Yummy Monday: The Best Korean Fried Chicken Recipe

Photo:J. Kenji Lopez-Alt] of SeriousEats.com

Photo:J. Kenji Lopez-Alt] of SeriousEats.com

What is Korean Fried Chicken? 

According to Wikipedia, the free encyclopedia:

Korean fried chicken or seasoned chicken (Korean: 양념 치킨 yangnyeom chicken) is a fried chicken dish prepared in a Korean style. It is consumed as a meal, fast food at bars, or as an after meal snack in Korea.[1]

Korean fried chicken differs from typical American fried chicken by being fried twice. This results in the skin being crunchier and less greasy. Furthermore, Korean-style chicken is not characterized by the crags and crusty nubs associated with American fried chicken as described by Julia Moskin of The New York Times as a "thin, crackly and almost transparent". The chickens are usually seasoned with spices, sugar, and salt, prior to and after being fried. Korean fried chicken restaurants commonly use small or medium sized chicken, in other words, younger chickens resulting in more tender meat. Pickled radishes, beer, and soju are often served with Korean fried chicken.

So now that you've read the description of KFC, don't you want some? SeriousEats.com has a fabulous recipe to re-create that thin and crackly crust that we would like to share with you on Yummy Monday. 

Recipe & Photo: SeriousEats.com

THE BEST KOREAN FRIED CHICKEN

Ingredients

  • Kosher salt
  • 3/4 cups corn starch
  • 1 teaspoon baking powder
  • 2 pounds chicken wings (about 12 whole wings)
  • 2 quarts peanut oil or vegetable shortening
  • 1/2 cup all-purpose flour
  • 1/2 cup cold water
  • 1/2 cup vodka
  • 1 recipe Sweet Soy Sauce or Sweet and Spicy Chili Sauce

YIELD:serves 4

ACTIVE TIME:30 minutes

TOTAL TIME:1 hour

SPECIAL EQUIPMENT:Wok, deep fryer, or dutch oven

 

Procedures

1. Combine 2 teaspoons kosher salt, 1/4 cup cornstarch, and 1/2 teaspoon baking powder in a large bowl and whisk until homogenous. Add chicken wings and toss until every surface is coated. Transfer wings to a wire rack set in a rimmed baking sheet, shaking vigorously as you go to get rid if excess coating. Transfer to refrigerator and let rest, uncovered, for at least 30 minutes and up to overnight.

When ready to fry, preheat oil to 350°F in a large wok, Dutch oven, or deep fryer.

2. Combine remaining 1/2 cup cornstarch, 1/2 teaspoon baking powder, flour, and 2 teaspoons kosher salt in a large bowl and whisk until homogenous. Add water and vodka and whisk until a smooth batter is formed, adding up to 2 tablespoons additional water if batter is too thick. It should have the consistency of thin paint and fall off of the whisk in thin ribbons that instantly disappear as they hit the surface of the batter in the bowl.

3. Add half of the wings to the batter. Working one at a time, lift one wing and allow excess batter to drip off, using your finger to get rid of any large pockets or slicks of batter. Carefully lower wing into hot oil. Repeat with remaining wings in first batch. Fry, using a metal spider or slotted spatula to rotate and agitate wings as they cook until evenly golden brown and crisp all over, about 8 minutes. Transfer to a paper towel-lined plate and season immediately with salt. Keep warm while you fry the remaining wings.

4. Serve plain, or toss with Sweet Soy Sauce For Korean Fried Chicken or Sweet and Spicy Chili Sauce For Korean Fried Chicken(or serve sauce on side).