r/FriedChicken

Been making korean fried chicken wings at home for a couple months now. The frying I mostly got down. What I can't fix is the table. My girlfriend eats slow and by her third wing the crust has gone soft, so lately I don't toss them anymore and just put the sauce in a bowl on the side.

What I do, for about 1kg of wings:

Wings cut into drumettes and flats, patted dry, salt, pepper, garlic powder. Sit in the fridge uncovered for an hour if I remember. Then potato starch with a spoon or two of flour, shake off the extra. Fry at about 160C for 10 min, let them sit on a rack for 10, then back in at 180C for 4 or 5 min until they're deep golden and sound hollow when you tap them.

The sauce is a sweet garlicky one from the store, not very spicy since she doesn't do heat.

So for people who make this a lot, do you toss right out of the oil or always serve the sauce on the side? And does the rest between the two fries actually matter, or is it mostly the temperature?

Marinated overnight in a mix of hot sauces and I added cayenne pepper to my seasoned flour /cornstarch mix. Came out perfectly crispy and spicy.

So I can’t add a new picture.

It just wasn’t good. So what I did last time.

Wings was the protein.

Marinated in spices and vodka.

Dredged in 80 percent rice flour and 20 percent potato starch along with my spice mix.

Rest in fridge for 30 mins. Rest to room temp.

Double fry at 330 then 360.

I posted those pics. They were perfect. Light crispy wings that didn’t get soggy. Breading was thin. Super crunch. We were all sold. I was like I’m out!

Ok fast forward to Sunday.

Now the protein was tenders and thighs cut into strips.

Exact same process as above.

1. Breading stuck. So win.
2. Didn’t get soggy with sauce. Win.
3. The breading felt thick this time and hard. Not crispy.
4. I felt like they were all breading and no chicken. But people use tenders all the time. Maybe cause breading was hard and thicker?
5. A bit dry. So yah maybe I overcooked but it was trying to get more color like last time.

So only only thing I did different was I tossed multiple pieces for like 60 secs. Pushed breading on. Last time I did quick toss and push breading on per wing. One at a time.

So did I toss too long and build up too much breading?
Does the 80/20 of rice and potato not play well with no skin like the wings? Did I just plain ol over cook?

The reason I’m shying away from AP flour and using rice flower is cause m afraid of the breading being too think bit gummy. Does that make sense. Yah crunch on outside but inner near meat is gummy.

The wings were a 10. This was like a 2.

Ok help me along. What should I do?

I’m my head I feel like I need to go 80/20 with AP flour and potato starch. I like the potato starch vs corn starch.

I think I’m going to go back to bitter milk marinade. Wash off.

Do a dry dredge and then rest in fridge.

Then come back out of fridge and do a wet to dry and go.

Or I might come out of fridge cause they should be tacky now cause of AP flour vs rice flour right? Rice flour doesn’t get tacky. And just do a dry dredge again without wet and go.

crispy, rice starch, marinaded with minced garlic, soy sauce, sake and mirin ☺️

I had some time today so I decided to do some “chicken strips”. I’m using to cuts to see what I like better. Regular chicken tenders from the breast and thighs that I cut into 2 strips. I’m not changing my technique that I used with the wings a few weeks back. Wanted to see if the technique translates over to other cuts. I don’t have much yet cause they are resting in the fridge for 30. Then out for 20 or so and then to the fryer. If I like them I’ll post up everything like last time. If I don’t you aren’t getting anything. lol I’m not going for the whole craggy thing like most on here. It’s all about crunch and keeping it light and the finished product can take sauce and not get soggy. I also don’t want to risk that thick batter layer which I’m just not a fan of cause I don’t think I have that skill down yet