KOREAN FRIED CHICKEN BALTIMORE HOW TO
KOREAN FRIED CHICKEN BALTIMORE FULL

Between batches, use a small fine mesh strainer to remove any particles left in the oil.

Use a thermometer to measure oil temperature, and be sure to adjust the heat after adding the chicken to maintain that temperature.

It’s very important that the chicken (especially bone-in pieces) is fully submerged in oil, so make sure you have enough oil depth in the pot.

The oil should ideally fill the pot about halfway, so hot oil won’t overflow or splatter too much while frying.įry the chicken in batches until they’re lightly golden, according to the following frying times for each type: Heat 4-5 cups of oil in a deep pot to 325☏/163☌. Dredge chicken pieces until they’re completely coated. Toss the chicken in the marinade once more to ensure the pieces are evenly moist. This creates some clumps in the dry mix to give more texture to the coating. Sprinkle 2 tablespoons of water over the top, and mix with your hands. In a shallow bowl, combine the potato starch and panko. Mix thoroughly and set aside for 15 minutes. Marinate and dredge the chicken:Īdd the chicken to a large mixing bowl along with the salt, white pepper, ginger, sesame oil, and 2 tablespoons of water. Korean Fried Chicken: Recipe Instructions Step 1.

Just keep in mind that the frying times will vary depending on which chicken parts you use and their overall size. You can choose one of these options, or a mix.

Bone-in Chicken Thighs: Another great option for dark meat lovers, though less often seen in Korean Fried Chicken restaurants.

KOREAN FRIED CHICKEN BALTIMORE FULL

They’re economical, full of juicy meat, and stay moist while on the bone. Drumsticks: These are always a favorite.Boneless Skinless Chicken thighs: If you’re looking for dark meat, but what the ease and speed of frying boneless chicken, use boneless skinless chicken thighs to make small chicken nuggets!.Boneless chicken cooks much faster, and all you have to worry about is not overcooking them. Chicken tenders: Using boneless skinless chicken breast to make tenders is great for those who love white meat.I prefer to keep them whole, though whole wings can be a bit harder to deep-fry, requiring more oil and longer cooking times. The Bonchon Soy Garlic Wings are a favorite of many, and they are usually fried whole, though you can choose to use flats and drumettes with the wing tip discarded. You have many different options when it comes to which parts of the chicken to use for Korean Fried Chicken:

I CAN tell you that it is the most delicious version of Korean fried chicken I have ever had. I’m honestly not exactly sure where this recipe falls, but I can say that it has elements of both sweet and spicy, with a garlicky kick. Yangnyeom is another variation, a spicy Korean fried chicken with a slightly different dredging and frying process. Dakgangjeong is the classic-it’s basically a soy garlic fried chicken. Two of the main types are dakgangjeong and yangnyeom. The double-frying process that yields an incredibly crispy, crunchy exterior.The sauce-a sweet or spicy sticky concoction that thinly coats the chicken.Korean-style fried chicken is similar to American fried chicken in that it has a crispy coating and juicy meat.

KOREAN FRIED CHICKEN BALTIMORE HOW TO

Instructions on how to oven-fry (or air-fry) instead of deep-frying!.Step-by-step recipe instructions and photos.Answers to all your fried chicken questions.That’s the case for Gordo’s “Bon-Davi” Korean Fried Chicken recipe, which I’ve documented here. Sometimes, the best recipes come from those who enjoy eating more than those who enjoy cooking. The next time we got together, he made it for dinner, and it was out-of-the-ball-park homerun good. He proudly called it, not Bon-chon chicken, but Bon-Davi chicken, because he had developed the recipe himself after trying many different recipes. One day, I gave him a call to catch up, and he was in the midst of making his own soy garlic Korean fried chicken at home.

I’ve known David-better known as Gordo-since kindergarten, and I have often called him in the midst of enjoying a takeout box of Bonchon chicken tenders! We often get together, the last time hiking at one of our favorite places, Mohonk Mountain. It’s also a favorite of my grade school buddy and retired Air Force veteran, David. When it comes to eating out, my favorite Korean fried chicken comes from a South Korean international chain- Bonchon Chicken, a restaurant with over 100 stores in North America and more across Asia. Korean fried chicken comes in many different forms, and though I’ve enjoyed it many times, I’ve never tried to make it at home-until now.

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