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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Torta – Spanish Omelette

Torta – Spanish Omelette

Torta can be different things depending on the type of cuisine and if the dish is sweet or savory.  It can refer to a cake or tart in several countries including Italy, Spain, Eastern Europe and the Middle East.  In Mexico it’s a sandwich.  In both Spain and the Philippines it can be an omelette.  Confusing, I know.

Well since today I want to make Tapas the word Torta will refer to a Spanish Omelette.  Tapas play a big part in Spanish social life.   Tapas refer to appetizers or small sized dishes that are served as snacks with beer, wine, or cocktails.  Sort of what in Hawaii we call pupus.  I love having Tapas, it gives you a chance to sample many different things at a time.  When we’re in Spain we usually start the evening at a cafe where I can order a refreshing pitcher of Sangria and an array of Tapas.  Many times we make a whole meal out of all the Tapas we order.

At home I sometimes make an assortment of Tapas and call it dinner or I can put together a “Tapas Board” for casual entertaining.  Tapas can be just about anything, as long as it’s a small portion.

One of my favorite Tapas is Torta, that Spanish Omelette.  It’s probably one of the easiest omelettes to make, but unlike most breakfast omelettes where the filling is folded into scrambled eggs Torta fillings are actually cooked into the egg and it comes out looking like a pie which is then cut into wedges for serving.  Served with fresh bread it’s delicious.

Here’s how to make Torta at home.  It’s really easy and you probably have all the ingredients in your kitchen.  Remember you can serve it as an appetizer or make a larger version and serve it for breakfast or lunch.  You can even make it into a sandwich, placed in a baguette it’s delicious and filling!

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Torta

Ingredients:

1 Potato – peeled and sliced very thin (I use a mandolin to slice it)

1/2 Onion thinly sliced

Olive Oil

2 Eggs beaten

Directions:

Heat about 1 tsp. Olive Oil in a frying pan.

Add onions and potatoes.  Cook over medium heat, stirring constantly so it doesn’t burn.

Cook until onions start to caramelize or turn brown and the potatoes are soft.

Beat Eggs in a small bowl and add potato and onion mixture.  Stir well.

Add more Olive Oil to frying pan.  I use a 7″ pan to make this omelette if I’m making it for Tapas.

Pour egg mixture into pan.

Cook over medium low heat – you must cook this slowly to avoid burning the omelette.  Do not touch the omelette while it’s still liquidy.  The omelette will take on the shape of the pan.

Cook until the center is just about dry, it will still a bit soft in the center.

Gently separate the sides of the omelette from the pan.

Using 2 spatulas gently flip the omelette over.

Cook for about a minute then slip on to a serving dish.

Slice into wedges and serve.


Torta - Spanish Omelette
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Easy Beef Broccoli Stir-Fry – Better Than Take-Out!

beef broccoliBeef Broccoli is probably the most ordered type of Chinese food.  I mean who hasn’t had beef broccoli?

You know that dish with thinly sliced pieces of beef and crunchy broccoli in savory soy sauce, yes that’s beef broccoli.  It’s such a popular dish that I’m pretty sure all Chinese restaurants in the US and possibly around the world have it on their menus.

Beef Broccoli, or as others say Beef with Broccoli, is arguably the most popular stirfry around.  It’s the first thing that pops in our mind when we pick up the phone to order Chinese take-out, stand in line at Panda Express, or sit down at our favorite Chinese restaurant.  But it’s so easy to make at home, that if you’re a real fan you could make it every day if you wanted to.

The secret to this dish is to use flank steak that is sliced very thin against the grain.  Easy right?

Here’s the recipe!

Ingredients:

1 lb flank steak trimmed of fat and sliced thin against the grain

1 head broccoli cut into small florets

1 onion thinly sliced

1/2 cup soy sauce

1 tsp fresh ginger minced

3 tsp minced garlic

2 tbs sesame oil

1/2 cup beef stock

2 tbs cornstarch dissolved in 1/2 cup water

Directions:

Mix soy sauce, ginger, and garlic in a bowl.

Add the beef and toss to cover in sauce mixture.

Marinate in the refrigerator for at least 30 minutes.

Heat sesame oil in wok or large skillet.

Add onions and fry about 1 minute.

Add marinated beef and cook about 2-3 minutes stir in constantly.

Stir in beef stock.

Add broccoli and cook until tender.

Slowly stir in cornstarch mixture until the sauce thickens.

Remove from heat and serve with steamed white rice or noodles.

 

Easy Beef Broccoli Stir-Fry - Better Than Take-Out!
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Easy Beef Broccoli Stir-Fry - Better Than Take-Out!
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Instructions
  1. Mix soy sauce, ginger, and garlic in a bowl.  
  2. Add the beef and toss to cover in sauce mixture.
  3. Marinate in the refrigerator for at least 30 minutes.
  4. Heat sesame oil in wok or large skillet.
  5. Add onions and fry about 1 minute.
  6. Add marinated beef and cook about 2-3 minutes stir in constantly.
  7. Stir in beef stock.
  8. Add broccoli and cook until tender.
  9. Slowly stir in cornstarch mixture until the sauce thickens.
  10. Remove from heat and serve with steamed white rice or noodles.
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