Have your sweet and spicy too as you make then bite into a yum, yum Korean fried chikin (KFC) wing, leg or thigh. This popular South Korean recipe pairs perfectly with an ice cold soju or beer.
2 servings | 1 hour
2 pounds (1 kg) of assorted chicken cuts
3 tbsps, cooking wine
2 tbsps, ginger juice
1 tsp, salt
1 tsp, black pepper
1/2 cup, flour with an added pinch of salt
1/2 cup, potato starch
1 liter vegetable oil
2 tbsps, crushed peanut or almond (optional)
6 tbsps, water
6 tbsp, corn syrup
4 tbsps, soy sauce
5 tbsps, ketchup
4 tbsps, strawberry jelly
4 tbsps, Korean chili paste
3 tbsps, onion juice
1/2 tsp, black pepper
- Remove unwanted fat from chicken cuts. Score (cut 2-4 small slits into) drumsticks and breasts to reduce frying time.
Season chicken cuts with cooking wine, ginger juice, salt and black pepper. Wrap in plastic and let it marinate in the refrigerator for about 20 minutes.
Combine flour and potato starch in a bowl, then add the chicken cuts. Make sure each piece is evenly powdered. (Alternatively, you can put the chicken and flour mixture in a large ziplock bag and shake it up.)
Mix water, corn syrup, soy sauce, ketchup, strawberry jelly, Korean chili paste, onion juice, sugar and black pepper until well blended. Set the sauce mix aside till Step 8.
Heat vegetable oil in a pan till it reaches 356° F (180° C).
Fry chicken till light brown. Then remove the chicken cuts from the pan, drain the oil from each piece and let them cool slightly.
Fry the chicken cuts a second time, till golden brown. Remove from pan and lightly drain the oil from them once more.
Cook the sauce (Step 4) in a deep pan over medium heat for about 5 minutes.
Once sauce has thickened, add in the chicken cuts. Cook on high heat, quickly coating each piece.
Garnish with crushed plants or almonds, serve and enjoy!
Recipe via Korea Tourism Organization. Photo: Pelicana Chicken