korean fried chicken (aka: kfc)

Name: Korean Fried Chicken (aka: KFC)
Yield: 4
Ingredients: 2 pound(s) chicken thighs, skinless & boneless; - buttermilk; 1 large onion, grated (use largest hole on the grater); 2 clove(s) garlic, minced; 1/2 teaspoon(s) salt; 1 teaspoon(s) pepper; BATTER:; 1/2 cup(s) all purpose flour; 2/3 cup(s) cornstarch; 1 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) salt & pepper; 2 teaspoon(s) sugar; 3/4 cup(s) cold water (ice it before measuring); CHILI SAUCE:; 1/2 cup(s) korean chili paste (gojuchang - sempio brand); 6 clove(s) garlic, minced; 1/4 cup(s) sugar; 1 teaspoon(s) ginger, fresh, minced; 2 tablespoon(s) sesame oil; 1/8 cup(s) dark brown sugar, firmly packed; 1/4 cup(s) soy sauce, low sodium; 1/4 cup(s) lemon juice; 1/4 cup(s) korean barley malt syrup (mool yut) or light corn syrup

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Super crispy chicken with a spicy-sweet-tangy goopy sauce. The two korean items (Gojuchang & Mool Yut - may be hard to find unless you have a Korean store by you. I tried doing some research (google) on trying to help everyone, but didn't find much. The links below are all I found. If anyone finds something, please share. Thanks!

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(1 rating)

yield 4 - 6

Ingredients For korean fried chicken (aka: kfc)

2 lb

chicken thighs, skinless & boneless
buttermilk
1 lg

onion, grated (use largest hole on the grater)
2 clove

garlic, minced
1/2 tsp

salt
1 tsp

pepper
BATTER:
1/2 c

all purpose flour
2/3 c

cornstarch
1 1/2 tsp

baking powder
1/2 tsp

salt & pepper
2 tsp

sugar
3/4 c

cold water (ice it before measuring)
CHILI SAUCE:
1/2 c

korean chili paste (gojuchang - sempio brand)
6 clove

garlic, minced
1/4 c

sugar
1 tsp

ginger, fresh, minced
2 Tbsp

sesame oil
1/8 c

dark brown sugar, firmly packed
1/4 c

soy sauce, low sodium
1/4 c

lemon juice
1/4 c

korean barley malt syrup (mool yut) or light corn syrup

How To Make korean fried chicken (aka: kfc)

1
In a large bowl, add chicken & pour enough buttermilk to cover. Let soak 24 hours.

2
When chicken is done soaking, discard buttermilk & pat chicken dry with paper towels.
3
Combine grated onion, garlic, salt & pepper in a bowl. Add chicke & coat well. Cover with plastic wrap & set aside to marinate at room temperature or 2 hours.
4
BATTER: Combine flour, cornstarch, baking powder, salt, pepper & sugar; mix well. Make a well in the center & whisk in the waer to create a thick, smooth batter. Stop whisking as soon as the ingredients have come together. NOTE: It will seem gluey.
5
CHILI SAUCE: In a large bowl, add all ingredients; mix well. Taste & adjust the flavors as needed to arrive to a spicy-sweet-tngy finish. Set aside.
6
Heat deep fryer to 375 degrees F. Meanwhile, pour off any liquid that accumulated in the bowl of the chicken.
7
SET UP: Place chicken, batter & a baking sheet with wire rack inside by the fryer.
8
Fry the chicken in batches, 2 - 3 pieces at a time (depending on the size of your deep fryer). Dip chicken in bater, let excess drip off. Gently drop the chicken in the oil & fry for 5 - 7 minutes, turning occasionally, until golden brown & crisp. Drain on rack on baking sheet. Repeat with remaining chicken.
9
Coat the chicken in the sauce, using spatula to work it. Serve immediately.
10
SIEMPO GOJUCHANG: http://www.amazon.com/Sempio-Pepper-Paste-Gochujang-6-6-Pounds/dp/B004R9GFJU/ref=sr_1_2?ie=UTF8&qid=1375146990&sr=8-2&keywords=gojuchang KOREAN BARLEY MALT SYRUP: http://maryeats.com/the-korean-pantry/
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