fulfill Your Cravings :: Recipes for Crispy Fried Chicken:
Crispy Korean rib eye (also known as “kfc”).
Many of you may know that I shared this a few years ago, but the article I’m sharing with you today is simpler and quicker to do than before: I don’t mix the dough, I just baste it. Chicken Potato starch powder. I also omit the ginger slices so we can cook the fish faster. It has a great crunch!
Peanuts and red peppers are also options in this recipe. Take this chicken to any party and everyone will praise you. “Wow~ This crispy chicken is as crispy as candy!”
They are simply two ways to make the same dish, similar to the various ways pizza can be made, and both are authentically Korean and delicious in their own right. You will receive compliments from everyone if you bring this chicken to a party. “Whoo ah~ this crunchy, candy-like crispy chicken!”
Korean fried chicken recipes, such as my yangnyeom-tongdak recipe (aka yangnyeom chicken), which has also become very popular on YouTube, and dakgangjeong with ginger slices (including a vegetarian version) if you enjoy fried chicken! They’re all ones you’ll adore.
Also known as chicken mu, pickled radish goes well with any kind of Korean fried chicken! Beer and wine go well together; In Korea, it is called “chi-maek” or “dirt and beer”.
Steps:
- Mix chicken with seasonings and cover in starch.
- Fry in hot oil for 7 to 8 minutes.
- Shake off, let sit, then fry for another 12 to 15 minutes.
- Coat in seasoning sauce.
- Sprinkle sesame seeds over top and serve immediately.
Ingredients:
3½ pounds (1.6 kg) of chicken wings that have been cleaned and drained
A smidgeon of kosher salt
½ teaspoon of black pepper, ground
one tsp finely chopped ginger
Half a cup of cornstarch or potato starch
⅓ cup of optional peanuts
four minced garlic cloves
Slice three to four large dried red chili peppers crosswise into pieces measuring ⅓ inch (optional).
Half a cup of soy sauce
One-half cup corn syrup or rice syrupHalf a cup of soy sauce
One-half cup corn syrup or rice syrup
One tablespoon of vinegar (white)
One tablespoon of optional mustard
One-third cup brown sugar
One tablespoon of sesame seeds, toasted
Peanut oil, vegetable oil, or grapeseed oil
Prepare the chicken:
Cut off all the wings and cut the wings in half. When you’re done with this, you should have about 3 pounds of chicken in 24 to 26 pieces.
Place the chicken in a big bowl and gently toss it with the ground black pepper, ginger, and salt.
Place the potato starch in a bowl and coat each wing individually by dipping it in the powder. To firmly press the coating onto each wing, squeeze it.
Make the sweet, spicy, and sticky Korean fried chicken sauce:
A big wok or nonstick skillet should be heated to medium-high heat. Add the minced garlic, two tablespoons of cooking oil, and the dried red chili pepper, if using.
For about 30 seconds, stir with a wooden spoon until fragrant.
Add the vinegar, rice syrup, mustard sauce (if using), and soy sauce.
After giving it a few minutes to bubble, stir with a wooden spoon.
Stir the mixture again after adding the brown sugar.
Take off the heat source. Put aside.
First Fry:
Place 4 cups of cooking oil in a pot or pan and heat for 7 to 8 minutes. If the oil is foaming, it is hot enough to start frying. Arrange the chicken wings coated in hot oil one by one and fry for 12-13 minutes, turning them several times with a brush.
Take the wings out of the oil and shake them off in a strainer or let them drain on a wire rack. Turn off the heat, and let the wings sit for a few minutes.
Second fry:
Heat up the oil once more and cook the wings for a further 12 to 15 minutes, or until they are all golden brown and extremely crunchy when removed with tongs. If your pot or frying pan is too small to fry the chicken in one sitting, cook it in batches as I show in the video. You will need to use more cooking oil if you deep fry them all at once in a larger frying pot.
If you want to use the peanuts, put them in a small mesh strainer or slotted spoon, gently dip them into the heated oil, and fry for 15 to 30 seconds, or until they are lightly golden brown. Move to a tiny bowl.
Apply the sauce to the fried chicken:
When the chicken is done, heat the sauce until it begins to bubble.
Using a wooden spoon, thoroughly mix in the hot chicken and peanuts (if using) to ensure coating.
Remove from heat and transfer the coated chicken to a large plate. Sprinkle some sesame seeds on top and serve. The chicken does not lose its texture even the next day, you can store it in the refrigerator for up to 3 days. You don’t need a dipping sauce, but it goes well with white kimchi (baek-kimchi), and pickled radish (chicken-mu) is an excellent side dish.
1. What type of chicken should I use for frying?
You can use any type of chicken, but for best results it’s best to choose chicken with bones and skin, such as thighs, drumsticks and wings. These cuts retain moisture well and create a nice texture when fried.
2. What oil is best for frying chicken?
Medium oils with a high smoke point, such as vegetable oil, canola oil, or peanut oil, are good for frying chicken. This oil can withstand high temperatures without burning, so the chicken turns out crispy and balanced.
3. How do I prepare the chicken before frying?
Marinate the chicken in buttermilk for at least 4 hours or overnight. This helps tenderize the meat and add flavor. To coat, dip the marinated chicken into the flour mixture, making sure all the pieces are coated.
4. What seasonings should I add to the flour?
Garlic powder, onion powder, paprika, salt, and pepper are the main ingredients in a seasoned flour mixture. In addition, you can add a small amount of sugar for a hint of sweetness, dried herbs like oregano or thyme, or cayenne pepper for heat.
5. How do I achieve a crispy coating?
Before frying, let the dredged chicken sit on a wire rack for 15 to 20 minutes to ensure a crispy coating. This makes the texture crunchier and improves the coating’s adhesion.
6. What temperature should the oil be for frying?
Heat the oil to 350°F (175°C). Maintaining this temperature is crucial for cooking the chicken evenly and achieving a crispy exterior without burning.
7. How long should I fry the chicken?
Don’t crowd the pan when frying the chicken; instead, fry it in batches. Cook each piece for 12 to 15 minutes, rotating it once or twice, or until the outside is crispy and golden brown and the internal temperature reaches 165°F (74°C).
8. How do I keep fried chicken crispy?
While you finish frying the remaining chicken, place the cooked pieces on a wire rack placed over a baking sheet and bake at 200°F (93°C) to keep the chicken crispy. This keeps the chicken from becoming soggy and helps keep it warm.
9. Can I make fried chicken in advance?
Fried chicken is best served fresh, but you can make it in advance. Store the cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat it in a 350°F (175°C) oven for about 15-20 minutes to restore its crispiness.
10. How do I avoid greasy fried chicken?
Ensure the oil is hot enough before adding the chicken and avoid overcrowding the pan. This prevents the chicken from absorbing excess oil. Also, draining the fried chicken on a wire rack rather than paper towels helps keep it from becoming greasy.
11. Can I use an air fryer for crispy fried chicken?
Yes, you can use an air fryer for a healthier version of crispy fried chicken. Preheat the air fryer to 375°F (190°C) and cook the dredged chicken for about 25-30 minutes, turning halfway through, until crispy and cooked through.
Place the coated chicken pieces in the air fryer basket in a single layer, making sure they do not overlap. You may need to cook in batches depending on the size of your air fryer.
- Avoid Overcrowding: Cook the chicken in batches if necessary to ensure even cooking and crispiness.
- Reapply Oil: Lightly spraying or brushing the chicken with oil during cooking helps achieve a crispy texture.
- Check Frequently: Air fryers can vary in cooking times, so check the chicken a few minutes before the expected finish time to prevent overcooking.
Using an air fryer is a healthier alternative to deep frying and still delivers a deliciously crispy and flavorful fried chicken. Enjoy!
12. What side dishes pair well with fried chicken?
Mashed potatoes, cole slaw, cornbread, macaroni and cheese, green beans, and biscuits are traditional sides for fried chicken. The crisp texture and intense flavors of the chicken are complemented by these sides.
1. Mashed Potatoes and Gravy
Creamy mashed potatoes with a rich, savory gravy are a quintessential pairing with fried chicken. The smooth texture of the potatoes complements the crispy chicken, while the gravy adds extra flavor.
2. Coleslaw
A refreshing and crunchy coleslaw provides a great contrast to the richness of fried chicken. The tangy dressing helps to balance the flavors and cleanse the palate.
3. Biscuits
Fluffy, buttery biscuits are a Southern staple that go perfectly with fried chicken. They can be served plain or with honey, butter, or jam.
Conclusion:
Crispy fried chicken is a beloved comfort food that, with a few tips and techniques, can be perfected in your own kitchen. From choosing the right chicken cuts and seasonings to mastering the frying process, you can enjoy deliciously crispy fried chicken any time you crave it.