Korean Fried Chicken Recipe Master the Art of Delicious Korean Fried Chicken at Home

Guide or Summary：Ingredients Start with the essentials: Chicken thighs, flour, cornstarch, baking powder, eggs, milk, vegetable oil, garlic powder, onion po……

Guide or Summary：

1. Ingredients Start with the essentials: Chicken thighs, flour, cornstarch, baking powder, eggs, milk, vegetable oil, garlic powder, onion powder, paprika, salt, and pepper.
2. Preparation Begin by marinating the chicken in a mixture of soy sauce, mirin, and sugar for at least an hour. Rinse the chicken thoroughly and pat it dry with paper towels.
3. Coating In a shallow bowl, mix flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, beat eggs and mix in milk. Dip each chicken piece in the egg mixture, then coat it in the flour mixture.
4. Frying Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully place the coated chicken pieces in the oil, frying them in batches until golden brown and crispy, about 10-12 minutes per batch.
5. Draining and Serving Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauces or sides.
6. Recipe Tips For an extra crispy coating, double-dip the chicken in the egg mixture before rolling it in the flour mixture. To achieve that signature Korean fried chicken flavor, don't skip the marination step. And remember, patience is key when frying—taking your time to achieve perfection will pay off in every bite. Enjoy your delicious homemade Korean fried chicken!

Ingredients Start with the essentials: Chicken thighs, flour, cornstarch, baking powder, eggs, milk, vegetable oil, garlic powder, onion powder, paprika, salt, and pepper.

Preparation Begin by marinating the chicken in a mixture of soy sauce, mirin, and sugar for at least an hour. Rinse the chicken thoroughly and pat it dry with paper towels.

Coating In a shallow bowl, mix flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and pepper. In another bowl, beat eggs and mix in milk. Dip each chicken piece in the egg mixture, then coat it in the flour mixture.

Frying Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully place the coated chicken pieces in the oil, frying them in batches until golden brown and crispy, about 10-12 minutes per batch.

Draining and Serving Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Serve hot with your favorite dipping sauces or sides.

Recipe Tips For an extra crispy coating, double-dip the chicken in the egg mixture before rolling it in the flour mixture. To achieve that signature Korean fried chicken flavor, don't skip the marination step. And remember, patience is key when frying—taking your time to achieve perfection will pay off in every bite. Enjoy your delicious homemade Korean fried chicken!