Korean Street Food Style Fried Chicken
Published on Tuesday, May 26, 2020 | Category: Recipes
Every Korean market has a food section and this fried chicken is one of the most popular items because it’s both cheap and utterly delicious. Unlike most Korean fried chicken recipes, this recipe doesn’t call for a coating sauce. The chicken is just dropped in a batter and double fried. The batter is made out of roasted soybean powder, giving the chicken a lovely golden brown colour and a nutty taste. The result is an irresistible chicken dish with the chicken pieces being soft, succulent and juicy on the inside and delicately crunchy on the outside.
For cooking the chicken
– A 3 to 3½ pound whole chicken, cut into halves lengthwise
– ¾ tsp kosher salt
– ½ tsp ground black pepper
– ¼ cup all-purpose flour
-1 small onion, cut into chunks
– Cooking oil for frying
For the batter
– ¼ cup potato starch
– 2 tbsp all-purpose flour
– 2 tbsp roasted soybean powder
– ¼ tsp kosher salt
– ¼ tsp baking soda
– 1 large egg
– ½ cup ice cold water
For the dipping:
– 1 tsp kosher salt
– ¼ tsp Korean hot pepper flakes
– A pinch of ground black pepper
-1 tsp toasted sesame seeds
– With a sharp kitchen knife or a pair of kitchen scissors, snip the meat between the thigh and the body and around the wing of each chicken half.
– Evenly season the chicken with the kosher salt and the pepper.
– Refrigerate for about an hour or two, preferably overnight. Then, evenly coat the marinated chicken with the flour and set aside.
– Next, combine all the batter ingredients in a large bowl and whisk or mix with a spoon well to make sure that there are no lumps.
– Next, place all the dipping ingredients in a small, shallow bowl and set aside.
– For the first fry, heat two inches of cooking oil in a frying pan or pot until it reaches 350ºF.
– Add the onion chunks and fry until they turn brown. Remove the fried onion chunks with tongs or a skimmer and keep aside.
– Whisk the batter and mix again and then dip one half chicken and coat it evenly. Lift the chicken and let the batter drip off.
– Place the coated chicken in the hot oil and let it cook for a couple of minutes and then turn it over with tongs.
– Fry the chicken for another 10 minutes, making sure to turn the chicken over occasionally.
– Once done, remove the cooked chicken from the oil and place it on a wire mesh strainer over a stainless steel bowl.
– Repeat the process for the other chicken half.
– For the second fry, heat up the oil again to 350ºF or for about a minute and drop in a cooked chicken half. When the oil starts to bubble up, pick the chicken up with your tongs and with the other hand, take your kitchen scissors and cut some slashes into the thigh and the breast of the chicken. This will help the chicken cook thoroughly as well as making it more crispy and appetizing.
– Fry the chicken for a further 10-11 minutes, making sure to turn occasionally.
– Once done, take the chicken off the heat and place it on a mesh strainer lined with paper towels.
– Repeat the steps for the other chicken half.
– Serve hot with the prepared dip, fried onion chunks, pickles and soft drink of your choice.