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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Korean Fried Chicken Recipe
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Sizzling Pork Sisig Recipe!!!

Sizzling Pork Sisig Recipe!!!

Sizzling Pork Sisig

Pork Sisig, also called Sizzling Pork Sisig, is a dish that is made of chopped pig’s head parts (ears, cheeks, face, snout) and chicken liver.  It’s usually served in a sizzling platter garnished with chopped onion, chili pepper, and sprinkled with squeezed calamansi (lime juice). It sounds weird I know, at first I was confused, but trust me even foreign people really love this sizzling stuff.

This delicious Filipino dish is a popular “Pulutan” (Bar Food) – food eaten with alcohol like Wine, Beer, Rum and Etc. This delicious dish can also be categorized as a main dish.

It originated from the culinary capital of the Philippines. Pampanga.  Pork Sisig was invented by the late Lucia Cunanan. She was popularly known as Aling Lucing “The Sisig Queen” back in 1970’s. And as the years went by, variations of Sisig were developed. Cooks began topping the dish with raw egg while the platter is still sizzling and pork cracklings and mixing it with pig’s brain or mayonnaise. Check out our home made pork cracklings recipe.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang SagingBanana Que – Fried Banana SkewersPancit Palabok – Filipino Noodle DishBiko (Sweet Rice Cake) TreatFilipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice PorridgePalitaw – Coconut & Sesame Seed Topped Sticky Rice DumplingsChicharon (Crispy Pork Rinds) RecipeChicharon (Crispy Pork Rinds)Buko Pie – Filipino Coconut PieCascaron – Bitsu-Bitsu (Dough Balls) RecipeKamote Turon – Lumpiang Kamote (Sweet Potato Roll) Recipe and Suman Malagkit  (Sticky Rice Roll in Banana Leaves) Recipe!

This is my  version of Sizzling Pork Sisig. Enjoy!!!

 

Ingredients:

1 lb. pig ears

¼ lb chicken liver

1½ lb pork belly

3 tbsp. mayonnaise (optional)

3 tbsp chili flakes

1 large onion, minced

1 pack chicharon (pork cracklings) chopped, minced (optional)

3 tbsp. soy sauce

2-4 pc. lemon (calamansi) optional

½ cup butter or margarine

1 knob ginger, minced

½ tsp. garlic powder

3 cloves garlic (chopped)

6 cups water

¼ tsp. ground black pepper

1 spoonful spring onions (chopped) optional

1 pc. egg (optional)

1 tsp. salt or more, or less salt to taste

 

Directions:

Boil water in a pot, add chopped garlic, salt and pepper.

Add the pig’s ears and pork belly then simmer for 40 mins. or until tender.

Remove the pig’s ears and pork belly from the pot and drain excess water.

Grill the boiled pig ears and pork belly until done.

Chop the pig ears and pork belly into fine pieces.

In a hot pan over medium heat add the butter or margarine then sautée onions and ginger.

Add the chicken liver. “Crush the chicken liver while cooking it in the pan”.

Add the chopped pig ears and pork belly and cook for 10 to 12 mins.

Add the soy sauce, garlic powder, and chili. Then stir well.

Add salt and pepper to taste.

Then add the mayonnaise and stir well.

Transfer to a sizzling plate or you can use serving plates.

Top with chopped spring onions, raw unions, chicharon (pork cracklings) and raw egg then squeeze some calamnsi (lemon juice) to add more taste and balanced acidity.

Serve hot,

Share and Enjoy!!!

Sizzling Pork Sisig Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Sizzling Pork Sisig Recipe!!!
Print Recipe
Servings
5-6 people
Servings
5-6 people
Ingredients
Servings: people
Instructions
  1. Boil water in a pot, add chopped garlic, salt and pepper.
  2. Add the pig’s ears and pork belly then simmer for 40 mins. or until tender.
  3. Remove the pig’s ears and pork belly from the pot and drain excess water.
  4. Grill the boiled pig ears and pork belly until done.
  5. Chop the pig ears and pork belly into fine pcs.
  6. In a hot pan over medium heat add the butter or margarine then sauté onions and ginger.
  7. Add the chicken liver. “Crush the chicken liver while cooking it in the pan”.
  8. Add the chopped pig ears and pork belly and cook for 10 to 12 mins.
  9. Add the soy sauce, garlic powder, and chili. Then stir well.
  10. Add salt and pepper to taste.
  11. Then add the mayonnaise and stir well.
  12. Transfer to a sizzling plate or you can use serving plates.
  13. Top with chopped spring onions, raw unions, chicharon (pork cracklings) and raw egg then squeeze some calamnsi (lemon juice) to add more taste and balanced acidity.
  14. Serve hot.
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