Viewing a single comment thread. View all comments

novian14 t1_isiei4p wrote

Reply to comment by AC_Schnitzel in [homemade] korean fried chicken by AC_Schnitzel

I tried and it was really good, but whenever i cooked it, the chicken was kinda soggy because of the sauce and make it less crispy, is that supposed to be like that? I tried to pour less sauce but it results to not all of the chicken coated by the sauce

3

obiiwan t1_isiurma wrote

The trick I’ve found is with the double fry. Fry once till golden brown, take out then fry again at higher temp

8

novian14 t1_isj1ppo wrote

Never tried this one, i will when i make it again, thanks!

3

razor_eddie t1_isip86q wrote

Nah, it aint supposed to be like that. One of the amazing things about Korean FC is the retention of crunch, even through sauce.

Did you go and grab one of those bags of Fried Chicken mix? That's the simplest method, I reckon.

6

novian14 t1_isj1skv wrote

Sadly i can't find the fried chicken mix in my town, i usually use a mix of flour + corn flour

1

razor_eddie t1_iskvplr wrote

Try to find some potato starch - that would seem to be the main thing you're missing.

2

andeke07 t1_isjc0ab wrote

I did a similar recipe recently, apparently the trick is to use potato starch instead of cornstarch or flour. I was able to pick some up at my local Asian supermarket. Also the double fry.

4

novian14 t1_isje9y4 wrote

Alright, 2 tips gotten, gonna try both of them.

Edit: i forgot to say thanks. So thanks for the tips!

2