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Ever wonder what the secret is to ultra crispy Korean Fried Chicken? Have you ever found yourself bewildered at how it still holds its crunchy texture after ordering it delivery or takeout so you can enjoy it at home? There are 3 things you need to make super crispy chicken and you probably already have these things in your kitchen!
Ingredients for Korean Fried Chicken
- 10-12 Chicken Drumsticks
Marinade
- 1 tsp Kosher Salt
- 1 tsp Pepper
- 2-3 tsp Garlic Paste
Dry Mix
- 1 C AP Flour
- 3/4 C Corn Starch
- 1/2 C Potato Starch
- 1 TBS Baking Powder
- 1 tsp Kosher Salt
Honey Garlic Sauce
- 1 C Honey
- 1 TBS Soy Sauce
- 1 TBS Garlic Paste
How to Make Korean Fried Chicken
- In a large bowl, massage chicken with salt, pepper, and garlic paste. Then cover and refrigerate the chicken, allow it to marinate for at least 30 minutes. If you can remember to do this the day before, even better.
- When you’re ready to start frying, start heating your frying oil up to 350F.
- In another large bowl, make Dry Mix: combine your flour, corn starch, potato starch, baking powder and salt.
- Coat each drumstick thoroughly with the dry mix. Give them a firm squeeze so the dry mix sticks to the chicken.
- First Fry: 350F – cook drumsticks to a light golden brown, then remove from oil and allow to drain on a wire rack. This will only partially cook the chicken.
- Second Fry: raise oil temp up to 375F – cook drumsticks to a medium golden brown and chicken is cooked through. Allow to drain on a wire rack again.
- While those drain and cool, start the honey garlic sauce. In a small saucepan bring honey to a simmer.
- Mix in soy sauce and garlic paste and allow it to reduce to a thicker than honey paste.
- Toss fried chicken in sauce and enjoy!
Dry Mix: Flour, Corn starch, Potato starch, Baking powder, Salt Coat chicken in Dry Mix First fry – 350F to light golden brown First fry – drain on wire rack Second fry – 375F medium golden brown Second fry – drain on wire rack Korean Fried Chicken
