Real fried chicken

I just realised this is my first receipt blog for 2025! 🤯 Why have I been so busy and not tried out new recipes? Because of my Korean? 🤔

For the longest time, I have wanted a Hexclad fry pan so this year, there was a Mother's Day sale where the 25cm fry pan came with a free lid, and I took it. It's opened up a whole range of culinary experiences that I've totally missed because I don't want to deep fry or even panfry stuff in my house where the kitchen is open plan.

The last time I deep fried anything was probably >20 years ago and BK maybe deep fried chicken >10 years ago when we first got the outdoor stove. That's only half the problem as I've never found a suitable recipe - until now. The secret really is in the batter.

This recipe by chinesefood0805 is actually for airfrying but i'm using the batter for deep frying, and it's a game changer. The basic method is season the chicken (however you want, including adding liquid eg wine). The batter comprises equal parts wheat starch and corn starch (ah hah!), and can add salt and pepper to the flour. 

Pat dry then coat with egg, mixed flours, then egg again followed by mixed flours.

She then sprays with oil and airfrys at 180 deg C for 30 mins. As you can see, I shallow fried until cooked (20 to 30 mins) as I didn't want to use so much oil. Perfection!

I might try the airfryer version another time.

Update: Saw another AF recipe for chicken wings here. Batter is different.

Using midwings only, no need to pat dry. Mix 1 to 2 tbsp of baking powder with salt and dry powders (eg onion or garlic powder). Coat. Next (no egg wash), dredge in a mix of equal parts rice flour and corn flour, mixed with more dry powders (eg paprika, black pepper). (Didn't seem to have spritzed with oil? Maybe it's assumed.) AF at 200 deg C for 20 mins total, flipping halfway.