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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Cajun Butter Shrimp & Sausage Skewers

Cajun Butter Shrimp & Sausage Skewers

We love these skewers for many reasons: they’re FULL of flavor, they’re hearty, and most of all, they provide the PERFECT bite. Sausage + shrimp = a match made in Cajun heaven. It’s like Jamalaya on a stick! If you dig this, you gotta add cajun butter pasta to your list—another sure-fire winner.

Made it? Let us know how it went in the comment section below!

YIELDS: 6 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 35 MINS

INGREDIENTS

1 lb. shrimp, peeled and deveined
4 andouille sausages, sliced into 1/2″ thick rounds
1/4 c. melted butter
1 tbsp. lemon zest
Juice of 1 lemon (about 2 tablespoons)
1 tbsp. freshly chopped thyme
1 tsp. smoked paprika
1 tsp. garlic powder
1/4 tsp. cayenne
Kosher salt
Freshly ground black pepper
2 tbsp. freshly chopped parsley, for garnish

DIRECTIONS

1. Soak wooden skewers in water for 15 minutes. When ready to cook, drain and dry skewers.

2. Thread top of shrimp, then sausage, then tail of shrimp onto skewers. Repeat until all shrimp and sausage is used.

3. In a medium bowl, whisk to combine butter, lemon zest, lemon juice, thyme, and spices. Season with salt and pepper, then brush all over skewers.

4. Heat grill or grill pan to medium. Add skewers and cook until shrimp is opaque and sausage is warmed through, about 3 minutes per side. Garnish with parsley and serve.


Cajun Butter Shrimp & Sausage Skewers
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Cajun Butter Shrimp & Sausage Skewers
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Lebanese 7 Spices Mix

LebaneseI’ve heard it said many times that Lebanese cooking is the best cuisine the Middle Eastern countries have to offer.  Lebanese restaurants are the go to places when one has a yen for Arabic or Middle Eastern food.  This seems to be one of the few things that Arabs from around the world can mostly agree on.

I must confess that in my experience this is usually true.  Lebanese cooking is definitely top notch and any where we travel we look for a Lebanese restaurant.  Among my favorites are Al Halabi in Dubai’s Mall of the Emirates and Wafi Gourmet in both the Dubai Mall and Wafi Mall; Reem Al Bawadi in Amman; and Mandaloun not far from the Spanish Steps in Rome.

But what makes Lebanese cuisine so great?  I’m not exactly sure, but I believe that one of its secrets are the spices they use.  Their Lebanese 7 Spices Mix in my opinion is the key to their delicious entrees.

Lebanese 7 Spices Mix contains many of the spices found in cuisine in and around that region.  It has cumin and coriander for sure and 6 other spices making it actually an 8 spices mix.  Why it’s called 7 Spices is beyond me unless the ground black pepper isn’t counted as a spice.

lebaneseAnyway whatever you call it seasoning grilled meats and stews with this Lebanese 7 Spices Mix makes for a delicious meal!  I like to keep a jar on hand and use it in marinades and of course for one of the family’s favorite dishes Mesaf or Fatiyeh, a dish of stewed meat in yogurt sauce.

You can mix up  a batch of Lebanese 7 Spices Mix to add to your stews too.  Just be sure you store it in an airtight container.  I use pint sized mason jars to store all my spice mixes.

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Lebanese 7 Spices Mix
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Lebanese 7 Spices Mix
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Ingredients
Servings:
Instructions
  1. Combine all ingredients into a small bowl and stir until well blended.
  2. Transfer to an airtight container for storage.
Recipe Notes

To use in rubs or marinades stir 2 Tbs. Mix into 1 Tbs. Olive Oil and rub into meats.  Or add the same proportion of mix to oil and combine with 1 Tbs. Vinegar to make marinade.

When using in stews or other dishes 1 Tbs. of mix is for each serving.

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Basic BBQ Beef Rub

Basic BBQ Beef Rub

Ever wonder how those barbecue joints make such delicious barbecued brisket and ribs?  If you’re trying to make it at home by slathering your meat with barbecue sauce it’s not going to be the same.  Yes sauce matters, but the secret’s in the rub; the BBQ beef rub!

Of course you can buy all sorts of meat rubs from the supermarket, some are even pretty good.  But if you want something outstanding nothing beats homemade.  Oh and if you you’ve been rubbing dry spices on your meats try this little trick.  Stir 2 tablespoons of rub into a tablespoon of olive oil then rub it on your meat.  It makes a world of difference!

With summer in full swing it’s time to step up your grilling with this yummy BBQ Beef Rub!  Use it on brisket, ribs, or even steaks!

Couple more tips before I give you my BBQ Beef Rub recipe.

Rub the olive oil mixture onto your meat and let it rest in the fridge for at least 2 hours.

Remove seasoned meat from fridge and let it sit on the counter for 30 minutes before grilling this brings meat temperature down to room temperature.

Grill covered until it almost reaches desired “doneness” then brush on BBQ Sauce.  Grill until it’s almost to your desired doneness and place in covered pot. You see even if you remove the meat from the grill or oven the meat continues to cook for about 5 minutes.  That’s why you want to remove the meat from the grill BEFORE it reaches the doneness you want.  If you don’t remove the meat until it reaches the doneness you want you end up with over cooked dry meat.

Let meat rest in pot for 5 minutes before serving.  The resting period seals in the juices and allows the meat to reach the desired doneness.

Having said that scroll down for my BBQ Beef Rub recipe!  Happy Grilling!

 

 

 

 

 

Basic BBQ Beef Rub
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Basic BBQ Beef Rub
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Ingredients
Servings:
Instructions
  1. Mix all ingredients together in a large bowl
  2. Move to a sealed container like a mason jar and store in a cool dry place
  3. To use mix 2 Tbs BBQ Beef Rub with 1 Tbs Olive Oil and rub all sides of the meat.
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