Step 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 kosher 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.Combine the batter ingredients in a large bowl. Whisk or mix well with a spoon until there are no lumps.Add all the dipping ingredients in a small, shallow bowl. Set aside.

Step 2

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. 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.Fry for another 10 minutes, turning over occasionally. Take it out and put it on a wire mesh strainer over a stainless steel bowl.Repeat with the other chicken half.

Step 3

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.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.

Step 4

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

Step 5

laura21 Philippines joined 5/20 & has 2 commentsPosted May 25th, 2020 at 4:10 am | Log in to reply. HI Maangchi :)I love all your Korean dishes. Your recipes help me more to cook better for my children. cooking is our new bonding now during quarantine! Keep Safe! thank you! :) acari joined 5/15 & has 4 commentsPosted February 6th, 2019 at 7:07 am | Log in to reply. I’m making this right now. :) I saw the video of this too. You said if there’s no roasted soy bean powder, we can use flour. I was wondering, what if i rub soybean paste (Doenjang) on the chicken, will it turn out okay? Oksusu London joined 1/19 & has 5 commentsPosted January 31st, 2019 at 2:39 pm | Log in to reply. This looks absolutely delicious I love how you Fred the whole chicken also the chicken looks very small. What chicken did you use? Chef Jim Corona California joined 2/18 & has 7 commentsPosted October 31st, 2019 at 5:13 am | Log in to reply. Don’t know if you have them in the UK, but if your markets carry them, and if you are looking for a “small chicken”, consider a “CORNISH GAME HEN”. It is nothing more than a small chicken. They run about 1 1/2 pounds and cost US $2.50 to $3.50 each. All our other chicken are so big – 5 to 6 pounds each. The big ones are usually on sale for $3.50 to $4.00 each. Hope this helps. Oksusu London joined 1/19 & has 5 commentsPosted October 31st, 2019 at 6:42 pm | Log in to reply. Thanks! Really helped! stonefly Olympia WA joined 11/11 & has 61 commentsPosted January 30th, 2019 at 10:26 pm | Log in to reply. Looks wonderful, Maangchi! I will probably make mine hot and spicy, because I like hot and spicy!