The more commonly used form, huraideu-chikin ( 후라이드 치킨), may have been adopted in Korean owing to residual influence from the Japanese convention that persisted in Korea in the 1970s. The unshortened form peuraideu chikin, despite being the "correct" transliteration, is not as popular in Korea. Both chikin and tongdak are occasionally referred to as dak-twigim ( 닭튀김, "chicken fritter"). Fried chicken that is not chopped before frying is called tongdak ( 통닭, "whole chicken"). According to the National Institute of Korean Language, the word chikin ( 치킨) refers to "a dish made by coating chopped chicken with flour, and frying or baking it". The word is shortened from peuraideu chikin ( 프라이드 치킨), which is a transliteration of the English phrase "fried chicken". The Korean word chikin ( 치킨) refers to fried chicken (and occasionally also to roasted chicken), while the name for the domesticated fowl is dak ( 닭). Pickled radishes and beer (or carbonated drink) are often served with Korean fried chicken. After frying, the chicken is usually hand-painted with sauce using a brush in order to evenly coat the chicken with a thin layer. Korean fried chicken restaurants commonly use small- or medium-sized chickens these younger chickens result in more tender meat. The chicken is usually seasoned with spices, sugar, and salt, prior to and after being fried. Korean fried chicken was described by Julia Moskin of The New York Times as a "thin, crackly and almost transparent crust". In South Korea, fried chicken is consumed as a meal, an appetizer, anju (food that is served and eaten with drinks), or as an after-meal snack. Spoon the gochujang mayonnaise over, then top with the bun lid.Korean fried chicken, usually called chikin ( 치킨, from the English "chicken") in Korea, refers to a variety of fried chicken dishes created in South Korea, including the basic huraideu-chicken ( 후라이드 치킨, from the English "fried chicken") and spicy yangnyeom chicken ( 양념 치킨, "seasoned chicken"). Place the cooked chicken on top then top with a mound of the drained spicy slaw. Spread the sriracha soured cream onto the toasted base of the buns top with a handful of shredded iceberg lettuce. Once they’re cooked, transfer to a baking tray lined with kitchen paper to soak up any excess oil and keep warm in a low oven while you cook the second batch.ĭrain the slaw of any liquid that has collected at the bottom of the bowl. Cut into the thickest part of the chicken to make sure it’s cooked through. You want it hot but not smoking, test with a cook’s thermometer to reach 170☌ or drop a small piece of bread in the oil, once ready it will take about 1 minute to turn golden brown.Īdd half the chicken to the oil and cook for about 3-4 minutes before turning over and cooking for another 4 minutes until crisp and golden on both sides. Heat about 5cm of vegetable oil in a big, deep frying pan. Repeat with the remaining pieces of chicken until all 6 are coated. Toss to coat again then transfer to a baking tray lined with a sprinkle of the flour mixture (to soak up excess moisture). Lift it out and let the excess liquid run off then put the chicken back into the flour mixture. Shake off the excess then drop into the egg wash to coat. Take one of the pieces of chicken and toss in the flour, making sure to cover all surfaces. In another bowl whisk the egg and milk together. Sift the flours and 1 teaspoon of salt into a mixing bowl and mix well. Put the chicken fillets in between 2 pieces of clingfilm and bash to an even thickness (1cm) with a rolling pin. Add to the bowl with the rest of the slaw ingredients and toss to coat. Blanch the bean sprouts by dunking them briefly in boiling water, then drain, refresh quickly in cold water, and pat dry. To make the slaw, mix the lime juice, chopped chilli, fish sauce and palm sugar in a big bowl, whisking to dissolve. Cover both and chill until ready to build. Whisk the soured cream and sriracha in another bowl, tasting and adding lime as needed. The sauces can be made a couple of hours ahead.Ĭoat the chicken up to 1 hour before cooking and keep in the fridge.įor the sauces, whisk the mayonnaise and gochujang together in a small bowl, adding lime juice to taste.
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