What's the best way to double fry chicken for Korean fried chicken? Learn the technique that creates an extra-crispy, crackly crust.
1 Answer
Double frying chicken involves frying it at a lower temperature first to cook it through, then frying it again at a higher temperature to achieve an extra-crispy crust. This method removes excess moisture and creates a shatteringly crisp exterior.
Detailed Explanation:
The secret to incredibly crispy Korean fried chicken lies in the double-frying technique. Here's a step-by-step breakdown:
Prepare the Chicken: Ensure your chicken pieces are properly seasoned and coated in your batter or breading of choice. A common Korean fried chicken batter includes cornstarch, flour, and spices.
First Fry (Low Temperature): Heat your oil to around 160°C (320°F). Fry the chicken in batches, ensuring not to overcrowd the pot, for approximately 8-10 minutes. The goal here is to cook the chicken through without browning it too much.
Resting Period: Remove the chicken from the oil and place it on a wire rack to rest for at least 10-15 minutes. This allows the chicken to cool slightly and the moisture to redistribute.
Second Fry (High Temperature): Increase the oil temperature to 180°C (356°F) to 190°C (374°F). Fry the chicken again for 1-2 minutes, or until it reaches a deep golden-brown color and is incredibly crispy. This second fry removes any remaining moisture from the skin, resulting in that signature crunch.
Drain and Serve: Remove the chicken from the oil and place it on a wire rack to drain excess oil. Toss with your favorite Korean fried chicken sauce (gochujang-based sauces are popular) and serve immediately.
Pro Tip:
Don't skip the resting period between the first and second fry! This step is crucial for allowing moisture to escape and creating the ultimate crispy texture. If you skip this step, the chicken will steam and won't be as crispy.