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Description: "No other method I've come across has the same combination of tender, juicy, flavorful chicken, and plate-scratching crispiness as this Korean fried chicken recipe"
Yields: 4 portions Korean Fried Chicken |
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Chef's Notes:
1-These ingredients make enough batter for about 1½ to 2 pounds of chicken, even though I only used 1 pound here.
2-You can actually do the first deep-frying ahead of time. In fact, I did a little test where I waited 24 hours before doing the second frying, and the results were still quite extraordinary. If you’re doing this for a larger group, the chicken will stay crisp, as long as you hold it in a warm oven (175 F.), while you finish frying the rest.
3-I highly recommend the boneless skinless thighs here, but chunks of breast meat will work as well.
1-These ingredients make enough batter for about 1½ to 2 pounds of chicken, even though I only used 1 pound here.
2-You can actually do the first deep-frying ahead of time. In fact, I did a little test where I waited 24 hours before doing the second frying, and the results were still quite extraordinary. If you’re doing this for a larger group, the chicken will stay crisp, as long as you hold it in a warm oven (175 F.), while you finish frying the rest.
3-I highly recommend the boneless skinless thighs here, but chunks of breast meat will work as well.
1 pound boneless skinless chicken thighs, quartered
1/2 yellow onion, grated (enough to generously coat chicken chunks)
4 cloves of garlic, finely minced
1 tsp fine salt (1 1/2 tsp if using kosher salt)
1/2 tsp freshly ground black
*Marinate for between 4 to 12 hours
Batter Ingredients:
1/2 cup of self-rising flour (or 1/2 cup all-purpose flour with 3/4 tsp of baking powder and 1/4 tsp salt)
3/4 cup cornstarch
1/4 tsp salt
1 tsp sugar
1/2 tsp freshly ground black pepper
1 cup very cold water, or as needed
Korean Fried Chicken Sauce Recipe >>
Recipe Type: Authentic
Recipe Author: Chef John
Chef's Background: Chef John officially started his culinary career by enrolling at Paul Smith’s College, New York, in 1981. Two years later he graduated with an AAS Degree, with Honors, in Culinary Arts/Chef Training and was also awarded “Outstanding Chef Training Student.” Over the next 20 plus years, Chef John held just about every position possible in the food industry. After having seen and done it all in the food industry, Chef John went on to teach at the California Culinary Academy. After almost five years of teaching, John eventually decided to leave the school and follow his dream of teaching a larger audience how to cook, and share his passion for fine food.
Original Photograph By: Chef John
Photograph Retouched By: Recipe Spy
Recipe Source: http://foodwishes.blogspot.com/2014/07/korean-fried-chicken.html
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