Korean Fried Chicken, also known as KFC, is a popular dish in Korean cuisine that is characterized by its crispy texture and savory flavor. It is made by double-frying chicken wings or drumsticks in a batter made with flour, cornstarch, and spices. The result is a crispy exterior with a juicy, tender interior. The dish is typically served with a sweet, tangy sauce and can be enjoyed as a snack or as a main course. It is a popular item for takeout and is often enjoyed in groups with friends and family.
Frying the chicken
Frying is a key cooking technique in making Korean Fried Chicken (KFC). The key to achieving the crispy and crunchy texture of KFC lies in double-frying the chicken pieces, as well as using a specific type of flour and a combination of club soda or beer in the batter. The double-frying process helps to cook the chicken evenly, resulting in a juicy interior and a crispy exterior. Additionally, the use of club soda or beer in the batter creates a lighter and airier coating, contributing to the crispy texture of the fried chicken. Once the chicken is fried, it is typically served with a savory and slightly spicy sauce, made with ingredients such as gochujang, soy sauce, honey, rice vinegar, sesame oil, and garlic.
The sauce
The sauce is a crucial component of Korean Fried Chicken (KFC) and provides additional flavor and heat to the dish. There are many variations of the sauce, but a common one includes the following ingredients:
Gochujang (Korean chili paste)
Soy sauce
Honey
Rice vinegar
Sesame oil
Minced garlic.
To make the sauce, the ingredients are typically whisked together in a small saucepan and cooked over low heat until smooth and well combined. The sauce can be used as a dipping sauce for the fried chicken or as a coating, to enhance the flavor and heat of the dish. The sauce provides a balance of sweet, savory, and spicy flavors, which complements the crispy and juicy texture of the fried chicken.
Red spicy sauce
The red spicy sauce is a staple in Korean cuisine, commonly used as a condiment for dishes like Korean Fried Chicken (KFC) or other fried foods. This sauce is characterized by its vibrant red color and its spicy, sweet, and savory flavor profile. The sauce is typically made from a combination of chili paste, ketchup, soy sauce, sugar, vinegar, sesame oil, and garlic. These ingredients are whisked together in a saucepan and cooked over low heat until smooth and well combined. The final product is a delicious and versatile sauce that adds heat and flavor to a variety of dishes. The spiciness level of the sauce can be adjusted to personal preference by adding more or less chili paste.
Soy garlic sauce
Soy garlic sauce is a common condiment in Korean cuisine, often used as a dipping sauce or marinade for dishes like Korean Fried Chicken (KFC). This sauce is characterized by its savory and slightly sweet flavor, with a subtle garlic aroma.
The sauce is typically made from a combination of the following ingredients:
Soy sauce
Rice vinegar
Sugar
Garlic
Sesame oil
These ingredients are combined in a saucepan and cooked over low heat until the sugar has dissolved and the sauce is well combined. The sauce can be used as a dipping sauce for fried chicken or as a marinade for other meats.
Soy garlic sauce provides a balance of salty and sweet flavors, along with the aroma of garlic, making it a popular and versatile condiment in Korean cuisine.
Ingredients:
- 4 chicken pieces (breasts, thighs, or drumsticks)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 cup cold club soda or beer
- Vegetable oil, for frying
- Sauce:
- 3 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
Instructions:
In a large mixing bowl, combine the flour, salt, pepper, and garlic powder.
In a separate bowl, whisk together the club soda or beer until well combined.
Dip each chicken piece into the beer mixture, then coat in the flour mixture. Repeat until all chicken pieces are coated.
In a large, deep skillet, heat the vegetable oil over medium-high heat until it reaches 375°F.
Place the funk pieces into the hot oil painting, making sure not to overcrowd the visage. Fry until the chicken is golden brown and crispy, about 5-7 minutes on each side.
Remove the chicken from the oil with a slotted spoon and place it on a paper towel-lined plate to remove excess oil.
For the sauce, in a small saucepan, whisk together the gochujang, soy sauce, honey, rice vinegar, sesame oil, and minced garlic. Cook over low heat until the mixture is smooth and well combined.
Serve the fried chicken hot with the sauce for dipping.
Note: It is important to use a thermometer to monitor the temperature of the oil and to ensure that the chicken is fully cooked (165°F in the thickest part of the chicken).