McCormick Soy Garlic and Spicy Fried Chicken Mix Honest Review

Gosh, I really like fried chicken. But after experiencing deep frying, I think I can live without eating fried chicken if I’m the one who has to do the deep frying. Actually, I have realized – if I live on my own and had to cook for myself, I’d probably lose a ton of weight because I’d probably just steam everything since that’s the easiest thing to do. But now that I know how to stir fry as well, I guess maybe I won’t lose as much weight. Hmm.. there’s also the air fryer. So, I guess it depends on how many of these kitchen appliances I have, which will then correspond to how much weight I lose.

All this chatter aside, today I had to deep-fry chicken because I had purchased these McKormick Korean Fried Chicken Mix – the Soy Garlic Mix and the Spicy Mix respectively.

It looked relatively simple to make.

• First, open pack 1 (with the batter powder) and dilute with 1/4 cup (60ml) water. I think better to use less water than to use too much water because otherwise, your batter becomes too watery
• Second, coat your chicken in this batter mix. Supposedly, each pack corresponds to 1/2 kilo of chicken. I did a mix of chicken parts – wings, legs. In retrospect, I shall just do wings next time – much easier to deep-fry. But need to make sure my wings have more meat on them!!!!

• Third, time to deep fry. Seeing as I plan to only deep-fry chicken wings moving forward, 6 will be my magic number. Deep fry for 6 minutes
• Fourth, once you’re done deep-frying, transfer your newly cooked chicken wings onto a wire rack to let it cool and allow the oil to drip away

• Final step, place your cooled down chicken wings into a container. Pour in the Pack 2 sauce then shake shake shake

Overall Verdict:

I quite like this McCormick Korean Fried Chicken mix. It’s very simple to use. It’s quite tasty. Of the two flavors, I much prefer Soy Garlic – Spicy was way too hot for me. I heard their Buffalo Wings mix is even better!!!

If only there was a magical deep frying machine too.

Anyway! What I learned from this deep frying experience:

• You should not use brand new cooking oil when deep frying (because you’re essentially wasting clean oil)
• The amount of oil put in should be around 1/3 of the pan only (my pan, not yours – no idea what your pan looks like). Just enough to submerge the chicken
• Length of time to deep fry each chicken…. I have no idea honestly. I did 6 minutes for the chicken wings, 12 minutes for all the others. Hence, I was essentially frying for 1.5 hours!!! Mygosh, there clearly must be a better way
• After deep frying, place the fried chicken onto a wire mesh to let the chicken cool down and allow the oil to drip away. Mygosh, there’s a lot of oil. It was rather horrifying.