Korean Fried Chicken (Aka Kfc) Recipe

Name: Korean Fried Chicken (Aka Kfc)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds whole chicken cut into parts; 2 cups canola oil; 1 cup cornstarch 1/2 cup for coating, 1/2 cup for batter; 1/4 cup all purpose flour; 1/2 cup cold water; 1 dash salt and pepper; 1 cup soy sauce; 2 tablespoons cider vinegar; 6 garlic cloves minced; 5 tablespoons brown sugar; 2 tablespoons honey or mulyeot, corn syrup; 2 tablespoons sesame oil; 1 tablespoon gochugaru red pepper flakes

Servings: persons

2 pounds whole chicken cut into parts
2 cups canola oil
1 cup cornstarch 1/2 cup for coating, 1/2 cup for batter
1/4 cup all purpose flour
1/2 cup cold water
1 dash salt and pepper
1 cup soy sauce
2 tablespoons cider vinegar
6 garlic cloves minced
5 tablespoons brown sugar
2 tablespoons honey or mulyeot, corn syrup
2 tablespoons sesame oil
1 tablespoon gochugaru red pepper flakes

1
In a large pot, boil the chicken pieces for about 15~20 minutes. Adding herbs, ground pepper, and garlic cloves is optional but recommended.
2
After boiling the chicken, remove excess water by letting dry for at least 20 minutes. Using a wire rack is ideal.
3
When the chicken is dry, thoroughly coat the chicken pieces in the cornstarch.
4
Meanwhile, combine remaining 1/2 cup cornstarch, flour, water, and salt & pepper in a large bowl and whisk until smooth. The batter should be fairly thin and run off like paint.
5
When ready to fry, preheat oil to 350u00b0F in a large wok, Dutch oven, or even a regular pot. If you are using a stovetop, a medium-high setting will do the trick. To test if the oil is hot, throw in a breadcrumb and it should bubble immediately.
6
Working one at a time, lift one wing and allow excess batter to drip off, using your finger to get rid of any large pockets or slicks of batter. Carefully lower wing into hot oil. Repeat with remaining wings. Cook until evenly golden brown and crisp all over, about 4, 5 minutes on each side. Transfer to a paper towel-lined plate.
7
Mix the sauce ingredients (last 7 ingredients on the list) in a mixing bowl. Sample and adjust accordingly to your taste preference. In a large wok or frying pan, boil down the sauce until it thickens slightly into a syrup.
8
Last, add the chicken pieces to the sauce and stir-fry to coat.

2010

kcal

Calories

137

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds whole chicken cut into parts, 2 cups canola oil, 1 cup cornstarch 1/2 cup for coating, 1/2 cup for batter, 1/4 cup all purpose flour, and more.

Yes, Korean Fried Chicken (Aka Kfc) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Fried Chicken (Aka Kfc)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions