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hardlopertjie t1_jdq67tq wrote

Of course you have to have the soju in there. Love me some Korean fried chicken

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Cryterionlol t1_jdq9a5q wrote

I am uneducated. What is the difference between the chicken on the left (which I'm assuming to be Korean fried chicken) and regular fried chicken?

Is it the seasonings used? Breading perhaps?

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fgd12350 t1_jdq9ttu wrote

Replying to Cryterionlol (#2,367,398)

Mostly revolves around the coating and the fact that korean fried chicken is double fried. The end result is that korean style fried chicken tends to be a lot less oily and much crispier than regular fried chicken.

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UloPe t1_jdqnvou wrote

Awesome. I love me some Korean fried chicken.

Have to make it myself again soon.

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KennyKaniff t1_jdqwzv1 wrote

Looks so delicious. Yangnyeom on the right?

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JabberPocky t1_jdqx2rc wrote

Ahh, Mr Simpson????

Looks tremendous. Mouth already tasting… I love my chicken ganjeong.

One day I’d like to master it…

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SCUMDOG_MILLIONAIRE t1_jdr05r5 wrote

Replying to Cryterionlol (#2,367,398)

Korean uses rice flour instead of wheat flour. Rice flour absorbs less fat than wheat flour which allows for a crispier and drier (less greasy) breading. The chicken meat is usually brined in heavy salt, so that less salt is used in the breading.

You can do whatever you want for sauce but Korean sauces are extremely sweet. I’m not a fan of sweet sticky sauces so I tend to get the dry or soy flavored version

Korean style really has science on its side, in my opinion it’s the ultimate fried chicken.

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IWasGregInTokyo t1_jdr0674 wrote

When your culture invents a word to refer to fried chicken and beer (치맥), you know it's important.

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mc_nebula t1_jdr1ra4 wrote

Would you share the recipe you used please?

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Cat_Ears_Big_Wheels t1_jdr4wvf wrote

Replying to UnprovenMortality (#2,370,929)

I'm not OP, but I found this:

"Perfect Korean Fried Chicken made at home

Korean Fried Chicken is one of my favourite food and I've spent the past few years creating something that's close to what's been served in Korea. Because I want everyone to get cooking, I have posted a video on how to make 4 different types of my favourite Korean Fried chicken. For anyone interested, here is the link: https://youtu.be/ggCmosKSvvw

But in Summary

Ingredients for Fried Chicken

Chicken

Pre-made frying mix (or mix flour, cornstarch, baking powder, garlic and onion powder, salt and pepper)

Full fat milk (why are you making fried chicken with skim fat milk)

Vegetable oil

Salt

Pepper

MSG

Tips and tricks

The longer you marinade the chicken in milk and seasoning mixture, the better chicken will taste

MSG is required if you want to replicate that restaurant quality taste. You don't need much, but it might be the most important ingredient in this recipe

Shaking the wet battered chicken in the dry batter gives that wavey crispy texture, I've tried to just rub it on and it completely changed the texture

Do not crowd the pot - if you do, you will get well oiled steamed chicken rather than crispy fried chicken

All my measurements are in portion sizes rather than tbsp and cup sizes. Because this way, you can make this without using the measuring tools"

https://www.reddit.com/r/Cooking/comments/eoxcyv/perfect_korean_fried_chicken_made_at_home/

Edit: don't worry about MSG; that's a myth.

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Brewfoo t1_jdral8i wrote

Can you share the recipe? Please?

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[deleted] t1_jdraubo wrote

Are you a chef? Lol. This looks soooo good.

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betterdaz3 t1_jdrb204 wrote

The chicken on the right looks very appetising. And the soju! Craving this rn 😫

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Evening-Wait4891 t1_jdrdovk wrote

I spent months in South Korea and man I ate some of the best chicken of my life in that country. I thought the fried chicken I grew up on was good until it met it’s match lol.

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GnomaPhobic t1_jdrfocp wrote

My hometown has a large and growing Korean population. It is in the Southeast. Surely the prophecy of OP will come true, and the world will know the Power of Korean Southern Fried Chicken. So let it be written, so let it be done.

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bl4ckhunter t1_jdrq6da wrote

Replying to Cat_Ears_Big_Wheels (#2,371,550)

>Shaking the wet battered chicken in the dry batter gives that wavey crispy texture, I've tried to just rub it on and it completely changed the texture

So that's the secret! I spent an unreasonable amount of time wondering why it'd work some times and not others lol.

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allenthird t1_jdrtkpq wrote

You have a white plastic dining table and napkin dispenser in your home?

1

matchless2 t1_jdrwdug wrote

Lol, I knew this recipe the second I saw the picture

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Ok_Swimmer634 t1_jds40wv wrote

Replying to GnomaPhobic (#2,372,857)

So which automaker in your town? Where I live it is Hyundai.

If you are ever in Atlanta check out Heirloom Market BBQ. They sell Korean BBQ. Now I do not mean where you sit at a table and cook meat with your friends. I mean the husband is from Texas and he cooks the meat Texas style. The wife is from Korea and she makes the sauce Korean style. Then they serve it with all kinds of different pickled banchan.

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iTwango t1_jdscitp wrote

Looks good! Lychee soju also sounds awesome

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thebestguac t1_jdsdw48 wrote

Holy $H!T that is impressive!!!! Wowww yummmm

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kimvely_anna t1_jdsh7ts wrote

Half and half Korean chickens are always a good choice!

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BSPLCS t1_jdtuaal wrote

This doesn't look home made at all, it's too perfect! Great job!

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dooblyderp OP t1_jdu6nsz wrote

Recipe courtesy of the legendary Brian Lagerstrom. I've made Korean fried chicken before with Joshua Weissman's and Maangchi's recipes. Brian's is by far the best, and includes a few techniques that I hadn't seen in any other recipes (mixing a cup of batter into the flour, painting the spicy sauce on).

The only unusual ingredient is the potato starch - but this greatly improved the final texture and browning so I wouldn't substitute it

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carmium t1_jduc5xg wrote

Replying to hardlopertjie (#2,367,146)

We have a newish Korean chicken joint less than a block away, but I haven't tried any as neither my roomie nor I can handle hot spices and tend to be shy of new experiences. Also, vendors tend to undersell the spiciness of their food. Is Korean food ever hot and spicy?

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Achylife t1_jdueuwe wrote

Looks good. I'd have to make it gluten free but that's not too hard. There are good gf flours now.

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Gamdschi t1_jdumye5 wrote

I read Korean fed chicken first and was slightly confused

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PhredoPhrog t1_jduoars wrote

Replying to carmium (#2,386,175)

not sure about your joint in particular but the ones around me the most popular flavours for fried chicken don’t have spice at all, soy garlic, original, snowy cheese (i don’t even know what this is i just think it’s delicious) and sweet chilli (which tastes exactly like sweet chilli sauce, the asian kind u find at markets).

there are some dishes with spice but are usually optional or quite mild at the lowest spice option, most dishes I order don’t contain spice at all cause even though i can handle spice i end up sweating buckets which i try to avoid haha

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propagrub t1_jduyw3x wrote

Everyone is in such a good mood when they've eaten well😋❤❤😍😍

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carmium t1_jdvw6c2 wrote

Replying to PhredoPhrog (#2,387,600)

Thanks for the feedback. It may have seemed a bit of a silly question, but we were both burned (quite literally) when we decided to have lunch at a Little India buffet and were assured the food wasn't that hot. After that it was the new Nando's, where walked in and could taste the Peri Peri sauce in the air and just missed getting hot sauced when we chose their one heatless option. Crazy hot food is such a rage everywhere that I'm really careful with new experiences! I really appreciate the summary; thanks again.

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