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Korean Fried Chicken with Guk-ganjang Sauce Recipe

Ingredients with Measurements:
- 1 lb chicken wings
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 cup buttermilk
- 1 egg
- Oil for frying

For the Guk-ganjang Sauce:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 green onion, thinly sliced
- 1 tsp sesame seeds

Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowls
- Whisk
- Tongs
- Paper towels

Step-by-step instructions:

1. In a mixing bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, paprika, and cayenne pepper.

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

3. Dip each chicken wing into the buttermilk mixture, then coat it in the flour mixture. Shake off any excess flour.

4. Heat the oil in a deep fryer or large pot to 375°F.

5. Fry the chicken wings in batches for 10-12 minutes, or until they are golden brown and crispy. Use tongs to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.

6. In a small saucepan, combine the soy sauce, rice vinegar, gochujang, honey, sesame oil, minced garlic, and minced ginger. Cook over medium heat until the sauce thickens, about 5-7 minutes.

7. Toss the fried chicken wings in the Guk-ganjang sauce until they are evenly coated.

8. Serve hot, garnished with sliced green onions and sesame seeds.


- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Oil for frying: 375°F
Serving size:
- This recipe serves 2-3 people.

Nutritional information:
- Calories per serving: 600
- Fat: 28g
- Carbohydrates: 50g
- Protein: 35g

Substitutions for ingredients:
- Chicken wings can be substituted with chicken thighs or drumsticks.
- Buttermilk can be substituted with regular milk or yogurt.
- Gochujang can be substituted with sriracha or red pepper flakes.

Variations:
- Add chopped cilantro or basil to the Guk-ganjang sauce for extra flavor.
- Use boneless chicken breast instead of wings for a healthier option.
- Make a spicy version of the sauce by adding more gochujang or red pepper flakes.

Tips and tricks:
- Make sure the oil is hot enough before frying the chicken to ensure a crispy exterior.
- Use a wire rack to keep the chicken wings warm and crispy while frying the remaining batches.
- Double coat the chicken wings in the flour mixture for an extra crispy texture.

Storage instructions:
- Leftover chicken wings can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the chicken wings, place them on a baking sheet and bake in a preheated oven at 350°F for 10-12 minutes, or until heated through.

Presentation ideas:
- Serve the chicken wings on a platter with sliced green onions and sesame seeds sprinkled on top.
- Arrange the chicken wings on a bed of lettuce for a healthier presentation.

Garnishes:
- Sliced green onions
- Sesame seeds

Pairings:
- Korean-style pickled vegetables
- Steamed rice
- Kimchi

Suggested side dishes:
- Korean-style potato salad
- Spicy cucumber salad
- Steamed broccoli

Troubleshooting advice:
- If the chicken wings are not crispy enough, make sure the oil is hot enough before frying and double coat them in the flour mixture.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
- Korean fried chicken, or yangnyeom chicken, is a popular dish in Korea that originated in the 1960s. It is typically served with a sweet and spicy sauce made with gochujang.

Flavor profiles:
- The chicken wings are crispy and savory, with a hint of spice from the cayenne pepper. The Guk-ganjang sauce is sweet, salty, and slightly spicy, with a nutty flavor from the sesame oil.

Serving suggestions:
- Serve the Korean fried chicken with Guk-ganjang sauce as an appetizer or main dish at a party or gathering.

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Region: Korean

Taste: Spicy, Tangy, Sweet, Savory, Umami