Fried Chicken
….When I buy a whole chicken from a market, I ask JOHN “What kinds of dish do you want with this chicken?” JOHN always wants the same dish “FRIED CHICKEN!”. It’s JOHN’s most favorite dish….. DJ also loves fried chicken. Korean fried chicken is typically crispy and crunchy, achieved by double-frying and with potato starch batter. It’s super crispy and delicately crunchy on the outside and soft and juicy on the inside. I learned this recipe from my mother-in-law. My husband still seems to enjoy his mother’s dish. Who wouldn’t like hot and crispy freshly fried chicken?
Servings: 4–5
Time: 1 hour plus 6 hours for marinading chicken
Ingredients:
- 1 whole chicken, cut into 30 pieces
- 7 Ts onion, ground
- 3 Ts ginger juice
- 2 Ts garlic, ground
- 1 ts sea salt(or salt)
- 1 lb potato starch batter(1 lb potato starch+ 2 cup water)
- 2 cup water
- 1 egg white
- 3 Ts avocado oil
- canola oil to fry
Cooking Instructions:
- Marinade the chicken with the onion, garlic, ginger juice, and sea salt into a big bowl well and keep them into a refrigerator for 6 hours.
2. Meanwhile, mix the potato starch and water into a bowl and leave them for 2–3 hours(starch that sinks down is used for making batter).
3. Pour out the layer of water on top and use the starch below.
4. Mix the marinaded chicken with the potato starch batter, egg white, and avocado oil into a tray well.
5. After marinading the chicken, heat the oil to 350 degrees(when you put wooden chopstick in the oil, there should be bubbles around the chopstick). Place several layers of paper towels on a sheet pan.
6. Fry 8–10 pieces at a time and keep oil temperature around 325 degrees( temperature will fall when you add chicken) about 3 minutes until golden.
7. Remove from oil using long chopsticks and cool on paper towels. When all the chicken has been fried once, increase the oil’s temperature to 375 degrees.
8. Fry the chicken pieces a second time until the crust is deep golden brown about 1 minute(this second frying makes the coating stay extra crispy). Drain on paper towels.
9. Serve hot with a lemon wedge(It’s best to eat it right after making it, when it’s hot and fresh and crispy).
You can also view this recipe on instagram.
