Check out their website for more recipes HERE. They’ve been around for over 100 years, delivering quality over generations. I’m excited I got to collab with Argo® Corn Starch on this recipe because it’s an iconic brand that’s always been in my pantry. It’s the secret ingredient for getting the perfect texture in dishes. Apparently, the first fry dehydrates your chicken coating for that dry crunchiness, and with a second fry you’re able to push out even more moisture to create the crispiest chicken ever.Īre these tips new to you or do you already practice them? Argo® Corn Starch has tons of other uses, like thickening sauces and soups and binding baked goods like pies.
He does a double dip into his batter and it works out very nicely.Ī double fry really seals in the crisp. My go-to for fried chicken is Thomas Keller because his fried chicken restaurant in Napa Valley is our favorite. In my recipe, I used half flour and half of my secret ingredient: Argo® Corn Starch. Slide the coated wings one by one into the hot oil and cook for about 12 to 13 minutes, turning over a few times with tongs. If the oil bubbles, its hot enough to start frying. See if the oils ready by dipping a test wing into it. Karaage typically will use Argo® Corn Starch , and there’s a reason for that – it makes for the crispiest chicken! A quick google search tells us why: because corn starch is nearly all starch, as opposed to flour which also contains gluten, giving it a lower starch content and therefore less potential for crispiness. Fry the chicken: Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat. If the oil bubbles, it's hot enough to start frying. See if the oil's ready by dipping a test wing into it. One of my husband’s favorite foods is karaage, which is essentially just Japanese fried chicken. Fry the chicken: Put 4 cups of cooking oil in a frying pan or pot and heat it up for 7 to 8 minutes over high heat.
Korean fried chicken recipe maangchi how to#
Which is why today I am sharing my insights on how to get the crispiest chicken ever. With a recipe like this, the sauce easily has the potential to weigh down the fried chicken and make it soggy, so an extremely crispy chicken is paramount. Guys, it was a success! He said it’s by far the best Korean Fried Chicken he’s tasted and was impressed with not only the flavor of the sauce, but also with how crispy the chicken turned out. We have no Korea travel plans as of now, so my only option was to give him an idea of how it’s really supposed to taste from my own kitchen. My husband has experienced it a few times in the States but has always been disappointed. I’ve been dreaming up a Korean fried chicken recipe for some time now. #Crisp圜reations #CollectiveBias #FriedChicken This shop has been compensated by Collective Bias, Inc.
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