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SCUMDOG_MILLIONAIRE t1_jdr05r5 wrote

Reply to comment by Cryterionlol in [Homemade] Korean Fried Chicken by dooblyderp

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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ThatPianoKid t1_jdr2sw4 wrote

I didn't realize this used rice flour and made some (with regular flour) and yeah, just doesn't have that same crisp

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tiptipsofficial t1_jdt1wb9 wrote

The person is just making up rice flour as an ingredient and people are upvoting without knowing better. Actual recipes use high amounts of starch in lieu of portions of the flour to get the effect.

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tab_tab_tabby t1_jdstf0d wrote

Not completely true. Almost all fried chicken uses wheat flour.

-source im korean

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TheWilfrid t1_jdshjce wrote

It doesn't use rice flour actually, it uses corn starch.

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captaincarot t1_jdrgoz4 wrote

I had never thought about visiting Korea but since getting into the Korean Englishman I have to try chiemek there now. I love spicy too, they really do seem to treat it like science, and I'm all for it.

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holy_harlot t1_jdro35t wrote

Ugh Korea is so freakin wonderful and beautiful. I hope you get to go one day

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