Super Crunchy Korean Fried Chicken. Chicken wings, corn starch, corn syrup, dried red chili pepper, garlic, ginger, grape seed oil, ground black pepper, mustard sauce, peanut oil, peanuts, potato starch, rice syrup, salt, sesame seeds, soy sauce, vegetable oil, vinegar. Korean fried chicken, usually called chikin (치킨, from the English "chicken") in Korea, refers to a variety of fried chicken dishes created in South Korea, including the basic huraideu-chicken. Chef John's Korean fried chicken is tender and juicy while maintaining a plate-scratching crispiness that will make this recipe your new favorite.

The Dakgangjeong, or the Korean Fried Chicken, is the crispiest and crunchiest of fried chicken, coated in a thick sauce that is both sweet and spicy. This dish is a two-step process and might sound a bit messy -marinating and frying the chicken, followed by the sauce preparation -but it is guaranteed. Korean Popcorn Chicken is sticky, spicy, tangy and crunchy. You can Have Super Crunchy Korean Fried Chicken using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Super Crunchy Korean Fried Chicken

What You needis of Fried Chicken.
What You needis 3 of chicken wings(washed).
What You needis 3 of chicken legs(washed).
It's 1/2 cup of cornstarch.
What You needis 1/2 cup of all-purpose flour.
It's of Glaze.
It's 1 clove of garlic (minces).
What You needis of dried red chilli pepper(cut).
Lets Go Prepare of vinegar.
What You needis 1/4 cup of honey.
It's of soy sauce.
It's of chilli sauce.
Lets Go Prepare 1/2 of pan of oil.

Inspired by the hyper-famous Korean street snack, Dakgangjeong, boneless chicken is deep fried and tossed in a sweet, sour and spicy sauce that makes every bite super addictive. Super crispy Korean Fried Chicken with a sweet and spicy sauce make these wings incredibly addictive. Just remember to have lots of napkins on hand! This Korean Fried Chicken recipe is simply irresistible coated in a crispy batter and dunked in a sweet, spicy sauce.

Super Crunchy Korean Fried Chicken step by step

Wash the chickens and rinse well..
Mix cornstarch with all-purpose flour.
Tap rinsed chickens to the mixture. Pat with hands to make it stick..
Pour oil to half of pan. Fry chicken for about 10-13 minutes..
After 12 mins, take out chickens and left them for cool about 5 mins. Turn off heat..
Then, turn on heat and fry the chickens (must be tap with the mixture of cornstarch and flour) back for another 10-13 mins or until golden brown colour. Then take off from heat and left for cool..
For the glaze, heat pan with 1/2 small tablespoon of butter. Then add minced garlic and dried red chilli pepper. Saute for 30 seconds..
Add vinegar, soy sauce, chilli sauce(optional) and honey. Saute well to mix..
Put the cool chickens into the pan and saute together. Put in plate and ready to kick off..

Korean Fried Chicken is a deliciously crispy chicken with a super sticky and savory bite you'll love. Korean Fried Chicken is a dish I first tried in New York about ten years ago. The spicy gojuchang red pepper paste immediately adds a ton of flavor that is balanced by the sweet and acidic notes of the. This fried chicken is crispier than most American versions as it is fried twice. Serve with kimchi and soju for an authentic Korean lunch.