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Extra Crispy Korean Fried Chicken
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Extra Crispy Korean Fried Chicken

1 hServes 4Nutri-Score D€€
from @jasmineandtea11 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (dark meat, bone-in or boneless, cut into pieces)Meat800 g
  • saltSpices8 g
  • black pepper (ground)Spices3 g
  • garlic (grated or minced)Produce4 pieces
  • milkDairy150 ml
  • Korean fried chicken flour (seasoned; or potato starch, seasoned)Pantry200 g
  • frying oil (for deep frying)Pantry1 litre
  • Korean chicken sauce (sweet chili style)Pantry120 ml
  • pepper flakesSpices3 g

per serving

Nutrition

613kcal

Carbs
41 g
Proteins
39 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Cooling rack
  • Stockpot
  • Slotted spoon
  • Kitchen thermometer

step by step

Method

  1. Season the chicken

    • Use dark meat for juicier results.
    • Season the chicken with salt, pepper and garlic.
    • Add the milk and mix well.
    Step 1

  2. Coat the chicken

    • Put the seasoned Korean fried chicken flour (or seasoned potato starch) in a bowl.
    • Add the chicken and shake the bowl to coat it evenly.
    • Shaking gives a much better texture than dredging on a plate.
    Step 2

  3. Rest on a rack

    • Place the breaded chicken on a rack so the coating can develop craggly bits.
    Step 3

  4. First fry

    • Heat the oil and fry the chicken in batches.
    • Remove and let it cool down.
    Step 4

  5. Double fry

    • Fry the chicken a second time at a slightly higher heat for extra crispiness.
    Step 5

  6. Sauce and finish

    • Toss half of the chicken with the Korean chicken sauce.
    • Leave the other half plain and sprinkle pepper flakes on top.
    Step 6
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