Homemade Kyochon Chicken Recipe
Homemade Kyochon Chicken Recipe
Master the Kyochon Chicken Recipe at Home: Incredibly Simple and Delicious! 🍗
Tired of expensive delivery fees for Kyochon Chicken? Now you can make it at home with peace of mind and enjoy it to your heart’s content! Experience the perfect balance of crispy exterior and juicy interior.
Chicken Marination & Frying Ingredients- 300g chicken (thighs, wings, drumettes, or breast recommended)
- 200ml milk
- 1 Tbsp cooking wine (mirin or sake)
- Pinch of salt
- Pinch of black pepper
- A few fresh basil leaves (optional)
- 1 cup cornstarch (for coating the chicken)
Cooking Instructions
Step 1
First, to tenderize the chicken and remove any gamey odor, marinate it in milk. Combine 300g of chicken with 200ml of milk, 1 Tbsp cooking wine, a pinch of salt, a pinch of pepper, and fresh basil leaves (if using). Let it marinate for at least 10 minutes. Basil is excellent for masking any unwanted smells, but it’s fine to omit if unavailable.
Step 2
Remove the chicken from the milk and cut it into bite-sized pieces. Using chicken wings or drumettes will yield a more delicious result. If using chicken breast, slicing it thinly is recommended. (There’s no need to rinse the chicken after marinating).
Step 3
Place 1 cup of cornstarch in a plastic bag or a bowl. Without draining the milk, directly add the marinated chicken to the cornstarch. Seal the bag and shake well, or use a spatula to coat the chicken evenly with a thin layer of cornstarch. A thin coating is key to achieving a crispy texture; a thick coating can lead to sogginess.
Step 4
Heat a generous amount of olive oil or cooking oil in a deep pan or pot to 170-180°C (340-350°F). Carefully add the cornstarch-coated chicken and fry until golden brown and crispy. Ensure the chicken is cooked through. For an extra crispy finish, you can remove the chicken after the first fry, increase the oil temperature slightly, and then fry it again for a short second fry.
Step 5
Prepare the special sauce that gives Kyochon Chicken its signature flavor. In a small saucepan, combine 80ml water, 2 Tbsp soy sauce, 2/3 Tbsp oyster sauce, 1 Tbsp cooking wine, 1 1/2 Tbsp sugar, 1 Tbsp vinegar, and 8 dried Vietnamese chili peppers. Bring to a simmer over medium-low heat and cook, stirring occasionally, for about 5-7 minutes, or until the sauce thickens to a glaze. Taste and adjust the soy sauce or sugar to your preference. The chilies add heat, so feel free to omit them or use fewer if you prefer less spice. You can also remove the chilies before tossing the chicken.
Step 6
Reduce the heat to low and add the fried chicken to the thickened sauce. Toss the chicken gently to coat it evenly with the sauce. Coating the chicken while it’s still hot helps the sauce adhere well while maintaining its crispiness. Finally, you can leave 2-3 dried chilies for garnish or remove them completely. (Adding the chilies when tossing can enhance the unique flavor profile.) This homemade Kyochon Chicken is not only visually appealing but also incredibly delicious, making it a perfect treat for the whole family!
