken super crispy we need to fry the chicken two times, do the first fry by deep frying the coated chicken in hot oil on medium heat until the chicken is almost cooked and light golden brown in colour, this will take about 3-4 minutes, further remove it over a sieve and rest it for few minutes. At this stage you can keep the chicken half done and refry it later when you’re about to make the crispy korean fried chicken
• After the first fry, heat the oil nicely, the temperature should be around 190, now refry the chicken on high heat, until the chicken turns crisp & golden brown in colour. Your crispy fried chicken is ready.
• To make the sauce, take a wok, add the gochujang and the remaining sauce, mix well and now switch on the flame & bring the sauce to a boil, once the sauce comes to a simmer, either keep the flame to the lowest setting or switch it off, now add the crispy fried chicken and toss it well to coat the sauce evenly.
• You do not have to cook at this stage, or else the chicken might become soggy.
• Your crispy korean fried chicken is ready, garnish with some sesame seeds and some freshly chopped spring onion greens, serve it immediately to enjoy the crunch.

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