Korean > Fried Chicken

Kongjaban Fried Chicken Recipe

Ingredients with Measurements:
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 cup buttermilk
- 1 egg
- Vegetable oil, for frying

Special equipment needed:
- Deep fryer or large pot
- Cooking thermometer

Step-by-step instructions:

1. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.

2. In another bowl, whisk together the buttermilk and egg.

3. Dip each chicken piece into the buttermilk mixture, then coat it in the flour mixture. Shake off any excess flour and place the chicken on a wire rack.

4. Heat the vegetable oil in a deep fryer or large pot to 350°F.

5. Fry the chicken in batches for about 6-8 minutes, or until golden brown and cooked through. Use a cooking thermometer to ensure the internal temperature of the chicken reaches 165°F.

6. Remove the chicken from the oil with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.

7. Serve hot with your favorite dipping sauce.


- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature: 350°F
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings

Nutritional information:
- Calories: 500
- Fat: 20g
- Carbohydrates: 50g
- Protein: 30g

Substitutions for ingredients:
- You can use chicken breasts instead of chicken thighs.
- If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tbsp of vinegar or lemon juice.

Variations:
- Add different spices to the flour mixture to change up the flavor.
- Use bone-in chicken pieces for a different texture.

Tips and tricks:
- Make sure the oil is at the right temperature before frying the chicken to ensure it cooks evenly.
- Don't overcrowd the fryer or pot with chicken pieces, as this can lower the oil temperature and result in soggy chicken.
- Let the chicken rest on a wire rack for a few minutes after frying to help it stay crispy.

Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the chicken, place it on a baking sheet and bake in a 350°F oven for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the chicken on a platter with dipping sauces and garnishes.

Garnishes:
- Chopped green onions
- Sesame seeds
- Sliced jalapenos

Pairings:
- Coleslaw
- Corn on the cob
- Mashed potatoes

Suggested side dishes:
- Fried rice
- Stir-fried vegetables
- Macaroni and cheese

Troubleshooting advice:
- If the chicken is not crispy enough, try increasing the temperature of the oil or frying it for a few extra minutes.

Food safety advice:
- Always use a cooking thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- Use caution when frying with hot oil to avoid burns.

Food history:
- Kongjaban is a Korean dish made with soy sauce, garlic, and sesame oil. This recipe puts a twist on the traditional dish by using the flavors to season fried chicken.

Flavor profiles:
- Salty, savory, and slightly spicy.

Serving suggestions:
- Serve the chicken as a main dish for dinner or as an appetizer for a party.

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Region: Korean

Taste: Savory, Spicy, Tangy, Crispy, Umami