My absolute FAV food in the world has to be the fried chicken. KFC (Korean Fried Chicken) is a little bit different from the American version, because — are you ready for this, it is FRIED not once BUT twice! So TOTALLY FK!!???! My first experience with KFC was when I was a kid living in Korea. My family would go to the different chains for lunch! Since then, this deliciousness has been on the menu at least once a month. Finger licking goodness and only half the calories.
Keep reading for my KFC recipe!
What you need:
- 2lbs chicken wings
- 1/2 tsp salt
- 1/2 tsp pepper
- 3tbsp brown sugar
- 1tbsp gochujang (Korean chili paste)
- 1tbsp shoyu
- 1tbsp honey
- 1/3 cup sake (or soju)
- 2 cloves garlic, minced
- 2tsp ginger, minced
- 1tsp sesame oil
- 1 cup mochi flour
- 1tbsp cornstarch
- 1 cup water
- grape seed oil, for frying
- 1 tsp sesame seeds, to garnish
- green onion, chopped, to garnish
Lightly salt and pepper the chicken wings, cover then leave in fridge overnight.
For sauce, combine brown sugar, gochujang, shoyu, honey, sake, garlic, ginger, and sesame oil in sauce pan over low heat. Stir mixture until it begins to boil, remove from heat. Strain into large bowl then set aside.
Heat grape seed oil in large skillet (medium-high heat).
Remove chicken from fridge. Combine mochi flour, cornstarch, and water in bowl. Whisk until mixture is smooth (we don’t want lumps). Dip each wing into batter, carefully drop wing into hot oil and fry for approx 5-6 mins.
Transfer wings to plate with paper towels, and continue frying remainder wings.
Once all wings have been fried, place wings back into hot oil a second time and fry for approx 2-3 mins until golden brown.
Transfer wings into sauce pan with glaze and toss to coat lightly. Place wings on serving plate and top with sesame seeds and green onions.
Enjoy the FK deliciousness!