Korean Fried Chicken (KFC)

I was attracted by this Korean Fried Chicken at Almost Bourdain, I am a korean food lover and these drumsticks look so mouth-watering that I hardly can resist the temptation. I went to the Korean minmart to get hold of the gochujang (red pepper paste) - a savory and pungent fermented Korean condiment but I didn't have chance to cook it at home since FIL can't consume food with beans. So I passed this recipe to dear sister and she was immediately drawn by it too and volunteered to cook during Saturday, my visiting day to dear mum's place :P.


Although this chicken was not cooked by me, I still decided to post it to share the delicious dish. Pls excuse for the poor lighting as this dish was ready after sunset and the lighting in my mum's dining area is quite dim.


this is Gochujang that I bought from Korean minimart.


Recipe adapted from Gourmet Traveller Magazine Sept 2010 issue through Almost Bourdain.

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.

Verdict?
These are truely finger licking good although was salty, dear sister added a pinch of salt to marinate the chicken as she afraid the chicken might taste bland but ended up, too salty hahaha.... However, none of us can stop at one, we kept going back for more as the chicken is simply unresistable good, truely a keeper.