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snacks

KFC: Korean Fried Chicken

Not the kind of KFC you're used to but you probably will want to grab a bucket - it's that good!

30 2
KFC: Korean Fried Chicken | DonalSkehan.com, Not the kind of KFC you're used to but you probably will want to grab a bucket - it's that good!

snacks

KFC: Korean Fried Chicken

Not the kind of KFC you're used to but you probably will want to grab a bucket - it's that good!

Friday, February 19, 2016
US / METRIC

For the wings:

16 chicken wings

125g flour

1 tbsp cornflour

½ tsp baking powder

A generous pinch of salt

1 tbsp sesame seeds, toasted

Sunflower oil, for frying

For the sauce:

8 cloves of garlic, finely grated

1 large thumb-sized piece of ginger, finely grated

6 tbsp light soy sauce

10 tbsp gochujang (Korean chili paste)

4 tbsp rice vinegar

2 tbsp sesame oil

6 tbsp dark brown sugar

For the wings:

16 chicken wings

1 cup flour

1 tbsp cornflour

½ tsp baking powder

A generous pinch of salt

1 tbsp sesame seeds, toasted

Sunflower oil, for frying

For the sauce:

8 cloves of garlic, finely grated

1 large thumb-sized piece of ginger, finely grated

1/3 cup light soy sauce

2/3 cup gochujang (Korean chili paste)

4 tbsp rice vinegar

2 tbsp sesame oil

2/3 cup dark brown sugar

Small saucepan

Medium pot

Thermometer

Mixing bowl

30 mins
Serves 2

Crispy chicken coated in a sweet and spicy sauce and finished with a sprinkling of sesame seeds. Yep, the real KFC means business.

 

In a small saucepan whisk together the garlic, ginger, soy sauce, gojujang, rice vinegar, sesame oil and brown sugar.
Place the saucepan on a medium heat and bring to a low simmer, cooking until the sugar is just dissolved - about 3 minutes.
Fill a medium sized pot with the sunflower oil until it reaches a depth of roughly 6cm/2 1/4". Warm over a medium heat until the oil reaches 180°C/350˚F on a thermometer.
Whisk together the flour, cornflour, baking powder and salt with 125ml of cold water. Coat the chicken wings in this batter.
Working in two batches, carefully add the chicken wings to oil one at a time, shaking off any excess batter as you go. Fry for 8 minutes until the wings are golden brown and cooked all the way through. Drain using a slotted spoon and place on a plate lined with kitchen paper.
When all the chicken is cooked, toss with the warm hot sauce until completely coated. Serve the wings sprinkled with sesame seeds.
30 mins
Serves 2

Ingredients
US / METRIC

For the wings:

16 chicken wings

125g flour

1 tbsp cornflour

½ tsp baking powder

A generous pinch of salt

1 tbsp sesame seeds, toasted

Sunflower oil, for frying

For the sauce:

8 cloves of garlic, finely grated

1 large thumb-sized piece of ginger, finely grated

6 tbsp light soy sauce

10 tbsp gochujang (Korean chili paste)

4 tbsp rice vinegar

2 tbsp sesame oil

6 tbsp dark brown sugar

For the wings:

16 chicken wings

1 cup flour

1 tbsp cornflour

½ tsp baking powder

A generous pinch of salt

1 tbsp sesame seeds, toasted

Sunflower oil, for frying

For the sauce:

8 cloves of garlic, finely grated

1 large thumb-sized piece of ginger, finely grated

1/3 cup light soy sauce

2/3 cup gochujang (Korean chili paste)

4 tbsp rice vinegar

2 tbsp sesame oil

2/3 cup dark brown sugar

You'll Need

Small saucepan

Medium pot

Thermometer

Mixing bowl

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