Golden Crispy Homemade Fried Chicken
Golden Crispy Homemade Fried Chicken
Twice-Fried Crispy and Juicy Homemade Fried Chicken Recipe
When chicken prices get a bit steep, why not try making it at home? Our golden, crispy fried chicken is a crowd-pleaser for all ages. Plus, you can manage the oil quality for a healthier, worry-free meal. It’s the perfect companion for a cold beer! Unlike Japanese karaage, this fried chicken has its own unique charm. Let’s dive into this easy-to-follow recipe, complete with video guidance!
Main Ingredients- 1 pack (approx. 1kg) chicken cut for stew (dakbokkeumtang)
- 200ml milk
Cooking Instructions
Step 1
Properly preparing the chicken is key. Rinse the chicken pieces under cold running water to remove any blood. Trim away any excess fat, thick skin, or residual internal organs. Cutting along the joints can help the chicken cook more evenly. For detailed preparation, please refer to the video.
Step 2
Now, let’s season the chicken. Sprinkle 1 tsp of salt and a pinch of black pepper evenly over the chicken pieces and rub it in. Next, we’ll soak the chicken in milk to tenderize it and remove any gamey odor. Pour in 200ml of milk, enough to cover the chicken, and let it marinate for about 30 minutes. For thicker pieces, making a few shallow cuts with a knife will ensure they cook through perfectly. (Tip: The fried chicken powder is already seasoned, so be careful not to add too much salt!)
Step 3
We’ll create a crispy coating using the fried chicken powder. In a bowl, place 200ml of the fried chicken powder. Gradually add water, mixing until you achieve a batter consistency that’s not too thin and not too thick – it should coat the chicken well. (The video can be helpful here!)
Step 4
To achieve an extra crispy texture, we’ll apply a double coating. Dip the drained chicken pieces into the prepared batter, ensuring they are fully coated. For an even thicker, crispier crust, you can dredge the battered chicken in more dry fried chicken powder, or for an easier method, place the battered chicken into a bag with some dry powder and shake well.
Step 5
It’s time to fry the chicken! Heat a generous amount of cooking oil in a deep pot or pan over medium heat. The oil is ready when a drop of batter sizzles and floats to the surface immediately (around 170-180°C).
Step 6
Once the oil reaches the correct temperature, carefully add the coated chicken pieces, ensuring they don’t overcrowd the pot. Let them fry until they turn a beautiful golden brown. This golden hue is a sign that the chicken is cooking nicely and becoming deliciously crispy.
Step 7
We recommend double-frying for maximum crispiness. First fry for about 7-8 minutes, until the chicken is cooked through and lightly golden. Then, remove the chicken and let it rest briefly. For the second fry, increase the oil temperature slightly (around 180-190°C) and fry for another 2-3 minutes. This will result in an incredibly crispy exterior and a moist, juicy interior. It’s surprisingly easy, so give it a try!
Step 8
Enjoy your hot, crispy homemade fried chicken with a cold beer! Ahh, this is the ultimate home-cooked bliss.
