Crispy Korean Fried Chicken with Sweet Chili Glaze

Korean Fried Chicken ala Long: A Crispy Delight

Korean Fried Chicken, known for its irresistible crunch and rich flavor, takes center stage in this recipe. Our Korean Fried Chicken ala Long offers a delectable blend of crispy textures and savory-sweet glazes. This recipe guides you through creating a truly mouthwatering dish that’s perfect for any meal or gathering. Let’s dive into how to make this delightful treat!

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Ingredients

• Chicken: 2 chicken breasts or thighs, cut into bite-sized pieces or strips
• Wet Batter:
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • Ice-cold water
• Dry Coating:
  • 5 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • Salt to taste
• For the Glaze:
  • 1 small red onion, finely chopped
  • 1 garlic clove, minced
  • 1/4 onion, sliced into thin strips
  • 2-3 tablespoons hot chili sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • Salt, pepper, and chili powder to taste
  • Optional: additional chili powder or bon cabe (spicy chili seasoning)

Instructions

1. Prepare the Chicken:

1. Make the Wet Batter:

   • In a bowl, combine 3 tablespoons of all-purpose flour with 1 tablespoon of cornstarch. Season with a pinch of salt and chili powder to taste.
   • Gradually add ice-cold water to the flour mixture, whisking until you achieve a smooth, thick batter.

2. Prepare the Dry Coating:

   • In a separate bowl, mix 5 tablespoons of all-purpose flour with 3 tablespoons of cornstarch. Season with salt.

3. Coat the Chicken:

   • Dip each piece of chicken into the wet batter, allowing any excess to drip off.
   • Roll the battered chicken in the dry coating mixture, ensuring an even layer.
   • Dip the chicken back into the wet batter, then coat again with the dry mixture. Repeat the process for extra crispiness.

4. Fry the Chicken:

   • Heat oil in a deep pan or fryer to 350°F (175°C).
   • Fry the chicken in batches until golden brown and crispy, about 6-8 minutes per batch. Be sure not to overcrowd the pan.
   • Remove the chicken and drain on paper towels.

2. Prepare the Glaze:

1. Cook the Aromatics:

   • In a separate pan, sauté the finely chopped red onion, minced garlic, and sliced onion over medium heat until fragrant and translucent.

2. Add the Sauces:

   • Stir in the hot chili sauce and oyster sauce. Adjust the amount of sauce based on your preference for heat and flavor.

3. Sweeten and Season:

   • Add sugar to the sauce and stir well. Season with salt, pepper, and additional chili powder if desired.
   • Cook the sauce until it reduces and thickens, ensuring it coats the back of a spoon. Avoid making the sauce too runny; it should be just thick enough to cling to the chicken.

3. Combine and Serve:

1. Glaze the Chicken:

   • Add the fried chicken pieces to the pan with the glaze. Toss gently to coat the chicken thoroughly with the sauce.

2. Serve:

   • Transfer the glazed chicken to a serving platter. Garnish with additional chili powder or sesame seeds if desired.

This Korean Fried Chicken ala Long is best enjoyed hot and crispy, straight from the pan. Serve it alongside steamed rice or your favorite vegetables for a complete meal. Whether you’re hosting a gathering or simply indulging in a delicious treat, this recipe is sure to impress with its crunchy exterior and flavorful glaze. Enjoy every bite of this Korean-inspired delight!