Korean Fried Chicken Recipe

Korean Fried Chicken Recipe

Asian restaurants specializing in Korean Fried Chicken seem to be popular these days.  Bonchon Chicken, a franchise from South Korea has opened over 100 restaurants around the country.

So what is Korean Fried Chicken and how does it differ from other fried chicken?  Korean Fried Chicken or KFC as it’s known to some is chicken that’s crispy on the outside and tender on the inside.  But what sets it apart is that sticky sweet and spicy sauce it’s dipped in.  It really is delicious!

If one were to travel to South Korea you’d find many fast food joints dedicated to this dish; each one touting their own special sauce.  But traveling to South Korea, or just about anywhere right now, doesn’t seem to be a realistic option for many of us.  So as I’ve been sharing some of my favorite foods from all over the world.  In short bringing home the flavors and memories of my travels.  Today I’ll share a recipe for Korean Fried Chicken, my family says it tastes just like the real stuff!

This recipe takes a bit more effort to make and probably a trip to the Asian Market for a couple of the ingredients, but believe me it’s well worth the effort.  In an absolute pinch if you can’t find Goochujang Paste, the Korean Chili Paste, you can substitute Sriracha chili sauce or a Thai Chili Paste, it will be close but not the same.

The recipe is divided in 4 stages; the marinade, the coating, the sauce, and the garnish.  You can make the sauce ahead of time and reheat just before serving.  To maintain the crispiness chicken should be served as soon as it’s fried, it looses the crispness as it cools.  I prefer to use boneless skinless chicken thighs, but boneless skinless breasts can be used as well.

Korean Fried Chicken

Ingredients:
The Marinade:

6 Boneless Skinless Chicken Thighs cut into bite size chunks

1 Cup Buttermilk

1 Tsp. Salt

1/2 Tsp. White Pepper

1 Tsp. Garlic Powder

The Coating:

1 1/2 Cup flour

1 Tsp. Salt

1 Tsp. Black Pepper

1 Tsp. Garlic Powder

1 Tsp. Smoked Paprika

1 Tsp. Chili Flakes

Oil for frying

The Sauce:

2 Tbs. Gochujang Paste

2 Tbs. Honey

4 Tbs. Brown Sugar

4 Tbs. Soy Sauce

1 Tbs. Minced Garlic

2 Tsp. Minced Giner

1 Tbs. Vegetable Oil

1 Tbs. Sesame Oil

Garnish:

1/4 Cup chopped fresh cilantro

1 Tbs. White Sesame Seeds

1 Tbs. Black Sesame Seeds

1/2 Small onion thinly sliced

Directions:

Mix Marinade ingredients together and pour into a Ziplock bag.

Add chicken and coat with the marinade.

Place in the refrigerator and marinate for at least 1 hour.

Heat a large pan of vegetable oil, make sure you have about 2 inches of oil in the pan.

Mix the coating in a bowl.

Lift pieces of chicken from the marinade and let the excess drip off.

Drop into the hot oil until it’s cooked.  Coating should be deep golden brown and if you cut a piece of chicken in half the meat should not be pink.

Drain cooked pieces of chicken on paper towels and keep warm until all the chicken has been fried and the sauce is done.

Place all the sauce ingredients into a saucepan and stir.

Bring to a boil and simmer for about 5 minutes or until sauce has thickened.

Place cooked chicken into a large bowl, pour sauce over it and gently tossed until all chicken pieces are coated with sauce.

Move to serving dish and garnish with cilantro, onions, and sesame seeds.

Served with steamed white rice and Stir Fried Baby Bok Choi this dish is amazing!

 

 

 

Korean Fried Chicken Recipe
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Pretzel Bites

Pretzel Bites

I love pretzels in any shape or form, what I’m not too thrilled about is the price of pretzels at the mall or the re-heated frozen pretzels they sell for a ridiculous price at the movie theaters.  That’s why I’ve been making my own pretzels for the past year or so.

In the beginning I thought pretzels were really hard to make at home.  The Alkaline Water Bath that gives pretzels that unique pretzel flavor and signature chewy crust seemed daunting.  So to avoid a procedure I thought would be messy and difficult I first made pretzels that didn’t require this dipping process.  Those pretzels were very good and seriously really easy to make!  Instead of the Alkaline Water Bath these pretzels were brushed with egg wash which gave them a shiny surface.  Click here for that no bath basic pretzel recipe!

My family really loves those pretzels which I switch up with different flavors including a Cheesy Garlic Pretzel and a cinnamon sugar one. But delicious as they are they lack that true pretzel texture and flavor.  So I decided what the heck, let me try to make “real” pretzels.  I didn’t want to be too ambitious, I seriously thought the bath dip was very difficult, so I figured I’d start with Pretzel Bites.  Dipping small pieces of dough had to be easier and less messy than dipping and entire pretzel!

Once I got the Alkaline Water Bath going, which by the way is just a fancy name for a Baking Soda dip, I discovered this step was pretty easy.  And believe me the end results were so worth the extra effort!  The Pretzel Bites turned out EXACTLY like the ones sold at the mall!  My homemade Pretzel Bites had the same flavor and texture; they’re crust has a bit of crunch when you bite it yet it’s chewy too.  In short they were perfect.  My grandsons love them!

So next time you have a yen for Pretzel Bites don’t run to the mall just whip up a batch at home!  Believe me you won’t regret it.  Here’s the recipe!

Pretzel Bites

Ingredients:

2 1/2 Cups Flour

1 1/2 Tsp. Yeast

1/2 Tsp Salt

1 Tbs. Butter, melted

2 Tsp. Brown Sugar

1 Cup Warm Water

Kosher or Coarse Salt for the topping

2/3 cup Baking Soda in 10 Cups water for the Bath

Directions:

Mix together flour, yeast, 1 Tbs. of the melted butter, brown sugar, and water. If using a stand mixer use the dough hook attachment to mix.

Once the ingredients are well combined knead with dough hook for about 5 minutes or by hand for 12 minutes.

Dough should be very soft and smooth but not sticky.  If too sticky add more flour 1 Tbs. at a time until it’s no longer sticky.  If the dough is too dry add more warm water 1 Tbs. at a time until it’s soft and smooth.

Move dough to a lightly oiled bowl and cover with a cloth or plastic wrap.  Let rise until it’s doubled in size, about 30-60 minutes.

Pre-heat oven to 450 degrees and line a baking sheet with parchment paper.

Combine baking soda and water for the bath in a large pot and bring to a boil.

Meanwhile punch down dough and divide into 10 equal pieces.

Let rest for 5 minutes uncovered.

Roll each piece into long rope on a lightly floured surface.

Cut each rope into 1″ pieces.

Drop pieces into boiling baking soda bath 2-3 pieces at a time.  make sure they aren’t crowded together or at sticking to each other.

Let dough sit in the baking soda bath until they float.

Remove each floating dough piece from baking soda bath and place on baking sheet about 1/2′ apart.

Brush with melted butter and sprinkle with coarse salt.

Bake for 10-12 minutes or until they are golden brown.

Remove from oven and serve either by themselves (they’re delicious) or with your favorite dipping sauce like mustard, cheese, marinara sauce or ranch.

 

 

 

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Easy Caramel Bar Cookies

Easy Caramel Bar Cookies

Looking for a quick and easy cookie recipe?  Try these Caramel Bar Cookies.  They’re so easy to make, require basic ingredients you probably have in your kitchen, and are really good.

I love cookies but am not really thrilled about baking them.  Baking cookies in my opinion are tedious when you have to scoop, drop, press, or place cookie dough on a sheet one at a time.  It’s also pretty time consuming when your oven will fit just 2 sheets at a time.  You end up baking cookies all day if you’re making a lot of cookies.  That’s why I love bar cookies!  You spread the cookie dough in a 9″ x 13″ pan, bake, and cut into squares or rectangles.  You can bake dozens of cookies in just an hour or so.

Here’s a hint about cutting bar cookies, I use a pizza wheel cutter.  The pizza cutter lets you cut quick straight lines smoothly.  First I cool the sheet then gently flip it over so the whole thing comes out.  To do this I place a cutting board on top of the pan then flip it over slowly, you don’t what the cookie to crack or split.  Then I usually start cutting at the midpoint length wise (the 9″ section of the pan) then from the midpoint on the 13″ section of the pan.  Then I cut the 2 sections on the 9″ side of the pan in half so I have 4 sections each is 2 1/4″.  Then I cut the 2 sections on the 13″ side into 3rds. so I have 6 sections each is just a bit over 2″.  This gives me a total of 24 cookies that are almost square shaped, each cookie measures about 2 1/4″ x 2″.

There are many different bar cookies out there but if you’re looking for an easy one then you’ll love these Caramel Bar Cookies!  Try them out I’m sure they’re destined to become a family favorite!

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Caramel Bar Cookies

Ingredients:

1/2 Cup Butter – melted

2 Cups Brown Sugar – packed

2 Eggs

2 Cups Flour – sifted

2 Tsp. Vanilla

1 Tbl. Baking Powder

1/2 Tsp. Salt

Directions:

Mix Butter and brown sugar with a mixer.

Add Eggs and mix well.

Mix dry ingredients in a bowl then add to butter mixture.

Mix until well combined.

Add vanilla and mix in.

Oil a 9″ x 13″ pan very well, be sure you oil the sides as well.

Spread cookie dough evenly in pan.

Bake in a pre-heated 350 degree oven for about 25 – 30 minutes or until toothpick comes out clean.

Remove from oven and cool about 15 minutes the cut into squares.

 

Easy Caramel Bar Cookies
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Louis–Style Ribs

Louis–Style Ribs

St. Louis–style ribs just might be the best kind of ribs. For the traditional style, use spareribs and ask your butcher to cut them “St. Louis style”. This simply means that the breastbone will be cut off and the ribs will be in a rectangular shape. To get REALLY traditional, you’ll want to smoke your ribs, but we opted to bake ours in the oven for convenience. Oven-baked ribs still get perfectly tender and will be falling right off the bone!

YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 3 HOURS 35 MINS

INGREDIENTS:

 

3 lb. spareribs

2 tbsp. brown sugar

2 tsp. kosher salt

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. oregano

1/2 tsp. freshly ground black pepper

1/2 tsp. chili powder

1/2 tsp. mustard powder

1/4 tsp. cayenne pepper

4 tbsp. butter, cut into cubes

1 c. barbecue sauce

DIRECTIONS:

 

Preheat oven to 300° and line a baking sheet with aluminum foil. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under the membrane and then peeling it away.

In a small bowl, combine brown sugar and seasonings. Rub mixture all over ribs until well coated.

Evenly distribute butter cubes over ribs, wrap tightly in foil, and place on prepared baking sheet. Bake until very tender, about 2 1/2 hours.

Switch oven to broil, unwrap ribs, and brush all over with barbecue sauce. Place back on baking sheet and broil until sauce starts to caramelize, 5 minutes.


Louis–Style Ribs
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Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Louis–Style Ribs
Print Recipe
Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Servings Prep Time
6 SERVINGS 0 HOURS 10 MINS
Cook Time
3 HOURS 35 MINS
Ingredients
Servings: SERVINGS
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Mango Cream Cheese Cake

Mango Cream Cheese Cake

Mango Cream Cheese Dessert

Mango, the king of fruit as it’s known in many parts of the world, is not high in calories and is an excellent source of beta carotene, vitamin A, and potassium.  It’s also very delicious!

Now that we are in peak mango season my husband has been bringing home loads of this sweet juicy fruit.  We love them fresh but also love to make them into different desserts.  This year’s bumper crop has allowed me to whip up all the recipes my family loves and create a few new ones.

This Mango Cream Cheese Dessert is a long time family fave!  I got the recipe years ago from a cookbook my aunt gave me.  It’s one of those loosely bound cookbooks the local churches publish every so often to sell in a fund raiser, it contained a compilation of their members’ favorite recipes.  This cookbook was published in 1985.  My cherished copy is in poor condition, missing it’s covers, grease stained, fading, and taped up; it’s moved with me from Hawaii to Texas and back twice!  Old as it is the recipes are still our favorites.

This dessert takes a bit longer to make as it is made in 3 layers and can take all day, you have to wait for the crust too cool and the layers to set.  I tweaked it a bit to make it a bit simpler.  It is definitely worth the effort!  You end up with a refreshing creamy dessert on a cookie crust that is perfect for summer barbecues or any other time!

I make it in a 9″ x 13″ pan, the number of servings will depend on the size you cut it, in my house that means it will barely serve 6.  Whenever I make this it never stays in the fridge for more than a day or two, it’s that good!

If you can’t find fresh mango you can use peaches or your favorite fruit, just change the jello flavor to compliment the fruit.

Mango Cream Cheese Cake

Ingredients:

3/4 butter – softened

1/4 cup brown sugar

1 1/2 cups flour

3 boxes (3 oz. size) lemon jello

4  cups boiling water (divided into 1 cup & 3 cups)

1  8oz. cream cheese – softened

1 cup sugar

1  8oz. container cool whip – thawed

1 envelope Knox unflavored gelatin

1/4 cup water at room temp.

4 cups sliced mangoes (about 3 medium sized mangoes)

Directions:

Mango Cream Cheese Dessert

Crust:

1.  Mix butter, brown sugar, and flour in large mixing bowl until it is crumbly.

2.  Press into 9″ x 13″ baking pan.  Be sure you get it all the way to the sides and into the corners or the other layers will seep under the crust and you will end up with an upside down mess.  (It will still take great, but will look unappetizing)

3.  Bake at 350 degrees for 15 – 20 minutes or until golden brown.  Cool completely before proceeding to the 1st. layer.

Mango Cream Cheese Dessert

1st. Layer:

Before you start this layer dissolve 1 box of lemon jello in 1 cup of boiling water.  Let cool completely to room temperature.  Stir every so often to keep it from hardening.

1.  Beat cream cheese with sugar.  Fold in Cool Whip.

2.  Slowly pour COOLED jello into the cream cheese mixture.

3.  Gently stir the jello/cream cheese mixture.  It will be a bit loose with a few clumps but that’s ok.

4.  Pour into the crust.  Refrigerate until firm, at least 2 -3 hours.

Mango Cream Cheese Dessert

2nd. Layer:

Before you start the next layer dissolve 2 boxes of jello in 3 cups boiling water; soften unflavored gelatin in 1/4 cup water at room temp.; add softened gelatin to jello until dissolved.  Let cool completely to room temperature.  Stir occasionally to keep the bottom from setting.

1.  Arrange sliced mangoes on top of 1st. layer.  It doesn’t have to look neat as the fruit may float when you pour the jello over it.

2.  Pour COOLED jello mixture over mangoes.  BE SURE your jello is completely COOLED before pouring over the mangoes!!  If the jello is hot or warm it will dissolve the cream cheese mixture and you will have a mess on your hands.   Refrigerate until firm, I usually leave it overnight.

Cut into desired size and serve.  Lifting the first piece out of the pan is the hardest part, be sure you cut clean thru to the crust and use a cake server to get under the crust and lift the whole piece out.
My first piece usually falls apart so I use it to “taste” the dessert.  Once you get that first piece out the rest is easy, just remember to cut thru to the crust every time.

This dessert will keep in the fridge for several days, that is if you can refrain from snacking on it.  At my house this dessert rarely lasts more than a day!


Mango Cream Cheese Dessert
Print Recipe
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Mango Cream Cheese Dessert
Print Recipe
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Servings Prep Time
8 Squares 1 Hour
Cook Time Passive Time
20 Minutes 5 Hours
Ingredients
Servings: Squares
Instructions
Crust
  1. Mix butter, brown sugar, and flour in large mixing bowl until it is crumbly.
    Mango Cream Cheese
  2. Press into 9" x 13" baking pan. Be sure you get it all the way to the sides and into the corners or the other layers will seep under the crust and you will end up with an upside down mess. (It will still take great, but will look unappetizing)
  3. Bake at 350 degrees for 15 - 20 minutes or until golden brown. Cool completely before proceeding to the 1st. layer.
    Mango Cream Cheese
1st. Layer
  1. Before you start this layer dissolve 1 box of lemon jello in 1 cup of boiling water. Let cool completely to room temperature. Stir every so often to keep it from hardening.
  2. Beat cream cheese with sugar. Fold in Cool Whip.
    Mango Cream Cheese
  3. Slowly pour COOLED jello into the cream cheese mixture.
    Mango Cream Cheese
  4. Gently stir the jello/cream cheese mixture. It will be a bit loose with a few clumps but that's ok.
  5. Pour into the crust. Refrigerate until firm, at least 2 -3 hours.
2nd. Layer
  1. Before you start the next layer dissolve 2 boxes of jello in 3 cups boiling water; soften unflavored gelatin in 1/4 cup water at room temp.; add softened gelatin to jello until dissolved. Let cool completely to room temperature. Stir occasionally to keep the bottom from setting.
  2. Arrange sliced mangoes on top of 1st. layer. It doesn't have to look neat as the fruit may float when you pour the jello over it.
    Mango Cream Cheese
  3. Pour COOLED jello mixture over mangoes. BE SURE your jello is completely COOLED before pouring over the mangoes!! If the jello is hot or warm it will dissolve the cream cheese mixture and you will have a mess on your hands. Refrigerate until firm, I usually leave it overnight.
  4. Cut into desired size and serve. Lifting the first piece out of the pan is the hardest part, be sure you cut clean thru to the crust and use a cake server to get under the crust and lift the whole piece out. My first piece usually falls apart so I use it to "taste" the dessert. Once you get that first piece out the rest is easy, just remember to cut thru to the crust every time.
Recipe Notes

This dessert will keep in the fridge for several days, that is if you can refrain from snacking on it. At my house this dessert rarely lasts more than a day!

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