Is Korean Fried Chicken Halal

how is korean fried chicken so crispy

Korean fried chicken is famous for its crispy exterior and juicy interior, a mouth-watering combination that has made it a popular dish all over the world. But what makes Korean fried chicken so crispy? In this article, we’ll explore the secrets behind the crispy perfection of this beloved dish.

Double-Frying Technique

One of the key factors that make Korean fried chicken so crispy is the double-frying technique. This technique involves frying the chicken twice: first at a lower temperature to cook the meat through, and then at a higher temperature to create a crispy exterior.

The first fry is typically done at around 160-170°C, and the second fry at around 180-190°C. The first fry allows the chicken to cook through without burning the exterior, while the second fry crisps up the outside of the chicken.

This technique ensures that the chicken is perfectly cooked and has a crunchy exterior that’s not too greasy. The result is a deliciously crispy chicken that’s a delight to bite into.

Cornstarch Coating

Another secret to Korean fried chicken’s crispy texture is the use of cornstarch in the coating. Cornstarch is a fine, powdery starch that’s made from corn and is often used as a thickening agent in cooking.

In Korean fried chicken, cornstarch is mixed with flour to create a light, crispy coating for the chicken. The cornstarch helps to absorb any excess moisture from the chicken and creates a delicate, crunchy texture on the outside.

The cornstarch coating also helps to keep the chicken crispy for longer, even after it’s been tossed in sauce. This is because the cornstarch creates a barrier that prevents the sauce from penetrating the chicken, so it doesn’t become soggy.

Oil Temperature Control

Another crucial factor in creating crispy Korean fried chicken is maintaining the oil temperature. The oil needs to be at the right temperature when the chicken is added, and it needs to be maintained throughout the cooking process.

If the oil is too hot, the chicken will burn on the outside and be raw on the inside. If the oil is too cool, the chicken will absorb too much oil and become greasy and soggy.

The ideal temperature for frying Korean fried chicken is between 160-190°C. The first fry is done at a lower temperature to cook the chicken through, while the second fry is done at a higher temperature to create a crispy exterior.

Sauce Application

Another secret to achieving crispy Korean fried chicken is in how the sauce is applied. If the sauce is applied too early or too heavily, it can cause the chicken to become soggy and lose its crispy texture.

To avoid this, Korean fried chicken is typically served with the sauce on the side, allowing diners to dip the chicken into the sauce as they eat. Alternatively, the sauce can be added just before serving, ensuring that the chicken stays crispy and the sauce doesn’t have time to penetrate the coating.

In addition, some restaurants may use a spray bottle to apply the sauce, which helps to ensure that the chicken stays crispy and the sauce is evenly distributed.

In Conclusion

The crispy perfection of Korean fried chicken is the result of a combination of factors, from the double-frying technique to the use of cornstarch in the coating. Maintaining the oil temperature and applying the sauce at the right time are also crucial to achieving the desired texture.

Whether you’re a fan of spicy or sweet sauces, the crispy texture of Korean fried chicken is what makes it stand out from other types of fried chicken. So next time you bite into a deliciously crispy piece of Korean fried chicken, you can appreciate the effort and attention to detail that goes into creating this mouth-watering dish.

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