Ottogi Frying Mix 500g

Product Information

The main difference between regular fried chicken and Korean fried chicken lies in the preparation and seasoning. all-purpose flour – all-purpose flour is the most commonly used flour for Korean fried chicken and this recipe has been tested with this type of flour only. Content on this site is for reference purposes and is not intended to substitute for advice given by a physician, pharmacist, or other licensed health-care professional. I love to cook outdoors, and I have a 10' x 20' outdoor kitchen set up that includes an outfitter's stove with 3-30,000 BTU burners, a two burner grill box with cast iron grates and a two burner griddle (that turns it into a restaurant style grill) for that stove for that stove, a propane hot water heater, a turkey fryer set up and two different styles of outdoor turkey roasters.

When the cooking oil is heated to 170-180 degrees, add the chicken coated in the fried chicken batter and fry for 8-10 minutes.

In a bowl, combine 130 g (1 large cup) FRYING MIX and 160cc (4/5 large cups) of water together and stir without big lumps. Leaving out any of the other ingredients will modify either the texture or the taste of your fried chicken batter. You can adjust the amount of gochugaru to make your batter more or less spicy, but I wouldn’t recommend skipping it since gochugaru also adds depth of umami to the flavor. I cooked these on my birthday (yes I wanted to cook my family a meal on my birthday) and WOW this mix is 🔥🔥🔥. Cornstarch also has a more neutral flavor, while potato starch can have a slightly earthy or starchy taste.

While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. Don’t forget to subscribe to my newsletter to receive the latest recipe updates delivered for free directly to your inbox! While we work to ensure that product information is correct, on occasion manufacturers may alter their ingredient lists. But if you want an even lighter frying, we advise you to replace the plain water with sparkling water. It’s time to fire up those BBQs because we’re giving 3 lucky winners the chance to get their hands on a selection of Regal marinades and a BBQ utensil kit!uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties. If Korean fried food is known for its incomparable crunchiness and lightness, it is mainly due to the ingredients used. Do not replace gochugaru with any other chili powder, as other chili powders will have a totally different taste. recipes – here are all of my Korean fried chicken recipes and tips to make them perfectly every time.

Wheat Flour, Corn Starch, Salt, Paprika Powder, Black Pepper Powder, Red Pepper Powder, Thickener [E412], Garlic Powder, Cinnamon Powder, Onion Powder. As a result, we recommend that you always read the label carefully before using or consuming any products. Please always read the ingredients, labels, warnings, and directions provided with the product before using or consuming a product. Additionally, nutmeg powder has a nutty flavor that pairs well with the other ingredients in the frying mix.Saw a recipe on YT for Korean fried chicken and this was the alternative to the mix used as the other was only available in Korea.