Is Korean FRIED CHICKEN The Best?

Ingredients

• 1 Cornish Game Hen (about 1.5 lb (700 g), whole, cleaned)
• 1 tsp Seasoning Salt (MSG + Salt) (Korean seasoning salt for authentic market flavor)
• 0.5 tsp White Pepper (ground white pepper)
• 0.5 tsp Salt (regular table or kosher salt)
• 500 g Ottogi Frying Mix (Korean instant frying mix containing rice flour, garlic, pepper; use half a bag)
• 3 cups Cold Water (ice‑cold for batter; helps keep batter light)
• 4 quarts Vegetable Oil (neutral oil (canola, soybean, or peanut) for deep frying, about 3‑inch depth in Dutch oven)
• 0.5 cup Pickled Daikon Radish Cubes (store‑bought or homemade, served as garnish)

Instructions

1. Spatchcock the Hen

   Place the Cornish game hen on a cutting board, cover with parchment paper, and using kitchen shears cut along both sides of the backbone to remove it. Then cut through the breastbone to flatten the bird, break the hip joints, and ensure the thighs and wings lie flat.

   Time: PT10M

2. Season the Chicken

   Sprinkle seasoning salt, regular salt, and white pepper evenly over the skin and inside the cavity. Rub the spices into the meat to ensure even coverage.

   Time: PT3M

3. Prepare the Batter

   In a large mixing bowl combine 500 g Ottogi frying mix with 3 cups ice‑cold water. Whisk until smooth and free of lumps.

   Time: PT5M

4. Heat the Oil

   Fill the Dutch oven with about 3 inches of vegetable oil. Heat over medium‑high until the probe thermometer reads 338°F (170°C).

   Time: PT10M

   Temperature: 338°F

5. Dredge the Chicken

   Lightly dust the seasoned hen with a little extra Ottogi frying mix, then dip the entire bird into the batter, turning to coat all surfaces thoroughly.

   Time: PT2M

6. First Fry (12 min)

   Gently lower the battered hen into the hot oil. Fry for 12 minutes, turning once or twice, keeping the oil temperature around 338°F. Adjust heat as needed because the temperature will drop when the chicken is added.

   Time: PT12M

   Temperature: 338°F

7. Drain After First Fry

   Using tongs, lift the hen onto a wire rack to drain excess oil.

   Time: PT2M

8. Reheat Oil

   Increase the burner to bring the oil back up to 338°F (170°C) before the second fry.

   Time: PT5M

   Temperature: 338°F

9. Second Fry (5 min)

   Return the hen to the oil and fry for an additional 5 minutes, or until the coating is deep golden and the internal temperature of the thickest part reaches 165°F (74°C).

   Time: PT5M

   Temperature: 338°F

10. Final Drain and Rest

    Remove the chicken, place on the rack, and let rest for 5 minutes before cutting.

    Time: PT5M

11. Serve

    Carve the fried hen into pieces and serve hot with pickled daikon radish cubes on the side.

    Time: PT2M

Nutrition Facts

Calories

600

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

1 g