*I reuse deep-frying oil.  When the oil has cooled to room temperature, drain over a fine mesh sieve into a glass jar with a tight fitting lid.  The oil should keep indefinitely.  (If you feel squeamish about re-using oil this way, just remember that restaurants re-use oil all the time, too. The potato starch should stick to the chicken wings in a thin coating. Learn how to make it in three simple steps! Korean Fried Chicken also has a thin, crackly batter. Double frying chicken renders out the fat, resulting in chicken that is impossibly crunchy. Add 2-3 inches of cooking oil with a high smoking point. If cooking right away, do not refrigerate but keep at room temperature. The temperature of the oil will not dip down as much as the first fry. So that’s what we did. Korean Fried Chicken is something that I’ve loved my whole life. Today, we’re going to make a special dish, korean fried chicken. This helps remove gamey smell but it is optional. definitely a crowd pleaser. This Korean fried chicken (KFC) is double fried until extra crispy, then tossed in a sticky, sweet and spicy sauce. Copyright reserved 2020 CK Living LLC. Drain and set aside. This time, I am going to make it a little bit unique. One year for Thanksgiving, Halmoni asked if we could skip the traditional turkey. I just made it and it came out fabulous! this looks amazing lis!! Thanks for sharing! FRIED CHICKEN. Disclosure: CrazyKoreanCooking.com is a participant in the Amazon Associates Program and may earn commissions from qualifying purchases from Amazon.com. So that’s going to wrap it up with this special food korean fried chicken recipe. Then on the day of, I’ll do the second fry and the sauce. Add garlic, curry powder, and salt. I’ve never tried it this way so the only danger is that the wings will dry out faster than with the bone and skin that come with the wings. I'm Lis. Set aside. Coat chicken. A spicy, sweet sauce that will leave you licking your fingers. Now it’s time for the second fry. or will it lose its crunchiness. Korean fried chicken (KFC) is a popular snack and appetizer. This time, I am going to make it a little bit unique. If I want to make them ahead of time, I’ll do the first fry the day before. The temperature will initially dip but keep the oil temperature at 350F for the rest of the cooking time. This Korean fried chicken is perfect for any occasion and I'm sure everyone will fall in love with it instantly. Now, let’s make the batter. Korean Fried Chicken glazed with Sweet Garlic Soy Sauce served with green onions. Then, add the chicken wings in batches until golden and crispy, about 8-10 minutes. The goal is to add enough oil for the chicken wings to float in the pot and not stick to the bottom. It provided us an easy and lazy night dinner solution because all you need to do was call up your local KFC store (of which there are many to choose from), order the types of chicken you want then they will deliver it to your door step within 30 mins. Leave the fried chicken on a flat strainer or paper towel for at least 5-10 minutes to drain fat. And we double-fried chicken to crispy, crackly, lip-smacking perfection. This will be really delicious. To begin with this particular recipe, we must prepare a few ingredients. or do you cook it with the skin on? My apologies to all you Southerners. They’re fine and they look fantastic. Take out a wide container with a lid. Right before frying, add potato starch and mix thoroughly with your hands. Add chicken and mix well by hand until all the chicken pieces are evenly covered with the powder mix. But my favorite flavor? We grilled Galbi. Sprinkle 3 tablespoons of chopped peanuts. Korean fried chicken batter: 2.5 cups tapioca flour 1 tsp onion powder 2 tsp garlic powder 3 tsp curry powder 1 tsp salt ½ tsp black pepper 2 tsp baking powder 1 ¼ cup water. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. This is delicious! But let me know if you find success with this method.