Korean fried chicken at Ninja City
Our Korean fried chicken comes in a sub, over mac and in ramen.
Ninja City
Spicy Mac with Korean fried chicken.
Start with the coating
Korean fried chicken is known for its crisp coating, with versions served plain or dressed in sauce. Double frying is common: the chicken is fried, rested, then fried again.
For a home-cooking example, Maangchi’s dakgangjeong uses a starch coating and two frying stages before the sauce goes on. Other recipes use different coatings and sauces. There’s more than one way to make Korean fried chicken.
The Seoul-Ja Boy
Our Seoul-Ja Boy puts crispy Korean fried chicken on a French baguette with pickled red onion and daikon, jalapeño, cilantro and miso-garlic aioli.
Choose spicy KFC sauce or naked chicken. The sandwich still comes with jalapeño, so tell us if you want to avoid heat in the whole sandwich.
The spicy ramen bowl
Spicy Korean Fried Chicken Ramen pairs the chicken with pork tonkotsu broth, a spicy tare, gochujang and chili heat. Woodear mushrooms, onion, scallions, nori, sesame and half a soy egg round out the bowl.
Gochujang is a fermented Korean chili paste that adds sweetness and heat as well as savory flavor. In this bowl, it seasons the pork broth. Chicken is the topping, so this is a pork-broth soup even though chicken is in the name.
Or put it on mac
You can add Korean fried chicken to our Spicy Mac, spicy or naked. That puts crisp chicken over smoked gouda three-cheese mac finished with togarashi and scallions.
For lunch, it’s also a protein choice for rice bowls and steam buns. Pick the meal you’re hungry for, then choose the chicken and sauce.
Keep reading
Banh mi: bread, fillings and pickles
Further reading