Korean Fried Chicken

Korean fried chicken is prepared by deep frying chicken twice in a blend of different flours and spices. The double frying process makes the skin transparent and crispy. Sauces may be added after cooking or the chicken can be served plain.

Fast Facts

1. The type of flour used is a closely guarded secret by most chefs
2. Commonly served with a side of radishes
3. Served as a main dish or appetizer
4. Monosodium Glutamate, or MSG, commonly added to restaurant recipes

Ingredients

• Cooking oil, for frying
• Chicken thighs or wings, washed and patted dry
• Flour
• Cornstarch
• Eggs
• Sugar
• Salt
• Sesame seeds
• Garlic, minced
• Scallions, minced
• Shoyu

How to Make Korean Fried Chicken

1. Heat the cooking oil in a deep fryer or large, deep frying pan.
2. Combine the flour, cornstarch and eggs in a large heat-resistant bowl.
3. Place the washed and dried chicken pieces into the flour and shake until each piece is well coated.
4. Carefully place the chicken pieces into the hot oil and fry for 10 minutes. Remove the chicken from the oil and let cool for two minutes.
5. Return the chicken to the flour and egg mixture, then fry for an additional 10 minutes. Remove the chicken from the oil and let cool for two minutes.
6. Combine the sugar, salt, sesame seeds, garlic, scallions and shoyu in a separate large bowl.
7. Place the double fried chicken in the garlic sauce and toss until well coated.
8. Let cool for an additional five minutes, serve and enjoy.

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