Chef Ryu’s Crispy Chicken: The Ultimate Homemade Crunch!
Making Crispy Chicken with Chef Ryu’s Recipe from ‘Stars’ Top Recipe’
Enjoy Chef Ryu Soo-young’s signature crispy chicken recipe, featured on the TV show ‘Stars’ Top Recipe’. This recipe focuses on achieving an incredibly crisp exterior and juicy interior, similar to a previous tandoori chicken recipe I tried, making it a rewarding cooking experience.
Chicken Ingredients- 500g boneless chicken meat (cut into bite-sized pieces)
- 100g milk (to tenderize and remove odor)
- 2 Tbsp curry powder (for marination)
- 3 Tbsp frying powder (for coating)
- 1 Tbsp dried basil (for aromatic flavor)
- A pinch of dried rosemary (to enhance flavor)
Cooking Instructions
Step 1
First, rinse the chicken pieces briefly under running water and pat them thoroughly dry with paper towels. This step is crucial for achieving a super crispy texture and preventing oil splatters. Place the dried chicken in a bowl and pour in 100g of milk. Add 2 tablespoons of curry powder and a pinch of dried rosemary. Mix well to ensure the chicken is evenly coated. Let it marinate for about 10 minutes; the milk will help tenderize the meat and remove any gamey odor.
Step 2
Unlike many chicken recipes that use a wet batter, Chef Ryu’s method for ultimate crispiness involves coating the chicken directly in dry powder. To achieve this, in a wide bowl, combine 3 tablespoons of frying powder, 1 tablespoon of curry powder, and 1 teaspoon of dried basil. Whisk them together until well combined. The addition of basil will infuse a delightful aroma into the coating.
Step 3
Take the marinated chicken pieces out of the milk mixture and let any excess drip off. Then, place them into the dry powder mixture. Gently press the chicken pieces into the powder, ensuring a thick and even coating on all sides. Coating it firmly helps the crust adhere well and become extra crispy when fried.
Step 4
Now, let’s prepare for frying. Aim for an oil temperature of around 180°C (350°F). You can test the oil temperature by dropping a small piece of the coated chicken into the oil; it should float to the surface after 2-3 seconds, or you might hear a gentle sizzle. To minimize oil splatter, carefully lower the coated chicken pieces into the hot oil, keeping them as close to the oil surface as possible. As they fry, stir them occasionally to prevent sticking and ensure even cooking.
Step 5
Fry the chicken in the 180°C oil until it’s golden brown. This is the first fry. Once done, remove the chicken and let it drain on a wire rack. Then, increase the oil temperature slightly to about 190°C (375°F) for a second fry (re-frying). This second fry, known as ‘re-frying,’ will further crisp up the coating and ensure the chicken is perfectly cooked through.
Step 6
Voila! Your delicious, homemade crispy chicken is ready. Perfectly golden, incredibly crunchy on the outside, and wonderfully juicy on the inside. Enjoy this fantastic homemade treat with your loved ones!
