Share
Korean Fried Chicken, often abbreviated as KFC, traces its roots back to the 1960s, when American influence in South Korea introduced fried chicken to the nation. However, modern-day Korean fried chicken, characterised by its crispy texture and flavorful sauces, evolved in the 1970s when small local eateries began adding their unique twist to the dish. The method of double frying was adopted to achieve an extra crunchy exterior while keeping the meat juicy and tender inside.
Today, Korean fried chicken has become a beloved culinary phenomenon in South Korea, transcending cultural boundaries to captivate palates worldwide. Its popularity is attributed to the mouthwatering combinations of crispy coating and delectable sauces, making it a favourite among locals and an international sensation, often found in Korean restaurants around the globe.
Traditional Korean fried chicken, known as "huraideu-chikin" in Korean, follows a simple preparation process involving seasoned chicken pieces deep-fried twice for an ultra-crispy texture. The initial frying partially cooks the chicken, and after a short resting period, it undergoes a second round of frying, ensuring a golden-brown and crunchy exterior.
In recent years, the popularity of KFC has led to various modern adaptations and creative twists on the classic recipe. Chefs and restaurants experiment with diverse sauces, ranging from the traditional spicy and sweet glazes to innovative flavours like honey butter, soy garlic, and even cheese. Additionally, different regions in Korea have developed their own unique styles, with some areas emphasising spiciness while others focus on sweet and savoury blends, showcasing the rich culinary diversity within Korean fried chicken.
The seasoning and sauces in Korean fried chicken are key factors in its irresistible appeal. KFC offers a delightful array of sauce options, catering to various taste preferences. Spicy sauces, like the iconic gochujang glaze, provide a fiery kick that balances perfectly with the crispy chicken. Sweet sauces, such as honey garlic or yangnyeom (a sweet and tangy sauce), offer a harmonious blend of flavours, pleasing those with a penchant for milder tastes. Savoury options, like soy garlic, add depth and umami richness to the dish, making it an all-around favourite.
What sets Korean fried chicken apart are the secret ingredients and techniques used in its preparation. Often, the sauces are infused with a blend of spices, including garlic, ginger, and sometimes fruit purees, lending unique complexity to the flavours. Moreover, a touch of sesame oil or toasted sesame seeds enhances the overall experience, giving the chicken a distinctive nutty essence. These carefully crafted combinations elevate Korean fried chicken to a culinary masterpiece, ensuring its status as a truly unforgettable and addictive dish.
Side Dishes and Accompaniments
When enjoying Korean Fried Chicken, a variety of delightful side dishes and accompaniments enhance the overall experience. Commonly served alongside KFC is pickled radish, known as "musaengchae" in Korean, which offers a refreshing and tangy contrast to the richness of the chicken. Coleslaw is another popular choice, providing a creamy and crunchy element that complements the crispy texture of the chicken.
As for beverage pairings, there are several options to consider. Many people prefer pairing KFC with beer, as the effervescence and slight bitterness of beer balance the savoury and sometimes spicy flavours of the chicken. Other options include soft drinks like cola or lemon-lime soda, which offer a sweet and fizzy contrast to the savoury chicken. For those seeking a non-alcoholic choice, iced tea or fruit-infused water can be great alternatives, cleansing the palate and enhancing the overall dining experience.
Recipe For Korean Fried Chicken
Video Credits: Your Food Lab/YouTube
Ingredients:
For the chicken:
2 pounds of chicken wings or drumettes (you can also use boneless chicken thighs or breasts cut into bite-sized pieces).
1 cup of all-purpose flour
1/2 cup cornflour
1 teaspoon baking powder
1 teaspoon of salt
1/2 teaspoon black pepper
1 cup of cold water
For the sauce:
1/4 cup gochujang (Korean red pepper paste)
1/4 cup ketchup
1/4 cup honey or corn syrup
2 tablespoons of soy sauce
2 tablespoons of rice vinegar
1 tablespoon sesame oil
2 cloves of garlic, minced
1 teaspoon grated ginger
1 tablespoon brown sugar (optional, for a slightly sweeter sauce)
1/2 teaspoon red pepper flakes (adjust to your spice preference)
For frying:
Vegetable oil, for frying
For garnish:
Toasted sesame seeds
Sliced green onions
Instructions:
In a large mixing bowl, combine the flour, cornflour, baking powder, salt, and black pepper. Mix well.
Gradually add the cold water to the dry ingredients while whisking until you get a smooth and thick batter. It should be thick enough to coat the back of a spoon.
Add the chicken to the batter and toss until each piece is evenly coated.
Heat enough vegetable oil in a deep pan or pot for frying. The oil temperature should be around 350°F (175°C).
Carefully add the chicken to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 8–10 minutes, or until the chicken is golden brown and cooked through. Remove the fried chicken pieces with a slotted spoon and drain them on a paper towel-lined plate.
In a separate saucepan, prepare the sauce by combining all the sauce ingredients (gochujang, ketchup, honey, soy sauce, rice vinegar, sesame oil, minced garlic, grated ginger, brown sugar, and red pepper flakes). Cook the sauce over medium heat, stirring constantly, until it thickens slightly and everything is well combined.
Toss the fried chicken pieces in the sauce until they are thoroughly coated.
Transfer the saucy Korean Fried Chicken to a serving plate and sprinkle with toasted sesame seeds and sliced green onions for garnish.
Serve the Korean Fried Chicken hot and enjoy the crispy, flavorful delight!
Note: If you prefer extra crispy chicken, you can double fry the chicken. After the first frying, allow the chicken to rest for a few minutes before frying it again for another 5 minutes or until it becomes super crunchy. Also, feel free to adjust the spiciness and sweetness of the sauce according to your taste preferences. Enjoy!
