Appetizer: South Korea – 후라이드치킨 ➤ huraideu-chikin (plain (un-sauced) Korean-style fried chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 30 min

Total 52 min

Ingredients

- 1 whole chicken, approx. 3 lb (1.4 kg) total, cut into 8 pieces
- 1 tbsp (18 g) fine salt, divided
- 1 tsp (5 g) black pepper, divided
- 1/2 cup (120 ml) rice wine or mirin (for brief marinade) or water if unavailable
- 2 cloves garlic, smashed
- 1 cup (120 g) potato starch
- 1/4 cup (30 g) cornstarch
- 1/2 cup (60 g) all-purpose flour
- 1/2 tsp (2.5 g) baking powder
- 1/2 cup (120 ml) cold water
- 1 large egg
- Vegetable oil for deep-frying
- Lemon wedges, for serving
- Optional: pickled radish (mu) for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse and pat the cut chicken dry. Combine 1/2 tbsp (7.5 ml) salt, 1/2 tsp (2.5 ml) pepper, rice wine (or water), and smashed garlic; toss chicken in the mixture and refrigerate 20–30 minutes to lightly brine and flavor.
2. Remove chicken from fridge and pat dry again. In a bowl, mix potato starch, cornstarch, flour, baking powder, remaining salt and pepper. Whisk egg and cold water into the dry mix to form a loose batter/sandy coating (it should cling when pressed).
3. Heat oil to 325°F (160°C). Working in batches, coat each piece in the starch/flour mixture (press on to adhere) and fry 6–8 minutes until cooked through and pale-golden. Drain on a wire rack.
4. Increase oil heat to 375°F (190°C). Fry the pieces a second time 2–4 minutes until deeply golden and extra-crispy. Drain and rest briefly.
5. Season immediately with a light sprinkle of fine salt. Serve hot with lemon wedges and pickled radish on the side; offer soy-garlic or mustard dipping sauces if desired.

1. Rinse and pat the cut chicken dry. Combine 1/2 tbsp salt, 1/2 tsp pepper, rice wine (or water), and smashed garlic; toss chicken in the mixture and refrigerate 20–30 minutes to lightly brine and flavor.
2. Remove chicken from fridge and pat dry again. In a bowl, mix potato starch, cornstarch, flour, baking powder, remaining salt and pepper. Whisk egg and cold water into the dry mix to form a loose batter/sandy coating (it should cling when pressed).
3. Heat oil to 325°F (160°C). Working in batches, coat each piece in the starch/flour mixture (press on to adhere) and fry 6–8 minutes until cooked through and pale-golden. Drain on a wire rack.
4. Increase oil heat to 375°F (190°C). Fry the pieces a second time 2–4 minutes until deeply golden and extra-crispy. Drain and rest briefly.
5. Season immediately with a light sprinkle of fine salt. Serve hot with lemon wedges and pickled radish on the side; offer soy-garlic or mustard dipping sauces if desired.