Korean market-style fried chicken

Let’s make traditional market-style Korean fried chicken!

I’ve introduced you to many kinds of Korean fried chicken before, and now I want to show you one more! It’s called sijang-tongdak: 시장통닭 (literally: “market chicken”). Unlike some other Korean fried chicken recipes this one doesn’t use a coating sauce. The chicken is just dipped in a batter and double fried. It’s super crispy and delicately crunchy on the outside and soft and juicy on the inside.

Every Korean market has a food section, and this chicken is one of the most popular items because it’s cheap and delicious. The batter uses roasted soybean powder, which give it a beautiful color and a nutty flavor. I learned this tip from the Korean fried chicken shop near my cousin’s house in Korea. She lived in the market, right next to the chicken place, and every time she had guests over she would run out and get some chicken from the shop. Who wouldn’t like hot and crispy freshly fried chicken?

One day I followed her to the shop and got a chance to see how they made the chicken and ask some questions. Normally the shop wouldn’t tell anyone their secrets, but the owner was friends with my cousin, so she gave me her tips. This chicken is irresistible! It’s best to eat it right after making it, when it’s hot and fresh and crispy. It will get soggy if you wait too long.

Ingredients

For chicken

• A 3 to 3½ pound whole chicken, cut into halves lengthwise
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup all-purpose flour
• 1 small onion, cut into chunks
• cooking oil for frying

For batter:

• ¼ cup potato starch
• 2 tablespoons all-purpose flour
• 2 tablespoons roasted soybean powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 large egg
• ½ cup icy cold water

For dipping:

• 1 teaspoons salt
• ¼ teaspoon Korean hot pepper flakes
• a pinch of ground black pepper
• 1 teaspoon sesame seeds

For side dish:

• pickled radish (chicken-mu)

Directions

Prepare the chicken, the batter, and the dip:

1. With a sharp kitchen knife or scissors, snip the flesh between the thigh and the body and around the wing of each chicken half. Evenly season with ¾ teaspoon salt and ½ teaspoon pepper. Refrigerate 1 to 2 hours or overnight. But if you are busy you can go next step right away. Evenly coat with ¼ cup flour.
2. Combine the batter ingredients in a large bowl. Whisk or mix well with a spoon until there are no lumps.
3. Add all the dipping ingredients in a small, shallow bowl. Set aside.

First fry:

1. Heat 2 inches of cooking oil in a fry pan or pot until it reaches 350ºF (I used my 5  quart cast iron pot). Add the onion chunks and fry until brown. Remove the onion with tongs or skimmer. 
2. Whisk the batter again so it’s well-mixed and then and dip one chicken half so it’s evenly coated. Lift the chicken and let the batter drip off, then put it into the hot oil. Let cook for 2 minutes and then turn it over with tongs.
3. Fry for another 10 minutes, turning over occasionally. Take it out and put it on a wire mesh strainer over a stainless steel bowl.
4. Repeat with the other chicken half.

2nd fry:

1. Heat up the oil again to 350ºF (about 30 seconds to 1 minute) and add a chicken half. When the oil starts bubbling vigorously, grab the chicken with your tongs in one hand, and with your kitchen scissors in the other hand cut some slashes into the thick thigh and breast. This will help the chicken cook thoroughly, make it more crispy and crunchy, and make it look more appetizing.
2. Fry the chicken 10 to 11 more minutes, turning over occasionally. Take it out and put it in a mesh strainer lined with paper towels, and fry the other chicken half.

Serve:

1. Serve right away with chicken-mu and the dip. To use the dip you touch an edge of the chicken in the salt and then bite into it. Eat a piece of chicken-mu in between bites of chicken. Serve with beer or Coke, if you like them