Maangchi's Korean food and cooking forum » Topic: Korean Fried Chicken (Kyochon Chicken)

Maangchi on "Korean Fried Chicken (Kyochon Chicken)"

Maangchi — Thu, 27 Jan 2011 18:26:28 +0000

My seasoned fried chicken recipe is on line! yay! <a href="http://www.maangchi.com/recipe/yangnyeom-tongdak" rel="nofollow">http://www.maangchi.com/recipe/yangnyeom-tongdak</a>

powerplantop on "Korean Fried Chicken (Kyochon Chicken)"

powerplantop — Thu, 15 Apr 2010 09:49:21 +0000

fuchs, your wings look good. I get to try some Bon Chon wings next week.

fuchs foodie on "Korean Fried Chicken (Kyochon Chicken)"

fuchs foodie — Wed, 14 Apr 2010 15:56:52 +0000

These pics and recipes all sound great! I initially made a pretty typical version of Korean fried chicken, but then I experimented and found that adding chopped kim chi to the gochujang sauce is a cool twist - <a href="http://bit.ly/cfhIL9" rel="nofollow">http://bit.ly/cfhIL9</a>

KoreanPrisonBuddies on "Korean Fried Chicken (Kyochon Chicken)"

KoreanPrisonBuddies — Sat, 06 Feb 2010 19:58:59 +0000

Kyochon is about to open on the corner of 32nd and 5th Ave. I'm going to unload some of my hot merchandise just to have enough cash to eat there.

Zenkimchi on "Korean Fried Chicken (Kyochon Chicken)"

Zenkimchi — Sat, 06 Feb 2010 13:18:02 +0000

I did a few experiments with different styles of Korean fried chicken at ZenKimchi. The Kyochon style really tasted like Kyochon. <a href="http://www.zenkimchi.com/FoodJournal/archives/2034" rel="nofollow">http://www.zenkimchi.com/FoodJournal/archives/2034</a>

powerplantop on "Korean Fried Chicken (Kyochon Chicken)"

powerplantop — Wed, 21 Oct 2009 18:52:49 +0000

stanford, thanks for the nice words and posting the video. I hate to brag on myself but me and a couple Japanese plowed thru these and some spicy BBQ ones in record time.

stanford on "Korean Fried Chicken (Kyochon Chicken)"

stanford — Wed, 21 Oct 2009 03:39:42 +0000

That photo looks so great, I went to the usual spot to see if you had a video... <a href="http://www.youtube.com/watch?v=ZAAgPkcLC84" rel="nofollow">http://www.youtube.com/watch?v=ZAAgPkcLC84</a> PPOP, are you too shy to post your videos here? This is good stuff, you should be proud!

powerplantop on "Korean Fried Chicken (Kyochon Chicken)"

powerplantop — Tue, 20 Oct 2009 13:26:20 +0000

This is my best version of Korean Fried Chicken so far. I used a basic Korean Frying mix with some curry powder. The simple sauce is soy sauce, Korean rice syrup, ginger juice and Korean pepper. Wings get rinsed in cold water then salt, black pepper and garlic salt. Mix 1 cup Korean Frying mix with ½ tablespoon curry powder (I used S&B), black pepper and garlic powder. Coat wings with flour mixture. For first frying fry @ 325 just until they start to change color. Fry again @ 375 until golden brown. During second frying make sauce. Heat 4 tablespoons of soy sauce, 4 tablespoons rice syrup, 1 ½ tablespoon ginger juice and 2 tablespoons chili pepper. When it starts to boil add wings and coat. Sprinkle with sesame seeds. James

jlee3035 on "Korean Fried Chicken (Kyochon Chicken)"

jlee3035 — Tue, 20 Oct 2009 08:24:28 +0000

re: melinas mom thank you so much for the recipe! now when i miss korea, i will go back to reading the lovely recipe you wrote down and make tong-dalk chicken! :)

Maangchi on "Korean Fried Chicken (Kyochon Chicken)"

Maangchi — Sat, 19 Sep 2009 04:57:32 +0000

melinas mom, I'm so happy about your popular chicken recipe! Would you copy and paste your recipe under "readers' recipe" section? Your recipe could be shared with more people. thanks!

melinas mom on "Korean Fried Chicken (Kyochon Chicken)"

melinas mom — Fri, 18 Sep 2009 15:30:42 +0000

patreesha, so happy to hear that you tried the chicken recipe. thankfully, it is the reason my daughter started eating chicken. happy cooking!

patreesha on "Korean Fried Chicken (Kyochon Chicken)"

patreesha — Tue, 01 Sep 2009 03:35:47 +0000

re: melinas mom -- Thank you so much for your recipe -- I changed a few ingredients but followed the cooking technique exactly and it turned out wonderfully and exactly how I'd hoped! It tasted authentically Korean as well. The only small changes I made were I used chicken thighs instead of wings, agave nectar instead of honey, and ginger powder instead of fresh (these were all I had at home). I'm going to make it again soon. Thanks! To Maangchi: I've been enjoying your website and videos for several months now and admire you so much. You are a great resource for Korean cooking and are an inspiration. Thank you! :)

Maangchi on "Korean Fried Chicken (Kyochon Chicken)"

Maangchi — Wed, 25 Feb 2009 15:12:59 +0000

melinas mom Thank you very much for sharing your precious recipe with us and also thank you for all your time to spend to post the recipe!

melinas mom on "Korean Fried Chicken (Kyochon Chicken)"

melinas mom — Sat, 14 Feb 2009 11:59:38 +0000

Dear Maangchi and Everyone, I have done a lot of experimenting with versions of "KFC" (Korean Fried Chicken). The recipe I came up with is below. I hope you find it tasty! I have tweaked & tweaked a recipe based on the famous chain, Bon Chon Chicken. Not too spicy, not too sweet and definitely lower in fat than the alternatives. Enjoy! Ingredients: (A) 24 Chicken Wing Pieces (cut off excess thick skin/fat) 1 Tablespoon of rice vinegar 1 Teaspoon of salt ½ Teaspoon of black pepper 4 Garlic Cloves (whole) 1 Small onion (whole) (B) Some rice flour/corn starch/potato starch for dredging wings Olive Oil for frying (C) 2 Tablespoons of Soy Sauce 4 Tablespoons of Rice Vinegar 3 Tablespoons of Koh Chu Jang (hot red pepper paste) 1 Teaspoon of Koh Chu Garu (hot red pepper flakes) 1 Teaspoon of Tobasco 4 Garlic Cloves (minced) 1 Teaspoon Ginger (minced & mashed) 3 Tablespoons of honey 1 Tablespoon of Dark brown sugar Directions: 1) Clean the wings in cold water and then soak them in cold water for about 5 minutes, drain and repeat 2 times. 2) In the meantime, bring a pot of water to boil and add in all the “A” ingredients. Boil for 5 minutes. 3) Add the chicken wings to the pot and boil until the meat is cooked (do not over cook). 4) Drain the wings in a colander and then rinse with cold water. 5) Put about 1 cup of rice flour in a plastic bag/Ziploc and 6 wings at a time and lightly dredge the wings. Repeat until all wings are very lightly coated. Add more rice flour if necessary. Set aside. 6) Heat up the olive oil for frying. 7) In a sauce pan, add all the “C” ingredients. Simmer until sauce thickens (about 5-10 minutes). Should not be too thick, about the consistency of maple syrup. 8) Fry the wings until crisp & golden brown. 9) Drain wings on paper towel then put in a large mixing bowl with lid. 10) Add the sauce a tablespoon at a time, putting the lid on and shaking the wings to coat. Note that a little sauce goes a long way. 11) Sprinkle a little bit of roasted sesame seeds/finely chopped spring onion if you want, serve and enjoy. Notes: * The boiling process with “A” ingredients drains all the fat and cooks the chicken through so that frying time is reduced. It is also the reason why the skin of the chicken becomes paper thin and very crispy. * This recipe is for medium “heat”. If you want full spice, omit the soy sauce, add in an additional Tablespoon of Koh Chu Jang & another 1 Teaspoon of Tobasco. * Goes well with “Mul Kim Chee” or “Dak wan” and a side of coleslaw (shredded cabbage, carrot, white radish, apple…dress with Thousand Island Dressing or a yogurt based dressing).

durandjz2 on "Korean Fried Chicken (Kyochon Chicken)"

durandjz2 — Mon, 15 Sep 2008 17:24:22 +0000

Thanks for your all your posts. I have been experimenting and have tried Maangchi's fried wings on her website and they do taste good. I have tried other recipes with a lot of ingredients. Will try again with just soy sauce, garlic and either brown sugar or corn syrup. I do agree with Kayvongh - it is very expensive and the white meat pieces are dry. This are the reasons why I want to do it myself. Hopefully with enough tries, I will come close.