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#KRISP KOREAN FRIED CHICKEN HOW TO#

This allows the chicken crust to become even crispier.

Repeat this step for the chicken breasts.

Fry all the boney pieces first for about 7 minutes until light golden brown, place into metal strainer.

Heat your frying pot, pour oil in and bring to medium heat.

Set up a large metal strainer into a bowl next to your frying station.

Use the other hand to turn and coat the pieces, shake off excess flour and rest on a plate.

With one hand, take boney pieces and drop them into the flour mixture.

Mix thoroughly to combine spices evenly through the flour.

For the flour coating mixture, add all ingredients here to a large bowl.

Half an hour before cooking, remove chicken from the fridge to warm up to room temperature (this will help with frying more evenly).

Massage to evenly distribute spices, cover and refrigerate for one hour to overnight for the flavours to penetrate the chicken meat.

In a large bowl, add all seasonings to chicken.

Maybe once you try this Crispy Crunchy Korean Fried Chicken recipe, they will think twice about joining those long KFC lines?

#KRISP KOREAN FRIED CHICKEN HOW TO#

But today I’m showing you how to make a different type of KFC – this recipe is my take on the beloved sweet spicy (and addictive) Korean fried chicken. The struggle is so real that there will be lines stretching all the way to the airport whether through rain, hurricane or yes even pandemics. Here is a not-so-secret secret: Jamaicans are obsessed with KFC and fried chicken in general. This crispy caramelized chicken gives a satisfying mouth feel and crunch while also have an addictive quality from the combination of sweet, acid and spice in the sauce. The bite size meat pieces soak up all those yummy seasonings and cook through quickly. This Crunchy Korean fried chicken recipe is great for beginner cooks or persons wanting to make a quick meal without layers of complication. (In my research of various recipes, I found that many Koreans use ONLY corn starch to coat their chicken) Corn starch gets more crisp as it fries than wheat flour because it lacks the protein of gluten which is prone to becoming gummy when in contact with water. A mixture of corn starch, pastry flour and baking powder is used to increase the crispness and lightness of the coating resulting in a super Krisp Korean Fried Chicken and Beer Recipe.