Gousto said: “If you're looking for EXTRA crispy chicken, double fry it!“Once you've got the chicken to a nice and crispy, transfer it to a plate and crank the heat up as high as it will go.“Return the chicken to the very hot oil for another minute or so and you'll be left with super crispy pieces of chicken.”You can use either a deep fat fryer or a pan filled half way with oil.
Just make sure you never leave the pan alone while the heat is on as you don’t want to start a kitchen fire!He continued: “The key to really great Korean fried chicken is the approach to battering.“First, coat in a thick batter made with soy and flour, before adding to a dry cornflour mix, which will provide more of a crunch than just dredging in flour.” Meanwhile, chef Susy Massetti, who posts recipes on Instagram, @susy.massetti, said: “Buy chicken pieces so people won’t fight over a wing or a drumstick, I personally prefer to use a variety including chicken thighs, drumsticks and wings but I rarely use the breast meat! “Then dry brine it.
Read more on dailystar.co.uk