Korean Fried Chicken Recipe

Chamil Jay

Korean Fried Chicken (KFC) is a popular dish known for its crispy exterior and juicy interior. The secret to achieving the perfect KFC lies in the batter and double-frying technique, which ensures a crunchy coating while keeping the chicken tender and flavorful. This recipe will guide you through making authentic Korean Fried Chicken at home, complete with a delicious sauce that adds a sweet and spicy kick.

Ingredients - serves 4

For the Chicken:

  • 1 kg chicken thigh fillet, cut into bite-sized pieces
  • 2 cup potato starch
  • 2 tsp salt
  • 2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Vegetable oil for frying

For the Sauce:

Sauce Ingredients

  • 1 tsp garlic, minced
  • 1 tsp ginger, minced
  • 2 tbsp rice malt syrup
  • 2 tbsp soy sauce
  • 1 tbsp Gochugaru (Korean chili paste)
  • 1 tsp Gochujang (Korean chili paste)
  • 5 dried red chilies

Instructions

  1. Prepare the Chicken: In a large bowl, combine the chicken pieces with salt, black pepper, garlic powder, and onion powder. Mix well to ensure the chicken is evenly seasoned. Let it marinate for at least 30 minutes in the refrigerator.

  2. Coat the Chicken: After marinating, coat each piece of chicken in potato starch, ensuring they are fully covered. Squeeze with hand and then shake off any excess starch.

Batterd chicken

  1. Fry the Chicken: Heat vegetable oil in a deep fryer or large pot to ~165°C. Fry the chicken pieces in batches for about 5-6 minutes until they are golden brown and cooked through. Remove and drain on a collander.

  2. Double Fry for Extra Crispiness: Increase the oil temperature to ~190°C and fry the chicken pieces again for an additional 2-3 minutes until they are extra crispy. Remove and drain on a collander.

  3. Prepare the Sauce: In a small saucepan, heat a little oil over medium heat. Chop the red chillies into small pieces and fry for 1-2 min. Add the minced garlic and ginger, and sauté until fragrant. Add the rice malt syrup, soy sauce, Gochugaru, Gochujang. Stir well and let it simmer for 2-3 minutes until the sauce thickens slightly.

  4. Finish: Add the chicken to the sauce and toss until evenly coated. Transfer to a serving dish and garnish with roasted sesame seeds and finely chopped spring onions. Serve hot and enjoy your homemade Korean Fried Chicken!

Korean Fried Chiecken