Korean Fried Chicken (KFC)
Korean Fried Chicken (KFC)
Ingredients
For the Chicken
- 2 1/2 pounds chicken wings, flats and drumettes separated
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon ginger, grated
- 1 teaspoon garlic powder
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup cold water
- 4 cups vegetable oil, for deep frying
For the Spicy Gochujang Sauce
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 tablespoon brown sugar, packed
- 2 garlic, cloves, minced
- 1/2 teaspoon ginger, grated
- 1 teaspoon sesame oil
- 2 tablespoons water
For Garnish
- 1 teaspoon sesame seeds, toasted
- 1 scallions, thinly sliced
Instructions
- 1
Prepare the chicken: Pat the chicken wings very dry with paper towels. In a large bowl, season the chicken with salt, black pepper, grated ginger, and garlic powder. Toss to coat evenly.
⏱️ 5 min
- 2
Make the batter: In a separate large bowl, whisk together the cornstarch, all-purpose flour, and baking powder. Gradually add the cold water, whisking until a smooth, thick batter forms. Add the seasoned chicken to the batter and toss until each piece is thoroughly coated.
⏱️ 10 min
- 3
Marinate the chicken: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld and the batter to adhere well.
⏱️ 60 min
- 4
Prepare the sauce: While the chicken is marinating, combine all the sauce ingredients (gochujang, soy sauce, rice vinegar, honey, brown sugar, minced garlic, grated ginger, sesame oil, and water) in a small saucepan. Whisk until smooth.
⏱️ 5 min
- 5
Cook the sauce: Bring the sauce to a gentle simmer over medium-low heat, stirring occasionally, for 5-7 minutes, or until it has thickened slightly. Remove from heat and set aside.
⏱️ 7 min
- 6
First fry: Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add about half of the battered chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes, or until lightly golden and cooked through. Remove the chicken with a slotted spoon or spider and place it on a wire rack set over a baking sheet to drain. Repeat with the remaining chicken.
⏱️ 12 min•🌡️ 350
- 7
Second fry: Increase the oil temperature to 375°F (190°C). Return all of the fried chicken to the hot oil and fry for another 3-5 minutes, or until deeply golden brown and extra crispy. This double-frying technique is key for achieving the signature Korean fried chicken crispness. Remove the chicken and place it back on the wire rack to drain any excess oil.
⏱️ 8 min•🌡️ 375
- 8
Sauce and serve: In a large bowl, add the crispy fried chicken. Pour the warm gochujang sauce over the chicken and toss gently until all pieces are evenly coated. Garnish with toasted sesame seeds and sliced scallions. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Fried Chicken (KFC)
For the Chicken
- 2 1/2 pounds chicken wings, flats and drumettes separated
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon ginger, grated
- 1 teaspoon garlic powder
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup cold water
- 4 cups vegetable oil, for deep frying
For the Spicy Gochujang Sauce
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1 tablespoon brown sugar, packed
- 2 garlic, cloves, minced
- 1/2 teaspoon ginger, grated
- 1 teaspoon sesame oil
- 2 tablespoons water
For Garnish
- 1 teaspoon sesame seeds, toasted
- 1 scallions, thinly sliced
Instructions
- 1
Prepare the chicken: Pat the chicken wings very dry with paper towels. In a large bowl, season the chicken with salt, black pepper, grated ginger, and garlic powder. Toss to coat evenly.
⏱️ 5 min - 2
Make the batter: In a separate large bowl, whisk together the cornstarch, all-purpose flour, and baking powder. Gradually add the cold water, whisking until a smooth, thick batter forms. Add the seasoned chicken to the batter and toss until each piece is thoroughly coated.
⏱️ 10 min - 3
Marinate the chicken: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to meld and the batter to adhere well.
⏱️ 60 min - 4
Prepare the sauce: While the chicken is marinating, combine all the sauce ingredients (gochujang, soy sauce, rice vinegar, honey, brown sugar, minced garlic, grated ginger, sesame oil, and water) in a small saucepan. Whisk until smooth.
⏱️ 5 min - 5
Cook the sauce: Bring the sauce to a gentle simmer over medium-low heat, stirring occasionally, for 5-7 minutes, or until it has thickened slightly. Remove from heat and set aside.
⏱️ 7 min - 6
First fry: Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully add about half of the battered chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes, or until lightly golden and cooked through. Remove the chicken with a slotted spoon or spider and place it on a wire rack set over a baking sheet to drain. Repeat with the remaining chicken.
⏱️ 12 min•🌡️ 350 - 7
Second fry: Increase the oil temperature to 375°F (190°C). Return all of the fried chicken to the hot oil and fry for another 3-5 minutes, or until deeply golden brown and extra crispy. This double-frying technique is key for achieving the signature Korean fried chicken crispness. Remove the chicken and place it back on the wire rack to drain any excess oil.
⏱️ 8 min•🌡️ 375 - 8
Sauce and serve: In a large bowl, add the crispy fried chicken. Pour the warm gochujang sauce over the chicken and toss gently until all pieces are evenly coated. Garnish with toasted sesame seeds and sliced scallions. Serve immediately.
⏱️ 5 min