The other day I had a rushed introduction to making KFC – Korean Fried Chicken wings. Thanks to COVID lockdown, a lunch meeting moved from Gami Chicken to Zoom. I was challenged to make my own fried chicken so I did.
Korean fried chicken is a serious thing, apparently. I’ve never eaten it or made it! There are a million recipes online.
The chicken part of the recipe came from Donna Hay here. I chose it because it was a single fry and seemed relatively simple. It was pretty good, but not enough coating stayed on the chicken. And next time I want to try double-fried.
The sauce recipe came from the Great British Chefs website here. Such a great source for recipes. You’ll see that the chicken coating involves more work so I’ll try that next time.
The sauce was brilliant. You need to keep a tub of Korean gochujang chilli sauce in your fridge. It took me ages to find some, but now finding some is quite easy, as long as you know that it is a paste in a tub. Where the recipe says “ketchup” I used BBQ sauce not tomato sauce. Sesame seeds added on top.
I’ve since discovered that we have a good local Korean restaurant, and they deliver! So this week I’m going to have real KFC for the first time!