Ultimate KFC (Korean Fried Chicken)
Ingredients
Chicken coating
- 2 chicken drumsticks
- 2 chicken thighs
- 4 chicken wings , with tips
- 30g of cornflour
- 2 1/2 tsp sea salt
- 1/2 tsp baking powder
- black pepper
BBQ sauce
- 3 tbsp of gochujang
- 3 tbsp of ketchup
- 2 tbsp of dark brown sugar
- 2 tbsp of soy sauce
- 1 tbsp of toasted sesame oil
- 2 tsp fresh ginger , peeled and grated
- 2 garlic cloves , grated or finely chopped
Batter
- 64g of cornflour
- 20g of matzo meal, fine
- 30g of plain flour
- 2 tbsp of chilli flakes , preferably gochugaru (Korean chilli flakes)
- 1 tbsp of salt
- 2 1/2 tsp garlic powder
- 2 1/2 tsp onion powder
- 1/4 tsp baking powder
- 90ml of vodka , or any other neutral tasting 40% alcohol
- 2 tbsp of gochujang , (Korean chilli paste)
- vegetable oil, for frying
Method
To begin, make the coating for the chicken. Add the cornflour, salt, baking powder and a liberal amount of pepper to a large bowl. Stir together to combine
Add the chicken and toss around so that everything is nicely coated. Transfer to a wire rack, shaking off any excess, and leave uncovered at room temperature for approximately 1 hour
Just before you're ready to cook the chicken, whisk the wet ingredients into the dry ingredient – do not do this too far in advance as the batter will thicken too much. The consistency should be relatively thin and runny
Now cook the chicken in 2 batches – the thighs and legs in one and the wings in another. Dip each chicken piece in the batter and allow any excess to drip off. Suspend the chicken in the oil for a couple of seconds to allow a crust to form, then allow it to slip completely into the oil (otherwise it will stick to the base of the pan)
Fry the chicken for 15–20 minutes, flipping halfway through, until nicely golden brown, crispy and cooked through
Go to Comments
Ultimate KFC (Korean Fried Chicken)
