The Secret to Crispy Korean Fried Chicken Without Double Frying

Korean fried chicken with soy sauce

If you’ve ever indulged in crispy Korean fried chicken, you might have heard the common belief that double frying is the key to that perfect crunch. While many restaurants swear by this method, it can feel like a daunting task for home cooks. Luckily, Chef Ji Hye Kim from Miss Kim in Ann Arbor, Michigan, has shared some game-changing tips that let you skip the double fry while still achieving that shatteringly crispy texture.

The Dilemma of Double Frying

Let’s face it: who really wants to deal with the hassle of frying chicken twice? Chef Kim understands this struggle all too well. “People often double fry to get that crispy texture of Korean fried chicken,” she says. “But seriously, who has the time? Deep frying once at home is annoying enough!” Instead of frying twice, the secret lies in the batter you use.

The Magic of Dredging

When it comes to breaded and fried chicken, dredging is key to that signature crunch. Traditionally, wheat flour is the go-to for frying, but Kim suggests a clever twist: swap out some of that flour for lighter options.

“Use rice flour, corn starch, or potato starch in your batter,” she advises. These alternatives are gluten-free, resulting in a thinner and crispier coating. By using these lighter flours, you’ll get the crunch you crave without the extra frying.

The Wet Batter Secret

Now, let’s talk about the wet batter. Kim has a simple tip here too: mix half water and half a clear liquor, like vodka. This combination does wonders for your batter!

“Vodka evaporates more quickly than water,” she explains. “This helps draw moisture out of the chicken breading faster, leading to a beautifully crackly crust.” Plus, it helps limit gluten development, ensuring your coating doesn’t turn out soggy.

Why These Swaps Work

So, what’s the science behind these swaps? Wheat flour contains gluten, which is great for binding but can hinder the crispiness we’re after. By replacing some or all of the wheat flour with starches, you create a lighter batter that fries up beautifully.

For those curious about ratios, Kim recommends using two tablespoons of cornstarch for every half-cup of wheat flour. This way, you still get some structure without sacrificing crunch.

Enjoy Your Crispy Korean Fried Chicken

With these expert tips, you can enjoy deliciously crispy Korean fried chicken without the fuss of double frying. Gather your ingredients, make the simple swaps, and get ready to impress your friends and family with this home-cooked delight.

Now that you have the secret, it’s time to fire up that fryer and enjoy some amazing chicken—crispy, crunchy, and oh-so-satisfying!

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