Monday, July 21, 2014

Korean Fried Chicken Sauce – The Sauce of Things to Come

Who says you have to read H. G. Wells to reference him? Anyway, this lovely sweet and sour sauce is part one of a two-part series on Korean fried chicken. That video will be posted on Wednesday, and if you want to enjoy it at 100% awesomeness, you’ll want to whip up a batch of this stuff.

As I disclaimed in the video, this is just my take, and while I think it’s pretty classic, there are a couple of things I do differently. I like to add lots of green onion and garlic, as well as not cook this quite as long as most recipes call for. The result is a sauce with those ingredients a little more up-front in the flavor profile. The only drawback is you don’t get quite as deep a red color, but I can’t even pretend to be concerned with that.

By the way, you should try to find some Korean chili flakes and/or paste if you can. I’ve used them before, and the flavor is great, and obviously more authentic, but if you can’t, any hot chili flakes or paste will work. Now, all we need is some “KFC” to spoon this over. Stay tuned, and as always, enjoy!


Ingredients for about 6 servings:
1/2 cup ketchup
2 green onions, chopped fine
4 cloves of garlic, minced fine
2 tbsp honey
1 to 2 tsp red chili flakes, to taste
1 tbsp sambal chili sauce, or other ground chili sauce/paste, to taste
1 pinch of salt
1/2 tsp freshly ground black pepper
1 lemon, juiced, or more to taste
1/4 cup water to adjust thickness, more as needed
*Note: everything in this is “to taste,” so adjust until you think it’s balanced between sweet, sour, and spicy.
-- Combine ingredients and simmer on low for about 5 minutes. Cool and serve at room temperature.
*Click here for the Korean Fried Chicken recipe

10 comments:

Michael Minasian said...

No gochujang?

Rémi Benoit said...

Hey chef! Did you try Gochujang for your fried chicken?

It's a fermented red pepper paste with a sweet flavor to it. Absolutely yummy!

Hope you can find it around.

philogaia said...

I was looking forward to seeing how you chose to alter the Korean recipe for this sauce. I'm rather a nut for Korean food so I do have the proper pepper flakes and paste (the only really specialty ingredients needed.) But I do have to drive across town to the Korean market to get them. It is great for folks to have a version that can be done if can't get (or don't want to get) the Korean chili. Your version isn't as sweet either which suits me. I don't like it quite so sweet.

Foodfanataholic said...

Did I miss the amount of dry ingredients somewhere? Is there a separate post?

Chung said...

As a Korean, I do make fried chicken sauce and store them in a refrigerator.
It is perfect with chicken nuggets as well. I put 2-3 spoons of strawberry jelly which gives more flavor and gelatin texture. I wonder chef john will try or not.

김학 said...

I.m sorry that is not korean style...

Christine Peart said...

I dont care what style this might be chef john, its delicious and all the family loved it!
Another winner from you, thanks so much and keep up the excellent work with your blog.
Chung, good idea with the strawberry jelly, might try! :-)

Angie M. said...

I use the extra sauce on everything! So yummy.

Christine SugarMagic said...

Hey chef john!
I have no honey or lemon, can I sub with sugar and lime, I have those?

Chef John said...

You can use them but it won't taste the same, not necessarily worse or better, just not the same.