Proteins in flours encourage gluten development once flour is mixed with water, so the higher the protein content, the greater the gluten formation. The rule of the thumb is, the lower the protein content (gluten content) of your flour, the crispier your food will be. Bread flour (12-14%) has the highest protein content, followed by all-purpose flour (10-12%), pastry flour (9-10%) and finally cake flour (7-9%). Does the type of flour you use to coat the food make a big difference to the final product? Yes, definitely. What type of flour should I use?Īll deep-fried food requires a starchy coating to achieve a crispy/crunchy exterior.
While American fried chicken is usually covered with all-purpose flour, Korean fried chicken tends to be covered with cornstarch or rice flour. Since the accompanying sauce is piquant enough, there is usually no need to season the coating the chicken is dredged in. On the contrary, Korean fried chicken is usually covered in a thin, crispy coat accompanied by sweet, savoury or spicy glazes. As American fried chicken is usually eaten without sauces (apart from chilli, ketchup or mayonnaise), the flour coating the chicken is dredged in before deep frying has to be packed full of flavour. How different can American fried chicken be from Korean fried chicken anyway, if they are both deep fried chicken? Well, you might have already noticed, but American-style fried chicken tends to have a significantly thicker crust that is crunchy and well-seasoned with a host of herbs and spices. I concur that while American-style fried chicken tastes good as well, I would choose Korean fried chicken over American fried chicken any day (okay, maybe we have to make an exception for Texas Chicken). No, not Kentucky Fried Chicken, but Korean fried chicken. When it comes to fried chicken, KFC is second to none (in my opinion at least).
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