Korean Fried Chicken

Korean Fried Chicken is a popular bar food served all over Korea. This recipe was shown to me by the mother of a friend I had met in Seoul earlier this year, and now I’ll pass it on.

Korean Fried Chicken is different than what we in the West are used to, as it is double fried. This gives it an extra crispy skin that’s almost like a potato chip. Of course, the other trick is the use of potato starch!

This recipe is just for the chicken itself. You can pair it with the traditional sauce here.

Ingredients:

1 kg segmented Chicken wings

100 grams Potato Starch

20 ml Rice Wine

5 grams salt

5 grams black pepper

Canola Oil (for frying)

Instructions:

In a bowl marinade the chicken with the rice wine, salt, and pepper. You don’t need to do it for long, just make sure all parts of the meat are coated.

Toss the wet chicken pieces in the potato starch. Really get your hands in there to make sure they are completely white.

In a deep pan or deep fryer, heat up the oil until your thermometer reads 175 °C

Slowly add the chicken, being careful to not add too fast and lowering the temperature of the oil.

Fry each piece for roughly 3 minutes. Place the chicken onto a clean paper towel to rest.

Fry the chicken a second time, keeping the oil still at 175 °C. Fry until light gold (remember they will still darken a bit after you remove them from the oil) and put on a clean paper towel to rest.

At this point you are done, however if you had made a sauce to toss them in, this is the time to do that.

Korean Fried Chicken

Korean Fried Chicken is a popular bar food served all over Korea. Perfect with cold beer and a group of friends, this chicken is sure to impress.
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Course: Appetizer, Main Dish
Cuisine: Korean
Keyword: Fried Chicken
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 People

Ingredients

  • 1 kg Chicken Wings
  • 100 grams Potato Starch
  • 20 ml Rice Wine
  • 5 grams Salt
  • 5 grams Pepper
  • Canola Oil

Instructions

  • In a bowl marinade the chicken with the rice wine, salt, and pepper. You don't need to do it for long, just make sure all parts of the meat are coated.
  • Toss the wet chicken pieces in the potato starch. Really get your hands in there to make sure they are completely white.
  • In a deep pan or deep fryer, heat up the oil until your thermometer reads 175 °C
  • Slowly add the chicken, being careful to not add too fast and lowering the temperature of the oil.
  • Fry each piece for roughly 3 minutes. Place the chicken onto a clean paper towel to rest.
  • Fry the chicken a second time, keeping the oil still at 175 °C. Fry until light gold (remember they will still darken a bit after you remove them from the oil) and put on a clean paper towel to rest.
  • At this point you are done, however if you had made a sauce to toss them in, this is the time to do that.

Notes

Traditionally there is also ginger added to the chicken before it hits the starch, but as it can be such a polarizing ingredient I've left it off this recipe. Should you want to add it though I'd say 20 grams of minced ginger should be a good amount.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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