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Korean Fried Chicken

Enjoy the crispy, flavorful delight of Korean fried chicken, a dish renowned for its double frying technique that yields an extra crunchy exterior and juicy meat.

Creamy Garlic Mushroom Pasta

Ingredients

  • 400 grams Korean radish (or daikon), diced into half-inch cubes
  • 1 cup water
  • 1 cup white vinegar
  • 1/2 cup Sprite
  • 1 tablespoon sugar (preferably restaurant-grade)
  • 1 kilogram chicken drumsticks (or your preferred chicken parts)
  • 1/2 tablespoon salt
  • 1 tablespoon sugar
  • 1 tablespoon chicken bouillon powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 tablespoon cayenne pepper
  • 1 tablespoon vinegar
  • Black pepper to taste
  • 3 cups water for brining
  • 2 cups cake flour
  • 1 cup potato starch
  • Pinch of salt (for the batter)
  • 1 cup chicken fry mix
  • 1 cup cold water (for the batter)
  • Vegetable oil for frying

Instructions

  1. First, prepare the pickled radish by combining 1 cup water, 1 cup vinegar, 1/2 cup Sprite, and 1 tablespoon of sugar in a container, and add the diced radish. Place in the fridge for at least half a day.
  2. For the chicken, mix all brine ingredients (salt, sugar, bouillon powder, garlic powder, onion powder, cayenne pepper, vinegar, black pepper, and water) in a bowl. Add the chicken, ensuring it is well coated. Marinate in the fridge for 3 hours to overnight.
  3. For the batter, combine chicken fry mix with cake flour, potato starch, and salt in a bowl. In another bowl, whisk chicken fry mix with cold water.
  4. Coat the marinated chicken in the batter, followed by the dry mix in batches ensuring they don’t stick together.
  5. Heat oil in a pot to 170°C (340°F) and fry the chicken for 5 minutes. Remove and let it rest.
  6. Increase the oil temperature to 180°C (355°F) and fry the chicken again for an additional 4-5 minutes or until golden brown.
  7. Drain the fried chicken on a cooling rack before serving. Enjoy with pickled radish and your preferred dipping sauce.

Notes

  1. storage tips - Fried chicken is best served fresh, but can be stored in the fridge for up to 2 days. Reheat in the oven to restore crispiness.
  2. ingredient sourcing - Look for Korean radish or daikon at Asian supermarkets for the best results.
  3. dipping sauce options - Serve with your choice of spicy sauce, honey soy sauce, or mayonnaise for an extra kick.