Nostalgic Old-Fashioned Whole Fried Chicken
Nostalgic Old-Fashioned Whole Fried Chicken
Homemade Old-Fashioned Whole Fried Chicken, Baek Jong-won Style!
Inspired by the popular YouTube channel ‘H’anHanaNam매’, I decided to recreate the classic, crispy, and juicy market-style fried chicken right at home. This recipe is perfect for a special family treat!
Main Ingredients- 2 Whole Chickens for Samgyetang (approx. 500g each)
- 1/2 Onion
- 20 cloves Whole Garlic
- Frying powder (Tempura flour)
- 1.8kg Cooking Oil (plenty needed)
- Pinch of Salt
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, trim the fatty area around the tail vent of the chicken. This helps to remove excess fat and prevent an unpleasant odor.
Step 2
Next, trim the wingtips. These can burn easily during frying and are best removed for a cleaner appearance and taste.
Step 3
Carefully remove any large fatty deposits around the neck area with a knife. This step contributes to a cleaner flavor profile.
Step 4
On the breast side, opposite the tail, make a shallow cut along the breastbone, going halfway through the meat.
Step 5
Now, to flatten the chicken, place your hands on the breastbone area and press down firmly. You want to spread the chicken open.
Step 6
Apply firm pressure to flatten the chicken completely. You might hear a ‘crackling’ sound – don’t worry, this is just the bones giving way to help the chicken cook evenly. It’s worth the slight sacrifice for a perfectly cooked chicken!
Step 7
Season the chicken generously on both the inside and outside with salt and black pepper. This is the initial seasoning.
Step 8
To tenderize the meat, gently massage the chicken with your hands, pressing down firmly. This helps to break down the muscle fibers. Cover the chicken with plastic wrap and refrigerate for at least 1 hour to allow the seasoning to penetrate.
Step 9
After marinating, evenly coat the chicken with frying powder. Shake off any excess to ensure a thin, even coating. This helps create a crispy exterior.
Step 10
Test the oil temperature by inserting a wooden chopstick. If small bubbles rise around the chopstick, the oil is ready for frying.
Step 11
Carefully lower the coated chicken into the hot oil, being mindful of splattering. Fry on low heat (low flame) for about 30 minutes, turning the chicken every 10 minutes to ensure even cooking. Then, increase the heat to medium and fry for another 5 minutes, turning once. Finally, increase to high heat for 5 minutes to achieve a golden-brown, crispy finish. (Adjust total frying time based on chicken size).
Step 12
To keep the oil cleaner and impart a subtle onion aroma to the chicken, you can add peeled onion halves to the frying oil during the cooking process. Remove the onion when it starts to brown excessively.
Step 13
For extra crispiness, remove the chicken from the oil after the initial fry, let it rest for a few minutes to cool slightly, and then return it to the hot oil for a second fry. Once fried, place the chicken on a wire rack or paper towels to drain excess oil.
Step 14
During the last 5 minutes of the second fry (on medium heat), add the whole garlic cloves to the oil and fry them until golden and fragrant. Fried garlic is a delicious accompaniment to the chicken.
Step 15
Wow, this homemade old-fashioned fried chicken is incredibly delicious! The kids absolutely loved it and kept asking for more! It truly tastes like the fried chicken from the market!
Step 16
Frying a whole chicken this way requires a significant amount of oil. If you wish to reduce oil usage and make it more convenient, consider cutting the chicken into four pieces (legs and breast portions) before frying. This method halves the oil needed and makes it easier to handle and eat.
