The best Korean Fried Chicken

Korean Fried Chicken (KFC) is famously crispy, deeply flavorful, and often comes with a variety of coatings and glazes. 

The secret to its unique texture lies in double frying the chicken, which renders out the fat and makes the skin incredibly crispy. Here’s a recipe to make a classic version at home: 

Ingredients: 2 lbs chicken wings or drumette 1 tsp salt 1/2 tsp ground black pepper 1 tsp garlic powder

1/2 cup all-purpose flour 1/2 cup cornstarch Vegetable oil for frying

For the Sauce: 1/4 cup ketchup 1/4 cup gochujang (Korean chili paste) 2 tbsp honey 2 tbsp brown sugar

2 tbsp soy sauce 3 cloves garlic, minced 1 inch piece ginger, minced 1 tbsp rice vinegar

Prepare the Chicken: – Rinse the chicken pieces and pat them dry with paper towels. Season the chicken with salt, pepper, and garlic powder.

– In a bowl, mix the flour and cornstarch. Dredge the chicken pieces in the flour mixture until they are fully coated. Shake off any excess flour.

First Fry: – Heat oil in a deep fryer or a large pot to 350°F (175°C). The oil should be deep enough to submerge the chicken pieces.

– Fry the chicken in batches, being careful not to overcrowd the pot, for about 6 to 8 minutes until the chicken is cooked through but not colored. Remove and drain on a wire rack or paper towels. Let the chicken rest for a few minutes.

– Increase the oil temperature to 375°F (190°C). Re-fry the chicken in batches for another 6 to 8 minutes until golden brown and very crispy. Drain on a wire rack or paper towels.

– You can either toss the crispy chicken with the sauce in a large bowl or brush the sauce over each piece to evenly coat.

– Serve immediately. Garnish with sesame seeds and sliced green onions if desired.


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