Discover delicious Korean-Style Fried Chicken at KFC! Enjoy a gluten-free and dairy-free option that’s crispy, flavorful, and satisfying.
Deliciously Crispy and Flavorful with a Korean Twist!
In this delicious recipe, chicken drumsticks and thighs are seasoned to perfection using a blend of spices that includes onion powder, garlic powder, adobo seasoning, and a hint of cayenne and red pepper flakes. The addition of dried thyme enhances the flavor profile, while avocado oil helps to keep the chicken moist and tender. This combination of seasonings creates a mouthwatering base that complements the crispy coating and flavorful sauce.
The sauce plays a crucial role in this dish, featuring a mix of sweet chili sauce or Gochujang, maple syrup, and five spice, balanced with rice vinegar for acidity. This unique blend provides a delightful contrast of sweet and savory flavors. The batter, made from corn starch, baking soda, and an array of seasonings similar to those used for the chicken, ensures a crispy and satisfying texture when fried. Canola oil is recommended for frying, offering an ideal medium to achieve that perfect crunch.
Crunchy Goodness with a Bold Twist: Indulge in our Irresistibly Flavorful Korean-Style Fried Chicken!
Welcome back to cooking gluten and dairyfree with Dave D today on the menu is some Korean Fried Chicken Korean Fried Chicken is sweeping the nation if you haven’t tried it yet then this just so happens to be the perfect recipe for you the chicken is fried hard and then covered in a sweet sauce the perfect merits of savory and sweet as you know I.
Cook without dairy and gluten but feel free to use whatever ingredients you like the best gluten and dairyfree Korean fries chicken recipe on the internet let’s get down to business so starting with our chicken we’re using thighs and drumsticks clean them and then put them on a paper towel and Pat them dry next put them in a bowl for.
Seasoning we’re going to add some avocado oil so that seasoning sticks rub that in until it coats all the chicken next we’re going to start seasoning with sea salt onion powder garlic powder adobo a Touch of cayenne.
Pepper red crushed pepper flakes and some dried thyme mix all the season into the chicken until it’s nice and coated next we’re going to throw the chicken in a freezer bag and then put them in the refrigerator to marinate for at least an hour but overnight if you have enough time if you’re anything like me and you procrastinate then an hour.
Will be fine now with the assistance of my mama we’re going to make some delicious sauce that brings this recipe together so on a saucepan Al low add some avocado oil next add some garlic paste or garlic cloves next add some ginger paste or some fresh ginger stir the garlic paste and ginger into the oil remember that garlic Cooks pretty.
Quickly so that’s why we’re keeping that temperature low for now next we’re going to add some sweet chili sauce now I know if you’re sharp you’re thinking hey man that’s not Korean it’s taii I know but sometimes you forget something at the grocery store and you improvise your way to Greatness normally we would use goou Jung sauce but this works perfectly so.
Your choice next we’re going to add some real maple syrup next we’re going to add some five spice seasoning finally we’re going to finish this out with some rice vinegar stir it in allow it to cook on low nice and slow until it comes to a gentle boil make sure you stir it occasionally it should look a little something like this now that our sauce.
Is going let’s get back to our chicken take it out the fridge so it can start coming up the room temperature now in a large bowl add some corn starch next add some baking soda this combination of cornstarch and baking soda is going to make our chicken come out nice and crispy and that way it holds up to the delicious sauce that we’ve been cooking.
Up now we’re going to season that with sea salt onion powder garlic powder adobo red crushed pepper flakes dried thyme and a little touch of cayenne mix the seasoning in until it’s evenly distributed now is a perfect time.
To mention that the exact ingredients are in the description box below as well as that thumbs up button and that subscribe button now we’re going to put the chicken in the seasoned cornstarch and allow it to become fully coated no half stepping here really squeeze that seasoning into the chicken now that we’re fully covered we’re going to put.
The chicken onto our WI rack when we’re all done the chicken should look a little something like this now we can get our deep fryer or oil ready all right so we’re going to fry the chicken twice one time at 325 and again at 375 the first fry is to cook it the second one is for crispiness so say your deep fryer for.
325 or you can put some canola oil in a pan and heat it over medium low until it gets to 325 you can use a food thermometer to check your temperature once the oil is up to temperature drop the chicken in and let it cook for about 5 minutes go ahead and use a food thermometer to make sure it Cooks thoroughly remember you want it to cook.
To 175° for dark chicken meat once you get the temperature remove the chicken I like to use a colander with a plate and some paper towel once the chicken is removed turn the heat up on the oil until it gets to 375 once it does drop your chicken a second time but this time only for a minute or or two remember.
That your chicken’s already cooked this is just to make it nice and crispy once the second fry is done put it back in the colander to let some of that excess oil drip off after a few minutes put the chicken in a large bowl now drip some of that delicious sauce that we made over it and toss it in the sauce boom just like that Korean style fried chicken.
That just so happens to be gluten and dairyfree try this recipe out and let me know what you think down in the comment section below also if you like what you’re seeing and you’re interested in more gluten-free recipes please subscribe to the channel and make sure you hit that like button also check the description below if you want to follow.
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