PADAK KOREAN FRIED CHICKEN 파닭
One of my favourite Korean Fried Chicken (KFC) recipes is the 파닭 Padak Fried Chicken loaded with green onions and a zippy garlic dressing. Double fry the chicken strips to make it hands down the best cult favourite Asian fried chicken recipe!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 chicken thighs, thinly sliced strips
- 1/4 cup soju or Shaoxing wine
- 1/2 tsp curry powder
- 1/2 tsp teaspoon garlic
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika powder
- 2 cup potato starch or corn starch
- 1/2 tsp ground white pepper
- dash of salt and black pepper
- 1 egg
- oil, to fry (depends on the size of your deep fryer or frying pot)
- 5 springs green onions, thinly sliced
- 5 cloves garlic, minced
- 3 tbsp light soy sauce
- 1 tbsp dijon mustard
- 2 tbsp mirin
- 1 tbsp rice vinegar or white vinegar
- 1 tbsp sugar
- 1/2 tbsp sesame oil
Instructions
- 1
Wash and cut boneless chicken thighs into bite-size strips.
- 2
Season with salt and ground white pepper and Shaoxing wine or Soju. Let marinate for at least 30 mins.
- 3
After the chicken has been marinated. Remove from the marinade.
- 4
In a separate bowl, add potato starch, curry powder, garlic powder, cayenne, paprika, pepper and salt. Mix well.
- 5
Add in chicken thigh pieces and ensure the chicken pieces are evenly coated.
- 6
Add an egg to the same mixing bowl and mix the chicken pieces with the egg and dry ingredients for a second coating.
- 7
Add oil to a deep fryer or frying pot and heat up to 350F. Test the internal temperature with a digital food thermometer. You can also test if the oil is ready by placing the back of a wooden spoon into the pot. If you see bubbles, then your oil is ready.
- 8
Fry the chicken in the deep fryer for 5 minutes. Work in small batches and do not overcrowd.
- 9
Remove from the deep fryer and let rest for 5 minutes.
- 10
Double fry for an extra crispy texture. This time raise the temperature to 375F and deep fry until crispy and golden brown. Fry for 3-5 minutes, watching closely.
- 11
Remove fried chicken from deep fryer and place in a plate lined with a paper towel to soak up excess oil—Reserve for later.
- 12
Thinly slice your green onions with a green onion slicer.
- 13
Place the thinly sliced green onions in a bowl of cold water for 10 mins.
- 14
Remove and pat dry. Reserve for later.
- 15
In a small mixing bowl, add all the Padak Vinaigrette Sauce ingredients together. Mix Well.
- 16
Taste and adjust to desired preference.