Korean fried chicken or KFC, usually called chikin (치킨, from English “chicken”) in Korea, refers to a variety of fried chicken dishes from South Korea, including the basic huraideu chikin (후라이드 치킨, from English “fried chicken”) and spicy yangnyeom chikin (양념 치킨, “seasoned chicken”). In South Korea, fried chicken is consumed as a meal, appetizer, anju (food served and eaten with drinks), or as an after-meal snack.
Korean fried chicken differs from typical American fried chicken because it is fried twice, so the skin is crunchier and less greasy. Furthermore, Korean-style chicken is not characterized by the crags and crusty nubs associated with American fried chicken, but is described by Julia Moskin of The New York Times as a “thin, crackly and almost transparent crust”. The chicken is usually seasoned with spices, sugar, and salt, prior to and after being fried. Korean fried chicken restaurants commonly use small- or medium-sized chickens; these younger chickens result in more tender meat. Afterwards, the chicken is usually hand painted with a brush to evenly coat the chicken with a thin layer of sauce. Pickled radishes, beer, and soju are often served with Korean fried chicken.
- Huraideu chikin (후라이드 치킨, “fried chicken”) – often simply referred to as huraideu (후라이드), it is the basic fried chicken.
- Yangnyeom chikin (양념 치킨, “seasoned chicken”) – in the West also known as yangnyeom tongdak (양념 통닭, “seasoned whole chicken”) despite not being tongdak, and also sometimes used as a synonym of “Korean fried chicken” by Western media, it is a fried chicken coated in gochujang-based sweet and spicy sauce.
- Banban (반반, “half-half”) – shortened from yangnyeom ban, huraideu ban (양념 반, 후라이드 반, “half yangnyeom, half huraideu“) is often used to refer to a chicken served half seasoned and half plain.
- Ganjang chikin (간장 치킨, “soy sauce chicken”) – a fried chicken coated in ganjang-based sweet and savoury sauce, which is often also garlicky.
- Padak (파닭, “scallion chicken”) – a fried chicken topped with or smothered in a lot of thinly shredded scallions.
- Tongdak (통닭, “whole chicken”) – also called yennal tongdak (옛날통닭, “old-time whole chicken”), it is a 1970s-style whole chicken deep fried in oil.
- Sunsal chikin (순살 치킨, “pure flesh chicken”) – boneless chicken.(wikipedia.org)
Ingredients n steps:
- Put 500gr Chicken (filet) into bowl n add 1tsp Black Pepper, 1tsp salt, 1/2 cup potato strach powder (you can change with corn strach), 1/4 cup wheat flour, 1/4 cup sweet rice flour, 2tbsp rice flour, 2sdm Tapioca, 1tsp Baking powder and 1 egg, stir it well.(you can also cook fried chicken with this steps: mix cicken with salt, pepper n garlic n dip it in egg then mixture powder).
- Prepare frying pan n fried the chicken until cooked n let it for 15mnt n fried again until cooked.
- Prepare frying pan n fried 5minced garlic until smell good n add 1/3 cup tomato sauce, 1/3 cup rice syrup (you can change with honey), 1/3 cup gochujang, 1 tsp Black pepper and 2 tbsp apple vinegar (i change with whey kefir) n stir it until thick then add fried chicken, stir it well.
- Put in plate n add sesame seed on the top, enjoy Korean spicy fried chicken..Nice cooking all..