Korean Fried Chicken

[Jets_fan44]

Hey Folks,

I just recently received an air fryer, the counter top convection toaster oven version. Anyone with a tried and true recipe for Korean fried chicken as well as cook time?

Much appreciated.

[Dan Pierce]

That's not the KFC I'm familiar with.
dP

[brandrea]

We have one of those Mario … my wife uses it if she doesn’t have time to cook the proper way

[mountainjogger]

No recipe here. But please post pics when you try it.

[ltmgeller]

Originally Posted by Dan Pierce

That's not the KFC I'm familiar with.
dP

[Jets_fan44]

It turned out so-so. It tasted like crispy shake-n-bake like Mom use to bake back in grade school

[Jets_fan44]

I think on another batch, I’ll remove the chicken skin and see how the batter turns out

[brandrea]

Originally Posted by Jets_fan44

It turned out so-so. It tasted like crispy shake-n-bake like Mom use to bake back in grade school

That’s not a bad thing IMHO

[JasoninDenver]

Here’s mine…

1 small yellow onion, coarsely grated
2 cloves garlic, minced
1/2 teaspoon salt, plus more for coating
1/4 teaspoon black pepper, plus more for coating
8 to 10 boneless, skinless chicken thighs, quartered, or 24 wings
3 tablespoons Korean chili paste (gojuchang)
3 tablespoons ketchup
1/4 cup sugar
2 tablespoons toasted sesame seeds, more for garnish
Juice of 1/2 lemon
Oil for deep frying
1/2 cup all-purpose flour
2/3 cup cornstarch


Preparation

Step 1
In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.

Step 2
In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.

Step 3
Pour oil into a large heavy pot to a depth of 1 ½ inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.

Step 4
Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.

Step 5
For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush thickly with chili sauce. Serve hot, sprinkled with sesame seeds.


Obviously, I do not use an air fryer as I have yet to have anything from one that meets my southern deep fried standards.

[Chewbacca]

My help makes it. When I asked her about an air fryer option she threw the air fryer at my Maybach.

Apparently KorFC needs to be dripping in cardiac event levels of oil to be considered remotely authentic.

[Jets_fan44]

Originally Posted by JasoninDenver

Here’s mine…

1 small yellow onion, coarsely grated
2 cloves garlic, minced
1/2 teaspoon salt, plus more for coating
1/4 teaspoon black pepper, plus more for coating
8 to 10 boneless, skinless chicken thighs, quartered, or 24 wings
3 tablespoons Korean chili paste (gojuchang)
3 tablespoons ketchup
1/4 cup sugar
2 tablespoons toasted sesame seeds, more for garnish
Juice of 1/2 lemon
Oil for deep frying
1/2 cup all-purpose flour
2/3 cup cornstarch


Preparation

Step 1
In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.

Step 2
In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.

Step 3
Pour oil into a large heavy pot to a depth of 1 ½ inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.

Step 4
Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.

Step 5
For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush thickly with chili sauce. Serve hot, sprinkled with sesame seeds.


Obviously, I do not use an air fryer as I have yet to have anything from one that meets my southern deep fried standards.

Sounds like a plan - I’ll try out your recipe. Much appreciated

[Jets_fan44]

Originally Posted by Chewbacca

My help makes it. When I asked her about an air fryer option she threw the air fryer at my Maybach.

Apparently KorFC needs to be dripping in cardiac event levels of oil to be considered remotely authentic.

You’re the best, chewie. Always looking forward to your responses on TRF.

[mountainjogger]

Originally Posted by JasoninDenver

Here’s mine…

1 small yellow onion, coarsely grated
2 cloves garlic, minced
1/2 teaspoon salt, plus more for coating
1/4 teaspoon black pepper, plus more for coating
8 to 10 boneless, skinless chicken thighs, quartered, or 24 wings
3 tablespoons Korean chili paste (gojuchang)
3 tablespoons ketchup
1/4 cup sugar
2 tablespoons toasted sesame seeds, more for garnish
Juice of 1/2 lemon
Oil for deep frying
1/2 cup all-purpose flour
2/3 cup cornstarch


Preparation

Step 1
In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.

Step 2
In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.

Step 3
Pour oil into a large heavy pot to a depth of 1 ½ inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.

Step 4
Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.

Step 5
For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush thickly with chili sauce. Serve hot, sprinkled with sesame seeds.


Obviously, I do not use an air fryer as I have yet to have anything from one that meets my southern deep fried standards.

Making me hungry!

[mountainjogger]

Originally Posted by Chewbacca

My help makes it. When I asked her about an air fryer option she threw the air fryer at my Maybach.

Apparently KorFC needs to be dripping in cardiac event levels of oil to be considered remotely authentic.

Where was your bodyguard Chewie?

Or was it Paul's day off?

[Chewbacca]

Originally Posted by mountainjogger

Where was your bodyguard Chewie?

Or was it Paul's day off?

Paul was actually my pilot until he went to HR to complain about my yelling and that I didn’t approve use of his highly questionable yet requested pronouns of Tume /Tumi/Tumis from his LinkedIn bio for our corporate directory.

Everyone under my employ is the ‘help’ and I simply won’t tolerate his behavior.