When the oil is hot enough, flash fry the chicken for 30 seconds to 1 minute. When the sauce is almost done, reheat your oil over high heat.Simmer for 5 minutes while stirring until the sauce thickens a bit, then reduce to lowest heat Heat up the sauce over medium heat until it starts to boil, then reduce to medium-low.In a skillet, combine the sauce ingredients (don’t forget the extra 2 cloves of garlic) and mix well In the meantime, we’ll prepare the sauce.We’ll let the chicken cool before we flash fry it the second time After the chicken is done frying, place on a plate lined with a paper towel to soak up the oil.When the chicken is a light golden brown (5-10 minutes), remove from oil and cook the second batch the same way Flip the chicken periodically to ensure all sides are evenly cooked. We only do half so that we don’t overcrowd the pan and lower the temperature too much. You’ll know the oil is hot enough if when you put a piece of chicken in, the oil starts boiling around it In a deep pan or wok, add enough cooking oil so that the chicken pieces will be fully submerged and heat over high heat.Dredge each piece of chicken in the corn starch so that it is completely covered Pour the corn starch into another large bowl.Mix the beaten egg, salt, and 1 clove of minced garlic with the chicken in a bowl.Prepare the chicken thigh by trimming the fat off.You can find this in any Asian supermarket, but don’t fret if you don’t have any near you! You can substitute gochujang with dried red chili peppers, or you can skip it completely for a more tangy-sweet sauce. The spicy flavor comes from gochujang, or Korean chili paste. Personally, while I love American fried chicken, the wide variety of sauces that are popular with Korean fried chicken really make it stand out.įor this recipe, I decided to go with a spicy and sweet sauce since it’s one of the most classic flavors for Korean fried chicken. These differences make Korean fried chicken taste like a completely different dish than their American counterpart. Second, American fried chicken is usually coated with a very thick layer of deep fried dough, while Korean fried chicken has a thinner coating (for this recipe, we only coat with corn starch). First, most Korean fried chicken is coated with a sauce while American fried chicken has a crispy exterior. There are several distinct differences between traditional American fried chicken and Korean fried chicken. When most people hear KFC, they think Kentucky Fried Chicken, so it’s natural to wonder how Korean fried chicken is different. What’s Different About Korean Fried Chicken?
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