Korean Fried Chicken (KFC - the *real* KFC!)

Okay, let's get this korean fried chicken party started! are you ready to ditch that fast food bucket and make something seriously amazing? this korean fried chicken recipe is about to become your new obsession.

Korean Fried Chicken: The KFC You Really Want

Ever wondered where that crispy, spicy, sweet chicken comes from? this isn't your average fried chicken. this dish hails straight from the heart of korea, perfect with some cold beer (it's a thing called "chimaek"!).

It's a bit more involved than throwing some nuggets in the oven, but trust me, it's worth it. we're talking about serving roughly 4-6 hungry people with this bad boy.

Korean Fried Chicken (KFC - the real KFC!) Recipe Card

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Preparation time:30 Mins

Cooking time:40 Mins

Servings:4-6 servings

Ingredients:

• 1 kg (2.2 lbs) bone-in, skin-on chicken pieces (wings, drumsticks, thighs), patted dry
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15 ml) rice wine or dry sherry
• 1 tsp (5 ml) grated ginger
• 1 tsp (5 ml) minced garlic
• ½ tsp (2.5 ml) black pepper
• 1 cup (120g) all-purpose flour
• ½ cup (60g) cornstarch
• 1 tsp (5 ml) baking powder
• ½ tsp (2.5 ml) salt
• ¼ tsp (1.25 ml) garlic powder
• ¼ tsp (1.25 ml) onion powder
• Pinch of black pepper
• 1 cup (240 ml) ice-cold water
• 2 tbsp (30 ml) vegetable oil
• 2 cloves garlic, minced
• 1 tbsp (15 ml) grated ginger
• ¼ cup (60 ml) gochujang (Korean chili paste)
• ¼ cup (60 ml) honey or corn syrup
• 2 tbsp (30 ml) soy sauce
• 2 tbsp (30 ml) rice vinegar
• 1 tbsp (15 ml) sesame oil
• 1 tsp (5 ml) gochugaru (Korean chili flakes), optional for extra spice
• 2 tbsp (30 ml) water
• Vegetable oil, for frying
• Sesame seeds, for garnish
• Chopped scallions (green onions), for garnish

Instructions:

• Marinate the Chicken: Combine marinade ingredients in a large bowl. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes (longer is better, up to 4 hours).
• Prepare the Breading: In a shallow dish, whisk together flour, cornstarch, baking powder, salt, garlic powder, onion powder, and pepper. In a separate bowl, prepare the ice-cold water.
• Coat the Chicken: Dip each piece of chicken in the cold water, then dredge in the flour mixture, ensuring it's fully coated. Shake off excess flour.
• First Fry (Low Temp): Heat oil in a deep fryer or large pot to 325°F (160°C). Fry the chicken in batches for about 8-10 minutes, until lightly golden and cooked through (internal temperature reaches 165°F/74°C). Remove from oil and place on a wire rack to cool.
• Prepare the Sauce: While the chicken cools, heat oil in a small saucepan over medium heat. Add garlic and ginger and sauté until fragrant (about 30 seconds). Stir in gochujang, honey, soy sauce, rice vinegar, sesame oil, gochugaru (if using), and water. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
• Second Fry (High Temp): Increase the oil temperature to 375°F (190°C). Fry the chicken again for 2-3 minutes, until golden brown and extra crispy. Remove from oil and place on a wire rack.
• Sauce and Garnish: Toss the fried chicken with the prepared sauce in a large bowl, ensuring each piece is well coated. Garnish with sesame seeds and chopped scallions.
• Serve Immediately: Serve hot and enjoy this korean fried chicken recipe!

Nutrition Facts

Calories:450-550 per serving

Fat:25-35g per serving

Fiber:0g per serving

Recipe Info

Category:Main Course

Cuisine:Korean

Why This Korean Fried Chicken Will Blow Your Mind

Honestly? the flavor. but also, this korean fried chicken recipe isn't just about indulgence. chicken is packed with protein, keeping you fuller for longer.

It’s the perfect centre piece for parties. the double fry? it's the secret to unlock the crunchy exterior. trust me, everyone will be begging you for the recipe.

Gather Your Arsenal: The Ingredients You'll Need

Right, let's talk ingredients. don't panic, most of it you'll probably already have. for the chicken itself you will need chicken pieces, soy sauce, rice wine/dry sherry, ginger, garlic, and black pepper.

Then the breading, you'll need the normal flour, cornstarch, baking powder, salt, garlic & onion powder. now for the sauce you will need vegetable oil, garlic, ginger, gochujang, honey/corn syrup, soy sauce, rice vinegar, sesame oil, gochugaru (optional), and water.

The full list will be below, i promise!

Now, i know what you might be thinking: "gochujang? what in the world is that?" it's korean chili paste, and it's the soul of the sauce.

You should be able to find it at most asian supermarkets, or even online. it is also fine if you replace with sriracha and miso paste as a substitute if you can't find it.

Tools of the Trade: What You'll Need To Make This Magic Happen

Alright, before you dive in, make sure you have your kit sorted. i'm talking a big bowl for marinating, shallow dishes for breading, a deep fryer or large pot, a wire rack (crucial for crispy chicken!), tongs, a thermometer, and a small saucepan for the sauce.

This is not all you need for korean fried chicken recipe , keep reading to find out.

Let's Get Cooking: Your Step-By-Step Guide

First, marinate the chicken for at least 30 minutes. then, prep your breading station. dip, dredge, and get ready to fry! the secret? double frying! fry at 325° f ( 160° c) first, then again at 375° f ( 190° c) for that ultimate crunch.

While the chicken is cooling, whip up that gochujang sauce. finally, toss it all together, garnish with sesame seeds and scallions, and watch it disappear.

Pro Tips: The Secrets to KFC (Korean Fried Chicken) Success

Don't overcrowd the fryer! Fry in batches to keep that oil temp consistent. And always pat your chicken dry before marinating. Trust me, it makes a difference.

Serving Suggestions: Complete the Chimaek Experience

Serve this glorious chicken with pickled radish and kimchi for the full korean experience. and of course, don't forget the cold beer! yule log christmas cake is nothing to compare to this meal, and if you wanted you could also try out the traditional yule log cake recipe , but korean fried chicken is too good to miss.

Okay, let's get into the nitty-gritty of what you need to make this Korean fried chicken recipe sing! Honestly, it's all about the right ingredients and a little bit of elbow grease.

Ingredients & Equipment: Let's Do This!

Main Players

• Chicken: 1 kg (2.2 lbs) of bone-in, skin-on chicken pieces. Think wings, drumsticks, thighs – whatever floats your boat!
• Soy Sauce: 1 tbsp (15 ml) . Go for a good quality one; it makes a difference.
• Rice Wine or Sherry: 1 tbsp (15 ml) . Adds a subtle sweetness.
• Ginger & Garlic: 1 tsp (5 ml) grated ginger, 1 tsp (5 ml) minced garlic.
• Black Pepper: ½ tsp (2.5 ml) .

For the breading, get ready with:

• All-Purpose Flour: 1 cup (120g) . The base of our crispy dream.
• Cornstarch: ½ cup (60g) . This is KEY for extra crunch.
• Baking Powder: 1 tsp (5 ml) . Gives it a little lift.
• Salt: ½ tsp (2.5 ml) .
• Garlic & Onion Powder: ¼ tsp (1.25 ml) each.
• Black Pepper: Just a pinch!
• Ice-Cold Water: 1 cup (240 ml) . Keep it chilled .

And of course, the glorious sauce:

• Vegetable Oil: 2 tbsp (30 ml) .
• Garlic & Ginger: 2 cloves minced garlic, 1 tbsp (15 ml) grated ginger.
• Gochujang: ¼ cup (60 ml) . It's the heart of Korean flavor.
• Honey or Corn Syrup: ¼ cup (60 ml) .
• Soy Sauce: 2 tbsp (30 ml) .
• Rice Vinegar: 2 tbsp (30 ml) .
• Sesame Oil: 1 tbsp (15 ml) . Don't skip this!
• Gochugaru: 1 tsp (5 ml) (optional). For that extra kick.
• Water: 2 tbsp (30 ml) .

Oh my gosh, I love Korean spices. Speaking of which, did you know? Gochujang has been a staple in Korean cuisine for centuries, and its unique fermentation process gives it that incredible depth of flavor!

Seasoning Notes

Gochujang, honey, and soy sauce are a must. this trio creates a sweet, savory, and spicy base. if you want a bit more heat, add more gochugaru.

If you are in the mood for something more british, maybe you can try to do a yule roll cake for dessert!

Can't find gochujang? a mix of sriracha and miso paste can work in a pinch. it won't be exactly the same, but it'll get you close.

I've also been thinking lately about how delicious a christmas chocolate yule log would be with a touch of korean spice, what do you think?

Equipment Needed

You'll need:

• Bowls: Big ones for marinating and tossing.
• Shallow Dishes: For breading.
• Deep Fryer or Pot: For frying. Aim for a consistent 325° F ( 160° C) for the first fry, then 375° F ( 190° C) for the second.
• Wire Rack: To keep the chicken crispy.
• Tongs: Essential for handling hot chicken.
• Thermometer: To make sure your oil and chicken are at the right temp!
• Small Saucepan: To make the amazing Traditional Yule Log Cake Recipe .

Don't have a deep fryer? a large, heavy-bottomed pot works just fine. just make sure it's deep enough and that you're careful with the hot oil.

Honestly, a thermometer is your best friend here. i made a dark chocolate yule log one time without one, and let me tell you , burnt chicken is not a good time.

The best yule log is a well made yule log!

Alright, so it turns out I was a bit off topic but these ingredients will have you one step closer to heaven!

Alright, let's dive into the crispy, crunchy world of korean fried chicken recipe – or kfc, but like, the real kfc, you know? forget the colonel; we're going seoul-style.

Honestly, this recipe is a game-changer.

Prep Like a Pro for Korean Fried Chicken

So, first things first, mise en place , darling! Get everything chopped, measured, and ready to go.

• Essential mise en place: That means getting all your ingredients prepped and measured before you start. No scrambling around mid-fry! This is especially important for the sauce.
• Time-saving organization tips: Marinate that chicken early . I'm talking at least 30 minutes, but longer is better, like up to 4 hours. Pop it in the fridge and forget about it!
• Safety reminders: Hot oil is serious business . Wear closed-toe shoes. Never leave the fryer unattended. And please, for the love of all that is holy, don't throw water on a grease fire!

Nail the Korean Fried Chicken: Step-by-Step

This is where the magic happens, folks. Don't stress. We got this.

1. Marinate the Chicken: Mix 1 tbsp soy sauce , 1 tbsp rice wine , 1 tsp ginger , 1 tsp garlic , and ½ tsp pepper with your chicken.
2. Breading Time: Combine 1 cup flour , ½ cup cornstarch , 1 tsp baking powder , and spices in a bowl.
3. Get That Coating: Dip chicken in ice-cold water then into the flour mix. That icy chill makes all the difference.
4. First Fry: Fry at 325° F ( 160° C) for 8- 10 minutes . Internal temp should hit 165° F ( 74° C) .
5. Make the Sauce: Sauté garlic and ginger, then add ¼ cup gochujang , ¼ cup honey , 2 tbsp soy sauce , 2 tbsp rice vinegar , 1 tbsp sesame oil , 1 tsp gochugaru , and 2 tbsp water . Simmer!
6. Second Fry: Crank the heat to 375° F ( 190° C) and fry for 2- 3 minutes till golden brown.
7. Sauce It Up: Toss the chicken in the glorious sauce.
8. Garnish & Devour: Sesame seeds and scallions are your friends. Serve immediately!

Pro Tips for Next-Level Fried Chicken

Okay, listen up. These are the secrets.

• Double-fry is non-negotiable. Honestly, it's the key to that amazing crisp.
• Don't overcrowd the fryer! Fry in batches. Soggy chicken is a crime.
• Make-ahead: The sauce can be made a day in advance. Major time saver.

Honestly, learning to make korean fried chicken recipe at home is so rewarding. you just cannot compare what you buy in a restaurant with what comes out of your kitchen.

It's just a totally different experience. speaking of rewards... ever tried making a yule log christmas cake ? it’s a whole different beast, but just as fun.

Think rich chocolate, creamy filling, and a festive look. like, imagine a dark chocolate yule log sitting on your christmas table.

So, if you are trying to make this holiday extra special, and already trying a korean fried chicken recipe, why not make a beautiful traditional yule log cake recipe ?

Here is a section of your requested article about Recipe Notes .

Recipe Notes: The Secret Sauce to Success

Alright, you're about to embark on your korean fried chicken recipe adventure! but before you fire up the fryer, let's chat about a few things to make sure your chicken turns out perfect.

I've definitely had my fair share of kitchen mishaps, so trust me, these notes are worth a read. it's almost like a little insurance policy for deliciousness.

Plating Like a Pro: Serving Suggestions

Okay, so the chicken is crispy and saucy. now what? first, pile it high. this isn't the time for restraint.

I personally love a generous sprinkling of sesame seeds and freshly chopped scallions. the pop of green just makes everything look so inviting.

Honestly, presentation can make a huge difference. think masterchef , but more relaxed.

Don’t forget the sides! for a true chimaek experience (that's korean for chicken and beer, btw), grab some cold korean beer.

Hite or cass are solid choices. my personal favorites are pickled radish (danmuji) ; the tanginess slices through the richness perfectly.

Kimchi is also incredible! and, if you're feeling fancy, a crisp riesling is absolutely delicious.

Leftover Love: Storage Tips

Oh my gosh, if you have any leftovers of this korean fried chicken recipe , you're a stronger person than I am. But if you do, here's the lowdown.

Refrigerate your korean fried chicken recipe within two hours of cooking. keep it in an airtight container. it'll be good for about 3-4 days.

Freezing isn't ideal because the breading can get a bit soggy, but you can do it. wrap the chicken tightly in foil and then place in a freezer bag.

It should last for about a month or two.

Reheating? honestly, the oven is your best bet. it gets it crispy again. pop it in a preheated oven at 350° f ( 175° c) for about 10- 15 minutes, until warmed through.

Microwave is okay in a pinch, but say goodbye to that glorious crispiness.

Spice It Up (or Not): Variations

Feeling adventurous? there are tons of ways to play with this korean fried chicken recipe . for a sweeter vibe, try a honey garlic sauce instead of the gochujang.

Just combine soy sauce, honey, garlic, and ginger.

Looking for a lighter option? you can bake the chicken after the first fry. bake it at 400° f ( 200° c) until crispy.

It won't be quite as crispy, but still yummy. you can even make this korean fried chicken recipe totally vegan by swapping the chicken for cauliflower florets.

Toss 'em in the same batter and sauce. boom!

A Little Food Science: Nutrition Basics

I'm no nutritionist, but here's a simplified breakdown of the korean fried chicken recipe . each serving is approximately between 450-550 calories.

You'll be getting around 35-45g of protein, 25-35g of fat, and 20-30g of carbs. keep in mind these are just estimates.

The actual nutrition will vary on exact ingredients and serving sizes. this korean fried chicken recipe is great for a high-protein meal, though!

Alright, that's all, folks! remember, cooking should be fun. so don't be afraid to experiment. even if you mess up, you'll still learn something.

Now get cooking! you got this! and if you are feeling like something sweet after the chicken feast, maybe you should try my yule log christmas cake , i love using a dark chocolate yule log recipe that i learned from my granny, because the yule roll cake is an awesome christmas desert, and with this yule log easy recipe you will get a traditional yule log cake , or maybe try the best yule log , you just can't go wrong with the yuletide cake that is the traditional yule log cake recipe !