KFC (Korean Fried Chicken)

6 years ago, we made a pledge not to have takeaways from Pizza Hut, Domino Pizza or KFC (Kentucky Fried Chicken) for dinner anymore and we stick to our commitment until today.

A few reasons for it, really. But mainly because we always felt bloated and thirsty after a meal from any of the chains above. The days we had such meals often ended with both of us laying on bed full of regrets, while lamenting about our poor choice for dinner. Until on one evening - for no particular reason - we made a firm decision that, no matter how tempted by all the Hot & Spicy promotions, we would not pick up the phone to dial their numbers. We have succeeded until now, we still throw away the promotional vouchers straight from the mailbox into the bin.

However, it doesn't mean we don't occasionally indulge in deep fried goodness. It's all about moderation. I am no expert in Korean cuisine and not a big fan of kimchi, but when I saw this Korean Fried Chicken in last month's issue of Gourmet Traveller magazine, I knew I had to make it.

I am a late comer to Korean cuisine. My knowledge of Korean cuisine extends to bibimbap, kimchi, bulgogi and seafood pancakes only. I tasted my first bite of Korean fried chicken during a long lunch at Simon's house prepared by his Korean family last year. I was immediately drawn to it. It's so moreish that I could munch on the wings all day long.

I did ask Simon for his family recipe but, knowing him as a perfectionist, he is still not 100% confident with his KFC recipe and he is still in the process of perfecting it. I couldn't wait any longer and went ahead with this recipe from Gourmet Traveller. It may not be the most authentic one but with it being twice fried and smothered with the moreish and addictive Korean chilli sauce, it's still finger licking good!!

Korean Fried Chicken (KFC Recipe)
(Adapted from Gourmet Traveller Magazine September 2010 issue)
Serves 6 as a snack

Gourmet Traveller - "This chicken is fried twice (or if you like, thrice) to become extra crisp. Toss it through the sauce after it's fried - thoroughly messy, but seriously good.

Ingredients

Vegetable oil, for deep-frying
2 kg chicken pieces (drumsticks and wings)
Thinly sliced spring onion, to serve

Batter:
115 g plain flour, sieved
2 tbsp cornflour
1 eggwhite, lightly beaten

Chilli sauce:
2 tbsp each soy sauce and rice vinegar
1 tbsp honey
2 tsp sesame oil
2 tsp sugar
10 g ginger (about 2 cm) piece, finely grated
1 garlic clove, finely chopped
65 gm (1/4 cup) gochujang

Method

1. For chilli sauce, combine ingredients in a large bowl, season to taste with freshly ground pepper and set aside.
   

2. For batter, whisk flours, eggwhite and 170 ml cold water in bowl. Season to taste and set aside.
3. Preheat oil in a deep-sided saucepan to 180C. Dip chicken pieces in batter and deep-fry in batches, turning occasionally until light golden (5-6 minutes). Drain on absorbent paper until cooled slightly (10-15 minutes).
4. Deep-fry chicken again, in batches, until crisp and deep golden (6-8 minutes), drain on absorbent paper, then add to sauce, toss to coat and serve hot topped with spring onion.