Recipe: Korean fried chicken, the other Seoul food

Fried chicken has always been one of my favorite comfort foods. What can I say? It’s true! Fried chicken has accompanied me through many ups and downs, especially during my college years at Santa Clara University in California.

Fried chicken helped me cope with the best and worst times during my college years. After moving back to New York City, my craving for fried chicken hasn’t subdued. Instead, I have fallen in love with several Korean Fried Chicken places in New York City.

Korean fried chicken is typically fried twice, resulting in the skin being crunchier and less greasy. The chicken is usually seasoned with salt prior to being fried. Korean fried chicken is often served with pickled radishes, beer, and the popular Korean alcohol soju.

Now let’s learn how to make Soy Garlic Korean Fried Chicken!

20 pieces of chicken wings and drumsticks

4 oz of rice flour

4 cups of vegetable oil

2 tablespoons of soy sauce

2 tablespoons of water

2 tablespoons of minced garlic

1 teaspoon of garlic powder

2 tablespoons of brown sugar

2 tablespoons of syrup

1.Brine the chicken: In a big bowl add all the chicken pieces, 1 gallon of water and 1/2 cup of kosher salt, and make sure salt dissolves. Then cover the bowl and put it in the refrigerator for 6 hours.

2.To make the sauce, put soy sauce, water, minced garlic, garlic powder, sugar, and syrup in a saucepan and simmer at a low heat for about 5 minutes until everything is dissolved. Put it aside.

3.After 6 hours, drain the chicken pieces, and cover them with rice flour.

4.In your frying pan, add oil, preheat your pan to 350 degrees, then put the chicken pieces in and fry for about 9 minutes. Take the chicken pieces out and let them cool for about 40 seconds. Fry the chicken one more time for about 5 minutes. Take the chicken out and apply the sauce with a brush.

Let me know how this recipe works for you. Happy cooking and eating!