Korean fried chicken, also known as KFC, is beloved around the world for its ultra-crispy exterior and moist, juicy interior. But what makes it so crunchy compared to other styles of fried chicken? There are a few key factors that contribute to the signature crispiness of Korean fried chicken.
Double Frying
The most important technique that sets Korean fried chicken apart is double frying. Rather than frying the chicken just once, Korean fried chicken is fried twice. The chicken is fried for a few minutes in the oil, removed to rest, then fried again for even longer. This second fry allows the exterior to become incredibly crunchy while the inside stays juicy and tender.
Double frying works by driving extra moisture out of the exterior during the first fry. When the partially cooked chicken rests, the moisture has a chance to evenly redistribute throughout the meat. Then when it goes back into the hot oil for round two, the exterior fries up even crisper since most of the moisture has already been evaporated away.
Use of Potato or Corn Starch
Another secret to extra crispy Korean fried chicken is dredging it in potato or corn starch before frying. Potato and corn starch are very fine powders that can pack tightly onto the exterior of the chicken. When exposed to hot oil, the starch granules swell up and fracture, creating lots of delicate crispy edges.
Using potato or corn starch gives the chicken coating a light, crunchy texture compared to using flour on its own. The starch also forms a thin sheath on each piece of chicken that gets progressively crunchier with the double fry method.
Light Batter
While some Korean fried chicken has a thick, substantial coating, the ultra-crispy styles are characterized by a thin, wispy batter. This delicate coating allows for maximum crunch and coverage of the meat for each bite. It also has lots of lacy tendrils that crisp up deliciously in the fryer oil.
A good batter recipe for crispy Korean chicken contains water, potato or corn starch, rice flour, wheat flour, salt, and sometimes a leavener like baking powder. Using multiple fine flours creates a complex web of crispy layers, while the starch adds extra crunch. The light, thin batter adheres evenly to the chicken before frying up into a shatteringly crispy shell.
Use of a Frying Powder
Some Korean fried chicken recipes call for the addition of a special frying powder called ting-pong chang-po. This powder contains baking soda, starch, and other alkaline ingredients that increase the crispiness and crunch of the coating.
When ting-pong chang-po is mixed into the batter and fried, it releases gases that cause the batter to puff up, while also promoting enhanced browning reactions. The alkalinity of the powder can also break down some of the proteins on the surface of the chicken, allowing for extra crispness.
The Right Oil Temperature
Crispiness starts in the fryer, so having the oil at the ideal temperature is essential. The frying temperature for Korean fried chicken is between 350-375°F. This high heat helps the batter to puff up quickly and set into a brittle, crunchy crust.
Frying at too low of a temperature would lead to the batter becoming dense and greasy rather than light and crispy. The chicken is typically fried for around 10-15 minutes total over the two fryings, ensuring the center is cooked through while the coating is perfectly golden brown and crisp.
Chunks or Small Pieces
Korean fried chicken is always cut into small chunks or bite-sized pieces before coating and frying. This maximizes the crispy surface area on each piece of chicken. Smaller pieces mean more nooks and crannies that crisp up in the bubbling hot oil.
Popular cuts are wings, drumettes, and boneless chunks that provide plenty of crispy edges to devour. The uniform sizing also allows the heat of the oil to penetrate each piece evenly for ideal cooking. Larger whole chicken parts would be prone to uneven cooking and soft spots.
Sauces and Seasonings
While the plain fried chicken is delicious enough on its own, Korean fried chicken is also famous for the variety of sauces and seasonings it is tossed and coated in. Common flavors include sweet and spicy gochujang, garlic soy, spicy tingly, and even powdered cheese.
When the crispy fried chicken gets coated in these intensely flavored sauces, it adds another layer of texture and flavor contrast. The sauce helps balance the chicken’s crispy crust by supplying a sweet, savory, or spicy accent in each bite. Just a light brushing before serving is enough to enhance the chicken’s crunch factor.
Conclusion
In summary, Korean fried chicken owes its signature crispness to techniques like double frying, using potato/corn starch dredges, light and airy batters containing frying powders, frying at the ideal high heat, using small chicken pieces, and tossing in flavorful sauces. Follow these steps to make your own crunchy Korean-style fried chicken at home.
When biting into a piece of freshly fried Korean chicken, that shatteringly crispy exterior surrounding the hot, juicy meat is simply irresistible. Now that you know the secrets behind making it so crunchy, you can recreate the magic of Korean fried chicken yourself.
Nutrition Information
Here is the nutrition information for a serving of Korean fried chicken:
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Fat | 24g |
| Carbohydrates | 15g |
| Protein | 28g |
| Sodium | 750mg |
As you can see, Korean fried chicken is quite high in calories, fat, and sodium due to being deep fried. But it also provides a good amount of protein. Balance out the fried chicken with lower calorie side dishes to keep your meal more nutritious.
Different Styles of Korean Fried Chicken
While typically known for being extra crunchy, Korean fried chicken actually comes in many different styles. Here are some of the most popular:
Soy Garlic
This is the most common flavor. The fried chicken gets tossed in a sticky, savory garlic soy glaze made with soy sauce, garlic, ginger, and other seasonings.
Spicy
For spicy Korean chicken, gochujang (Korean chili paste) is used to coat the chicken, lending it some heat. Other spicy additions can include toasted dried chilies.
Snow Onion Chicken
This unique chicken gets fried then covered with fried onions, sesame seeds, peanuts, garlic, and shredded nori seaweed flakes for lots of fun flavors and crunch.
Golden Cheese Chicken
A popular modern twist incorporates seasoned fried chicken coated in a thick layer of powdered cheese that gets toasted to golden bubbly perfection.
Plain
The plain fried chickencoated only in the crispy potato or corn starch batter allows you to best appreciate the crunch and flavor of the pristine fried chicken.
Accompaniments
Korean fried chicken is best enjoyed with a plethora of banchan (side dishes). Here are some popular pairings:
- Pickled radish
- Kimchi
- Coleslaw
- Potato salad
- Steamed egg
- Seasoned spinach
- Cucumber salad
- Seaweed salad
- Rice cakes
The combination of the ultra-crispy chicken and crunchy, refreshing banchan makes for a truly craveable and balanced meal.
Where to Find the Best Korean Fried Chicken
For those looking to try authentic Korean fried chicken, check out these top restaurants known for serving the crispiest versions:
Seoul, South Korea
- Two Two Chicken: Chain famous for its soy garlic and spicy fried chicken
- BBQ Chicken: Specializes in chicken marinated in various Korean sauces before frying
- Pelicana: Another popular Korean fried chicken franchise
- Goobne Chicken: Uses free-range chicken for extra flavor
Los Angeles
- Kyochon: Korean chicken chain with several LA outlets
- Sun Nong Dan: Beloved K-Town spot open late into the night
- Ggul Tuh: Serves chicken coated in a crystal-like layer of sweet, spicy glaze
New York City
- Turntable Chicken Jazz: Fuses Korean chicken with Southern flavors like honey butter
- Mad for Chicken: Specializes in Korean wings and chicken sandwiches
- Bonchon: International Korean fried chicken franchise
Can’t travel to these spots? Many Korean fried chicken places also sell sauce packets online so you can get the flavors shipped to your door. And videos are available teaching how to properly double fry for maximum Korean-style crunch.
In Conclusion
With its shatteringly crisp exterior and juicy, tender meat, Korean fried chicken is simply in a league of its own when it comes to flavors and textures. Use these tips to make the crunchiest Korean fried chicken at home. From the starch-dredging to the double fry to the sauce coating, each step builds on the others to take the chicken to a new level of crispy crunchy perfection.