Korean Crispy Fried Chicken

The popular Korean drama "My Love from the Star" has sparked the craze of chicken and beer!  "Chi-mek" where the word "Chi" is refering to Chicken and "mek" is refering to mekju (Korean word of beer).  Apparently, to some...deep fried chicken and beer is a heaven match!  What say you? ^^

Have you ever wonder why the Korean fried chicken is so crispy and yummy?  I had tried a couple of times to make this recipe with different types of flours trying to get the similar texture and finally I think this recipe is the closest to it~ Have a try and hope you will like it too! :)

 

Serving size: 2 - 3 person



Ingredients:
16 piece of bite size cut chicken (I use 8 chicken wings, cut into 2 pieces (drummette and winglet)
1/4 tsp ground black pepper
1/2 tsp salt
1/4 cup potato flour
1/4 cup glutinous rice flour
1/4 cup all purpose flour
1/2 tsp baking soda
1 egg (large size)
Oil for deep fry

Step by step photos:

 

1. Wash and rinse the chicken with water, then drain.
2. Add black pepper, salt and egg.  Slightly mix well with hand.
3. Add in all purpose flour, potato flour, glutinous rice flour and baking soda.  Mix to make sure all the chicken is well coated.
4. Heat up the oil for frying.  *Ready to fry temperature is around 180 degree or you can test it by dipping in a piece of chicken in the oil.  If the oil bubbles, it's ready to fry.
5. Fry the chicken for 2 rounds. First round, deep fry for 10 minutes over medium high heat. Take it out, shake off excess oil and rest for about 5 minutes.
6. Fry again for the second round about 10 minutes or until the chicken turn golden brown.  Take out from the frying pan and serve while it's warm!