KFC and All Fried Chicken

Closest I could find to technique was this helpful website… No ingredients are divulged but the technique is really helpful!

Korean-style fried chicken is radically different, reflecting an Asian frying technique that renders out the fat in the skin, transforming it into a thin, crackly and almost transparent crust. (Chinese cooks call this “paper fried chicken.”) The chicken is unseasoned, barely dredged in very fine flour and then dipped into a thin batter before going into the fryer. The oil temperature is a relatively low 350 degrees, and the chicken is cooked in two separate stages. After 10 minutes, the chicken is removed from the oil, shaken vigorously in a wire strainer and allowed to cool for two minutes. This slows the cooking process, preventing the crust from getting too brown before the meat cooks through. It also shaves off all those crusty nubs and crags that American cooks strive for.After 10 more minutes in the fryer, the chicken is smooth, compact, golden-brown, and done. Then, it’s served plain (with a small dish of salt and pepper for seasoning) or lightly painted with sauce. When it’s done correctly, the sauce is absorbed into the crust, adding savor without making it soggy.

i don’t know how they do it but i wish i knew too!!

There are actually quite a few different ways to do “Korean” fried chicken.

3 lbs. chicken thighs, deboned and sliced into 4 pieces
4 tbsp. flour
4 tbsp. sugar
1 1/2 tsp. salt
2 eggs
4 tbsp. sesame seed
8 tbsp. cornstarch
1/2 tsp. MSG (optional)
5 tsp. shoyu
2 garlic cloves, minced
2 stalks green onions, chopped

Combine all dry ingredients in a bowl. Mix slightly beaten eggs with shoyu and add to dry ingredients mixture. Pour combined mixture over chicken pieces. Mix. Add sesame seeds, minced garlic, and chopped green onions. Mix well. Marinate at least 4 hours or overnight. Deep fry until golden brown.

Korean Fried Wings anyone?
10 chicken wings
1/2 cup flour
1/2 cup vegetable oil
1/3 cup soy sauce
1 t. lemon juice
2 t. oyster sauce
2 T. sugar
1 clove garlic, peeled and finely chopped
1/8 t. finely chopped ginger

Cut off and discard the tips of the wings and separate each wing into 3
pieces. Pour flour into a large plastic bag. Add chicken pieces. Twist bag closed.
Turn chicken until completely coated. In large frying pan, heat oil over high
heat for 1 minute. Carefully fry chicken in batches, in oil for about 4-5
minutes or until golden brown. Keep in oven while you fry the remaining chicken.
Combine remaining ingredients and bring to a boil over medium heat. Remove from
heat and add chicken to coat with sauce. Serve with rice. Serves 4?

Korean Fried chicken (called Bul-dak)
It is crispy and has a sweet sauce on it. This dish is made with chicken drumettes.

4 tbsp. flour
8 tbsp. cornstarch
3 tbsp. Accent
4 tbsp. sugar
1 tbsp. salt
5 tbsp. soy sauce
2 tbsp. sesame seeds
2 sticks green onion, chopped
2 eggs, beaten
2 buds garlic, crushed

Mix together flour, cornstarch, Accent, sugar, and salt. Mix together soy sauce, sesame seeds, onion, eggs, and garlic. Mix all ingredients together and add 5 pounds of chicken wings *Mariniate drummettes overnight then dep fry YUMM..

Man ya’ll are makin’ me hungry!