2 flat tsp Korean dried ground garlic (or substitute with 3 minced garlic cloves).1kg fresh chicken (four drumsticks, four thighs and three chicken wings).One final tip is to fry the chicken twice as the eventual crust will be optimally crispy. For this recipe, the oil is heated to 165 deg C. Olive oil has a smoke point from 198 to 243 deg C. A light-coloured kind such as olive oil gives fried chicken an appetising golden brown hue. The type of oil used for deep-frying also makes a difference. Batter made using room-temperature water results in a thicker, harder and heavier crust. Similar to making the batter for tempura, it is best to use iced water for a lighter, crispier crust. Use the flour mix to prepare the batter and a separate portion to dredge the chicken before frying.įresh chicken retains moisture and juiciness better than frozen chicken. But with the help of translation apps and some experimenting, I have come up with a recipe novice cooks can use. The packaging does not come with instructions in English.
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