Kimchi Karaage

Name: Kimchi Karaage
Ingredients: peanut oil (or other high smoke point oil) for frying; 3/4 cup potato starch; 3/8 teaspoon granulated garlic; 3/8 teaspoon mustard powder; 1/4 teaspoon cayenne (makes it gently spicy, add more if you want it hot); 1/8 teaspoon salt; 2 cups (14-oz jar) Daikon/Radish Kimchi

7 ingredients

6 steps

Ingredients

peanut oil (or other high smoke point oil) for frying
3/4 cup potato starch
3/8 teaspoon granulated garlic
3/8 teaspoon mustard powder
1/4 teaspoon cayenne (makes it gently spicy, add more if you want it hot)
1/8 teaspoon salt
2 cups (14-oz jar) Daikon/Radish Kimchi

Directions

1

Heat 1-inch of oil in a high sided skillet/pan over med-high heat to about 260° F.
2

While oil is heating, combine potato starch, garlic, mustard, cayenne, and salt in a medium bowl. Whisk well.
3

Use a fork to scoop the kimchi into the starch mixture. You want the kimchi to be nice and wet, but you don't want all the liquid from the jar in the bowl.
4

Toss with fork until kimchi is thoroughly coated.
5

Carefully transfer the coated kimchi to the hot oil. Keep the kimchi in separate pieces and don't overcrowd the pan. Depending on the diameter of the pan the kimchi may need to be cooked in 2 or more batches. Fry for several minutes, flipping pieces as needed, until lightly browned. Use a spider or similar tool to transfer to a paper towel lined plate. Once all kimchi has been fried transfer to a serving dish.
6

Eat while hot, preferably with chopsticks.