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

(1 RATING)

50 Pinches

Kimmi Knippel (Sweet_Memories)

Cullowhee, NC

Updated on Jul 29, 2013

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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yield 4 - 6

Ingredients

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

How To Make korean fried chicken (aka: kfc)

Step 1

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

Step 2

When chicken is done soaking, discard buttermilk & pat chicken dry with paper towels.
Step 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.
Step 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.
Step 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.
Step 6

Heat deep fryer to 375 degrees F. Meanwhile, pour off any liquid that accumulated in the bowl of the chicken.
Step 7

SET UP: Place chicken, batter & a baking sheet with wire rack inside by the fryer.
Step 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.
Step 9

Coat the chicken in the sauce, using spatula to work it. Serve immediately.
Step 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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