KFC (Korean Fried Chicken) Recipe

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KFCI barely eat or order at the fast food restaurants unless I have to travel out of town and need to grab something quick before heading back to the road.

Any particular reasons for that? Yes! I don’t find eating those foods are enjoyable my tastebuds. I feel like crap after eating them. The worst case, my stomach can’t handle them.

Being so curios, I had decided to give a try making KFC. It’s not the KFC that people mostly think; this is a Korean Fried Chicken. I have seen some foodies talk about it. I finally used Ellie’s post and Saveur as my guidance. As a result, I came up with this version that you will see below.

If you like watching sports such as hockey, Canadian or American football, baseball on TV, this food is actually pretty nice for your finger food instead of regular chicken wings. But get ready with paper towel as this chicken will make a mess on your hand.

KFC (Korean Fried Chicken)
serves: 2 – 4

795 g or 1 1/2 lbs (about 16 pieces) chicken wings
1 small yellow onion, grated (or quartered and take the juice by using a garlic mincer)
2 cloves garlic, crushed into a paste
1/2 tsp. salt
1/4 tsp. pepper

2/3 cup (117 g) unbleached flour
1/2 cup potato starch (substitute for corn starch if you don’t have it)
1 1/2 tsp. baking powder
1/8 tsp. salt
1/2 tsp. pepper
1 egg white, lightly beaten
3/4 cup (180 mL) icy cold water (4 degrees Celcius)

Gochujang Mixture for Sauce:
5 cloves garlic
1 1/2″(4 cm) piece peeled ginger (about 25 g)
3 tbsp. light soy sauce
1/4 cup gochujang (Korean chile paste)
1 tsp. Korean chili powder (optional)
2 tbsp. rice vinegar
1 tbsp. each sesame oil and honey
1 tsp raw sugar


sesame seed

1. Combine the grated onion, garlic, salt, and pepper in bowl. Add the chicken and coat well. Cover with plastic wrap and set aside to marinate at room temperature for 1 hours, or refrigerate overnight, letting the chicken sit out for 30 minutes to remove the chill before frying.

2. For batter, whisk flour, potato starch, baking powder, salt, pepper, beaten egg white and cold water in a bowl.

3. Pour the oil into a 6-quart pot to a depth of 2″ (or 5 cm). Heat over medium-high heat until a thermometer reads 350˚F; stick a dry chopstick in and bubbles should immediately rise to the top and surround the chopstick. Meanwhile, pour off the liquid that has accumulated in the bowl of marinated chicken.

4. Using chopsticks or two forks, dip each piece of chicken in the batter, pausing above the batter to let excess batter drip back down. Working in 3 batches, gently drop the chicken into the oil and fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce. Sprinkle sesame seed over before serving.

Working in 3 batches,

Gochujang Mixture Sauce:
Chop garlic and ginger in a food processor. Add soy, gochujang, chili powder, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.

Other recipes with Gochujang:
Easy Tteobokki/Ddeokbokki
Mandu – Korean Dumplings
Asparagus Beef Bowl
Korean Style Spicy Grilled Salmon

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About the Author

An Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.