Recipe of Singapore Fried Chicken Recipe

Julia's Korean-Fried Chicken

Crispy, salty and oh so moreish.

Recipe Summary Julia's Korean-Fried Chicken

This recipe that I developed quickly became a favorite in the test kitchen. One coworker has me make it for him for his birthday every year.

Ingredients | Singapore Fried Chicken Recipe

3 cups canola oil for frying

3 ¾ pounds chicken drumsticks

1 tablespoon grated fresh ginger, or more to taste

1 teaspoon kosher salt

1 cup potato starch, or as needed

½ cup gochujang (Korean hot pepper paste)

¼ cup oyster sauce

3 tablespoons mirin (Japanese sweet wine)

2 tablespoons ketchup

1 tablespoon fish sauce

2 teaspoons grated garlic

1 ½ teaspoons white sesame seeds

1 ½ teaspoons black sesame seeds

Directions

Preheat the oven to 200 degrees F (95 degrees C). Set a rack on a foil-lined baking sheet.

Pour oil into a 10-inch cast iron skillet. Clip a candy thermometer to the side of the skillet. Heat over medium-high heat until oil reaches 375 degrees F (190 degrees C), about 10 minutes.

Meanwhile, toss chicken, ginger, and salt together in a large bowl until evenly coated. Spread 1/2 cup potato starch in a shallow dish; dredge chicken to coat completely and evenly. Add remaining 1/2 cup potato starch as needed. Shake off excess and transfer to a plate.

Add chicken to the skillet carefully, working in batches; fry until lightly golden, 2 to 3 minutes. Turn chicken over and fry until an instant-read thermometer inserted into the thickest part registers 175 degrees F (80 degrees C), 2 to 3 minutes more. Transfer to the rack on the prepared baking sheet. Reheat oil between batches to 375 degrees F (190 degrees C).

Return chicken to the skillet in batches and fry again, about 2 minutes per side.

Stir gochujang, oyster sauce, mirin, ketchup, fish sauce, and garlic together in a large bowl. Add cooked chicken and toss to coat. Sprinkle with white and black sesame seeds.

You can use grapeseed or peanut oil instead of canola oil for frying. If using a larger skillet, add enough oil to fill it halfway.

You can use chicken wings with tips removed and wings cut at joints instead of drumsticks.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Info | Singapore Fried Chicken Recipe

prep: 15 mins cook: 35 mins total: 50 mins Servings: 6 Yield: 6 servings

TAG : Julia's Korean-Fried Chicken

World Cuisine Recipes, Asian,