Entree: Korea – Seoul – 후라이드치킨 ➤ Huraideu chikin (Korean-style plain fried chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 15 min

Total 45 min

Ingredients

- 12 chicken wing flats, approx. 2.5 oz (70 g) each
- 1 cup (120 g) all-purpose flour
- 1/2 cup (60 g) potato starch or cornstarch
- 1 tsp (5 g) baking powder
- 1 1/2 tsp (9 g) kosher salt, divided
- 1/2 tsp (2 g) ground black pepper
- 1 cup (240 ml) cold water
- 1 large egg (50 g)
- 6 cups (1.4 L) vegetable oil for deep-frying
- Optional: 1 tsp (5 g) garlic powder

Instructions

1. Pat the chicken wing flats dry with paper towels. Toss with 1 tsp (5 g) kosher salt and black pepper and let rest 15 minutes.
2. Whisk together flour, potato starch, baking powder, remaining 1/2 tsp (2 g) kosher salt, and garlic powder (if using). In a separate bowl whisk egg and cold water until combined.
3. Heat oil in a heavy pot to 300°F (150°C). Dredge wings lightly in the dry mix, then dip in the egg wash, then back into the dry mix for a thin, even coating.
4. Fry wings in batches at 300°F (150°C) for 6–7 minutes until pale and cooked through but not deeply browned. Remove and drain on a rack 5 minutes.
5. Increase oil temperature to 375°F (190°C). Return wings to the hot oil and fry for 2–3 minutes until deep golden and extra crisp. Drain on a wire rack and season immediately with a light sprinkle of salt.
6. Serve hot with pickled radish or a wedge of lemon and enjoy immediately for best texture.