Korean fried chicken, also known as KFC, is a popular dish that can be made at home with a few simple ingredients and techniques. The recipe consists of coating chicken wings or drumettes in a mixture of potato starch, flour, and spices before frying them in vegetable oil. The savory yet tangy sauce is made with soy sauce, gochujang, honey, rice vinegar, sesame oil, garlic, and ginger. Tips include ensuring that the oil is at the right temperature, adjusting the spiciness of the sauce to taste, and using cornstarch or rice flour if potato starch is not available.

How to Make Perfect Korean Fried Chicken at Home

Introduction

Korean fried chicken, or KFC, is a beloved dish that originated in South Korea. It’s crunchy, flavorful, and often coated in a sweet and tangy sauce. While it may seem difficult to replicate at home, it’s actually quite simple with the right ingredients and techniques. Follow this step-by-step guide to make delicious Korean fried chicken in the comfort of your own kitchen.

Ingredients

For the chicken:

• 1½ lbs chicken wings or drumettes
• ¼ cup potato starch
• ¼ cup all-purpose flour
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• 1 egg
• 1 cup vegetable oil for frying

For the sauce:

• 3 tbsp soy sauce
• 2 tbsp gochujang (Korean chili paste)
• 3 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp minced garlic
• 1 tsp minced ginger

Instructions

1. In a medium bowl, whisk together the potato starch, all-purpose flour, salt, garlic powder, onion powder, and black pepper.
2. In another bowl, whisk the egg.
3. Dip each piece of chicken into the egg mixture, then coat it in the dry mixture. Make sure each piece is fully coated.
4. In a large skillet, heat the vegetable oil to 350°F. You can also use a deep fryer if you have one.
5. Carefully place the chicken into the hot oil, making sure not to overcrowd the pan. Fry for 10-12 minutes or until golden brown and cooked through. You may need to fry the chicken in batches.
6. While the chicken is frying, make the sauce by whisking together the soy sauce, gochujang, honey, rice vinegar, sesame oil, garlic, and ginger in a small bowl.
7. Once the chicken is done cooking, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil.
8. In a large bowl, toss the fried chicken in the sauce until it’s fully coated.
9. Serve the Korean fried chicken hot and enjoy!

Tips

• Make sure your oil is at the right temperature before frying the chicken. If it’s too hot, the chicken will burn on the outside and be raw on the inside. If it’s too cool, the chicken will be greasy and not crispy.
• You can adjust the amount of gochujang in the sauce to make it spicier or less spicy, depending on your preference.
• If you don’t have potato starch, you can use cornstarch or rice flour instead.
• If you want your chicken extra crispy, you can fry it a second time for a few minutes after it’s been coated in the sauce.

Conclusion

Making Korean fried chicken at home is easier than you think with this simple recipe. The combination of crunchy chicken and sweet and tangy sauce is sure to be a hit with your family and friends. Don’t be intimidated by the process – just follow the steps and enjoy delicious Korean fried chicken in the comfort of your own home.