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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Balsamic-Glazed Fig & Pork Tenderloin

Balsamic-Glazed Fig & Pork Tenderloin

I have a huge fig tree that produces an abundance of figs. One year I tried drying some and developed this sweet and smoky recipe as a result. Now it’s a regular at family gatherings. —Greg Fontenot, The Woodlands, Texas

Ingredients

  • 2 pork tenderloins (about 3/4 pound each), trimmed and silver skin removed
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon cayenne pepper

 

 

 

  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 teaspoons olive oil
  • 12 dried figs, halved
  • 12 cherry tomatoes
  • 1/2 cup crumbled blue cheese
  • 4 fresh basil leaves, thinly sliced

 

Directions

 

  • Cut pork into 1-in. cubes. Combine next seven ingredients; rub over pork. Refrigerate, covered, until ready to grill. Meanwhile, make a glaze by whisking vinegar, honey, mustard and oil. Set aside.

 

  • On water-soaked wooden skewers, thread pork cubes and fig halves. Grill, covered, on a greased rack over medium-high direct heat, turning occasionally, until a thermometer reads 145°, 8-10 minutes. During last half of grilling, brush cooked surfaces frequently with glaze.

 

  • Let skewers stand for 5 minutes; add a tomato to each. Transfer to a serving platter and sprinkle lightly with blue cheese and basil.
Nutrition Facts

1 kabob: 139 calories, 4g fat (2g saturated fat), 35mg cholesterol, 306mg sodium, 13g carbohydrate (10g sugars, 1g fiber), 13g protein.


Balsamic-Glazed Fig & Pork Tenderloin
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Wonton Soup and Mini Egg Rolls

Wonton Soup and Mini Egg Rolls

So easy to follow and delicious, this wonton soup recipe will serve you for years to come. The wontons can be frozen for quick and easy meals during the week, or for a lazy weekend morning brunch.

 

These homemade egg rolls are filled with pork and vegetables, all wrapped up and fried to crispy perfection.

 

Simple Wonton Soup

This simple wonton soup recipe is so delicious and easy to follow. The wontons can be frozen, boiled and added to stock to make wonton soup any time of day

 

Ingredients

  • 10 oz. baby bok choy or similar green vegetable (280g)
  • 8 oz. ground pork (225g)
  • 2 1/2 tablespoons sesame oil (plus more for the stock)
  • 1/8 teaspoon white pepper
  • 1 tablespoon soy sauce
  • ½ teaspoon salt
  • 2 tablespoons Shaoxing wine
  • 1 package wonton wrappers
  • 6 cups chicken stock (about 1.5 liters)
  • 1 scallion (chopped)

Instructions

    • Start by thoroughly washing the vegetables. Bring a large pot of water to a boil and blanch the vegetables just until wilted, about 60-90 seconds. Drain and rinse in cold water.
    • Grab a good clump of veg and carefully squeeze out as much water as you can. Very finely chop the vegetables (you can also speed up the process by throwing them in the food processor). Repeat until all the vegetables are chopped.
    • In a medium bowl, add the finely chopped vegetables, ground pork, 2 1/2 tablespoons sesame oil, pinch of white pepper, 1 tablespoon soy sauce, 1/2 teaspoon salt, and 1-2 tablespoons Shaoxing wine. Mix very thoroughly until the mixture is totally emulsified—almost like a paste.
    • Now it’s time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
    • Hold the bottom two corners of the little rectangle you just made (the side where the filling is) and bring the two corners together. You can use a bit of water to make sure they stick. And that’s it!
    • At this point, you can cook (boil) and taste a couple of wontons and adjust the seasoning of your filling to taste––you can always add a little more Shaoxing wine, soy sauce, sesame oil, salt, and/or white pepper to your liking.
    • Once you’re happy with the flavor of the filling, keep assembling until all the filling is gone. Place the wontons on a baking sheet or plate lined with parchment paper, and make sure they are not touching (this will prevent sticking).
    • If you’d like to freeze your wontons right away, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and transfer them to freezer bags once they’re frozen. They’ll keep for a couple of months in the freezer, and be ready for wonton soup whenever you want it.
    • To make the soup, heat your chicken stock to a simmer and add 2-3 teaspoons sesame oil and white pepper and salt to taste.
    • Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don’t worry, They should come free once they’re cooked. Once they’re floating, boil them for another 1-2 minutes. Take care not to overcook them – mushy wontons are a sin! Remove the wontons with a slotted spoon and put them in bowls.
    • Pour the soup over the wontons and garnish with scallions. Serve!

Notes

Wontons can be frozen for use later. Lay them out on a baking sheet lined with parchment paper so they aren’t touching, and put the baking sheet in the freezer. Once they’re frozen, transfer them to a freezer bag and freeze for up to two months.

Nutrition

Calories: 353kcal | Carbohydrates: 40g | Protein: 15g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 889mg | Potassium: 321mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1600IU | Vitamin C: 16.7mg | Calcium: 75mg | Iron: 2.8mg

 

Mini Egg Rolls

You probably heard about Easter egg roll but have you heard of mini egg rolls? well it’s an side dish invented by the American-Chinese influenced Indian / Pakistani spring rolls which are very big side dish served in all sorts of ceremonies and events. Mini egg rolls are prepared exactly the same way as the spring rolls. There is not much history to it but that doesn’t mean the taste is not there.

The other day, I decided to make Chicken Spring Rolls at home.  I love spring rolls, but I often find them quite greasy and oily.  That’s because they are not fried correctly, so they become soggy and absorb too much oil. 

This home-made version is so much better.  They come out crunchy and not oily at all.  And the filling is delicious too.

 

Ingredients

  • 2 tablespoons plus 2 cups vegetable oil
  • 1 clove garlic, minced
  • 1 2-inch piece fresh ginger, finely chopped (about 2 Tbsp.)
  • 2 scallions, white parts only, thinly sliced
  • 4 cups loosely packed packaged slaw mix (about 10 oz.)
  • 2 cups bean sprouts (about 4 oz.)
  • Salt and pepper
  • 12 square egg roll wrappers, thawed if frozen

 

How to Make It

  • Step 1
    Warm 2 Tbsp. oil in a large skillet over medium-high heat. Add garlic, ginger and scallions. Sauté until fragrant but not browned, about 1 minute. Add slaw mix and bean sprouts and sauté until wilted, about 5 minutes. Season with salt and pepper. Let cool completely.

 

  • Step 2
    Cut egg roll wrappers in half. Have ready a small bowl of cold water and a pastry brush. Working with wrappers one at a time, lay each out so short side of rectangle faces you. Place about 1 Tbsp. filling toward bottom of wrapper. Pull bottom of wrapper over filling, then fold side corners over filling and roll up tightly, like a burrito. Brush far edge with cold water before closing. Continue with remaining wrappers and filling.

 

  • Step 3
    Heat 2 cups oil in a large skillet to 350°F. Put a few egg rolls in skillet (don’t allow them to touch) and cook, turning over once or twice with tongs, until golden brown, 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Allow to cool slightly before serving.

 

Wonton Soup and Mini Egg Rolls
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Wonton Soup and Mini Egg Rolls
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Wonton Soup:
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Seasoned Flat Iron Steak

Seasoned Flat Iron Steak

Seasoned Flat Iron Steak

I mentioned earlier that my husband is now on his low carb diet.  One of the dishes I like to make for us is this Seasoned Flat Iron Steak.
It’s very versatile, you can use it to make a Steak Salad, slice it to make steak tacos, burritos, and quesadillas, or serve it with veggies and potatoes.

It’s so easy to make.  I used Flat Iron Steak this time, but I’ve made it with Flank and Skirt Steak as well.  The secret is to allow the seasonings to permeate the meat, so I leave it to season in the fridge overnight.

Ingredients:

1 Flat Iron Steak (2 – 2 1/2 pounds)
2 tbls. chopped fresh cilantro
2 tbls. chili powder blend
1 tsp. ground cumin
1 tbls. minced garlic
1 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1/4 tsp. white pepper
1 tsp. sea salt

Seasoned Flat Iron Steak

Directions:

Mix all the spices together in a small bowl.

Rub both sides of the meat with the seasoning mix.

Place meat in a ziplock bag and refrigerate for at least 4-6 hours. Overnight works best.

Place meat on a parchment covered baking sheet.

Broil on Hi to desired doneness.  We like ours medium well so I broiled it for about 20 minutes.  Be sure to turn the meat half way thru cooking to brown both sides.

Slice and serve as a salad topping or in tacos or however you want to serve it.  It’s great with Spanish Rice and Beans too!

Seasoned Flat Iron Steak
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 6 Hours
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 6 Hours
Seasoned Flat Iron Steak
Print Recipe
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 6 Hours
Servings Prep Time
4 Servings 10 Minutes
Cook Time Passive Time
20 Minutes 6 Hours
Ingredients
Servings: Servings
Instructions
  1. Mix all the spices together in a small bowl.
  2. Rub both sides of the meat with the seasoning mix.
  3. Place meat in a ziplock bag and refrigerate for at least 4-6 hours. Overnight works best.
  4. Place meat on a parchment covered baking sheet.
  5. Broil on Hi to desired doneness. We like ours medium well so I broiled it for about 20 minutes. Be sure to turn the meat half way thru cooking to brown both sides.
  6. Slice and serve as a salad topping or in tacos or however you want to serve it. It's great with Spanish Rice and Beans too!
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Easy Garlic Lemon Chicken

Easy Garlic Lemon Chicken

Easy Garlic Lemon Chicken

My husband announced last week that he would start his low carb diet on Monday.  He does this to drop the few pounds he gained during a vacation.  I think just about everyone I know comes home carrying a few extra pounds around their waist as souvenirs.

When my husband decides to go on one of these diets meal preparations can be challenging.  I’m just glad he said low carb not no carb!

Here’s a chicken recipe using the garlic sauce I recently discovered how to make.  The sauce is usually used as a dip or sauce over chicken shawarma or shish taouk, Middle Eastern dishes our family loves.  I made a quart of this sauce which I keep in the fridge and I’ve been looking for ways to incorporate it in other dishes.

This Garlic Lemon Chicken is so easy to make, it takes less than half an hour to cook up.  I served it with a nice salad, but you can serve it over pasta or rice with a simple veggie side dish.

Ingredients:

4 boneless skinless chicken breasts – cut in half lengthwise
1/2 cup flour
1 tbls. finely minced garlic
1 tbls. garlic powder
1 tbls. finely chopped parsley
1 tsp. ground white pepper
1 tsp. sea salt
2 tbls. olive oil
1 tbls. butter
1 lemon
1 can chicken broth
1/4 cup Garlic Sauce  (click here for recipe)
1 tbls. corn starch
1/4 cup water

Directions:

1.  Combine flour, garlic (minced and powder), parsley, pepper, and salt in a small plate.

2.  Pound chicken pieces with a kitchen mallet until they are very thin – about 1/4″.

3.  Roll both sides of chicken pieces in flour mixture.

4.  Heat olive oil in frying pan then melt butter in oil.

5.  Cook floured chicken pieces in oil until done and golden brown in color. (about 7-8 minutes).

6.  Remove cooked chicken from pan and set aside, but do not turn off heat.

7.  Pour broth into pan and let boil.

8.  Add Garlic Sauce to pan and stir until it dissolves.

9.  Cut lemon in half – squeeze juice of one half into pan.  Slice remaining half into thin circles and set aside.

10.  Mix corn starch with water until corn starch is dissolved.

11.  Slowly stir in starch mixture to pan.  Sauce will slightly thicken.

12.  Return cooked chicken to pan and cover with sauce.

13.  Remove from heat and garnish with lemon slices.

14.  Serve with salad or pasta.

Enjoy!

Easy Garlic Lemon Chicken
Print Recipe
Servings Prep Time
2 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 Servings 15 Minutes
Cook Time
15 Minutes
Easy Garlic Lemon Chicken
Print Recipe
Servings Prep Time
2 Servings 15 Minutes
Cook Time
15 Minutes
Servings Prep Time
2 Servings 15 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Servings
Instructions
  1. Combine flour, garlic (minced and powder), parsley, pepper, and salt in a small plate.
  2. Pound chicken pieces with a kitchen mallet until they are very thin - about 1/4".
  3. Roll both sides of chicken pieces in flour mixture.
  4. Heat olive oil in frying pan then melt butter in oil.
  5. Cook floured chicken pieces in oil until done and golden brown in color. (about 7-8 minutes).
  6. Remove cooked chicken from pan and set aside, but do not turn off heat.
  7. Pour broth into pan and let boil.
  8. Add Garlic Sauce to pan and stir until it dissolves.
  9. Cut lemon in half - squeeze juice of one half into pan. Slice remaining half into thin circles and set aside.
  10. Mix corn starch with water until corn starch is dissolved.
  11. Slowly stir in starch mixture to pan. Sauce will slightly thicken.
  12. Return cooked chicken to pan and cover with sauce.
  13. Remove from heat and garnish with lemon slices.
  14. Serve with salad or pasta.
  15. Enjoy!
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