Description
Korean Fried Chicken, also known as KFC (Korean-Style Fried Chicken), is a crispy, golden-fried delight coated in a bold, sticky, sweet, and spicy sauce. Unlike traditional fried chicken, this version uses a light, airy batter made with cornstarch for an extra crispy texture that stays crunchy even when coated in sauce. The sauce, made with gochujang (Korean chili paste), soy sauce, garlic, and honey, delivers a balanced combination of heat, umami, and sweetness. Perfect as an appetizer, party snack, or main dish, this dish is a guaranteed crowd-pleaser.
Ingredients
- Boneless, skinless chicken breast (cut into bite-sized pieces)
- Cornstarch
- All-purpose flour
- Eggs
- Salt
- Black pepper
- Oil for deep frying
- Gochujang (Korean chili paste)
- Soy sauce (low-sodium recommended)
- Honey
- Brown sugar
- Garlic
- Red pepper flakes
- Sesame oil
- Sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Prepare the Chicken: Coat the chicken pieces in a cornstarch and flour mixture for an extra crispy texture. Dip them in beaten eggs, then coat them again in the flour mixture for a double-crunch effect.
- Fry to Perfection: Heat oil to 350°F and fry the chicken in batches for 3-4 minutes, until golden brown. Drain on a wire rack to keep the coating crispy.
- Make the Sauce: In a saucepan, simmer gochujang, soy sauce, honey, brown sugar, garlic, and red pepper flakes until thick and glossy.
- Coat and Serve: Toss the crispy fried chicken in the warm sauce until evenly coated. Garnish with sesame seeds and chopped green onions before serving.
Notes
- Double-frying the chicken ensures maximum crispiness.
- Adjust the spice level by adding more or less gochujang.
- Serve with pickled radish or steamed rice for an authentic Korean meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Korean