Crispy Homemade Fried Chicken
Be the Sunday Chicken Chef: Make Your Own Delicious & Economical Fried Chicken!
Tired of expensive takeout chicken? Save money and impress your taste buds by making this delicious fried chicken at home! Using a fresh whole chicken, you can achieve a golden, crispy exterior and juicy, flavorful meat that rivals your favorite restaurants. This recipe is surprisingly easy, perfect for a cozy night in or a fun family cooking project. Let’s get frying!
Chicken Ingredients- 1000g chicken (whole, unfrozen)
- 200g frying powder (tempura flour)
- 300ml cooking oil (for deep frying)
- 200ml milk (to remove gamey odor)
- 2 Tbsp coarse salt
- 1 Tbsp black pepper
- 2 Tbsp curry powder
Sauce Ingredients- 4 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or similar)
- 3 Tbsp minced garlic (feel free to add more if you love garlic!)
- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp corn syrup or honey (for gloss and sweetness)
- 2 Tbsp red pepper flakes (gochugaru)
- 3 Tbsp ketchup
- 4 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or similar)
- 3 Tbsp minced garlic (feel free to add more if you love garlic!)
- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp corn syrup or honey (for gloss and sweetness)
- 2 Tbsp red pepper flakes (gochugaru)
- 3 Tbsp ketchup
Cooking Instructions
Step 1
First, prepare your chicken. Rinse the chicken thoroughly inside and out under cold running water. Pat it completely dry with paper towels. Now, let’s prepare the marinade to remove any unwanted odors. In a large bowl, combine the chicken with 2 Tbsp coarse salt, 1 Tbsp black pepper, and 2 Tbsp curry powder. Pour in 200ml of milk and gently massage it into the chicken. Let it marinate in the refrigerator for about 20 minutes. The milk will help tenderize the chicken and neutralize any gamey flavors.
Step 2
While the chicken is marinating, let’s make the delicious sauce! In a small saucepan or skillet, combine 4 Tbsp soy sauce, 2 Tbsp cooking wine, 3 Tbsp minced garlic, 2 Tbsp gochujang, 3 Tbsp corn syrup, 2 Tbsp red pepper flakes, and 3 Tbsp ketchup. (Tip: Garlic adds a wonderful depth of flavor, so don’t hesitate to add a bit more if you enjoy it!). Stir all ingredients together and simmer over low heat, stirring occasionally, until the sauce thickens slightly. Once thickened, remove from heat and let it cool.
Step 3
Remove the chicken from the marinade and lightly pat away excess moisture. Add 200g of frying powder to the chicken and gently toss to coat each piece evenly. Ensure the powder adheres well to all the nooks and crannies of the chicken.
Step 4
To ensure an extra crispy and even coating, we’ll use a plastic bag. Place a little extra frying powder in a sturdy plastic bag. Add the coated chicken pieces to the bag. Seal the bag tightly and give it a good shake! This will help distribute the frying powder evenly and thinly over all the chicken pieces without clumping.
Step 5
Now for the frying! Pour 300ml of cooking oil into a deep skillet or pot and heat over medium heat. Once the oil reaches about 170°C (you can test this by dropping a tiny bit of batter; it should sizzle and float immediately), carefully add the coated chicken pieces. Make sure not to overcrowd the pan; give the chicken pieces some space to fry evenly. Fry for about 7-10 minutes, turning occasionally, until the chicken is a beautiful golden brown and crispy. Transfer the fried chicken to a wire rack lined with paper towels to drain excess oil.
Step 6
Enjoy your freshly fried chicken in two delicious ways! You can serve it hot as is, with dipping sauces like ketchup or your favorite sauce. Alternatively, take about half of the fried chicken and toss it in the prepared sauce. Stir-fry over low heat for just 1-2 minutes until the sauce coats the chicken evenly, creating a sweet and spicy glazed chicken. Plate your creation beautifully and enjoy your homemade, hot, and incredibly tasty chicken! Savor the delightful experience.
