Korean Fried Chicken (Chimaek Style)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the chicken wings, grated ginger, minced garlic, soy sauce, and black pepper in a large mixing bowl.

   Ca. 2 min.

   Kokkens note: Ensure the chicken is patted dry before marinating to help the flavors adhere better.

2. 2

   Toss the chicken thoroughly to coat each piece evenly with the marinade.

   Ca. 1 min.

3. 3

   Cover the bowl and refrigerate the chicken to marinate for at least 15 minutes, or up to 30 minutes, allowing the flavors to meld.

   Ca. 15 min.

   Kokkens note: Marinating for longer will result in a more deeply flavored chicken.

4. 4

   While the chicken marinates, prepare the dry coating by whisking together the cornstarch, all-purpose flour, and baking powder in a separate shallow bowl.

   Ca. 1 min.

   Kokkens note: Baking powder helps create a lighter, crispier crust by producing small air bubbles during frying.

5. 5

   Pour the water into the dry coating mixture and stir until just combined, forming a thick, lumpy batter.

   Ca. 1 min.

   Kokkens note: Do not overmix; a few lumps are fine and will contribute to a craggier, crispier texture.

6. 6

   Dip each piece of marinated chicken into the prepared batter, ensuring it is fully coated on all sides.

   Ca. 3 min.

   Kokkens note: Allow any excess batter to drip off before frying to prevent a too-thick crust.

7. 7

   Heat the vegetable oil in a large deep pot or Dutch oven over medium-high heat until it reaches 170°C (340°F).

   Ca. 5 min.

   Kokkens note: Use a deep-fry thermometer to accurately monitor the oil temperature, which is crucial for perfectly fried chicken.

8. 8

   Carefully add half of the coated chicken pieces to the hot oil, ensuring not to overcrowd the pot.

   Ca. 1 min.

   Kokkens note: Frying in batches prevents the oil temperature from dropping too much, ensuring crispy results.

9. 9

   Fry the chicken for 6-7 minutes, turning occasionally, until it turns a light golden brown and is cooked through.

   Ca. 7 min.

   Kokkens note: The internal temperature of the chicken should reach 74°C (165°F) at this stage.

10. 10

    Remove the fried chicken from the oil using tongs and place it on a wire rack set over a baking sheet to drain excess oil.

    Ca. 1 min.

    Kokkens note: Draining on a wire rack allows air circulation, preventing the chicken from becoming soggy.

11. 11

    Repeat the frying process with the remaining chicken pieces.

    Ca. 7 min.

12. 12

    Increase the oil temperature to 180°C (350°F) for the second fry.

    Ca. 2 min.

    Kokkens note: A higher temperature for the second fry ensures maximum crispiness and a beautiful golden-brown color.

13. 13

    Return all the previously fried chicken to the hotter oil for a second fry, cooking for another 2-3 minutes until deeply golden and extra crispy.

    Ca. 3 min.

    Kokkens note: Double frying is the secret to achieving the signature shatteringly crisp texture of authentic Korean fried chicken.

14. 14

    While the chicken is undergoing its second fry, prepare the sauce by combining the gochujang, honey, rice vinegar, minced garlic, and sesame oil in a small saucepan.

    Ca. 2 min.

15. 15

    Heat the sauce over medium-low heat, stirring constantly, until it simmers gently and thickens slightly, about 2-3 minutes.

    Ca. 3 min.

    Kokkens note: Avoid boiling the sauce vigorously, as this can cause it to become too thick or burn.

16. 16

    Drain the twice-fried chicken from the oil and immediately transfer it to a large clean bowl.

    Ca. 1 min.

17. 17

    Pour the warm sauce over the hot chicken and toss quickly and thoroughly to coat every piece evenly.

    Ca. 1 min.

    Kokkens note: Work quickly while the chicken is hot to ensure the sauce adheres well and creates a glossy, even coating.

18. 18

    Garnish the coated chicken with toasted sesame seeds, if desired, and serve immediately.

    Ca. 1 min.

    Kokkens note: Toasted sesame seeds add a nutty flavor and an appealing visual finish.