Korean Fried Chicken: CRISPY Fried Chicken Recipe + Pickled Radish (치킨무) 후라이드치킨 레시피
Updated: Dec 20, 2020
Learn How To Make Korean Fried Chicken (Extra CRISPY Fried Chicken Recipe) + Korean Pickled Radish/Chicken Mu (치킨무) + How To Cut A Whole Chicken + Mukbang/Eating Show. 후라이드치킨과 치킨무 꼭 한번 드셔보세요!
Korean Fried Chicken is a popular EATS in Korean cuisine. Korean Fried Chicken Restaurants are popular destinations where friends and family gather to drink beer while enjoying deliciously crunchy fried chicken. Now, Korean Fried Chicken is enjoyed in many ways. Some with a heavy coating of sauces (hot & spicy, to garlicky & sweet), and also just simply fried with seasoned batter. One item that is always served with Korean Fried Chicken is Chicken Mu/치킨무 (pickled Korean radish). These simple pickled radishes are refreshing in taste with just a hint of vinegar and ever slightly sweetness. These crunchy pickles are highly addictive! Oh, yeah, it also serves as a refreshing palette cleanser, too...:-)
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Ingredients & Suggested Kitchen Product Links
BONUS: What do you do with the used frying oil???
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Videos Included In Today's Fried Chicken Video Recipe & More:
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Whole Chicken (4.5 - 5 lbs)
Dried Spice Mixture
2 Tbsp Kosher/Sea Salt
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1/4 Tsp Dried Oregano
1 Cup Whole Milk *(Substitute Option: Soy or Rice Milk)
1 Tbsp GoChuJang
Chicken Batter Mixture
2 Cups Flour (All-Purpose or Bread Flour)
2 Cups Corn Starch
2 Tbsp Dried Spice Mixture
1 1/2 Tbsp Baking Powder
Pickled Radish/Chicken Mu/치킨무
3 Cups Korean Radish - 1/2" Cubes *(Substitution Option: Round red/pink radish, peel off the skin)
Carrots (a dozen or less 1/2" cubes)
2 Tbsp Apple Vinegar
1 Tbsp Sugar
1/4 Tsp Kosher Salt
Peanut or Soybean Oil, but use any oil you prefer to fry with. Just make sure it retains a high temperature.
Fill the pot with less than 2/3 (leave enough room for the chicken and oil to bubble)
Shop MORE Korean ingredients & suggested kitchen gadgets: https://www.modernpepper.com/store
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Using a whole young chicken is highly recommended. Young chicken tends to taste sweet and tender, compared to large chickens. Watch the portion of the video to cut up the whole chicken.
Here are some of the reasons why I recommended cutting up a whole chicken:
Cheaper than buying pre-cut pieces of chicken
Quality control that you are buying a young chicken, rather than buying pre-cut pieces not knowing if they are from a young chicken or not
Variety of tastes that you can experience from using a whole chicken (white and dark meats, and the backbone of the chicken with the oysters)
After you cut up the chicken (or when you bring home the pre-cut pieces of chicken), wash it under cold running water. Transfer to a strainer. Using a paper towel, pat down each piece of the chicken to remove the water from the meat of the chicken.
Mix all the spices, listed above, to make the Dried Spice Mixture. Sprinkle 2 Tbsp of the Dried Spice Mixture on the chicken pieces. Make sure to coat all the crevices of the chicken.
In a large mixing bowl, add the eggs and whisk well. Then add the milk and GoChuJang, and whisk well again. Add the seasoned chicken to the egg mixture. Make sure the chicken pieces are cover in the mixture. Cover the bowl with a plastic wrap. Store in the refrigerator for 12 hours (if in a pinch, let it marinate for at least 3 to 4 hours).
Pickled Radish/Chicken Mu/치킨무
In a mixing bowl, combine the vinegar, sugar, and salt. Whisk until the sugar and salt have completely dissolved. Then add the radish cubes and mix well. Transfer to an airtight container and store in the refrigerator for 24 hours. (Halfway, remix the radish cubes to redistribute the vinegar mixtures.)
Heating Up Frying Oil
Using a heavy bottom pot, pour the frying oil, less than 2/3 of the pot. You want to use a big enough pot so that the oil-filled to less than 2/3 will be deep enough for the chicken piece to be fully submerged in oil. And you want to make sure there is enough room left in the pot so there is enough space for the chicken, and oil to bubble.
Use a fryer thermometer (aka candy thermometer) to make sure the oil is heated to 370 Fahrenheit (approximately 185 Celsius). Once the chicken is added, it will immediately bring down the oil temperature. The goal is to maintain 350 Fahrenheit (approximately 175 Celsius) throughout the entire frying period. This is to ensure that the exterior of the chicken fries crispy (without burning), while the internal meat cooks thoroughly to 170 Fahrenheit. Adjust the stove temperature to maintain 350 Fahrenheit.
Prepare the flour batter mixture by combining the ingredients listed above. Make sure to mix well. Use a big tray, baking sheet, or a large bowl for the flour mixture. Take one chicken piece at a time (shake off the excess marinade liquid), and cover thoroughly with the flour mixture. Make sure all the crevices of the chicken are cover in the flour mixture. Shake off the excess flour and put aside. Let it rest covered in the flour mixture for 5 minutes.
If you do not prefer the extra crispy fried chicken, then skip the part below, and start frying after the 5 minute resting period.
Extra Crispy Batter Coating
Take about 1/2 cup of the egg marinade mixture and slowly add it to the flour mixture. At first, you will see clusters of dough. Use your hands to break up the dough clusters until you have small clusters, as shown in the video. Then quickly coat the flour-covered chicken pieces in the egg mixture, and coat it with the clusters of the batter. Shake off any excess batter. TIP: Start coating the dark meat first, since it takes longer to cook. Then once the first batch of fry is done, then coat the second batch with this second coating, right before it goes into the fryer. You'll need to make more of the cluster batter for the second batch. Add less than 1/4 of the egg mixture first, and more if needed. Again, break up the clusters of the dough, until it turns into small clusters of flour.
Frying The Chicken
Separate the chicken into two batches, dark and white meat. The dark meat takes longer to cook than the white. So, start with frying the dark meat first. How long it will take to cook the meat will depend on the meat and its size. For the larger dark meats, like the thighs, it can take up to 7 minutes but check with the meat thermometer.
When adding the chicken to the fryer:
Make sure the oil temperature is at 370 Fahrenheit (approximately 185 Celsius)
Gently shake off any excess batter on the chicken.
Slowly add the chicken in the oil, about 2/3 in, then release the chicken in the oil. Never just drop in the chicken.
Make sure the chicken is not overcrowded in the pot. Depending on the size of the pot you are using, make sure there is enough room for the each piece of chicken to move around freely. If you overcrowd the pot with too many pieces of chicken, instead of frying your chicken, you'll end up with steamed-oily chicken.
Adjust the stove heat to maintain 350 Fahrenheit (approximately 175 Celsius)
Once the batter of the chicken looks light brown in color, take it out and stick the meat thermometer in the thickest part of the meat. If it reads 170 Fahrenheit or higher, the chicken is cooked. Once the internal temperature reads over 170 Fahrenheit, let it rest on a cooling rack for 5 minutes before consuming it. A cooling rack is highly recommended over let it cool on a plate with sheets of paper towel, as the oil drips on the paper towel, your fried chicken will also be sitting in the oil-drenched towel. A cooling rack ensures that the excess oil drips off the chicken, leaving your chicken to be simply crispy!
In between each batch of fry, make sure to remove all the residue of the batter in the oil. Using a fine-mesh ladle, scoop the top of the oil as well as the bottom of the pot. This removal is to ensure that you don't end up with specks of burnt batter stuck on your next batch of fried chicken.
Now, enjoy your extra crispy fried chicken with pickled radish. And if you enjoy beers, well a light-beer is a MUST...:-).
BONUS: What do you do with the used frying oil???
Option 1: Fry multiple dishes using the same oil
Option 2: Filter and store the oil away
Fry Multiple Dishes
Can't just throw away the oil after just one fry. For me, I don't cook deep fried dishes too often, so when I do, I try to fry multiple dishes within a few days or week. I actually fry double the amount of chicken than above and freeze half of the batch for later consumption. Once the fried chicken comes to room-temperature, I double wrap each chicken piece with plastic wraps. Then place the plastic wrapped chicken in a large freezer bag, and store it in the freezer. When I'm ready to eat my fried chicken that is in the freezer, I let it defrost in the refrigerator over night/12 hours or so. Then I place the chicken pieces on a baking racking and heat it up in the oven, at 275/300 ℉ for about 25/30 minutes/until the internal temperature of the meat is 165 ℉. (Make sure to preheat to oven first!)
TIP: Always-always filter the used oil, using a fine mesh filter/strainer, before frying another dish.
I also fry Korean Chicken Wings, and Korean-Style Corn Dogs using the same frying oil, and follow the same freezing and reheating methods as above. So, after about 3 to 4 frys of dishes, I throw the oil away. Of course, bring to room-temperature and pour in multiple bagged compost bags, place it in a brown paper bag, and discard in a compost bin.
Filter & Store The Oil Away
If you are not ready for frying another dish, bring the oil to room temperature. Using a fine mesh filter strainer twice or until you don't see any food residue in the oil.
Store the filtered oil in a glass gar and store it in a cool part of your kitchen cabinet (away from any heat source and sun).
TIP: Reuse the filtered oil within a month
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