Korean fried hen with a skinny, crackly crust that’s glazed with a scrumptious soy garlic or purple spicy sauce!
I do know you’re studying this since you love Korean fried hen! It’s such a culinary pleasure to chew via the well-seasoned, crunchy crust that reveals juicy hen beneath. This Korean fried hen recipe will provide you with that skinny, crispy and crunchy crust together with two scrumptious sauce choices — soy garlic and purple spicy sauce!
Also referred to as “the opposite KFC,” Korean fried hen is extremely common in and outdoors of Korea. During the last three or 4 a long time, the Korean fried hen trade has grown exponentially. There are quick meals fried hen chains and mom-and-pop locations in uncountable numbers, every with their very own strategies, secret components and variations.
Amongst many scrumptious variations of fried hen in Korea, yangnyeom hen is without doubt one of the hottest ones. Actually which means “seasoned hen,” yangnyeom hen is fried hen smothered in a spicy purple sauce. The components utilized in yangnyeom sauce differ broadly, together with gochujang, ketchup, scorching sauce, strawberry jam, and so forth. It began out being thick and heavy, however the present pattern is a thinner, lighter sauce.
In Korea, Gyochon Hen is the largest fried hen chain, whereas Bonchon is one of the best recognized Korean fried hen chain within the U.S. Each are well-known for his or her skinny, crackly crust and two kinds of glazes — soy garlic and purple spicy.
This Korean fried hen recipe is my tackle Gyochon and Bonchon model fried hen.
As I discussed in my dakgangjeong recipe, one other common kind, fried hen is usually loved with beer, and that mixture known as ChiMaek (치맥), chi from hen (치킨) and maek from maekju (맥주, the Korean phrase for beer). It’s a comparatively new time period that displays the informal eating and consuming tradition.
The hen
For this recipe, I used hen wings, separated into drumettes and wingettes/flats, however any small reduce(s) of hen works. In Korea, it’s widespread to chop up a small sized entire hen for frying.
It’s widespread in Korea to brine the hen in a flavorful resolution for a day or two. I merely season the hen with somewhat little bit of salt, pepper and ginger. For finest outcomes, let it sit for two hours or longer (in a single day to 24 hours) within the fridge.
The batter
Dry or moist batter? In my previous recipe, I merely used potato starch (or cornstarch). It’s a easy technique to create a skinny, crispy and crunchy crust. You’ll be able to nonetheless try this for those who like, utilizing 1/2 cup cornstarch or potato starch and rubbing it effectively on to every hen piece. It’s a gluten free choice. I included this as Batter choice 1 within the recipe card.
Nevertheless, in Korea, fried hen is extra generally made with moist batter. Some individuals merely use frying combine (aka tempura combine) to make moist batter, and there’s even frying combine particularly made for hen. Some use a mix of frying combine and starch so as to add additional crunch. Frying combine normally is seasoned and incorporates baking powder, so you’ll be able to create it with all-purpose flour for those who don’t have frying combine. I’ll add a observe within the recipe card as to how one can modify all-purpose flour for this recipe.
I’ve experimented with completely different ratios and settled with a 2 to 1 ratio of frying combine to starch, which is 1/2 cup frying combine and 1/4 cup potato starch (or cornstarch) for this recipe.
These dry components combined with the equal quantity of water (3/4 cup) creates a carefully skinny crust that’s deeper in shade however lighter in texture than that of starch alone. You should use somewhat extra water for a thinner crust. Likewise, use much less water for a thicker crust. To create a skinny crust, I don’t dredge the hen within the dry combine earlier than or after dipping within the moist batter.
The crust stands up very effectively to the sauce. Better but, the hen stays crunchy for a number of hours even after coated with the sauce. Additionally, because the crust is calmly seasoned from the frying combine, the fried hen is scrumptious as is with out the sauce.
Frying the hen
To deep-fry wings, the Korean method normally requires frying them at a comparatively low temperature (320-330°F) after which fry them once more at a better temperature (350-360°F). Let the hen calm down for a couple of minutes in between, so the remaining moisture escapes. The primary frying will be carried out forward of time. Fry the hen in two batches for the primary frying, however you’ll be able to fry all of them collectively for the second frying.
The sauce
Korean fried hen largely is available in two various kinds of sauces – gentle soy garlic and purple spicy, though they’re referred to as otherwise in some circumstances. You’ll be able to select one or make each to have ban/ban (half/half).
You’ll be able to both toss the fried hen items within the sauce or hand-brush them. The latter is what well-known hen locations boast about doing with a view to hold the crust crunchy longer. With the brushing technique, you may also alter the quantity of the sauce on each bit to your liking.
Pink spicy sauce
This candy and spicy purple sauce is barely thinner and lighter than my unique yangnyeom hen sauce for those who tried it. It’s not too spicy, however you’ll be able to all the time alter to your style. I exploit gochujang together with some scorching sauce for its distinctive tangy taste and warmth. When you don’t need to add any additional warmth, use ketchup as a substitute of scorching sauce. When you’re not utilizing a scorching sauce, add some vinegar (rice, white, or apple cider).
For the sweetness, I exploit a mix of honey and sugar. You should use corn syrup or oligo syrup as a substitute. Garlic is a should, however some ginger is nice too for those who like.
Soy garlic sauce
This soy sauce based mostly sauce is nice particularly for many who aren’t a fan of spicy meals. Soy sauce, honey and garlic are the outstanding components for this sauce that creates the crispy candid exterior when glazed on the hen.
Watch methods to make it
Extra Hen Recipes
Dakgangjeong (Candy Crispy Korean Fried Hen)
Baked Hen Wings
Dak Bulgogi (Hen Bulgogi)
Dak Galbi (Spicy Stir-fried Hen)
Jjimdak (Braised Hen)
For extra Korean cooking inspiration, comply with alongside on YouTube, Pinterest, Twitter, Fb, and Instagram.
Substances
For the dry batter choice
For the moist batter choice
For the purple spicy sauce (See observe 1)
For the elective garnish:
Directions
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Wash hen wings, and drain totally. Combine with the salt, pepper, and ginger. Let it sit within the fridge for two hours or longer (in a single day to 24 hours).
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Mix all of the sauce components of your selection and stir effectively. Boil over medium warmth till it thickens barely, about 4 to five minutes. Flip the warmth off.
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OPTION 1 Dry batter: If utilizing the starch solely, add the potato (or cornstarch) to the hen, and rub it onto every wing effectively to coat evenly. Put aside.
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OPTION 2 Moist batter: Combine the moist batter components in a bowl, and stir effectively till easy with no seen lumps.
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Add the oil to a deep fryer, wok, or massive pot. Warmth the oil to 320°F (as much as 330°F). Drop the hen within the oil, one piece at a time. If utilizing moist batter, dip each bit within the moist batter with tongs and shake off extra batter earlier than dropping the hen within the oil. Fry them in two batches. Prepare dinner till calmly golden, about 6 minutes, relying on the scale of the hen wings. Take away them with a wire skimmer or a slotted spoon. Drain on a wire rack or in a big mesh strainer set on a bowl.
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Reheat the oil to 350°F (as much as 360°F). Add the hen (you are able to do this in a single batch for the second frying), and deep fry once more, for about 5 minutes, till golden brown. Drain on a wire rack or in a big mesh strainer set on a bowl.
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You’ll be able to both toss the fried hen items within the sauce or hand-brush them. Sprinkle with the elective sesame seeds or chopped scallion to serve.
Notes
- 2 tablespoons grated onion
- 1 tablespoon minced garlic
- 1 teaspoon finely grated ginger
- 1 tablespoon soy sauce
- 4 tablespoons rice wine (or mirin)
- 2 – 3 tablespoons scorching sauce (I used Frank’s Unique)
- 4 tablespoons chili sauce or ketchup
- 2 tablespoons gochujang
- 2 tablespoons corn syrup or honey
- 1 tablespoon sugar
- 1 teaspoon sesame oil
Add 1 tablespoon of cooking oil after which the onion, garlic, and ginger. Stir for a minute till aromatic. Add all different sauce components, and stir effectively. Simmer till it thickens barely, about 4 to five minutes. Flip the warmth off. The sauce will get barely thicker because it cools down.
If you wish to make the purple spicy sauce much more spicy, add 1/2 teaspoon (or to style) of gochugaru (Korean purple chili pepper flakes) or drop in a few small dried purple chili peppers.
The unique Yangnyeom Hen recipe was posted in Feb 2015. I’ve make vital revisions to replace the recipe with completely different batter and sauce choices.
