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  • Kyochon Korean Chicken

    3 votes
    Kyochon Korean Chicken
    Prep: 20 min Cook: 50 min Servings: 6
    by jason kim
    85 recipes
    >
    We love our chicken (baked, fried, grilled, sauteed, slow cooked, any way you can imagine) 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. 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, I can say that it tasted much better simply because it was home-cooked and prepared exclusively for us.

    Ingredients

    • Ingredients: Serves 6~8 people
    • 6-pack chicken legs
    • 20 chicken wings
    • 2 tbsp salt n herb seasoning
    • 1/4 cup cornstarch
    • 200 ml milk
    • 1 tbsp olive oil
    • parsley flakes (garnish)
    • crushed peanuts (garnish)\
    • Sweet n Sour Sauce:
    • 200ml water
    • 4 tbsp soy sauce
    • 2 tbsp cooking wine
    • 2 tbsp hot sauce
    • 1 tbsp barbecue sauce
    • 1 tbsp honey
    • 4 tbsp brown sugar
    • 6 cloves minced garlic
    • 1/2 tbsp cinnamon powder

    Directions

    1. 1. Rinse chicken legs and wings, in a large bowl soak them in milk for 20~30 minutes.
    2. 2. After rinsing chicken pieces, rub in the salt and herb seasoning and let sit for 20~30 minutes.
    3. 3. On baking sheet with foil, drizzle olive oil and add chicken pieces. Bake at 450F for 15 minutes on each side, for a total 30 minutes baking time.
    4. 4. Meanwhile, create the sauce by mixing all the ingredients together in a small bowl.
    5. 5. After chicken pieces are baked for 30 minutes, brush on sauce and bake another 10 minutes for each side.
    6. 6. Transfer to serving plate and garnish with parsley flakes and crushed peanuts.

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