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“Korean Fried Chicken (Kyochon Chicken)”

  • 20 posts
  • started 5 years ago by durandjz2
  1. I am a housewife with a 12 year old boy and 9 year old daughter. Cooking is my passion and my children are quite spoiled because I like cooking gourmet dishes. However, I also like simple, tasty foods. Ever since I tried the Kyochon Chicken in Los Angeles 2 months ago, I have been addicted to it. Even my two young children cannot get enough of it. But Kyochon Chicken (& Bon Chon) is too expensive for fried chicken. I would like to make it myself. I have done a little research by reading about KFC and have a pretty good idea on how to fry chicken the Korean way. Also I have watched your fried chicken at YouTube. I am assuming the Kyochon fried chicken is prepared the same way you prepared your chicken. However, the Kyochon chicken has the garlic soy-sauce glaze. Do you have that recipe or something similar? I also like the endae gu jolim (spicy silver cod dish with the red sauce). I noticed you didn't have it on your recipe list. Do you happen to have the recipe for this? I tried making it on my own (by taste) and there is something missing. You can e-mail me direct at bl9698@aol.com. but I can also check this site daily. THanks.

  2. durandjz2,
    I'm sorry I don't know what kyochon chicken is. I have never tasted it, so I can't figure out what ingredients they use. You can ask the cook next time you visit there and let us know and leave the recipe here. And also your other request for spicy silver cod dish with red sauce. I can't figure out how to make it because I can't give you the recipe without looking at the dish or tasting it at least. Maybe some else can help you?

  3. Kyochon chicken is famous brand in korea, it is similar to "Dak kang jung" but it has spicy version, and sweet version. durandjz2 , you can use your creativeness based on "Dak kang jung"

  4. Is this like the sweet, spicy, garlic, sticky chicken wings that you can buy hot in the Korean markets in Chicago??
    They were deep fried with some kind of starch coating/batter and then covered in a syrup (it was really sticky like corn syrup) with garlic and dried small red pepper pods.

  5. First things first. I know how Kyo Chon chicken tastes good but it doesn't taste extremely good. I honestly don't consider it "Addicting" compared with popeyes and KFC they are cheaper and have bigger pieces and taste crazy good now that is addicting. I do not know why Kyo Chon Chicken sells there small chicken soo expensively. They say they have quality. Well I do not even know what kind of chicken you have to get to make its quality great. Its ridiculous. I see them pull frozen chicken that has been covered with a batter and they just fry away. Only a couple of the pieces are tender and the rest is just dry. The spicy one is good but very spicy. I cannot handle the crazy heat of that chicken. Mine is located at Torrance Blvd Freshia Market in LA California. Please don't even waste your money buying it. It drains money for no absolute reason. Use Maangchi's recipe "Dak Kang Jung" There should be a video on how she makes it and it is just as good as Kyo Chon or in fact that is the way you make it. As for the Garlic Soy Sauce people are not miracle workers. You should try and experiment. By tasting it I can tell they do add garlic while making the sauce and a sweetness (Probably Brown Sugar or Corn Syrup.) and the saltyness obviously soy sauce. Honestly don't even bother eating Kyo Chon I eat it rarely.

  6. 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.

  7. 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).

  8. 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!

  9. 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! :)

  10. patreesha,

    so happy to hear that you tried the chicken recipe.

    thankfully, it is the reason my daughter started eating chicken.

    happy cooking!

  11. 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!

  12. 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! :)

  13. 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

    Attachments

    1. KFC.jpg (203.6 KB, 7,482 downloads) 4 years old
  14. That photo looks so great, I went to the usual spot to see if you had a video...

    PPOP, are you too shy to post your videos here? This is good stuff, you should be proud!

  15. 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.

  16. I did a few experiments with different styles of Korean fried chicken at ZenKimchi. The Kyochon style really tasted like Kyochon.

    http://www.zenkimchi.com/FoodJournal/archives/2034

  17. 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.

  18. 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 - http://bit.ly/cfhIL9

  19. fuchs, your wings look good.

    I get to try some Bon Chon wings next week.

  20. My seasoned fried chicken recipe is on line! yay! http://www.maangchi.com/recipe/yangnyeom-tongdak


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