how to fry Korean fried chicken

how to make boneless Korean fried chicken?

Korean fried chicken has become increasingly popular over the years, and for good reason – it’s crispy, juicy, and incredibly flavorful. While boneless chicken is a popular option for Korean fried chicken, there’s something special about the crispy, succulent goodness of bone-in chicken. In this article, we’ll dive into how to make bone-in Korean fried chicken that will have you licking your fingers clean.

First things first, let’s talk about the ingredients you’ll need. For the chicken, you can use either wings, drumettes, or a combination of both. Make sure to buy high-quality chicken that is fresh and free of any added preservatives.

For the marinade, you’ll need soy sauce, garlic, ginger, brown sugar, and rice wine. These ingredients will help to tenderize the chicken and infuse it with delicious flavor.

Now, let’s move on to the batter. The key to a crispy batter is using a combination of cornstarch and all-purpose flour. Cornstarch gives the batter its light, crispy texture, while flour provides structure. You’ll also need baking powder, vodka, and water or soda water to thin out the batter to the desired consistency.

To add some extra flavor to the batter, you can mix in some garlic powder, onion powder, paprika, and cayenne pepper. This will give your chicken a delicious kick and make it stand out from the crowd.

Once you have all your ingredients, it’s time to get started. Begin by making the marinade. In a large bowl, mix together the soy sauce, garlic, ginger, brown sugar, and rice wine. Add in the chicken and toss to coat. Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 2 hours, or overnight for maximum flavor.

When you’re ready to cook the chicken, it’s time to make the batter. In a separate bowl, whisk together the cornstarch, flour, baking powder, garlic powder, onion powder, paprika, and cayenne pepper. In another bowl, mix together the vodka and water/soda water.

Add the liquid mixture to the dry ingredients and stir until just combined. Be careful not to overmix the batter, as this can lead to a tough, chewy texture. The batter should be thick enough to coat the chicken, but thin enough to let excess drip off.

Now it’s time to fry the chicken. Heat up a large pot or Dutch oven with enough oil to submerge the chicken pieces. Peanut oil or vegetable oil with a high smoke point is best for frying. Heat the oil to 350°F (175°C).

While the oil is heating up, take the chicken out of the marinade and pat it dry with paper towels. You want to remove as much excess moisture as possible to prevent the batter from getting soggy.

Once the oil is hot, it’s time to coat the chicken in the batter. Dip each piece of chicken into the batter, making sure it’s fully coated. Let any excess batter drip off before carefully placing it into the hot oil.

Fry the chicken in batches, being careful not to overcrowd the pot. Cook for about 10-12 minutes, or until the chicken is golden brown and crispy. You can check for doneness by cutting into a piece of chicken to make sure it’s cooked all the way through.

Once the chicken is done, take it out of the oil and let it drain on a wire rack or paper towel. While the chicken is still hot, you can brush on some sweet and spicy sauce for some extra flavor.

The most common sauce for Korean fried chicken is a mixture of gochujang, honey, soy sauce, garlic, and vinegar. Simply mix the sauce together in a bowl and brush it onto the chicken while it’s still hot. You can also sprinkle on some sesame seeds and chopped green onions for a pop of color and flavor.

And that’s it – you’ve just made bone-in Korean fried chicken! This dish is perfect for a party or a casual night with friends. Serve it with some refreshing pickled radish or a side of crispy fries for a delicious and satisfying meal.

One thing to keep in mind when making bone-in Korean fried chicken is that it requires a bit more patience and attention to detail compared to boneless chicken. The bones can make the cooking time a bit longer, and you’ll need to be careful not to burn the batter while frying.

To ensure that your chicken is cooked evenly and thoroughly, you can use a meat thermometer to check the internal temperature. The chicken should reach a minimum temperature of 165°F (75°C) to be safe to eat.

Another tip for making bone-in Korean fried chicken is to let the chicken rest for a few minutes after frying. This will allow the juices to settle and prevent the batter from becoming soggy.

If you’re looking to switch things up from the usual boneless chicken, bone-in Korean fried chicken is definitely worth a try. The combination of tender, juicy chicken and crispy, the flavorful batter is a winning combination that will have your taste buds singing.

In conclusion, making bone-in Korean fried chicken requires a bit of time and effort, but the end result is definitely worth it. With the right ingredients and techniques, you can create a dish that is sure to impress your friends and family.

Remember to use high-quality chicken, marinate it for maximum flavor, and make a crispy batter using a combination of cornstarch and flour. Fry the chicken in hot oil until it’s golden brown and crispy, and don’t forget to let it rest before serving.

Whether you’re a fan of spicy or sweet, you can customize your bone-in Korean fried chicken with a variety of sauces and seasonings. So why not give it a try and add some Korean flair to your next meal?

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