Take a piece of chicken and coat it with the dry batter, remove excess marinade off with your fingers. This way the chicken can come to room temperature and not be too cold, which could cause uneven cooking.įor the dry batter, combine the potato starch, all purpose flour, and salt into a bowl and stir. One tip I would recommend is removing the marinating chicken from the fridge at least 30 minutes before you want to start frying.
I got the best results when I used a two to one ratio of potato starch to all purpose flour.
#Korean fried chicken and beer skin#
Potato starch also prevents the skin from darkening too fast when you double fry the chicken. What makes this chicken super crispy is the use of potato starch (and double frying).
You can marinate up to 18 hours and it’s still fine (I have not marinated longer than this)! Wet marinade & flouring Similar to tori karaage, we realized the longer we marinated, the better the flavor. Now, you need to marinate overnight (or at least 12 hours)–I know, the agony of waiting! But what’s great is that you can prep this ahead of time. Place your prepped chicken in an airtight container, pour the marinade over the chicken, and make sure all the pieces are coated. If you do need to add more water, add one tablespoon at a time. This marinade is pretty thick and chunky, like applesauce. Then add the water and white vinegar and make sure all the ingredients are incorporated. Prep your chicken by deboning the chicken thighs and/or cutting the wings into separate pieces so that the wing and the drumstick are separated (this helps with frying evenly and eating).įor the marinade, combine the salt, pepper, garlic powder, ginger powder, and onion powder in a mixing bowl. I prefer skin-on thighs so that I still get the fattiness of the skin. The chicken & marinade ingredientsįor this recipe, you can use chicken thighs or wings. Since you double fry, you want to prevent it from drying out. One of the most important parts of this recipe is marinating the meat so that it’s nice and juicy on the inside. After tinkering and scouring the Internet for any notion of their recipe, I’ve gotten a fairly close recipe. These days, I’ve gotten to try many different Korean fried chicken restaurants in the US like Bonchon (over 300 stores worldwide), Love Letter Pizza and Chicken, and Pelicana (over 2,000 stores in South Korea alone).Īfter falling head over heels with Pelicana’s sweet and spicy fried chicken, I wanted to create my own recipe to make at home. Unlike American fried chicken, which has a thick crust, Korean fried chicken has a thin outer layer made using potato starch, and is double fried to get that extra crispy crunch. It’s often an appetizer or a snack that can be bought in food stalls and restaurants in South Korea and now in America. If you’re wondering about origins, Americans stationed in South Korea during the late 1940s helped influence fried chicken in Korea. Korean fried chicken, also generally called “huraideu-chikin,” is a genre of Korean foods that differs itself from American fried chicken and even other Asian fried chicken, like Japanese tori karaage. What’s so special about Korean fried chicken?
This recipe is specifically the sweet and spicy version, called yangnyeom-chikin, which means “seasoned chicken,” but you can leave this sauceless for an amazing treat too. Double fried to crispy perfection, this saucy Korean fried chicken recipe is sweet and comes with a gochujang kick.
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