Korean fried chicken, often abbreviated as KFC, is a popular dish known for its crispy and flavorful chicken pieces. It’s typically double-fried for extra crunch and comes with a variety of sauce options, including spicy and sweet. Here’s a basic recipe for Korean fried chicken:
For the Chicken:
- 2 pounds of chicken wings or drumettes
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Cooking oil, for frying
For the Sauce:
- 1/4 cup gochujang (Korean red pepper paste) for spicy sauce (adjust to taste)
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or corn syrup for sweetness
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- Toasted sesame seeds and chopped green onions for garnish (optional)
Prepare the Chicken:
- In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, onion powder, and paprika. This will be the coating for the chicken.
- Pat the chicken wings or drumettes dry with paper towels to remove excess moisture.
- Dredge the chicken pieces in the flour mixture, making sure they are well coated. Shake off any excess flour.
Fry the Chicken:
- Heat a deep fryer or a large, deep skillet with about 2-3 inches of cooking oil to 350°F (175°C).
- Carefully place the coated chicken pieces in the hot oil, a few at a time, making sure not to overcrowd the pan. Fry in batches if necessary.
- Fry the chicken for about 8-10 minutes or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Use a slotted spoon or tongs to remove the fried chicken pieces and place them on a wire rack or paper towels to drain excess oil.
Make the Sauce:
- In a saucepan over medium heat, combine the gochujang, soy sauce, rice vinegar, honey or corn syrup, brown sugar, minced garlic, and grated ginger. Stir and cook until the sauce is heated through and slightly thickened, about 3-4 minutes.
Coat the Chicken:
- Place the fried chicken pieces in a large mixing bowl.
- Pour the sauce over the fried chicken and toss to coat them evenly. You can adjust the amount of sauce according to your preference, adding more for a saucier chicken or less for a lighter coating.
Garnish and Serve:
- Sprinkle the Korean fried chicken with toasted sesame seeds and chopped green onions for garnish if desired.
- Serve the Korean fried chicken hot, either as an appetizer or a main course.
Korean fried chicken is often enjoyed with pickled radishes or coleslaw as a side. You can also make variations of the sauce to suit your taste, such as garlic soy sauce or honey garlic sauce. It’s a delicious and addictive dish that combines crispy texture with sweet, spicy, and savory flavors.