Korean Fried Chicken

Once in a while you need some fried chicken in your life and it can’t get any better than this. Korean Fried Chicken or KFC is a Korean Style fried chicken prepared by coating seasoned chicken nibbles in potato starch before deep frying giving it a very crunchy texture then smothering it in a Korean style sweet chili sauce.

Now that we had leftover gochujang from our post last Wednesday there is no reason we can’t make chicken again using that tasty Korean ingredient but unlike our past post where we roasted our chicken, this time we will fry it. Korean Fried Chicken is our dish for today, some people call it KFC and in Korea it is better known as Yangnyeom Chicken, (양념치킨). This dish started to become more popular nowadays, in Auckland we started to see a lot of food stalls and restaurants offer them and we had tried it numerous times, now it’s time to make it at home and show you how easy it is to make.

Like most Fried chickens, this version is also lightly battered or coated with starch which gives it that extra crunch but what’s special with this dish is the crunch is retained for a longer time even if it is soaked in a rich sauce, the secret double frying them and the use of potato starch which when fried gives a more longer lasting crunch compared to flour or any other starches. Like the famous buffalo wings, this dish starts by deep frying the chicken pieces then it is drenched in a sauce that gives it that signature taste.

Korean Fried Chicken

★★★★★ 5 from 2 reviews

• Author: Raymund
• Prep Time: 20 mins
• Cook Time: 15 mins
• Total Time: 35 mins
• Yield: 5 1x
• Category: Main Course
• Cuisine: Korean

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Description

Korean Fried Chicken or KFC is a Korean Style fried chicken prepared by coating seasoned chicken nibbles in potato starch before deep frying giving it a very crunchy texture then smothering it in a Korean style sweet chili sauce.

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Ingredients

Scale 1x2x3x

Fried Chicken

• 1 kg chicken wings
• 1 1/2 cup potato starch
• oil, for deep frying
• roasted sesame seeds

Marinade

• 2 tbsp rice wine
• 2 tsp grated ginger
• 2 cloves garlic, minced
• 1 tsp fine sea salt
• 1/2 tsp ground black pepper

Sweet Spicy Sauce

• 2 tbsp gochujang
• 2 tbsp tomato ketchup
• 1/2 tsp gochugaru
• 4 tbsp brown sugar
• 4 tbsp honey
• 2 tbsp soy sauce
• 4 cloves garlic, minced
• 1 tbsp sesame oil
• 2 tbsp oil

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Instructions

1. In a large bowl combine all marinade ingredients, add the chicken wings then evenly distribute the marinade using your hands.
2. In a large container that you can cover, add the potato starch then place chicken wings one at a time then cover the container. Shake until chicken has been coated evenly with the potato starch.
3. Prepare a deep fryer, set to 180C then deep fry chicken pieces for 5 minutes. Remove chicken from deep fryer then place it in a paper towel lined plate in one layer so it cools of faster (better if you cool it down in front of a fan)
4. Bring back the oil temperature to 180C then deep fry chicken pieces again for 3 minutes or until chicken is cooked, remove from the deep fryer, place in a large bowl then set it aside in a warm dry location.
5. In a sauce pan, add oil then sauté garlic until fragrant. Add all the remaining Sweet spicy sauce ingredients then mix it well. Let it cook in low heat and once it starts to slowly boil remove pan from the heat.
6. Pour sauce into the fried chicken, toss chicken to distribute sauce evenly then place in serving platter. Sprinkle roasted sesame seeds on top then serve.

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