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You are here: Home > Archives > Recipes > Korean Recipes > Appetizers > Korean Fried Chicken 2, the spicy version

Korean Fried Chicken 2, the spicy version

January 26, 2012 by Holly Ford 38 Comments

 

Spicy Korean Fried Chicken

I received a revelation (?).
“Thou shall make another KFC (Korean Fried Chicken), nevertheless it shall be spicy…”.
It was a still small voice that came from my hungry stomach, ha ha ha!
I had posted a non-spicy version of KFC and this is a sequel episode.

Chicken is our global protein source.
Some people don’t eat pork and some don’t eat beef for their religious belief.
Some people don’t eat fish nor seafood because they are not used to, and some don’t eat tofu because they just can’t stand it.
But, chicken?
Everyone in this planet eat chicken at least 2-3 times a week I bet.., except those who are vegetarians, or those who witnessed the murdering of chicken.
I sometimes wonder if our chickens ever realize how popular they are in this world.

 

“EAT MOR CHIKIN!!!”

Anyhow, Koreans love their chicken fried just like Col. Sanders in Kentucky did in his.
This spicy fried chicken is one of our favorite, and it will make you lick your fingers off!

It is not overly spicy either for your sake.
Then, of course, you can hide a tablespoon of cayenne chili powder in the sauce to knock off your husband’s buddies who come over for Superbowl game and claims your brand new HD flat screen TV as if their own.
Here is how;

Spicy Korean Fried Chicken

“May I take your coat?”
This step is totally optional and depends on your preference.
I would remove the skin of these wings since they will enter to my family’s stomach.
If you like the skin, don’t bother…

Season your lovely chicken with some ginger, rice wine, salt and pepper. Set aside.

In a blender combine onion, ginger, garlic.

Spicy Korean Fried Chicken

Spin their lives together until smooth.

Grab these sauce ingredients.

This is strawberry preservative. Apricot is another good option.
Yes, I know…, it is quite a random thing to add in Korean chicken recipe, but trust me. I know what I am doing.

Spicy Korean Fried Chicken

Combine them all together in a sauce pan.

Spicy Korean Fried Chicken

You might want to smash the strawberry chunks if there are any.

Bring them to gentle boil…

and simmer for 3-4 minutes over low heat stirring occasionally until it gets slightly thicken.
Taste the sauce!Β  You will so madly fall in love that you will want to drizzle on your ice cream.
Set aside.

Go back to your lonely chicken. Put them in a Ziploc bag with some corn starch.

Shake them, babe!

Drop your chicken in a hot frying oil and cook for 3-5 minutes.
I like to deep fry twice.

After first frying, the color is somewhat unappealing and less crunch.
Put them back in the hot oil and fry again for the second time, about 2-3 minutes.

Spicy Korean Fried Chicken

After second frying.Β  This is what we call NGB; nice golden brown.

Spicy Korean Fried Chicken

Smother the fried chicken with the sauce. Just toss them around in a pot.

Spicy Korean Fried Chicken

Sprinkle some nuts of your choice as garnish. I used walnuts and sesame seeds. Almonds, peanuts, pine nuts are good options, too.

Sticky?
Yes, very sticky.

So make sure your fingers are religiously clean to be worth of licking.

The strawberry preserve in the sauce will give the

“je ne sais quoi” that no one can guess.

Now, even though I made both versions of spicy and non-spicy KFC

I still can’t decide which one I like better.

To be spicy, or not to be spicy,

that is the question.

Oh, Hamlet
Where are thou?

 

Spicy Korean Fried Chicken

Korean Fried Chicken (spicy version)

Holly Ford
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

Ingredients
  

  • 2 lb chicken drummettes and wings
  • 1 tablespoon rice wine
  • 1/2 teaspoon grated fresh ginger
  • salt and pepper to taste
  • 1/2 cup cornstarch
  • canola oil for frying
  • 2 tablespoon chopped walnut peanut, or almond for garnish

For the sauce:

  • 1/2 medium onion diced
  • 2 garlic cloves
  • 1/4 " slice fresh ginger or 1 tsp grated fresh ginger, or 1/4 tsp powdered ginger
  • 4 tablespoon Korean chili paste
  • 2 tablespoon soy sauce low sodium if possible
  • 2-3 tablespoon ketchup
  • 2 tablespoon rice wine
  • 3 tablespoon sugar
  • 2 tablespoon strawberry or apricot preserve or jam
  • 2 tsp rice vinegar or white vinegar
  • 2 tablespoon corn syrup

Instructions
 

  • Season chicken pieces with rice wine, ginger, salt and pepper. Set aside.
  • In a small blender or processor, puree onion, garlic, ginger together until smooth.
  • In a saucepan, pour the onion puree and add the rest of sauce ingredients, mix well. You might need to smash the chunks of strawberries, if there are any, with the back of a spoon.
  • Bring the pot of sauce over medium heat and boil, reduce the heat to low and simmer for 3-4 minutes until it gets thicken slightly. Set aside.
  • Place the chickens in a ziplock bag and add cornstarch. Shake the bag well to coat the chicken thoroughly.
  • Heat oil in a heavy skillet until it reaches 170-180 degree. Drop the chicken and fry for 3-5 minutes until it gets lightly golden. Take them out and place on a plate with paper towel.
  • When all the chicken pieces are fried, go back to the first batch and fry for second time, about 2-3 minutes or until they get nicely golden brown.
  • Put fried chicken pieces in the pot of sauce and toss well to coat evenly. Transfer the chicken to a serving platter and sprinkle chopped nuts over. Enjoy

 

 

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Filed Under: Appetizers, Archives, Korean Recipes, Main Dishes, Recipes Tagged With: Chicken, Korean Chili Paste, Strawberry Jam

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Comments

  1. [email protected] says

    January 25, 2012 at 6:17 am

    The KFC certainly looks like a piece of art! Wonderful directions and photos. I can imagine how finger-licking good they are! :d

    Reply
  2. ReNee McDonald says

    January 25, 2012 at 7:24 am

    OH my goodness….it is 8 am…and I want to go make these little lovelies…RIGHT NOW!!!Β  I can't wait to try them!!!Β  Thank you for sharing!

    Reply
  3. Joanne (Inspired Taste) says

    January 25, 2012 at 12:24 pm

    These look so sticky and good! Can't wait to give them a try!

    Reply
  4. Simply Tia says

    January 25, 2012 at 2:22 pm

    That photo of the cow is gorgeous. I loveeee photos of cattle for some reason. BUT your chicken looks great!!! I'm going to give your recipe a go! Thanks for sharing.Β 

    http://www.iamsimplytia.com

    Reply
  5. beyondkimchee says

    January 25, 2012 at 4:21 pm

    Thanks ReNee. They are good and hope you can give it a try.

    Reply
  6. beyondkimchee says

    January 25, 2012 at 4:22 pm

    Thanks for the compliment, Lindsey. They are on the sticky side but the sauce is so finger licking good.

    Reply
  7. beyondkimchee says

    January 25, 2012 at 4:37 pm

    Thanks Joanne. They are indeed good.

    Reply
  8. FigFondue says

    January 25, 2012 at 6:42 pm

    this looks excellent. will have to try it, but where on earth did you find chicken that looks so tender and rich in Hong Kong? the supermarkets we go to (taste, and one i can't remember the name of in Tai Koo's Cityplaza) have horrible stiff chicken!Β 

    Reply
  9. Dumpling Love says

    January 26, 2012 at 7:21 pm

    Looks delicious! Great idea to skin the chicken…I'm going to try that next time. This is making me even more hungry! haha. Thanks for sharing =)

    Reply
  10. beyondkimchee says

    January 26, 2012 at 8:51 pm

    Luckily I live in Malaysia now that I can access kampong chicken here. I remember chicken was not that flavorful nor tender in HK. Look for organic chicken in Oliver's or Great at pacific place.

    Reply
  11. Faye says

    January 30, 2012 at 12:29 am

    That looks amazing ! I've been following your blog since my studies in US – I just returned to KL for a job and its so funny that I found out you have moved to KL πŸ™‚Β 

    Your recipes are great.Β 

    Reply
  12. kitchenriffs says

    January 30, 2012 at 7:36 am

    Make mine extra spicy, please.Β  Nice recipe – I love the strawberry preserves.Β  It does sound a little strange at first, but mentally tasting it, it seems like a perfect fit.Β  An interesting version might be to substitute some maple syrup for the preserves, and substitute dark soy sauce for the lighter (maple syrup and dark soy sauce are a great combo, I've recently learned).Β  Anyway, thanks for this.

    Reply
  13. Nora saad700 says

    January 31, 2012 at 2:15 am

    Seems to be delicious

    I do not eat pork because it is forbidden religious (I am a Muslim)

    Is it possible to find a way to have rice
    cakes?

    I want to learn Korean cooking but I want to
    substitute alcohol and pork?
    Β 

    Alcohol and pork is forbidden.

    Reply
  14. beyondkimchee says

    January 31, 2012 at 4:42 am

    This particular recipe is for chicken so you shouldn't have a problem.
    You can omit the rice wine in most Korean dishes.
    For the pork dishes, if the pork is the main ingredient, there is nothing you can do about it except I often suggest with other types of meat for those who can't have pork.
    You can find rice cakes in most Korean grocery stores these days either fresh or frozen.

    Reply
  15. beyondkimchee says

    January 31, 2012 at 4:44 am

    I like the maple syrup idea. Thanks for suggesting the dark soy sauce with maple syrup combination. That will make quite nice glaze.

    Reply
  16. beyondkimchee says

    January 31, 2012 at 4:45 am

    Thanks Faye. I like KL and I am happy to know there are some people in KL who like my blog.

    Reply
  17. Mandy says

    February 2, 2012 at 1:34 pm

    I made the sauce tonight with baked chicken and it was so delicious!! Thank you so much for this recipe, it will be great to keep this up my sleeve for parties and entertaining!

    Reply
  18. beyondkimchee says

    February 2, 2012 at 4:33 pm

    Thanks Mandy. I glad that you tried with baked chicken. It will be healthier option and still delicious.

    Reply
  19. Mother to 9 says

    February 6, 2012 at 9:43 pm

    I tripled this recipe for dinner tonight. Β As we sat down to eat, by picky 12-year old daughter said, with disgust, "I don't like chicken wings." Β I insisted that she take at least one bite, and then she proceeded to eat more than 10 wings, sucking all of the sauce from the bones and asking if there was any extra sauce. Β "These are the BEST chicken wings I've ever had!!" she said. Β Between the 7 of us, we finished all but a few of the 6 lbs of wings. Β I just have enough for my lunch tomorrow. Β Now I can't wait to try your other KFC recipe!

    Reply
  20. ieja says

    October 20, 2012 at 12:33 pm

    after checking few of your recipes i realize koreans frequently used rice wine. i have a bit of problem about that since i’m a muslim. so is there anything that i can used to replace rice wine?

    Reply
    • Holly says

      October 20, 2012 at 3:12 pm

      The alcohol in the rice wine is subtle and will be evaporated during cooking, but you can leave it out if it not accepted to your diet. It won’t change the flavor that much.

      Reply
  21. futsu says

    November 17, 2012 at 9:49 pm

    I tried the recipe last night, and it was finger licking good! It’s spicy and sweet, and I just love it. But I don’t used the rice wine, and I don’t think there’s a problem.
    Thanks to you my dinner overwhelmed with joy πŸ™‚

    Oh, one thing, If I want it to be more spicy, what should I add?

    Reply
  22. Yashashree Jadhav says

    December 26, 2012 at 11:38 am

    Hi! I tried this recipe today and must I say, it was fantastic! I love the way the spiciness is well complimented with the sweetness and my friends were left wondering where that awesome taste came from!
    Thanks!
    this being the first Korean recipe I tried, I wanted it to be good and it went beyond my expectations πŸ˜€

    Reply
  23. Xue says

    February 2, 2013 at 2:34 am

    This sounds good and would like to make it! Is there another ingredient that I can use to substitute the Korean chili paste? I have Asian grocery stores in my town but none carry the Korean chili paste.

    Reply
    • Holly says

      February 2, 2013 at 10:49 am

      Hi Xue

      Unfortunately the Korean chili paste is the most important ingredient in this recipe, therefore I can’t recommend any substitute. Sorry!

      Reply
  24. Sook says

    April 10, 2013 at 4:23 am

    Tried the sauce with shrimp today – really good! Love the idea of adding strawberry jam! Genius!

    Reply
  25. hailey says

    July 14, 2013 at 2:26 pm

    Hello there! I absolutely love your recipes! Tried a few and they tasted awesome. May I know if there is any substitute for corn syrup? Thank you ^^

    Reply
    • Holly says

      July 26, 2013 at 10:13 am

      You can skip the corn syrup. It is used to add a little lust.

      Reply
  26. shantaram gorivale says

    October 2, 2013 at 2:26 pm

    This is the very nice recipe I try it… yum

    Reply
  27. Bianca says

    January 8, 2014 at 6:22 pm

    I have been using your recipe for KFC for ages now, and just wanted to say that it is the BEST! My partner even thinks it is better than any KFC he has had before (in restaurants)!

    We are travelling to KL in July and were wondering (albeit a very strange request) if you knew of any good places that have KFC over there?

    Reply
    • Holly says

      January 9, 2014 at 11:25 am

      Hi Bianca, I’ve seen one restaurant near Ampang point called kokodak (κΌ¬κΌ¬λ‹­) but haven’t tried. Thanks for the comment. I am so glad that you and your partner loved my recipe.

      Reply
  28. Susan says

    July 22, 2014 at 1:25 am

    I just started following your blog and I think it’s absolutely wonderful! Your chicken recipe looks amazing and I can’t wait to try it out. I just posted a video on my version of Korean Chicken Wings with sesame seeds and Thai chili peppers! It’s a really inexpensive, easy, recipe to make too πŸ™‚

    Can’t wait to see your other recipes + try them out.

    http://youtu.be/3y4n4f5HdEw?list=UUTZBCEU1i7E_GELSOHJgdEQ

    Reply
  29. nagimaehashi says

    May 17, 2015 at 7:27 pm

    Hi Holly! I was on the hunt for a Korean wings recipe because I’ve never tried it before and I came here to find one. This looks perfect! Can’t wait to make it!! πŸ™‚

    Reply
  30. ninigoesdigiVirginie says

    July 4, 2015 at 8:46 pm

    I just wanted to say KAMSAHAMNIDA because this has been a big success with my husband and his friend. I’m French and I live in Japan and my husband is Korean. Apart from pulgogi my sister-in-law gave me the recipe for, I didn’t have many recipes in my “Korean” bag. I can’t eat spicy or maybe just kimchee but I wanted to find a recipe that my husband would like and spicier than what I usually do. This was excellent according to him πŸ˜‰ I had to buy some more chicken wings for the next day as there was some left over sauce and he wanted to have it again. That’s how I know he’s not lying lol
    By the way I also tried the tofu and egg pudding + the pan fried Korean tofu and those too were a hit. Thank you so much!! Now off to pick a new recipe to try tonight for my friends!

    Reply
    • DebD says

      September 13, 2015 at 10:46 pm

      I just found your blog tonight, looking for Korean wings! I am in the US so am wondering if the frying temp is Farenheit or Centigrade? I SOOO want to make these but don’t want to screw up your recipe without having some clarification. Please advise, ASAP!

      Reply
      • Holly says

        September 14, 2015 at 3:43 pm

        The temperature is Celsius. Farenheit would be 350 degree.

        Reply
  31. Nyasha says

    September 19, 2020 at 7:53 am

    Looks delicious especially the photos, will have to try th recipe later! I also did a recipe post that I hope you’ll be able to comment and read: http://nyamwithny.com/nyam-recipes-yangnyeom-chicken/ I find yangnyeom chicken quite a staple in Korean food, what else is your favourites among Korean chicken that you like to cook?

    Reply

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Welcome to Beyond Kimchee!

Welcome to Beyond Kimchee

Hi and welcome!

I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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