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The Best Korean Fried Chicken
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
Ingredient prep checklist
- Chicken Wings: 2 pounds chicken wings (about 12 whole wings)
- Water: 1/2 cup cold water
Combine 2 teaspoons kosher salt, 1/4 cup cornstarch, and 1/2 teaspoon baking powder in a large bowl and whisk until homogenous. Add chicken wings and toss until every surface is coated. Transfer wings to a wire rack set in a rimmed baking sheet, shaking vigorously as you go to get rid of excess coating. Transfer to refrigerator and let rest, uncovered, for at least 30 minutes and up to overnight.
Visual cue
until every surface is coated
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Step help
Step timer
30:00
Target: 30 min
Watch for
at least 30 minutes
until every surface is coated
Keep in mind
Source holding instruction
Combine 2 teaspoons kosher salt, 1/4 cup cornstarch, and 1/2 teaspoon baking powder in a large bowl and whisk until homogenous. Add chicken wings and toss until every surface is coated. Transfer wings to a wire rack set in a rimmed baking sheet, shaking vigorously as you go to get rid of excess coating. Transfer to refrigerator and let rest, uncovered, for at least 30 minutes and up to overnight.
Source
The Best Korean Fried Chicken
The Best Korean Fried Chicken
References
This step uses
- Kosher salt
- 3/4 cups corn starch
- 1 teaspoon baking powder
- 2 pounds chicken wings (about 12 whole wings)
Equipment reference
- Wire Rack, required
- Rimmed Baking Sheet, required
- Large Bowl, required
Techniques
- Whisk, Primary
- Toss, Supporting
Full ingredient reference
- Kosher salt
- 3/4 cups corn starch
- 1 teaspoon baking powder
- 2 pounds chicken wings (about 12 whole wings)
- 2 quarts peanut oil or vegetable shortening
- 1/2 cup all-purpose flour
- 1/2 cup cold water
- 1/2 cup vodka
- 1 recipe Sweet Soy Sauce or Sweet and Spicy Chili Sauce