Korean fried chicken, also known as KFC, is a popular dish in Korean cuisine. It is a type of fried chicken that is crispy on the outside and tender and juicy on the inside, with a sweet and spicy sauce.
Korean Fried Chicken
Korean fried chicken is often served as a bar snack or as a meal with rice and vegetables. It has become increasingly popular in recent years and can now be found in Korean restaurants and food stalls around the world.
1 1/2 pounds chicken wings or drumettes
1 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup cold water
Oil for frying
1/4 cup gochujang (Korean chili paste)
3 tablespoons honey
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 cloves garlic, minced
1 tablespoon sesame oil
1 tablespoon sesame seeds
Green onions, chopped, for garnish (optional)
- Preheat the oven to 400°F (200°C).
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, paprika, and cayenne pepper.
- Add the cold water to the dry mixture and whisk until the batter is smooth.
- Dip the chicken wings or drumettes in the batter and shake off the excess.
- In a large skillet or wok, heat about 1 inch of oil over medium-high heat.
- Working in batches, fry the chicken until golden brown and cooked through, about 8-10 minutes.
- Place the fried chicken on a wire rack set over a baking sheet and bake for 5-7 minutes to ensure the chicken is fully cooked and crispy.
- While the chicken is baking, prepare the sauce. In a small bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, minced garlic, sesame oil, and sesame seeds.
- Toss the cooked chicken in the sauce until coated.
- Garnish with chopped green onions, if desired, and serve hot.