Oh, you’re in for a treat — Korean Fried Chicken (KFC) is ultra-crispy on the outside, juicy inside, and coated in a sticky-sweet-spicy glaze that’s downright addictive. 🍗🔥
Here’s how to make it at home:
🇰🇷 Ingredients (Serves 4)
For the chicken:
- 2 lbs (900 g) chicken wings, drumettes, or boneless chunks
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup cornstarch (or potato starch — for ultra crispiness)
- Oil for frying (vegetable or canola)
For the sauce:
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Korean red chili paste — adjust for spice level)
- 3 tablespoons ketchup
- 3 tablespoons honey (or brown sugar)
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
Optional garnish:
- Toasted sesame seeds
- Chopped green onions
🍳 Instructions
1. Prep the chicken
- Pat the chicken dry with paper towels.
- Season with salt, pepper, and garlic powder.
- Toss evenly in cornstarch until well coated. (Each piece should have a thin, dry layer.)
2. Double-fry for ultimate crispiness
- Heat oil in a deep pot to 350°F (175°C).
- Fry chicken in batches for 5–7 minutes, until light golden but not fully cooked. Remove and rest on a rack.
- Increase oil to 375°F (190°C) and fry the chicken again for 2–3 minutes, until deep golden brown and crispy.
- Drain on a rack or paper towels.
3. Make the sauce
- In a saucepan, combine soy sauce, gochujang, ketchup, honey, vinegar, garlic, and sesame oil.
- Simmer over medium heat for 2–3 minutes until slightly thickened.
4. Coat the chicken
- Place fried chicken in a large bowl.
- Pour the warm sauce over and toss quickly to coat evenly.
5. Serve
- Sprinkle with sesame seeds and green onions.
- Serve immediately with pickled radish or a cold beer (the classic combo 🍺).
💡 Tips
- Double frying is the secret — it makes the chicken shatteringly crisp even after saucing.
- You can make the sauce ahead of time and store it in the fridge for up to a week.
- For a milder flavor, reduce gochujang and add a bit more honey or ketchup.
Would you like me to give you a sweet soy & garlic version (no spice, extra crispy — like “Kkanpunggi” style)?
