What is considered halal food?

how to make batter for Korean fried chicken?

Korean fried chicken has taken the world by storm with its crispy exterior and juicy, tender meat. But what’s the secret behind this heavenly dish? It’s all in the batter. In this article, we’ll take a deep dive into how to make the perfect batter for Korean fried chicken that will leave your taste buds dancing with joy.

First, let’s talk about the ingredients. The base of the batter is flour, but not just any flour will do. To achieve that light and crispy texture, you need to use a combination of all-purpose flour and cornstarch. The ratio is typically one part cornstarch to two parts flour. The cornstarch acts as a tenderizer, while the flour provides structure.

Next, you’ll need some baking powder to give the batter a little lift. A pinch or two is all you need.

Now for the secret ingredient – vodka. Yes, you read that right. Vodka is the key to achieving that crispy exterior. It evaporates quickly when fried, leaving behind a thin, delicate layer of batter. You only need a small amount, about 2 tablespoons per cup of batter.

Finally, you’ll need some water or soda water to thin out the batter to the desired consistency. Soda water will give you a slightly lighter, airier batter.

Now that we’ve covered the ingredients, let’s move on to the method. The first step is to mix together the dry ingredients – flour, cornstarch, and baking powder. Sift them together to ensure there are no lumps.

Next, add in the vodka and water/soda water and mix until just combined. Be careful not to overmix as this can lead to a tough, chewy batter. The batter should be thick enough to coat the chicken but thin enough to let excess drip off.

Now, for the most important part – marinating the chicken. Unlike the traditional fried chicken, Korean fried chicken is marinated before being coated in batter. This not only adds flavor but also tenderizes the meat.

The most common marinade for Korean fried chicken is a mixture of soy sauce, garlic, ginger, and sugar. You can also add in some gochujang (Korean chili paste) for some heat. Mix the marinade together and add in the chicken. Let it marinate for at least 30 minutes, but preferably for a few hours or overnight.

When you’re ready to fry, heat up your oil. The best oil for frying Korean fried chicken is peanut oil or vegetable oil with a high smoke point. 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.

Now 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 pan. Cook for about 5-7 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 towels. While the chicken is still hot, you can brush on some sweet and spicy sauce. The most common sauce for Korean fried chicken is a mixture of gochujang, honey, soy sauce, garlic, and vinegar. Brush the sauce onto the chicken or toss the chicken in the sauce.

And there you have it – the perfect batter for Korean fried chicken. With a little bit of practice, you’ll be frying up crispy, juicy Korean fried chicken like a pro in no time.

One thing to keep in mind when making Korean fried chicken is that it’s best served fresh and hot. The longer it sits, the more the batter will lose its crispiness. If you need to reheat the leftover chicken, try putting it in the oven or toaster oven to crisp up the batter again.

Another tip for getting that perfect crispy exterior is to double-fry the chicken. After the first fry, let the chicken rest for a few minutes before frying it again at a higher temperature. This will give you an extra crispy, crunchy crust.

You can also experiment with different seasonings and sauces to customize your Korean fried chicken to your liking. Some popular variations include garlic soy sauce, honey butter, and lemon pepper.

In addition to the classic fried chicken, you can also try making Korean fried chicken wings or boneless chicken bites. The method and batter are the same, but the cooking time will vary depending on the size of the chicken pieces.

Overall, making Korean fried chicken is all about achieving that perfect balance of crispy batter and juicy, flavorful meat. With the right ingredients, method, and a little bit of patience, you can create a delicious dish that will have everyone coming back for seconds.

So next time you’re craving some fried chicken, why not try making Korean fried chicken at home? It’s a fun and delicious way to switch up your usual chicken routine and impress your family and friends with your culinary skills.

Leave a Reply

Your email address will not be published.

Scroll to Top