Crispy double-fried chicken mixed with a sweet and slightly spicy gochujang sauce.
| Servings | 4 Portions |
| Tags | Asian | Chicken | Family Dinner | Korean | Main Course | Spicy |
| Allergens | Celery, Gluten, Sesame, Soybeans, Wheat |
| Prep Time | 10 min |
| Rest Time | 30 min |
| Cook Time | 30 min |
Another recipe that uses double frying to make the chicken extra crispy. Here, this crispy chicken is combined with a sauce of gochujang, honey, rice vinegar and a bit more. The result is a delicious Korean fried chicken (chikin), with a sweet and slightly spicy sauce.
I serve it in portions with some rice and quick pickled vegetables, but it is almost better to just put it on the table in a bowl like on a buffet. The chicken will stay crispy for a while, even if it is mixed with the sauce. If you plan to save some of the chicken for the next day, however, it is better to wait with the 2nd frying (and then also mixing with the sauce) until just before serving.
Why chicken thighs?
Chicken thighs are more tender than chicken breasts and can handle high-temperature cooking without drying out too quickly. However, chicken thighs generally cost a little more than other chicken parts, so if you want to save some money, you may have to wait for extra prices or choose something else.
The deep-frying
The double-frying is part of the reason for the crispy result. The cold batter with carbonated water is another reason. Here are some things to keep in mind to get really crispy results:
- Make sure all the ingredients for the batter are well chilled. I put the carbonated water and the bowl with all the dry ingredients in the fridge.
- Make sure the chicken pieces are relatively dry and refrigerator-cold.
- Mix the batter together right before frying (wait with the carbonated water until just before frying, that is).
- Quickly coat the chicken pieces in cornstarch, then the cold deep-frying batter and then directly into the oil for the first deep-frying.
- After the first deep-frying - let the chicken cool down in the fridge again (about 20-30 minutes). The chicken pieces may then become a little soft, but the second frying is what takes them to the next level!
- When frying for the first time, you should not fill the fryer too much, but cook 4-6 chicken pieces at a time (of course, depending on the size of the fryer and the chicken pieces). For the second frying, however, you can fill it a little more.
Giving the chicken some time in the refrigerator after the first frying makes it a little soft and soggy, but that is expected. The second frying is what makes the batter crispy. When I test-cooked a lot of different variations, it happened that the chicken was left in the refrigerator for up to a day between the first and second frying - it worked out great and turned out good too.
Quickly pickled vegetables
Since I have it in the picture, here is a short explanation. I boil 1 dl rice vinegar, 1 dl water and 3 tablespoons (42 grams) of sugar and remove the saucepan from the heat immediately. Then I pour this over finely chopped carrot (one medium-sized) and a finely sliced red onion in a heat-resistant glass jar. I let this stand until the rest of the food is ready and then serve. If there is any left over, just close the jar and store in the refrigerator.
Nutritional value
The nutritional value for this recipe DOES NOT include the oil that is added during the frying process. Exactly how much is added is very difficult to estimate, so I'll just leave it at that. Keep in mind, however, that the recipe contains a lot more fat (and therefore also calories of course) than the nutritional value calculation below shows.
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Ingredients
Directions
- Finely chop, press or grate the garlic and sauté it quickly (10-30 seconds) with the oil in a small saucepan.
- Mix in the rest of the ingredients and bring to a boil.
- Reduce the heat and simmer for a few minutes.
- Mix all dry ingredients in a small bowl, refrigerate.
- Make sure the carbonated water is also well chilled (refrigerate for at least an hour).
- Immediately before frying - mix the water into the dry ingredients and stir until there are no lumps left.
- Heat the oil to 160°C.
- Quickly coat the chicken pieces in cornstarch (they should be covered completely).
- Dip the chicken pieces in the batter and then place them in the fryer.
- Fry for 3 minutes and then drain on paper.
- Heat the oil to 190-200°C.
- Fry for 2-3 minutes until golden brown and then drain on paper.
- Turn the chicken pieces in the orange sauce.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 2425.7 kcal | 606.43 kcal | 191 kcal |
| Carbohydrates | 271.78 g | 67.95 g | 21.40 g |
| Fat | 76.45 g | 19.11 g | 6.02 g |
| Protein | 131.7 g | 32.92 g | 10.37 g |
| Sugar | 89.15 g | 22.29 g | 7.02 g |
| Salt | 16.89 g | 4.22 g | 1.33 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
