How to Prevent Oil Splatter When Frying Korean Chicken

Question

This recipe sounds delicious and relatively easy, but is there a way to keep the hot oil from splashing all over myself and my kitchen when the chicken is put in? Maybe the fried foods I've attempted before splattered because there was moisture on them(?). I'm not much of a fryer, but I really want to try this!

Lynn Clark · Accepted Answer

Hi Nancy -
The hot oil definitely shouldn't be splashing all over you or your kitchen when frying chicken! The best way to avoid this is two-fold. One, use a deep pot, such as a Dutch oven. The oil should only come about 1 1/2 inches up the side of the pot so any splashing when you add the chicken should be contained inside the deep walls of the pot. Two, using tongs, add the chicken to the pot by slowly adding it to the oil as far down into the pot as you can. If you aren't dropping it into the pot it shouldn't create much splash.
Hope that helps!
Best,
The Milk Street Team

How to Prevent Oil Splatter When Frying Korean Chicken

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