The How-To of Korean Fried Chicken

After getting mesmerized by Manang’s Chicken in Mercato Centrale, drawn by curiosity to try Mr. Kiochon in Midnight Mercato, and finally succumbing to the rage of rabid fans to sample Bon Chon, maybe it was time to find out how (or at least try) to make a sample of Korean Fried Chicken (Ok, so Manang’s Chicken does not really brand itself as such, but with the crispy double fry technique and drenched in some secret sauce, you have to admit it pretty much fits the bill)

Now, since there is really no chance that these three would present their recipe for free, the only true source for inspiration (or replication) was the Internet. There were apparently a lot of methods, but it was good to find one that was a bit closer to home.

For this we would like to credit the inspiration of this recipe to The Talentadong Chef. Without it, this post would probably be something close to a disaster from trial and error. It very much mimcs the recipe. If you need to follow it religiously, the link is here.

So the recipe was modified a bit since not all ingredients were available, and further experiment yielded some interesting results, so the recipe here is based on En Route experience.

Korean Fried Chicken (Serves approx 16 pieces)

Chicken and Chicken Marinade

• 8 pieces chicken wings, drumstick and wing part separated (16 pcs total)
• 1 minced onion
• 1/2 Tablespoon minced garlic
• 2 Tablespoon soy sauce
• salt and pepper to taste

• 1 /2 c all purpose flour
• 1/2 cup cornstarch
• 1/2 cup rice flour
• 1/2 T chicken powder (McCormick has it here in Manila. It will suffice)
• salt and pepper to taste
• Cooking oil of preference

1. Prepare the breading by mixing well all the ingredients. Set aside.
2. Heat enough oil to deep fry wings in a pan (or large sauce pan). (Most recipes call for 350˚)
3. Working in batches of 6-8 pieces, toss flour mixture into the wings to evenly coat each piece. If you have a small tub, place the breading and chicken, and just shake it until it is evenly coated (by experience, this has worked effectively!)
4. Deep fry chicken until golden, 6–8 minutes.
5. Drain on paper towels and rest chicken wings for 2-5 minutes.
6. Re-fry chicken until crisp, about 6–8 minutes more.
7. Drain again.

 

Once the chicken is done, it should have a brownish color and a nice crispy coating. As it is, you can serve this as regular fried chicken. But we are all here for the saucy goodness that comes with Korean fried chicken!

 

Sauce:

• 1/4 cup soy sauce
• 2-3 Tablespoons honey
• 2 Tablespoons brown sugar
• 2 Tablespoons Chinese cooking wine (in the absence of this, use gin. Any gin will do)
• 1/4 cup water
• 1 Tablespoon finely minced ginger
• 1 Tablespoon finely minced garlic
• 1/4 cup banana ketchup
• 1 T hot sauce

1. In a bowl, mix soy sauce, honey, water, Chinese cooking wine/gin, and brown sugar. Set aside.
2. In a small saucepan on medium heat, saute garlic and ginger for 2 minutes.
3. Pour in soy sauce mixture and simmer for 10-12 minutes until sauce thickens.
4. Remove from heat and add in ketchup and hot sauce.
5. Stir to evenly mix the sauce.

 

The thickness of sauce is dependent on your preference. If you want it similar to ketchup consistency, 10-12 minutes should be enough. If it is preferred thinner, just reduce the cooking to 6-8 minutes.

 

 

Coating:

After making the sauce, just coat the chicken with a brush. In the absence of such, you can just dip it into the sauce. Or you can just place the sauce in another tub, dump the chicken, and shake! (buffalo wings style of coating!)

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