10 Tips to keep in mind when cooking Korean Fried Chicken
Ensure your oil is hot enough before frying: Use a thermometer to keep the oil at a steady 350°F (175°C) to ensure that your chicken is both crispy and cooked through without being greasy.
Double-fry for extra crispiness: Fry the chicken wings once, let them cool slightly, and then fry them again. This technique helps to crisp the coating and makes the chicken incredibly crunchy.
Use cornstarch in the batter: Cornstarch helps to create a lighter, crisper crust than flour alone. Mix it with flour for the best texture.
Don't overcrowd the fryer: Fry the chicken in batches to prevent the oil temperature from dropping. Overcrowding can lead to soggy, greasy chicken.
Let the chicken rest between fries: Allowing the chicken to rest for a few minutes between the first and second fry gives the coating time to set and ensures maximum crispness.
Season well: Ensure your flour mixture is well-seasoned with spices like Korean chili flakes to infuse the chicken with flavor from the outside in.
Prepare your sauce while the chicken rests: Use this time efficiently by preparing the spicy sauce so it's ready to toss with the freshly fried chicken.
Toss the chicken in the sauce immediately: For the best flavor, toss the chicken in the sauce as soon as it comes out of the fryer. This helps the sauce to stick better and keeps the chicken moist on the inside.
Experiment with garnishes: Top your Korean Fried Chicken with sesame seeds or sliced green onions for extra flavor and a nice presentation.
Serve immediately: For the best texture and flavor, serve the chicken immediately after it's prepared. Korean Fried Chicken is best enjoyed fresh and hot.
Serve it with suggestions
Korean Fried Chicken is typically served with pickled radishes to balance the richness of the fried chicken. You might also enjoy it with a side of steamed rice or a simple cucumber salad for a refreshing contrast to the spicy, crispy chicken. For a more filling meal, consider pairing it with stir-fried vegetables or a cold noodle salad.
FAQ's
Q: What is the secret to the perfect crispy Korean Fried Chicken?
A: The secret lies in the double frying method, which ensures that the chicken is crispy on the outside and tender on the inside. Also, using cornstarch in the batter can help achieve a lighter, crispier texture.
Q: Can I make Korean Fried Chicken without a deep fryer?
A: Yes, you can use a deep pot or a heavy-bottomed pan with enough oil to cover the chicken pieces. Just be sure to monitor the oil temperature to maintain consistent frying conditions.
Q: How do I store leftovers?
A: Leftover Korean Fried Chicken can be stored in the refrigerator for up to 2 days. Reheat it in an oven or air fryer to bring back some of the crispiness.
Q: Can I use boneless chicken instead of wings?
A: Absolutely! You can use boneless chicken thighs or breasts, just adjust the cooking time accordingly as these pieces may cook faster than bone-in wings.
Q: Is there a gluten-free option for Korean Fried Chicken?
A: Yes, you can make a gluten-free version by using gluten-free flour and ensuring that all other ingredients, like soy sauce, are gluten-free varieties.
