Kyochon Korean Chicken
From oliviajasonkim 13 years ago
- 60 to make
- Serves 4
We love our chicken so the kids and I were delighted to have a taste of mommy's version of Korea's most popular fried chicken, Kyochon chicken. For anyone who has lived in Korea (well, now in California and New York too), Kyochon has a unique frying technique (perfected for over 20 years supposedly) that renders out the fat from the skin and turns it into a paper-thin but crispy outside. Read more It's really one of a kind and I won't be surprised at all if it spreads beyond just the two coasts. Anyways, this healthy, baked version was very good with a savory sauce to go with it. Though it's not the original Kyochon chicken, you never really can replicate greatness. See less
Ingredients
- Ingredients: Serves 6~8 people shopping list
- 6-pack chicken legs shopping list
- 20 chicken wings shopping list
- 2 tbsp salt n herb seasoning shopping list
- 1 cup cornstarch shopping list
- 200 ml milk shopping list
- 1 tbsp olive oil shopping list
- parsley flakes (garnish) shopping list
- crushed peanuts (garnish) shopping list
- Sweet n Sour Sauce: shopping list
- 200ml water shopping list
- 4 tbsp soy sauce shopping list
- 2 tbsp cooking wine shopping list
- 2 tbsp hot sauce shopping list
- 1 tbsp barbecue sauce shopping list
- 1 tbsp honey shopping list
- 4 tbsp brown sugar shopping list
- 6 cloves minced garlic shopping list
- 1/2 tbsp cinnamon powder shopping list
How to make it
- Directions:
- 1. Rinse chicken legs and wings, in a large bowl soak them in milk for 20~30 minutes.
- 2. After rinsing chicken pieces, rub in the salt and herb seasoning and let sit for 20~30 minutes.
- 3. On baking sheet covered with foil, drizzle olive oil to prevent sticking. Coat chicken pieces with cornstarch before baking at 450F for 15 minutes on each side, for a total 30 minutes.
- 4. Meanwhile, create the sauce by mixing all the ingredients together in a small bowl.
- 5. After chicken pieces are baked for 30 minutes, brush on sauce and bake another 10 minutes for each side.
- 6. Transfer to serving plate and garnish with parsley flakes and crushed peanuts.
The Rating
Reviewed by 1 people-
Hi Oliviajasonkim!
Can you explain the method of the Kyochon frying technique to me I goggled it but did not see a result but I am very interested in trying it
Thanks and your recipe looks great my family also loves their chicken and I will...more
rescue_ranger
in New Baltimore loved it
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" It was excellent "