How to make Korean Fried Chicken

Korean Fried Chicken, or KFC for short, is an irresistible fusion of flavors and textures. As a renowned Korean chef, I'm delighted to share my recipe for this classic dish.

To start, choose high-quality chicken. For a more traditional approach, use a mix of wings and drumettes. The secret to ultra-crispy Korean Fried Chicken lies in double frying. This method ensures the skin gets incredibly crunchy while the inside stays juicy.

For the batter, mix 1 cup of cornstarch, 1 cup of flour, 1 teaspoon of baking powder, and enough cold water to achieve a thin consistency. Dip the chicken pieces in this mixture and let it sit for a few minutes.

Heat vegetable oil in a deep pan to 350°F (175°C). Fry the chicken pieces until they turn golden brown. Remove and drain on paper towels. Repeat this process for double frying.

While the chicken cools, prepare the sauce. In a pan, combine 1/2 cup of gochujang (Korean red chili paste), 1/4 cup of soy sauce, 2 tablespoons of honey, 2 tablespoons of brown sugar, 2 minced garlic cloves, and 1 tablespoon of sesame oil. Simmer until it thickens into a glossy sauce.

Once your sauce is ready, toss the double-fried chicken until it’s well coated. Sprinkle with sesame seeds and serve with pickled radish and cold beer for an authentic Korean experience.

Remember, cooking is an art, not an exact science. Feel free to adjust the recipe to your liking. You can make the sauce spicier with more gochujang or sweeter with additional honey. You can even add a touch of Korean rice vinegar for a tangy kick.

Creating the perfect Korean Fried Chicken at home can seem daunting, but with a little practice, you'll soon master this beloved dish. Happy cooking and enjoy your homemade KFC!