Heat up the oil again to 350✯ (about 30 seconds to 1 minute) and add a chicken half.Take it out and put it on a wire mesh strainer over a stainless steel bowl. Fry for another 10 minutes, turning over occasionally.Let cook for 2 minutes and then turn it over with tongs. Lift the chicken and let the batter drip off, then put it into the hot oil. Whisk the batter again so it’s well-mixed and then and dip one chicken half so it’s evenly coated.Add the onion chunks and fry until brown. Heat 2 inches of cooking oil in a fry pan or pot until it reaches 350✯ (I used my 5 quart cast iron pot).Add all the dipping ingredients in a small, shallow bowl.Whisk or mix well with a spoon until there are no lumps. Combine the batter ingredients in a large bowl.But if you are busy you can go next step right away. Evenly season with ¾ teaspoon kosher salt and ½ teaspoon pepper. With a sharp kitchen knife or scissors, snip the flesh between the thigh and the body and around the wing of each chicken half.Prepare the chicken, the batter, and the dip: A 3 to 3½ pound whole chicken, cut into halves lengthwise.
This chicken is irresistible! It’s best to eat it right after making it, when it’s hot and fresh and crispy. Normally the shop wouldn’t tell anyone their secrets, but the owner was friends with my cousin, so she gave me her tips.
One day I followed her to the shop and got a chance to see how they made the chicken and ask some questions. She lived in the market, right next to the chicken place, and every time she had guests over she would run out and get some chicken from the shop. Who wouldn’t like hot and crispy freshly fried chicken? I learned this tip from the Korean fried chicken shop near my cousin’s house in Korea. It’s super crispy and delicately crunchy on the outside and soft and juicy on the inside.Įvery Korean market has a food section, and this chicken is one of the most popular items because it’s cheap and delicious. The batter uses roasted soybean powder, which give it a beautiful color and a nutty flavor. The chicken is just dipped in a batter and double fried.
Unlike some other Korean fried chicken recipes this one doesn’t use a coating sauce. I’ve introduced you to many kinds of Korean fried chicken before, and now I want to show you one more! It’s called sijang-tongdak: 시장통닭 (literally: “market chicken”). Let’s make traditional market-style Korean fried chicken!
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