Best Side Dishes For Korean Fried Chicken You Should Know (2024)

FAQs

Best Side Dishes For Korean Fried Chicken You Should Know? ›

The best side dishes to serve with Korean Fried Chicken are fried rice, Korean corn dogs, spring rolls, egg roll in a bowl, kimchi pancakes, steamed dumplings, cucumber salad, Hong Kong noodles, ramen, spicy tofu stir-fry, Korean potato salad, edamame, pickled radish, seaweed salad, zucchini fritters, and jasmine rice.

The best side dishes to serve with Korean Fried Chicken are fried rice, Korean corn dogs, spring rolls, egg roll in a bowl, kimchi pancakes, steamed dumplings, cucumber salad, Hong Kong noodles, ramen, spicy tofu stir-fry, Korean potato salad, edamame, pickled radish, seaweed salad, zucchini fritters, and jasmine rice.

The best beers for this type of food are light lagers such as pilsners or kölsch styles; their mild yet flavorful notes will complement the bold flavors of the fried chicken without overwhelming it. For an even more interesting flavor experience, pair your meal with a hoppier IPA like a Sierra Nevada Hazy Little Thing.

Banchan (/ˈbɑːntʃɑːn/ BAHN-chahn; Korean: 반찬; Hanja: 飯饌; IPA: [pantɕʰan]) are small side dishes served along with cooked rice in Korean cuisine. Banchan are set in the middle of the table to be shared. At the center of the table is the secondary main course, such as galbi or bulgogi, and a shared pot of jjigae.

Banchan are Korean small plates of punchy flavors meant to top bowls of rice, and often served with a main protein. Served hot or cold, they're designed to enliven your taste buds, much like an amuse-bouche, but in a simple, casual way.

Commonly used vegetables include Korean radish, napa cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms, lotus root.

Steamed eggplant, stir-fried zucchini, seasoned bean sprouts, and seasoned spinach are among the many healthy vegetable sides served in Korean cuisine.

➢ Fried Chicken. The only time it is appropriate to eat fried chicken with your fingers is at an informal picnic or meal. Otherwise, chicken should always be eaten with a knife and fork.

The key to the best Korean fried chicken, according to Taste Asian Food, is to marinate it for at least two hours with salt, ground black pepper and ginger juice. To fry the chicken, first coat it with potato or corn starch and baking powder before frying.

How does Korean fried chicken stay crispy? ›

Cornstarch (cornflour).

This is what makes the chicken ULTRA crispy and will help it stay crispy after frying. You can use all plain flour though if you prefer or you don't have cornstarch.

The chicken is usually seasoned with spices, sugar and salt, prior to and after being fried. Also, Korean fried chicken is often made with a wet batter and coated in a thin layer of potato starch, which helps to create a unique crunchiness.

One thing to note is that many Korean fried chicken recipes call for the use of cornstarch or potato starch as a coating. While this can make the chicken crispier, it also adds extra carbs and calories. However, there are healthier alternatives such as using almond flour or coconut flour instead.

Looking for a quick answer? The best side dishes to serve with Bulgogi are kimchi, steamed rice, japchae, pickled radish, brown rice, radish chips, fried tofu, seaweed salad, stir-fried zucchini, spicy cucumber salad, Korean potato salad, soybean sprout salad, and grilled vegetables.