The quick version of Korean fried chicken (dakgangjeong) takes less than 20 minutes. The secret to the speed is that I use chicken breasts instead of other chicken parts. The chicken breasts cook faster than other parts. Another secret is to pan fry the chicken breasts instead of deep frying them. But you can eat them just as crispy and juicy as fried. That makes this Korean fried chicken less greasy, low in calories, and healthy.
Korean fried chicken recipe
This Korean fried chicken is a less spicy version. I made this version because I love it, but I can’t eat it because it’s too spicy. Most restaurants sell very spicy and high-calorie fried chicken. So I made this less spicy and lower calorie version myself. Also, if you use chicken breast meat, you don’t have to remove the bones, which is very convenient for kids. So my kids and family can enjoy it together.
Another important point is that if you want crispy fried chicken, you need to quickly toss it while you toss the fried chicken with the sauce, and then eat it as quickly as possible. Any fried chicken, whether it’s pan-fried or deep-fried, as long as it’s mixed with the sauce, the skin will soon become soft and can no longer be crispy. So if you want to eat crispy fried chicken, remember to shorten the time to swirl with Korean fried chicken sauce and then eat it immediately.
Ingredients
The ingredients are very simple and easy. First you need to prepare and marinate the chicken. How you cut the chicken breast is another important tip to tenderize the chicken, see Tenderizing Chicken for Stir-Fry. The chicken marinade consists of salt, black pepper and rice wine (Shaoxing wine or dry sherry).
Korean fried chicken sauce
My version is a less spicy version that children and the whole family can enjoy. It consists of: Gochujang (Korean red chili paste), rice wine (Shaoxing wine or dry sherry), brown sugar, ketchup, garlic paste and honey.
How to make
- Put the chicken breast in a bowl, add salt, black pepper and rice wine (shaoxing wine or dry sherry) and mix well. It's best to do this by hand so that the sauce can soak in well. Leave to marinate for at least 5 to 10 minutes.
- In the meantime, prepare a small pot for the Korean fried chicken sauce. Add gochujang (Korean red chili paste), rice wine (Shaoxing wine or dry sherry), brown sugar, ketchup, garlic paste and honey to the pot.
- Stir everything well until it boils. Turn the heat to low and let it boil for 2~3 minutes to let the garlic flavor develop and get more aroma. Set aside.
- Put potato starch on the plate. Dip the chicken breast on both sides in potato or corn starch and separate them one by one, don't connect them, but let them get wet for frying about 2 minutes. PRO TIP: The reason to get wet is so the potato starch will stick to the meat better and it'll be crispier and not come off during frying.
- In a large wok or skillet, heat 2 tablespoons of cooking oil over medium heat. Place the chicken in it in a single layer and don't turn it. When the chicken is placed in the pan, dip it in the oil to crisp it up. Wait for 3 to 4 minutes before turning the other side.
- Reduce the heat to medium, turn the fried chicken to the other side, and cook for another 3 to 4 minutes.
- When it's done, transfer it to the pot with the Korean fried chicken sauce.
- Stir the fried chicken briefly in the sauce to crisp it up. If you stir the chicken in the sauce too long, it'll soak up the sauce and not get as crispy.
What to serve with this dish?
EGG FRIED RICE
SPICY CUCUMBER SALAD -best appetizer
Potato Salad With Cucumbers, Corn, And Carrots – best side dish
BUBBLE TEA
CHOW MEIN
RICE VERMICELLI
Ingredients
MARINADE CHICKEN:
- 1.3 lb /600g boneless chicken breast ,cut the chicken into 1" (W) x 2" (L) or any other size you prefer.
- 1 tablespoon rice wine ,Shaoxing wine or dry Sherry
- 1 teaspoon salt
- 1 teaspoon black pepper
KOREAN FRIED CHICKEN SAUCE:
- 3 tablespoons gochujang ,Korean red chili paste
- 50 ml rice wine ,Shaoxing wine or dry Sherry
- 5 tablespoons brown sugar
- 120 ml ketchup
- 2 tablespoons garlic paste
- 1 tablespoon honey
PAN FRIED THE CHICKEN BREAST:
- 1 cup potato starch
- 2 tablespoons cooking oil
Instructions
- Prepare chicken – Cut the chicken breast horizontally in half. Then cut it into 1" (W) x 2" (L) or any other size you prefer. To learn how to do this and how to get the chicken breast tender and juicy, Tenderizing Chicken for Stir-Fry.
- Marinate chicken – Put it in a bowl, add salt, black pepper and rice wine (shaoxing wine or dry sherry) and mix well. Allow to marinate for at least 5 to 10 minutes.
- Cook Korean fried chicken scaue – Add gochujang (Korean red chili paste), rice wine (Shaoxing wine or dry sherry), brown sugar, ketchup, garlic paste and honey to a pot. Stir everything well until it boils for 2~3 minutes.
- Put potato starch (or cornstarch) on the plate. Dip both sides of the chicken breast in the potato starch. Place them on the plate one by one, don't connect them. Let them get wet for frying for about 2 minutes. (Note 1)
- Pan fried chicken breast – heat the pan and oil over medium heat. Put the chicken in, separate them don't turn until the underside is golden brown, about 3-4 minutes. Turn it over to the other side and add it to the Korean fried chicken sauce pot.
- Give the fried chicken a quick stir with the sauce. This will make it crispy.
Tips & Notes:
- After dipping, let the potato starch, rest for 5 minutes before frying. This will help the cornstarch stick to the meat and make it crispier and not come off during frying.
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