KFC Korean Fried Chicken


The variations are endless, but, does it get any better than fried chicken… ? I think not!

In fact, I think fried is actually the only way I really enjoy chicken. I never order chicken at a restaurant, I do not enjoy a dry, bland old breast (ick, gives me nightmares about the ‘clean eating’ movement) and while I don’t get totally pissed off, chicken is not my first choice for a roast. So yeah, if I am having chicken, this is it.

Whether it’s Southern Fried Chicken with some Spicy Maple, Bacon Fat Caramel, Popcorn Chicken with Smoky Chipotle Aioli or Japanese style Karaage Chicken with lots of Kewpie. Bits of chicken, battered and then fried… I can’t even deal. Yum!

You should try this.







KFC Korean Fried Chicken
Serves 4
  • 7 boneless skinless chicken thighs, quartered
  • ½ onion, grated
  • 2 cloves of garlic, minced
  • 1 tsp salt
  • ½ tsp ground black
  • ½ cup of self raising flour
  • ½ cup cornstarch
  • ¼ tsp salt
  • 1 tsp sugar
  • ½ tsp freshly ground black pepper
  • 1 cup very cold water
  • ½ cup ketchup
  • 2 green onions, chopped
  • 2 cloves of garlic, minced
  • 2 tbsp honey
  • 1 to 2 tsp red chili flakes, to taste
  • 1 tbsp sambal chili sauce
  • 1 pinch of salt
  • ½ tsp freshly ground black pepper
  • 1 lemon, juiced, or more to taste
  1. First, get your chicken marinating. The longer the better. Anywhere from 4 to 12 hours. Combine all ingredients into a bowl and mix well. Cover and refrigerate as long as you can.
  2. To make the sauce, combine all ingredients into a saucepan and simmer for 5 minutes. The sauce should be sweet, sour and spicy. Adjust to taste. Set aside.
  3. When you are ready to cook, remove the chicken from the fridge and leave to start to come up to room temperature for about 10 minutes.
  4. To make your batter, add all the dry ingredients into a large bowl, mix well to combine. Whisk in about ¾ of the cold water. The batter should coat the back of a spoon and resemble pancake batter. Place the chicken into the batter, including all the garlic and onion for extra flavour. Mix and coat.
  5. Fry the chicken in a deep fryer or pot of oil, at about 170°C for 3-4 minutes. Do this in small batches so you don't overcrowd and have them stuck together, or cool the oil too much. Remove from oil and allow to cool slightly on a wire rack. This can be done slightly ahead of time.
  6. When you are ready to eat, heat the oil to 190°C and do a second fry for about 3-4 minutes.
  7. Serve with the Korean Fried Chicken Sauce and some freshly chopped shallots. Yum!



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