HOW TO PREPARE KOREAN FRIED CHICKEN.

Korean Fried Chicken (often referred to as “KFC”) is known for its exceptionally crispy coating and flavorful sauce. The chicken is typically double-fried, resulting in a crunchier and less greasy exterior. Here’s a basic recipe for Korean Fried Chicken:

Ingredients:
For the Chicken:
2 lbs chicken wings (or any chicken parts you prefer)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder (optional)
1 cup all-purpose flour or potato starch (potato starch is often used for a crispier result)
1 cup cold water (or as needed to create a batter)
Oil for frying (e.g., canola or vegetable oil)
For the Sauce:
3 tablespoons soy sauce
3 tablespoons mirin (or rice wine)
2 tablespoons gochujang (Korean red chili paste)
1 tablespoon ketchup
3 tablespoons honey or brown sugar
1 tablespoon minced garlic
1 teaspoon sesame oil
Optional: 1 tablespoon toasted sesame seeds and chopped green onions for garnish
Instructions:
Chicken Preparation:

Rinse the chicken pieces and pat them dry with paper towels.
Season the chicken with salt, pepper, and garlic powder.
In a mixing bowl, combine the flour or potato starch with cold water to create a batter. It should be similar in consistency to pancake batter.
Dip each chicken piece into the batter, ensuring it’s fully coated.
Frying the Chicken:

Heat the oil in a deep fryer or large deep skillet to 350°F (175°C).
Carefully add the battered chicken pieces, ensuring not to overcrowd the pan.
Fry the chicken until lightly golden. This should take about 5-7 minutes depending on the size of the pieces.
Remove the chicken and drain on a wire rack or paper towels.
Increase the oil temperature to 375°F (190°C).
Fry the chicken pieces again for another 5-7 minutes until they are golden brown and fully cooked.
Remove and let drain again on a wire rack.
Making the Sauce:

In a saucepan, combine all the sauce ingredients.
Stir them over medium heat until the sauce bubbles and becomes glossy.
Optional: for a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir this into the sauce, cooking until thickened.
Coating the Chicken:

Toss the fried chicken pieces in the sauce until they are well-coated.
Serve immediately and garnish with sesame seeds and chopped green onions if desired.
Enjoy your Korean Fried Chicken with some pickled radish or kimchi on the side!