Lee Yeon-bok's Fried Chicken

Name: Lee Yeon-bok's Fried Chicken
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Chicken thigh meat (boneless) about 600g; Chicken frying powder as needed; Oyster sauce 1 tbsp; Ground black pepper a pinch; Cooking oil plenty; Water as needed

A homemade fried chicken recipe using chicken frying powder to achieve a crispy exterior and moist interior.

25 min Difficulty Normal Meat & mains

Main ingredients

Chicken thigh meat Chicken frying powder Oyster sauce

Ingredients needed 2 servings

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Chicken thigh meat Chicken frying powder Oyster sauce

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Recipe

Cut the chicken thigh meat into bite-sized pieces.
Season the chicken with 1 tbsp oyster sauce and a pinch of ground black pepper, mixing well.
Mix chicken frying powder and water in about a 1:1 ratio to create a slightly thin batter.
Add the seasoned chicken to the batter and coat evenly.
Pour plenty of cooking oil into a pan and heat it thoroughly.
Coat the battered chicken once more with dry chicken frying powder, making sure it is evenly covered.
Place the chicken into the hot oil and fry until golden brown and crispy, about 8 minutes.

Cut chicken thighs and season with oyster sauce and pepper.
Mix frying powder and water 1:1 to make batter, then coat chicken.
Coat with dry frying powder once more, then fry in hot oil for 8 minutes.

Cooking tips

Coating the battered chicken with dry frying powder before frying gives a much crispier texture.
When the bubbles in the oil subside as moisture evaporates, and the chicken makes a clear, crisp sound when dropped onto a plate, it is done.
If using a whole chicken with bones, increase the frying time to ensure the inside is fully cooked.

Recommended for

Those who want to enjoy hot, crispy freshly fried chicken at home.
Those looking for a fail-proof chicken dish for kids' snacks or beer snacks.

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