
Double-Fried Chicken
2h 10m
The perfect crunchiness in skin-on, bone-in chicken pieces! Choose your favorite dip and dig in! It's perfect as a snack paired with some pickles or accompanied by noodles.
There are many different versions of fried chicken around the world. This is Insa's own style of Korean fried chicken — double-fried for an extra crunchiness.
Add 2 cups of rice flour, 1 cup of cornstarch and 1 cup of all-purpose flour to a large bowl
Whisk it thoroughly to incorporate all the ingredients
Add 1½ cup of cold water to a separate bowl
Add 1½ cup of the flour mixture to the water, in batches. Whisk it continuously until the mixture is completely dissolved. The tempura batter is ready
Cut around the wings of 1 whole medium-sized chicken to separate them at the joints
Cut around the chicken legs to separate them at the joints. Separate the thighs from the drumsticks by cutting between the joints
Cut lengthwise to separate the chicken breast from the back. You can reserve the back to make a stock
Cut the breast in half, right through the breast bone, and divide each part in half
Weigh the chicken pieces and add them to a bowl. Calculate 1% of the weight and add that quantity in salt
Rub the salt on the chicken until it is all coated and the grains of salt have dissolved
Cover with cling film and let it rest at room temperature for 1h to season the meat all the way through
Fill a tall pot or a fryer halfway with vegetable oil and heat it to 166 °C
Dredge the chicken pieces in 2 cups of all-purpose flour
Dip them in the fried chicken batter and coat each part completely. Drain the excess batter
Slowly dip the chicken in the hot oil to ensure it doesn't stick to the bottom. Fry them until the internal temperature is around 68 °C
Let the chicken rest for at least 30 minutes at room temperature until it is cool
Increase the oil temperature to 182 °C
Add the chicken pieces and fry until they are golden brown. The double-fried chicken is ready
Enjoy it with your favorite sauce!
Yield 4 portions
Whole Chicken
1All-Purpose Flour
2 cupsVegetable Oil
3.79 lSalt
1%
Tempura Batter
Rice Flour
2 cupsAll-Purpose Flour
1 cupCornstarch
1 cupCold Water
1½ cup
Equipment
Kitchen Scale
Probe Thermometer