Crispy Korean-Style Fried Chicken
A popular Korean dish made by double-frying the chicken for an extra crispy coating. Enjoy as a snack or appetizer.
Ingredients
- ●1 1/2 pounds JUICY CHICKEN CUTLETSBoneless and skinless
- ●1 cup KOREAN FRIED CHICKEN SEASONINGAvailable at most Asian grocery stores
- ●1 cup VEGETABLE OILFor frying
- ●1 cup FLUFFY RICE COOKED IN CHICKEN BROTHOptional
- ●1/4 cup GREEN ONIONSFor garnish
- ●1/4 cup CHILI FLAKESOptional
- ●2 tablespoons KOREAN FERMENTED CRUSHED CHILI FLAKESOptional
Instructions
- 1
1. In a large bowl, whisk together the Korean fried chicken seasoning, garlic powder, onion powder, and salt.
- 2
2. Add the chicken cutlets to the bowl and toss to coat evenly.
- 3
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- 4
4. Heat 1/2 cup of vegetable oil in a large skillet over medium-high heat.
- 5
5. Remove the chicken from the marinade and add to the skillet. Fry for 5-7 minutes or until golden brown.
- 6
6. Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil.
- 7
7. Heat the remaining 1/2 cup of vegetable oil in the skillet over medium-high heat.
- 8
8. Add the chicken back to the skillet and fry for an additional 2-3 minutes or until crispy.
- 9
9. Remove the chicken from the skillet and place on a paper towel-lined plate to drain excess oil.
- 10
10. Garnish with green onions, chili flakes, and Korean fermented crushed chili flakes (if using).
- 11
11. Serve hot with fluffy rice cooked in chicken broth (if using).