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#KOREAN FRIED CHICKEN RECIPE BONCHON HOW TO#

This unique taste comes from the Korean chili paste called Gochujang. You may not taste anything quite like this unless you are a fan of Korean food. The uniqueness of Korean fried chicken comes from the sauce.

Drain the chicken on the rack, and then clean up the excess oil with a paper towel.

Return the chicken to the oil to deep-fry once more until golden.

Bring the temperature of the oil to 190☌/375☏.

Remove the chicken after the first round of deep-frying.

The coating will break when you pull them apart.

Do not crowd the chicken pieces in the oil because they will stick together.

Shake off any excess starch, place the chicken in the oil to deep-fry for six minutes for the wings, and ten minutes for the drumsticks.

There is more about double frying in the next section. Any exposed part will potentially be overcooked and becomes dry after deep-frying. This step is to make sure the chicken’s surface is fully protected from the direct heat from the oil. Then deep it into the starch once more to ensure the surface is entirely covered.

Remove the chicken to let it rest for five minutes.

Coat the chicken thoroughly with the starch.

Add a teaspoon of baking powder and mix well.

Place some potato starch (or cornstarch) in a mixing bowl (80g should be sufficient for 1.2kg of bone-in chicken).If you deep-fry the chicken while it is still cold, the chicken’s inner part may not cook through.

#KOREAN FRIED CHICKEN RECIPE BONCHON HOW TO#

How to fry the crispy chickenĪfter the chicken pieces are well marinated, remove them from the refrigerator or freezer and wait until it is back to room temperature. You can also pre-marinate and freeze the chicken, which can be kept for several weeks in the freezer. Also, it is better to marinate overnight when time is not the issue. The actual duration of marinating the meat depends on the chicken’s size. Marinate with salt, ground black pepper, and ginger juice for at least one to two hours.The goal is to keep it dry so that the chicken will be crispy after deep frying. Dab dry with a paper towel or wipe with a dry cloth.Clean the chicken thighs and wings and drain in a colander.The best parts of the chicken are thighs and wings, although any part is suitable. The marinate for the Korean fried chicken consists of some fundamental ingredients since the most significant part of the flavor is contributed from the sauce glazing the meat. Marination is a common technique to infuse flavor to meat in most Asian cooking. As an Amazon Associate, I earn from qualifying purchases. I may receive commissions for purchases made through links in this post. Please read my privacy policy for more info. Note: This post may contain affiliate links.