Secret to Korean Fried chicken batter that stays crispy for hours
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- เผยแพร่เมื่อ 28 ส.ค. 2024
- recipe: theasiantestkit...
Wings that don't get soggy!
While I am not a chef, I do have many years of deep-frying experience at the State Fair of TX. When I moved back to TX from NY 14 years ago, I was really missing Korean Fried Chicken, so I was determined to open up a wings & ramen joint! Since my SIL had experience running a restaurant, I would always pitch her ideas. We tested so many different batters for wings, and they were GOOD, but none of them would stay crispy after getting sauced. Even my mom got involved and encouraged us to try corn starch!
At some point, I realized that opening a restaurant was a little far-fetched. I then recalled eating yakitori at a Japanese place, and it was just chicken skin!! There was no meat! It was delicious because the skin is my favorite part! Elated with this new revelation, I ran to my SIL and said, "What if we took just the chicken skin and fried it??? And instead of opening a restaurant, we can apply for the State Fair, and surely it'll stand out!?"
And of course, my SIL excitedly agreed!! I was so happy she didn't call me crazy for my wild ideas! I hope you all have a chi Michelle in your life!! My uncle also hopped onboard. Gotta love that entrepreneurial spirit! My SIL and I spent many nights testing all kinds of fried foods, and somehow, we were accepted for a booth out of hundreds of applications!
When we applied, I was transitioning back to TX, but then I got a full-time position back in Corporate America. Thankfully, my SIL is a boss babe and managed the whole operations and delegated a few of the tasks to my uncle and me. She brought everything to life!
I like to think we brought fried chicken skin to Texas, and maybe even the US! I am trying to get more comfortable bragging about my accomplishments instead of feeling weird about it! Oh, and I was also on a deep-frying TV competition, and I won with a French toast mac-n-cheese burger. All this to say that deep-frying and air-frying are kinda my jam! :)
SECRET: So the secret to wings that stay crispy is a wet batter that consists of corn starch and rice flour!!
There’s a Korean chicken flour batter in a bag that we can purchase which already has everything u need in it.
Please tell me where to purchase this batter...
i bought it and used it regular with out adding water and it was still good but looks better with water have to try it next time
@@sabz656 you can add water to it to make it a batter I like making it this way because the oil is way more cleaner than when you deep fry it with flour
@@sabz656 but for me it wasn't really the crispy if you do it with that flour of course it still has a crunch but it's nothing special which is why sometimes i like to do wet batter with the korean flour mix and then dip the chicken in the dry flour that comes in the bag in a seperate plate like a 2nd layer to add that crunch
In my country that doesn't exist.....
I tried this. OMG, the crunch. Sooooo good. Thank you
Where do I find the recipe
@@Hellohellle Link is in her description
@@MH-gn8sc i can't see the description, can u paste it here pls ?
@@MH-gn8sclying ass
@@-aeshe-4951 tell me too
I made Korean fried chicken for the first time and it was a fail. I’m going to try it with the rice flour as you suggested.
I really really recommend the Tiffy cooks garlic honey chicken recipe! the sauce is amazing and the frying process went fine for me!
Maangchi is the queen of Korean cooking! And her steps are very detailed and easy to follow :)
How did it come out this time? I can never get the perfect crisp ...crunchy excellent wings are so underrated and hard to achieve ☹️
Check your frying temperature and don't over crowd the pan or fryer.
@@lucac8593 Thanks for the tip! I'll be watching Tiffy's garlic honey chicken next!
I was just about to ask what kind of sauce was used here, it looks sweet and spicy, just the way I love it! You had me at garlic and honey (with crushed red pepper of course!)
Cornstarch for sure! It makes things sooo crunchy!!
I remember people were hating on msg and cornstarch, but now it’s loved
i neva heard thr cornstarch hate
How Come this channel only has 13k subscribers ?!!?
She is amazing !
The smile !
The way she talks!
it's really great
Probably because the measurements for the recipe aren't actually listed...
Looks good love the crunch
I HAVE NO MEASUREMENTS, but I have found success experimenting with wet batter (corn or potato starch + rice flour or AP flour + seltzer + baking powder). Usually, it's like a 1/2-cup starch, a 1/2-cup flour, a teaspoon baking powder, and enough seltzer to make a heavy cream-like consistency. Season to taste, but I leave it relatively bland to accommodate salty, sweet sauces. In a pinch? Korean Fried Chicken Mix or Frying Mix For Chicken. I've tried a few, but Assi and Ottogi are good. Beksul (red bag) is the best.
why seltzer ?
A guy at the Asian store told me to use potato starch with my flour works well.
Do you have a link to the recipe? Thank you
One of the best recipes I tried🎉
The recipe link is in the video’s description for everyone asking.
What are the measurements to this recipe would like to know it looks so good..thank you
Check the description the link is there for the whole recipe. Hope you enjoy 😊, I'm making them right now.
• 1/4 cup rice flour
• 1/4 cup corn starch
• 1/4 cup water + 2tsp
(careful with the water, I suggest just adding the 1/4 cup first, and then tsp by tsp)
What the recipe for sauce thx
Please can you share it in terms of how many cups of flours we should take.
1:1 ratio
The sauce looks delicious as well 😋 the crunch looks so good. Do you have a recipe for the sauce of this by any chance?
Recipe Please.
Rice flour and cornstarch 📖✍🏾
A Korean BBQ restaurant needs to be opened in Maidstone Kent UK
Could you provide the name of the sticky sauce please.
That looks hell good
New subscriber for sure 😋
Thank you for this tip
Recipe please.
Amazing!🏆❤️
Recepie please
What is the recipe
Looks delightful I would season the we batter tho!
where is the recpie ?
I need sauce recipe how did you make this🤩
That chicken looks like and rock
Can you please give us the batter recipe? I have the Koran dry mix batter but doesn't say how much needs to add water so how much water and how much mix?
God bless you 🙏
Where is the recipe?
Everyone a chef when you google
bro the internet is not sleeping about this, every cooking channel does that
Your voice is so cute! 🥰
What's the exact recipe for thid chicken?
Recipe?
This cook is a god for not gatekeeping it. Too many vids just say to double fry but that simply isn't good enough. Thank you miss!
You’re welcome!! Double frying is important but without the wet batter, it won’t stay crispy for hours! 💕
Could you please forward me the receipe for the korean fried chicken batter mix measurement's please.
Thank you ❤
MAKAR IS SO CUTE 🥰
My brother made it last night and one it’s bussingggg
wow so glad y’all enjoyed it!!
Please please share air flyer version
Could you do them in the air fryer???
YUMMY
Thank you pretty lady
Recipe??
You used rice flour, Korea uses potato starch...yangnyeom chicken is my jam.
Can u share the video for this ? Need the flours ratio 😂
the recipe is on theasiantestkitchen.com and links are in my video descriptions on youtube 🥰
what if you arent using RICE FLOUR? is all purpose flour not that effective?
Well whats the rest of the recipe?
How about the sauce? Can we have the recipe? ☺️
😯Ooh!! .... Click on "the DESCRIPTION" button on this video. And there she posted a whole long story about how she was going to go into a professional ,'Crunchy Chicken wing'' business! ... Then ended up backing out and instead entering into the State Fair, and winning with these crunchy wings! Not only that she talks about how she won a deep-frying competition on a T.V show too! 🙌🏻 television show. Wow! ..... (What a Lady!). 🤤🤤
Me checking if I'm subscribed to this beautiful women, smiling when I already am ☺️👍
I need my full vid
Recipe
Sauce
1/4 cup unsalted butter
5 garlic cloves, minced
3 tablespoon white or brown sugar
2 teaspoon fish sauce (sub soy sauce)
2 teaspoon honey
1 tablespoon Sriracha
1-2 tablespoon water (if sauce gets too thick)
1/2 teaspoon dark soy sauce (optional for color)
1 teaspoon red pepper flakes (adjust to your spice level)
Instructions
Marinate the wings with garlic salt, cayenne, and black pepper whiie you prepare everything else.
Add oil to a heavy bottom pot. Do not fill more than 1/4 of the way to prevent oil from overflowing. Turn on medium to heat oil to 360F. Use a deep frying thermometer to monitor. Please keep an eye on it so it doesn’t get too hot.
Mix together the ingredients for the sauce in a small bowl, except for water, butter, and garlic.
Mix together rice flour, corn starch, and water. You can start off with equal amounts of everything and adjust from there. I had to add a tiny bit more water to get the right consistency. It shouldn’t be so thick that it’s hard to mix. It should be thinner than pancake batter, but should easily stick to your wings.
Right before dipping the wings, give it another mix to get the starch that settled on the bottom. Dip one wing at a time, shake off some of the excess batter, and add gently to the hot oil immediately. Repeat with a few more wings. Do not overcrowd as the temperature will drop too low. Be sure it stays above 325. Fry for 6-8 minutes, flipping halfway. Drain wings on paper towel. Turn up the temp just a bit to heat the oil to 375F. Closely monitor it.
Before the second fry, make the sauce. Heat saucepan on medium heat and melt butter. Once the butter has melted, add garlic cook for 1 minute to release the flavor. Add the sauce and give it a mix. Cook and stir for a couple of minutes until the sauce is syrupy enough to coat the wings. Turn off the heat. If sauce gets too thick, add 1 tsp of water at a time to loosen it. Keep an eye on the sauce as it can thicken and burn easily.
Once the oil has reached 375F, add back the wings in batches and cook for another 2 minutes, flipping halfway. Make sure you have a firm grip when flipping, so it doesn’t drop and splatter oil on you. Check that the internal temperature is 165F using a meat thermometer.
Drain on paper towels. Add to a big mixing bowl, and toss with the sauce. You can also brush on the sauce if you prefer all the wings to be evenly coated.
Batter: equal parts corn starch and rice flour , add water to achieve wet batter consistency , deep fry
what if you arent using rice flour? rice flour is expensive in our country.
Thank you!!!!! 😊
Don't know about others but Asians already know this, I also mean South Asia btw, our mothers and grandmothers used rice flour to make and keep anything crispy. 💖
Exactly!
Yeah even bananas can stay crispy bruh
So its rice flour & cornstarch batter.
Do you fry it with plastic bags ?
Where's the recipe?
Do you have recipe?
Where’s the recipe?
I think it’s more than just that
Tried it and here's my opinion about it;
1. It works, the chicken stayed crispy for a while...BUT
2. This is only good if you're going to coat the chicken with sauces coz the batter is unseasoned and bland for it to be eaten just like that. Your marination needs to be really good, nothing as simple as salt, garlic, ginger, soy etc..
3. It can only work if the chicken has skin on. The batter won't stick on just the meat. Please tell me if there are ways for it to stick on skinless parts..
Coat with flour then wet batter
Don’t use rice flour cause it’s too light use All purpose flour or self rising. See if you like it then and also dip in batter and then flour again then put in oil.
Can I have the recipe?
I tried making it but I’m not sure on how to double fry much
3:12 omfg
Where the video?
Oh Sugar Honey Ice Tea that belongs in my mouth. 🗣️
Edit: I can't say shit without the internet making my mind dirty.
😂😂😂😂Thought l was the only left.who swears like this. 😅😅😅
And the recipe is?
Thatdudecancook sent me over.
Hi Jon!!! Welcome!
I forgot the batter name but in english translation it's called Korean pancake mix and yea it's so cronchy
NO. THE KOREAN PANCAKE MIX IS MEANT TO BE SOGGY IT IS DEFINITELY NOT CRUNCHY
??? Where’s the recipe
What is the ratio ,,,50/50?
how much rice flour n corn starch
What's the recipe mix please
Corn syrup in the sauce is the secret
What’s the proportions for rice flour and corn starch
Here is the full recipe:
Korean Fried Chicken Recipe 2024
Ingredients
* 2 pounds wings (I had 11 pieces with tips)
* frying oil (canola, grape seed, safflower, peanut)
Marinade
* 1 teaspoon Lawry’s garlic salt
* 1/2 teaspoon cayenne pepper (add more if you want it really spicy)
* 1/8 teaspoon black pepper
Batter
* 1/4 cup rice flour
* 1/4 cup corn starch
* 1/4 cup + 2 teaspoons water
Sauce
* 1/4 cup unsalted butter
* 5 garlic cloves, minced
* 3 tablespoon white or brown sugar
* 2 teaspoon fish sauce (sub soy sauce)
* 2 teaspoon honey
* 1 tablespoon Sriracha
* 1-2 tablespoon water (if sauce gets too thick)
* 1/2 teaspoon dark soy sauce (optional for color)
* 1 teaspoon red pepper flakes (adjust to your spice level)
Instructions
1. Marinate the wings with garlic salt, cayenne, and black pepper whiie you prepare everything else.
2. Add oil to a heavy bottom pot. Do not fill more than 1/4 of the way to prevent oil from overflowing. Turn on medium to heat oil to 360F. Use a deep frying thermometer to monitor. Please keep an eye on it so it doesn’t get too hot.
3. Mix together the ingredients for the sauce in a small bowl, except for water, butter, and garlic.
4. Mix together rice flour, corn starch, and water. You can start off with equal amounts of everything and adjust from there. I had to add a tiny bit more water to get the right consistency. It shouldn’t be so thick that it’s hard to mix. It should be thinner than pancake batter, but should easily stick to your wings.
5. Right before dipping the wings, give it another mix to get the starch that settled on the bottom. Dip one wing at a time, shake off some of the excess batter, and add gently to the hot oil immediately. Repeat with a few more wings. Do not overcrowd as the temperature will drop too low. Be sure it stays above 325. Fry for 6-8 minutes, flipping halfway. Drain wings on paper towel. Turn up the temp just a bit to heat the oil to 375F. Closely monitor it.
6. Before the second fry, make the sauce. Heat saucepan on medium heat and melt butter. Once the butter has melted, add garlic cook for 1 minute to release the flavor. Add the sauce and give it a mix. Cook and stir for a couple of minutes until the sauce is syrupy enough to coat the wings. Turn off the heat. If sauce gets too thick, add 1 tsp of water at a time to loosen it. Keep an eye on the sauce as it can thicken and burn easily.
7. Once the oil has reached 375F, add back the wings in batches and cook for another 2 minutes, flipping halfway. Make sure you have a firm grip when flipping, so it doesn’t drop and splatter oil on you. Check that the internal temperature is 165F using a meat thermometer.
8. Drain on paper towels. Add to a big mixing bowl, and toss with the sauce. You can also brush on the sauce if you prefer all the wings to be evenly coated.
Thanx
Where the recipe?
Guysss…. Its just rice flour and cornstarch 😂🎉
That’s not a secret, and it’s actually an old Chinese cooking technique
Caution of the wet batter! Literally treid this TODAY and it makes a good orange chicken texture but not crispy. Measurements are key.
Lets hope a double fry will save my soggy bird thighs
😍😍😍
What's in the sauce 👀
where do i find the recipe😍😍😍
link is in the description 🥰🥰 theasiantestkitchen.com/crispiest-hot-honey-butter-wings/
How simple life can be
You do know that is base by African American chefs way back in history.
You do know that Africans and Koreans were trade partners way back in history? Not African Americans but Africans.
yeah , but you didn't show us how to make the sauce
Arnt all batters wet
For hours? No ma'am 😮😮😢😢😂
What’s the ratio 🥺
Equal parts water, rice flour and cornstarch. She uses 1/4 cup of each. She has a link to the recipe on her site in the description of this video
@@davidtaveras31 thank you!!!
Yammy 😋
The secret is the sauce
The secret is deep fried twice
😯Ooh!! .... Click on "the DESCRIPTION" button on this video. And there she posted a whole long story about how she was going to go into a professional ,'Crunchy Chicken wing'' business! ... Then ended up backing out and instead entering into the State Fair, and winning with these crunchy wings! Not only that she talks about how she won a deep-frying competition on a T.V show too! 🙌🏻 television show. Wow! ..... (What a Lady!). 🤤🤤
'secret'. This is totally new news.
That batter looks wet can I put my spoon in 😊
SO WHY DON’T YOU MAKE A VIDEO WITH THE RECIPE THEN INSTEAD OF MAKING US GO FIND THE LINKS
@theasiantestkitchen hi, don't know why but I can't find the link to the full video
th-cam.com/users/shortsISGJcNBnfKI?feature=share
I've never fried anything any other way since I learned this. 14/10 would recommend cornflour+riceflour batter
that’s so awesome to hear! thank you for trying it and sharing!
Oh really