KOREAN FRIED CHICKEN THIGHS HOW TO

This second frying also cooks off the excess water in the chicken from the first frying. If you want the wings to be completely coated with the sauce, transfer the wings to a large mixing bowl and toss with the sauce.The Korean fried chicken is super crispy because potato starch is added to its batter and the chicken is fried twice. Remove from the heat and pour over the chicken.Bring to a simmer, lower the heat and cook for about 5 minutes. In a small sauce pan over medium heat combine the ginger, garlic, gochujang, honey, soy sauce, rice wine vinegar and sesame oil.Remove the chicken from the oven and make the sauce.The chicken should be golden brown at this point, then lower the temperature to 375 and continue to cook for another 20-30 minutes or until it's cooked all the way through. Once all the chicken is fully breaded baked at 450 for 15 minutes.Transfer the coated chicken to the wire rack. Dip the chicken back in flour, again in the egg wash and finally covering in panko. Start with coating with flour, then a dip in egg wash, then coating in bread crumbs.

Thoroughly dry the chicken with paper towels and season generously with salt and pepper and begin breading.Mix the panko with the oil, it should feel like wet sand. Season everything well with salt and pepper and whisk the eggs with 4 tablespoons of soy sauce and 2 tablespoons water. Set up your breading station with the flour, eggs, bread crumbs and panko each in a separate bowl (a shallow bowl works best).Heat your oven to 450 degrees, line a rimmed baking sheet with foil and place a wire rack on top.toasted and black sesame seeds for garnish.Mission accomplished and craving satisfied. What you end up with that perfect “fried” coating without the hassle of breaking out a deep fryer. Then wham! Bam! It came to me, just double coat the wings! I’m not going to lie, the breading process is messy and a little tedious going back and forth between flour, egg wash, bread crumbs, flour, egg wash and then panko but it totally pays off. They key here was to mimic that double frying without actually, you know frying. The stuff is spicy, crisp and cures all that ails you. You’ve got a seriously crunchy, crispy shell and then it’s slathered with a sauce made from Korean chile paste. If you haven’t had the good fortune to try it yourself, what makes this better than all the other fried chicken recipes is the fact that it’s fried twice.

KOREAN FRIED CHICKEN THIGHS HOW TO

When I decided to try out an oven baked version of Korean Fried Chicken, I admit I got a little giddy but then I was stumped for a few days on how to make it happen. Also thanks to my fear of frying at home, the only time I make it is when I want to devote the time to my tried and true oven fried chicken. AKA the real KFC.įried chicken is my special treat, obviously my waistline can’t afford to eat it as much as I’d like (and I’m pretty sure my heart thanks me too for avoiding the fried foods). As is, spiced, on a waffle, in a sandwich, as wings or the best way, Korean-fied.

I kind of have a thing for fried chicken and by thing, I mean I’ll take it any way. This recipe today friends is a result of my overworking brain. If I can’t get to it immediately, it’ll stay on my mind until I have that chance.

Sometimes, I get recipe ideas in my head and I must test them out right away. We’ve all been there, it can drive you batty, especially when it’s just the chorus that repeats again and again and again. You know how you’ll hear a popular song on the radio and it’ll get stuck in your head for days no matter how hard you try to listen to something else? Get your spicy fried chicken fix without the added grease and fat with Oven Baked Korean Fried Chicken!

Korean fried chicken thighs