Korean fried chicken recipe

http://www.maangchi.com/recipe/yangny...
Music: "Jindo Arirang" played by Chae Okseon (gayageum musical instrument)

Ingredients (for 3-4 servings):
3 pounds (about 1.5 kg) of chicken chunks, salt, ground black pepper, potato starch powder, flour,sweet rice flour, egg, baking soda, canola oil (or vegetable oil), garlic, ketchup, hot pepper paste,rice syrup, vinegar.
See my site for pictures and descriptions of ingredients: http://www.maangchi.com/ingredients

Directions:
1. Rinse chunks of chicken in cold water. Drain.
*tip: You could use chicken wings, too. About 24 wings will be 3 pounds.
2. Add 1 tbs ground black pepper and 1 ts kosher salt.
3. Add ½ cup potato starch powder, ¼ cup all-purpose flour, ¼ cup sweet rice flour, 1 ts baking soda, and 1 egg.
4. Mix well by hand and completely coat the chicken.
5. Put 6-7 cups of canola oil in a wok or frying pan and heat it up.
6. After it's heated for about 7-8 minutes, test if the oil is ready by dipping a sample chunk of chicken into the oil. If the oil bubbles, it's the right temperature to start frying.

Fry them using the double-frying method:
1. Fry the chicken chunks for 10 minutes over high heat.
2. Take them out of the oil and shake them off in a strainer. Let them sit for a few minutes.
3. Fry them again for another 10 minutes until all pieces look golden brown and are crunchy outside.
*tip: If your skillet is not large enough to fry all the chicken at once, divide it into batches like I do in the video.

While you are frying, you can make the sauce:
1. Put 1 tbs canola oil and 4 cloves of minced garlic into a heated pan,
2. Add 1/3 cup tomato ketchup, 1/3 cup rice syrup, ¼ cup hot pepper paste, 1 tbs apple vinegar and simmer the mixture for about about 7 minutes. Keep your heat low and be sure not to burn the sauce.
3. Turn off the heat and wait until the chicken is done.

Chicken is done? Then coat your chicken with the sauce:
1. Reheat the sauce.
2. Put the freshly fried chicken into the sauce and gently mix it up with a wooden spoon.
3. Sprinkle some roasted sesame seeds over top and serve hot or warm.

• Category

  Howto & Style

[randomfishyfish]

Is it okay if i use honey instead of rice syrup/corn syrup?

[Maangchi]

yes you can. Good luck with making delicious yangnyeomtongdak! : )

[SuperWahinetoa]

YUMMY! I don't know if New Zealand has the hot paste, but maybe a chilli sauce will work with tomato paste? Thankyou for this video. <3

[Maangchi]

yes, New Zealand has Korean grocery stores. Check out a list of Korean grocery stores in NZ on my website please.

[Verotia Tetevano]

Maangchi. i really like your happy style of cooking.. makes cooking fun. thank you for your cooking, i love Korean and Japanese food. yes i can cook very well. partly Chinese in me, also learnt cooking form my step dad.

[Maangchi]

Thank you so much! Happy cooking!

[OnyxFire Storm]

I just made these today for my family and we all loved them !! So good!!

[doctorssung]

개맛있어보이네요 아..

[Chris Law]

How long have you been doing this cooking show? Your a pro!

[Nureen Irdina Zailan]

THAT LOOKS DELICIOUUSS !!!! T_T

[necrogenesis1981]

It's not the healthiest thing in the world anyway, but no frying twice is necessary for fried chicken to make it crispy, all recipes do it. As for it being unhealthy, who cares? You're probably not gonna eat it every day anyway.

[Kristoffer Aquino]

Isnt this unhealthy due to the refriing?

[JapanFather]

how many minutes do u re-fry for?............

[Ching Otida]

hi Maanchi i love your recipes... do you have 간장 chicken recipe video? pls share it

if you have any.

[cosmiclove78]

Hi Maangchi, can I use gochujang instead of ketchup in this recipe?

Thanks so much for sharing all these great recipes!

Herman

[Aralaiqualasse]

Errrm, may i mix all the batter ingredient before I put in the chicken? Cause I worry it might not mix adequately with all chicken?

[Lostpanda123]

Why kosher salt in korea?