Go to the Recipe: Ultimate Korean Fried Chicken
Any substitute for those with a Shrimp allergy?
What are you trying to actually hold for the fry temp. I have a restaurant grade wok burner that will actually hold a fry temp. If really want 350 after you drop the chicken please say so.
Panko would probably work
i like shrimp, i can substitute for you
OK guys, this recipe looks yummy, but ....
Korean fried chicken is a twice fried deal with much less hassle.
I love you guys and I’m trying this but I think you’re wrong.
Any substitute for Xanthan gum?
Would sake be a reasonable substitute for the Soju? I can not seem to source that ingredient
Just a heads-up: gochujang is not always gluten-free. Barley malt can get you with the sneaky gluten if you have an allergy or an intolerance.
Tip for anybody who cooks sous vide then deep fries: apply the breading/coat and place in fridge (or just let sit) for 20-30 min before frying. Don't worry about your chicken cooling down, it'll warm back up in the fryer. If you fry immediately after breading, the crispy coat separates from the meat, as seen in the video at 0:58. If you wait, the coat sticks to the meat and is much more satisfying to eat because it doesn't fall off. No idea what the chemistry is behind this, but it works.
This is a small detail to point out, but is easily avoidable. Great recipe!
I plan to finish in an air fryer instead. Would you change anything?
most asian grocery stores that have sake and such and some liquor stores sell it. You can use vodka as a sub.
The batter recipe can't be right — a 1:1 ratio of soju and potato starch is way too thick and makes a dough instead of batter. My Vitamix gave up after a few seconds. The potato starch is probably supposed to be divided.
a few questions as this is my first time in comments so apologise in advance if they are simplistic - 1. what purpose /chemistry does the xanthan gum serve here? So I understand why it’s used in this fashion...a thickener, to hold the coating on better? 2. could you sous vid the chicken in vacuum packed bags, plunge them into ice water to cool/ stop cooking then refrigerate or even freeze till you are ready to pull them out and deep fry and a final last minute 3rd question, could you do these with chicken wings following same recipe? Thanks in advance for any insight or thoughts ....I am thinking of using this for a big effort in April for an event and wondering if the cooling and then battering and frying would be safe/work.
Chelsea, I just made a batch and it was actually quite thin, prior to adding the other ingredients. By chance did you use potato flour?
Nope, I ordered from the Amazon link above. Oh well, I found a different batter "binder" recipe and it was a huge hit (esp the sauce). Thanks for checking though.
Tried this last night. The fried chicken by itself was bland, but add the sauce and BANG flavour explosion! Really great recipe, though next time I'll probably add less lemon juice. Definitely a keeper.
Tried this today. I added seasoning to the chicken (garlic powder, onion powder) as well as seasoning to the potato flour (salt, pepper, garlic powder, onion powder, red chili flakes, paprika) but skipped the xanthum gum because I didn't have any. Letting the breaded chicken cool down for half an hour before frying worked great. Also using a pastry brush to gently brush the sauce on works best so the fried chicken doesn't get slogged down. All in all very tasty, fun riff on Korean fried chicken.
PS. If you are a allegric to shrimp and can't use shrimp chips, many Asian markets carry a vegetarian version of the same thing.
Korean Fried Wings with Sticky Rice, Gochujang Glaze, Quick Pickled Chilis, and Lime Zest
not especially impressed with this version having tried it! I think i will keep to old school KFC going forward!
I've made this with panko or with a mixture of 3 parts maizena to one part flour, and water. Like a tempura. It tastes great.
I'd like to try this camping. Can I pre-bread the chicken or should I take the batter and breading and do it all there?
As someone else said, I used about 1/2 the lemon juice (because that's what I had) and it was still DELICIOUS. My shrimp chips (prawn crackers) WOULD NOT breakup into small enough pieces regardless of what I did. Still delicious, just a little less visually appealing.
Cooking Michiu is a good substitute and I find it at my asian grocer. I have better access to that than to Soju. I wouldn't use Vodka as a substitute as Michael mentioned unless you dilute it. The reasons is Soju/Cooking Michiu = 20% abv and Vodka = 40% abv. It might get a little exciting if you go with undiluted vodka It would be a little flammable as you go to throw it in the fryer
I am not sure if I am reading the ingredient list correctly. The recipe calls for 4 chicken thighs weighing 3.2 pounds. I have never seen chicken thighs that large. The average chicken thigh that can find are around 60 grams each. Are the rest of the ingredients sufficient for 3.2 pounds (about 1.5 kg) of chicken?
200 lemon juice is way too much i reduced it to quarter of that
OK, I hate those people who say "that's not real...". But I have to call foul here. Isn't the whole point of Korean Fried Chicken that it is fried twice, which is why leftovers are still crispy after being in the fridge overnight???
If you wanted to prep ahead if I chill the chicken in a ice bath do I have to warm it up in the bag before bread and fry and also how long can u keep the cooked chicken in fridge
I bought/used the shrimp chips suggested and followed directions to a T. When I dropped them in the fryer the coating puffed up like something I never seen before. Any clue why??
That's what uncooked shrimp chips do!!! They mainly consist of tapioca or rice flour, and gelatin. When fried they puff like crazy.
I get that they “puff up” but this was ridiculous and looked nothing like what your guys picture looks like. I mean “puffed up” like the chicken was lost in the breading.
I just want to echo the prevailing sentiment here that 200g of lemon juice is crazy. Worse, with this much sugar and corn starch, it tastes more like a glaze for a Christmas cutout cookie than a Korean wing sauce.
