Korean Style Fried Chicken

Step 1

Using kitchen shears, cut the game hen in half on the breast side. Using the palms of your hands, flatten the bird pressing firmly to dislocate the hip joints. Use a sharp knife and make one 2" slice into the breast meat under the wing. This will allow it to cook more evenly.

Step 2

Pat the bird dry with paper towels. Sprinkle both sides with seasoning salt, salt and pepper. Place in the refrigerator until ready to fry.

Step 3

In a large bowl whisk together the frying powder mix and water until there are no lumps.

Step 4

In a large dutch oven or deep fryer heat a few inches of vegetable oil to 338˚F (170˚C). Leave a couple inches of head room to prevent the oil from bubbling over.

Step 5

Dip the seasoned bird into the batter, allowing the excess to drip off.

Step 6

With a pair of tongs slowly lower the bird into the oil. Hold it in the oil for a few seconds before letting it go. This allows the batter to harden a bit and helps keep it from sticking to the bottom.

Step 7

Use a slotted spoon to remove bits of fried batter. Fry for 12 minutes, carefully turning a few times during cooking.

Step 8

Drain the bird on to a rack. Bring the oil back up to 338˚F (170˚C).

Step 9

Return the game hen to the hot oil and fry for another 5 minutes. Occasionally, flip and turn while cooking to ensure even browning.

Step 10

Drain on a rack. Sprinkle with an additional shake of salt and pepper. Serve warm along with daikon radish pickles.