Double frying the chicken will make sure to fully cook the chicken without burning the outside coating. The situation may either the chicken ends up being overcooked or still raw by the time the batter becomes golden brown.
KOREAN FRIED CHICKEN BATTER HOW TO
Double Frying. The difficult part of frying the chicken is how to achieve the crispy and crunchy coating while the inside is cooked through at the same time.Starch helps the chicken brown easily on the outside and stay juicy inside. You can use either one in most recipes and wind up with very similar results. They are great as the thickening agent for sauces and soups, and commonly used in Asian cooking for stir-fries.
KOREAN FRIED CHICKEN BATTER SKIN
If you want very crisp, crunchy skin on your fried chicken, toss your chunks of chicken with corn starch or potato starch.
![korean fried chicken batter korean fried chicken batter](https://food.fnr.sndimg.com/content/dam/images/food/fullset/2019/2/0/TM2804_Korean-Fried-Chicken.jpg)
![korean fried chicken batter korean fried chicken batter](https://www.maangchi.com/wp-content/uploads/2019/01/korean-fried-chicken-batter-making.jpg)
It might seem intimidating to fry your own chicken, but it’s actually pretty straightforward When it comes to chicken there just isn’t anything more delicious than a juicy, crispy piece of finger-licking good fried chicken. The Secret of Crispy Korean Fried Chicken It is sold and served with a paper bowl and disposable forks for convenience. Nevertheless, the boneless one has become very popular in Korea. You can buy chicken with bones or boneless for Korean Popcorn Chicken. In Korea, this dish is a very popular street food dish. The menu is a deep-fried crispy chicken coated in a sweet and spicy gochujang (Korean red chili pepper paste) sauce. In short, d akgangjeong is the chicken version with a similar concept of deep-frying and coating with sticky syrup. “ Dak” means chicken and “ gangjeong” is a type of traditional Korean confectionery, made with deep-fried rice puff and coated with honey followed by nuts, seeds, and beans. Korean Popcorn Chicken is also known as Dakgangjeong (닭강정) in Korea.
![korean fried chicken batter korean fried chicken batter](https://khinskitchen.com/wp-content/uploads/2020/06/korean-spicy-chicken.jpg)
Are you ready to indulge yourself in this crunchy and sticky Korean Popcorn Chicken? It turns out so easy and I can’t wait to share the recipe with you. Korean Popcorn Chicken is probably one of the best fried chicken I have ever had, even until now.įor years, I thought this was magic, an impossible feat to make the perfect crispy fried chicken that keeps its crunchy texture after the sauce is applied. It tastes good eaten plain, but even so much better with the sticky, sweet, and spicy gochujang glaze. Undoubtedly the greatest feature of this chicken is that it stays crunchy for hours out of the fryer. I once went crazy for this Korean Popcorn Chicken when this menu came out in Indonesia.