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KFC or Korean Fried Chicken!

The other KFC - Korean Fried Chicken

These delicious looking little beauties were recommended to me from Cathy Danh at gastronomy after I mistook her tweet about KFC for Kentucky Fried Chicken. She wrote about her KFC favorite (that’s KOREAN fried chicken!) for the fine folks over at Saveur and I get to benefit from my mistake by scooping up this fantastic looking recipe! I’m hoping to give this a whirl in the next couple of weeks so if anyone out there tries it before I do- give me a holler and tell me how it went!
Photo: Andre Baranowski


  • Canola oil, for frying
  • 5 cloves garlic
  • 1 1 & 1/2″ piece peeled ginger
  • 3 tbsp. soy sauce
  • 3 tbsp. gojujang (Korean chile paste)
  • 1 1/2 tbsp. rice vinegar
  • 1 tbsp. Asian sesame oil
  • 1 tbsp. honey
  • 2/3 cup flour
  • 1 tbsp. cornstarch
  • 16 chicken wings (about 1 & 3/4 lbs.)


1. Pour oil into a 6-qt. pot to a depth of 2″. Heat over medium-high heat until a thermometer reads 350 degrees. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.

2. Whisk flour, cornstarch, and 2/3 cup water in another bowl. Add chicken; toss. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350 degrees. Fry chicken until crisp, 6–8 minutes more. Drain again. Toss chicken in sauce.

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