Anyone that knows me well knows that Korean fried chicken (Kfc) is one of my all-time favorite foods. There's many different types of Korean fried chicken: the Bonchon/Kyochon style (some of the biggest chains for Kfc in both the U.S and Korea), which have an eggshell-thin crust with a distinctive crunch; yangnyum chicken, which is tossed in a spicy, red-hot sauce; dak gang jeong, which involves a sweet soy sauce based sauce-- just to name a few. One of my favorite versions is padak, which is topped with a heaping mound of thinly sliced spring onion and a healthy drizzling of a sweet soy-mustard sauce. I decided to try making it at home, because it's not a dish that's easy to find in the U.S (at least where I live)-- however, it's a dish that's rather popular in Korea, and you can find it in most chicken places.
One distinct characteristic of Korean fried chicken is that it is usually double fried to make it especially crispy. This does require a little bit more effort and time, but I guarantee it's worth it!
currently listening to:
GD x Taeyang- Good Boy
- 4 boneless, skinless chicken breasts
- salt and pepper, to taste
- 1/4 cup soju or sake (optional)
- 1/2 teaspoon curry powder (optional, but highly recommended!)
- 1/4-1/2 teaspoon ginger powder (optional)
- 1/2 teaspoon cayenne pepper (optional)
- 1/2-1 cup potato starch or corn starch (add more if necessary)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 egg
- oil, to fry
- 3-5 bunches, spring onion
- 1 Tablespoon dijon mustard
- 3 Tablespoons soy sauce
- 2 Tablespoons water
- 2 Tablespoons mirin
- 1 Tablespoon minced garlic
- 1 Tablespoon sugar
- 1/2 Tablespoon sesame oil
- 1 Tablespoon white or rice wine vinegar
1. Cut the chicken into bite-size pieces. Season with salt and pepper to taste
2. Place in a bowl with the sake or soju, and let rest.
3. While the chicken is soaking in the soju, prepare your spring onion. I used [this tool], which makes the task much easier than cutting the spring onion by hand.
If you use your knife to cut it by hand, here is a suggested method: [link].
Place the shredded spring onion in a bowl of cold water. Soaking the green onion will help to remove some of the heat.
4. After 5-10 minutes, pour out any remaining soju or sake from the bowl with the chicken. Place the starch, curry powder, ginger powder, cayenne pepper, salt, and pepper into the bowl. Using your hands, mix well, making sure that all the chicken is evenly coated. Crack the egg into the bowl, and again, using your hands, mix thoroughly.
5. Place the oil in a pot and heat to 350F. You can test if the oil is hot enough by placing the back of a wooden spoon into the pot. If you see bubbles rising by the spoon, then you know the oil is hot enough!
6. Fry the chicken in several batches without overcrowding the pan. The first time that you fry, cook for about 5-6 minutes-- they may not look quite golden or crispy on the outside, but remember that you will be frying them a second time.
7. Fry the chicken again for 3-5 or so more minutes, this time frying until crispy and golden on the outside.
8. Mix all of the sauce ingredients in a bowl. Taste and adjust as necessary.
9. Transfer the chicken to a serving plate, and pile on some of the spring onion on top. Drizzle the sauce over everything!