I followed the recipe from Cooks Illustrated for Korean fried chicken and the results were PHENOMENAL. Tastes just like KyoChon.
Here a link to the recipe-- may require a subscription
But here's the thing... the recipe was extremely specific about keeping the temperature of the oil at 350 degrees for proper results. I have a old gas range and a 7.25 qt round Le Creuset, which I emptied about 2 inches of canola oil in to. The oil got to 350 and higher, but as I added the chicken to the pot the temperature came down and never recovered. The recipe says to add 1.75 lbs of battered chicken wings at a time (one piece at a time) but I found that when I added more than 5 or 6 wings the temperature dropped to about 330 and could not recover.
The question is somewhat moot, because even at 330 the results were great. But it does bring up the question... how does one maintain a proper frying temperature? Is my gas range just hopelessly underpowered? I kept trying to adapt for the temp drop by waiting until the oil got to 360 before adding chicken. (I was testing the oil temp with an instant read Thermapen, so the temperatures should have been pretty accurate.)
Lastly, what is the best way to filter and reuse the oil? At what point should I no longer reuse the oil?
Thanks Fry Hounds!
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