Asians > Korean > Fried Chicken

Sogokju-Style Korean Fried Chicken Recipe

Ingredients with Measurements:
- 1 lb chicken wings
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 cup Sogokju (Korean rice wine)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp grated ginger
- Vegetable oil for frying

Special equipment needed:
- Deep fryer or large pot for frying
- Wire rack for draining excess oil

Step-by-step instructions:

1. In a large bowl, mix together flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.

2. Add chicken wings to the flour mixture and toss until the wings are coated evenly.

3. Heat vegetable oil in a deep fryer or large pot to 375°F.

4. Fry the chicken wings in batches for 10-12 minutes or until golden brown and crispy. Drain excess oil on a wire rack.

5. In a separate bowl, whisk together Sogokju, soy sauce, honey, gochujang, rice vinegar, sesame oil, and grated ginger.

6. In a large pan, heat the sauce mixture over medium heat until it thickens and becomes sticky.

7. Add the fried chicken wings to the pan and toss until the wings are coated evenly with the sauce.

8. Serve hot and enjoy!


- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Frying temperature: 375°F
Serving size:
- 4 servings

Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 30g
- Protein: 25g

Substitutions for ingredients:
- Chicken wings can be substituted with chicken drumettes or chicken thighs.
- Sogokju can be substituted with sake or white wine.
- Gochujang can be substituted with sriracha or hot sauce.

Variations:
- Add chopped scallions or sesame seeds for garnish.
- Make a spicy version by adding more cayenne pepper or gochujang.
- Make a sweet and sour version by adding pineapple juice and brown sugar to the sauce.

Tips and tricks:
- Pat the chicken wings dry with paper towels before coating them with flour to ensure a crispy crust.
- Fry the chicken wings in small batches to prevent overcrowding and uneven cooking.
- Use a wire rack to drain excess oil and keep the chicken wings crispy.
- Double fry the chicken wings for extra crispiness.

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

Reheating instructions:
- Reheat leftover chicken wings in the oven at 350°F for 10-15 minutes or until heated through.

Presentation ideas:
- Serve the chicken wings on a platter with a side of pickled vegetables or kimchi.

Garnishes:
- Chopped scallions
- Sesame seeds

Pairings:
- Sogokju or other Korean rice wines
- Beer

Suggested side dishes:
- Steamed rice
- Korean-style potato salad
- Stir-fried vegetables

Troubleshooting advice:
- If the chicken wings are not crispy, increase the frying temperature or fry them for a longer time.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.

Food safety advice:
- Use a thermometer to ensure the frying oil is at the correct temperature to prevent undercooked chicken.
- Use separate cutting boards and utensils for raw chicken to prevent cross-contamination.
- Refrigerate leftover chicken wings promptly to prevent bacterial growth.

Food history:
- Korean fried chicken, also known as KFC, has become a popular dish in Korea and around the world. It is believed to have originated in the 1970s in South Korea, where it was first served as a snack in bars and restaurants.

Flavor profiles:
- Savory, sweet, spicy, and tangy

Serving suggestions:
- Serve the chicken wings as an appetizer or main dish.

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Region: South Korean

Taste: Spicy, Savory, Tangy, Crunchy, Aromatic