Frying Mix For Chickens (백설 튀김가루)(1Kg)

[Beksul] Frying Mix for Chickens – Chikin Twigim-garu (1kg)

The Secret to "Shatter-Crisp" Korean Fried Chicken. Beksul (by CJ CheilJedang) is legendary for its flour technology. Unlike a generic frying mix, this Chicken-specific version is pre-seasoned with a professional blend of spices—including ginger and black pepper—to specifically neutralize the gamey scent of raw chicken while creating an ultra-light, golden crust that locks in moisture. 🇰🇷🔥✨

🔬 Nutritional Profile & Ingredients

The perfect blend for high-heat frying:

• Ingredients: Wheat Flour, Corn Starch, Corn Powder, Baking Powder, Salt, Sugar, Garlic Powder, Onion Powder, Ginger Powder, Black Pepper, and Red Pepper Powder.

• Why it's better for chicken: The addition of Corn Powder and Ginger is key. The corn provides that signature yellowish tint and extra crunch, while the ginger is essential in Korean cooking for "cleaning" the flavor of poultry.

• (Allergen Statement: Contains Wheat, Soy, and Milk. Naturally Vegetarian, but intended for meat preparation.) ✅

💡 Why Beksul Chicken Mix is a Global #1

1. No Extra Seasoning Needed: You don't need to salt or pepper your chicken beforehand. The mix already contains the perfect balance of savory and mild spice. 📉

2. Optimal "Crunch" Temperature: Beksul uses "Whole Wheat Grinding Technology" to ensure the starch particles are at the ideal size for maximum crispiness when fried at 170°C.

3. Double-Frying Friendly: This batter is designed to withstand the "double-fry" method (frying once, resting, then frying again) without burning, which is the secret to authentic Korean Fried Chicken. 📈🔥

👨🍳 How to Use It: The "Double Coat" Method

For the most authentic "Crunchy" result, follow the Beksul Professional Ratio:

1. Wet Batter: Mix 200g of Frying Mix with 340ml of ice-cold water. Whisk until there are no lumps. ❄️🥣

2. Preparation: Wash and pat-dry your chicken pieces. Dip the chicken into the Wet Batter until fully coated.

3. Dry Coat (The Secret): Dredge the wet chicken into a bowl of Dry Frying Mix. Press down firmly so the powder sticks, then shake off the excess. This creates those "craggy" crispy bits! 🍗

4. The Fry: Heat oil to 170°C (340°F). Fry for 10–11 minutes until golden brown.

   • Tip: For ultimate crunch, remove the chicken, let it rest for 2 mins, then fry again for 1–2 minutes at a slightly higher heat!

⚠️ Caution & Storage

• Temperature Matters: Always use ice-cold water for the wet batter. The colder the batter, the crispier the chicken will be when it hits the hot oil.

• Storage: Store the 1kg bag in a cool, dry place. Once opened, seal tightly with a clip or move to an airtight container. Flour easily absorbs kitchen odors, so keep it away from strong spices. 🛡️

• Air Fryer Hack: If using an air fryer, coat the chicken in the mix and generously spray with oil. Air fry at 180°C for 15–20 minutes, turning halfway.

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