Korean Fried Chicken (KFC)

Ingredients:

For the Chicken:

• 2-3 pounds chicken wings or chicken pieces
• 1 cup buttermilk (optional for marinating)
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 teaspoon salt
• 1 teaspoon black pepper
• Vegetable oil for frying

For the Sauce:

• ¼ cup soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey or brown sugar
• 2 tablespoons gochujang (Korean red pepper paste)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Optional garnish: toasted sesame seeds, chopped green onions

Instructions:

1. Marinate the chicken (optional): If using buttermilk, marinate the chicken pieces in buttermilk for at least 1-2 hours or overnight in the refrigerator. This step helps tenderize the chicken and adds flavor. If not using buttermilk, skip this step.
2. Prepare the flour coating: In a bowl, mix together the all-purpose flour, cornstarch, salt, and black pepper.
3. Coat the chicken: Remove the chicken pieces from the buttermilk (if using) and pat them dry with paper towels. Dredge each piece of chicken in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.
4. Heat the oil: In a deep skillet or pot, heat vegetable oil to around 350°F (175°C) over medium-high heat.
5. Fry the chicken: Carefully place the coated chicken pieces into the hot oil, a few at a time, without overcrowding the pan. Fry the chicken for about 10-12 minutes or until golden brown and crispy. Ensure the chicken is fully cooked; the internal temperature should reach 165°F (74°C). Fry the chicken in batches if necessary.
6. Make the sauce: While the chicken is frying, prepare the sauce by combining soy sauce, rice vinegar, honey (or brown sugar), gochujang, sesame oil, minced garlic, and grated ginger in a saucepan. Heat the mixture over medium heat, stirring constantly until well combined and slightly thickened.
7. Coat the fried chicken with the sauce: Once the chicken is cooked and crispy, transfer it to a large mixing bowl. Pour the prepared sauce over the hot fried chicken and toss the chicken until it’s evenly coated with the sauce.
8. Garnish and serve: Optionally, sprinkle toasted sesame seeds and chopped green onions over the Korean fried chicken before serving.

Korean Fried Chicken is often served as an appetizer or main dish and pairs well with pickled radishes, coleslaw, or rice. Adjust the amount of gochujang in the sauce to control the spiciness according to your preference. Enjoy your delicious and crispy Korean Fried Chicken!