Korean Fried Chicken (KFC)

Korean Fried Chicken (KFC)

There is so much that I want to cook and share at the moment and I feel like I can’t keep up with my food journey!  I am cooped up inside with a swollen ankle and finding it extremely difficult to sit still, with exceptions of meal time of course.  I have been cooking or in this case frying up a storm.  Korean Fried Chicken was on the menu and when I told my oldest that we were going to have KFC he looked at me funny and said “ok, but I thought you didn’t like KFC?”  Well, I did as I worked there for 1 year of my life, but this was Korean Fried Chicken!

Bite size pieces with S&P, grated onion and garlic to add

I think the first time I tried this tangy, spicy, robust fried chicken was a couple of years ago when we went to a wine and cheese event and then ended up at Karaoke and a Korean BBQ place.   Great memories from that day and night!!!  We ordered a second plate of this delicious dish as it was a big hit with our friends!  I had never heard of it so I started my recipe research and after trying a few, I found this ultimate Korean Fried Chicken from Viet World Kitchen, its only been slightly altered as its pretty good!

Sauce ingredients

Bite-size pieces of chicken are marinated then coated with batter and deep-fried.  It’s the sauce that makes this dish! Gochujang should be a staple in everyone’s pantry it keeps forever in the fridge, has so much flavour and puts a punch in meals.  It is a Korean condiment made from red chili, glutinous rice, fermented soybeans and salt.  With Japanese roots, I am a Miso girl by nature but this is ‘The New Black’ in our house!

'The New Black' in our family

Pure indulgence, pure taste and this deep-fried dish is well worth it!  “It is finger licking good!” I always underestimate how much my boys can eat when it comes to this!  Serve it as a meal with hot white rice or even as an appetizer alongside a nice cold beer or Riesling. I received the best compliment from my husband which is “you can sell this!”

Mouth Watering yet?

Korean Fried Chicken (KFC)
Prep time
Cook time
Total time
Deep Fried chicken in a delicious batter then coated with a Korean sweet, spicy and tangy sauce.
Recipe type: Asian, Appetizer, Dinner
Cuisine: Korean
Serves: 4-6
  • Vegetable for deep-frying
  • 8 chicken thighs or 4 chicken breasts
  • 1 grated onion
  • 2 cloves garlic mince
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Batter:
  • ½ cup all-purpose flour
  • ⅔ cup cornstarch
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • 1½ teaspoons sugar
  • ¾ cups ice-cold water
  • Chili Sauce
  • 6 tablespoons Gochujang (Korean chili paste)
  • 6 tablespoons ketchup
  • ¼ cup sugar
  • ¼ cup toasted white (hulled) sesame seeds
  • 2 garlic cloves minced
  • 2 tsp fresh ginger
  • 2 to 3 tablespoons fresh lemon juice
  • Minced green onions
  1. Cut chicken into bite size pieces
  2. Combine the grated onion, garlic, salt, and pepper in bowl
  3. Add the chicken and coat well.
  4. Cover with plastic wrap, set aside to marinate at room temperature for 1 hour, or refrigerate overnight,
  5. Before frying, the chicken should sit out for 30 minutes to remove the chill
  6. Batter
  7. Combine the flour, cornstarch, baking powder, salt, pepper, and sugar in a bowl
  8. Mix it until you have a gluey consistency.
  9. Chili Sauce
  10. In a bowl, stir together the Korean chili paste, ketchup, sugar, sesame seeds, ginger, garlic and lemon juice, set aside
  11. Heat vegetable oil to deep-fry to about 350F
  12. Fry the chicken in batches, do not overcrowd for about 5-7 minutes until golden brown and drain on paper towel
  13. To make it extra crispy, turn up the oil to 375F and refry for 30-60 seconds
  14. Drain once more
  15. Heat the chili sauce, pour sauce on top or mix together with chicken in a bowl and serve piping hot
  16. Top with green onions


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