Ottogi Frying Mix 500g

Product Information

Cornstarch also has a more neutral flavor, while potato starch can have a slightly earthy or starchy taste.

Hot and Spicy Chicken Fry Mix is not for the faint hearted but for those a little more adventurous with their taste buds. We recommend that you do not solely rely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Wheat Flour 88%, Corn Starch, Corn Powder, Baking Powder [Raising Agents (E450, E500, E341), Emulsifier (E470a), Corn Starch], Salt, Roasted Rice Flour, Garlic Powder (contain Soy, Milk), Onion Powder, Black Pepper Powder. I used this homemade frying mix to make vegetable twigim (Korean deep fried vegetables) and gimmari (crispy seaweed noodle rolls). Additionally, the baking powder helps to create a more even and consistent coating on the chicken, which helps it to cook evenly and avoid clumping.

Use this pre-seasoned powder to achieve a crispy texture to Korean fried favourites such as Tongdak or Yangnyeom, as well as adding salty, savoury flavour. Therefore, if you slightly overcook your chicken, the batter may become harder more quickly than if using the pre-made mix. Ingredients List: Wheat flour (50%), Rice flour, Corn starch, Salt, Sodium hydrogen carbonate (E500ii), Disodium diphosphate (E450i), Riboflavin (E101i). Super crispy on the outside but melt-in-your-mouth on the inside, this dish invites you to succumb to the charms of Korea.

Additionally, nutmeg powder has a nutty flavor that pairs well with the other ingredients in the frying mix. The only thing to keep in mind is that the cooking time may vary depending on the type of meat or vegetable used, as well as its size. By rejecting non-essential cookies, Reddit may still use certain cookies to ensure the proper functionality of our platform. The main difference between regular fried chicken and Korean fried chicken lies in the preparation and seasoning. Wheat Flour 78%, Corn Starch, Salt, Sugar, Corn Powder, Baking Powder [Raising agents (E450, E500, E341), Emulsifier (E470a), Corn Starch], Red Pepper Powder (contain Soy, Milk), Mace Powder, Nutmeg Powder.We recommend that you do not rely solely on the information presented here and that you always read labels, warnings, and directions before using or consuming a product. Please always read the ingredients, labels, warnings, and directions provided with the product before using or consuming a product.

It must not be reproduced in any way whatsoever without the prior consent of The Secret, nor without due acknowledgement. To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Do not replace gochugaru with any other chili powder, as other chili powders will have a totally different taste. Overall, Korean fried chicken has a crispier texture and is more flavorful than regular fried chicken.The first fry is done at a lower temperature to cook the chicken through, and then it is fried again at a higher temperature to crisp up the skin.