Korean Fried Chicken – KFC

Ingredients

• 900g chicken drumettes
• 2 tbsp rice wine
• 1 tsp fine sea salt
• 1 tsp onion powder
• 1 tsp garlic powder
• ¼ tsp ginger powder
• ¼ tsp black pepper, ground
• 1½ cups cornflour
• Oil for deep frying
• 2 tsp cornflour
• 2 tsp water
• 1 tsp toasted sesame seeds
• 1 spring onion, thinly sliced

Method

1. Place the chicken in a large bowl, then add rice wine, onion powder, garlic powder, salt, ginger powder, and ground black pepper. Combine well. Set aside.
2. Place the cornflour in a large bowl. Dredge the seasoned chicken pieces in the cornflour ensuring they are evenly coated.
3. Add oil to a deep saucepan and heat to 175 ºC. Carefully add the chicken and fry in batches (approx. 4 minutes) until lightly golden. Drain on a wire rack whilst cooking remaining chicken.
4. Once all chicken is cooked, return the oil back to 175 ºC and fry the chicken for a second time (approx. 2 mins) for extra crispiness. Once the chicken is golden and crisp, remove from the pan, drain on a wire rack.
5. Combine the cornflour and 2 tbsp of water in a small bowl, mix the slurry ingredients and set aside.
6. In a small pan, combine the sauce ingredients. Bring it to boil over medium heat while stirring continuously. Once the sauce starts bubbling, remove the chilies and spring onion pieces.
7. Pour the slurry over the sauce. As the sauce thickens (approx 1-2 minutes), remove from the heat, then transfer sauce to a large bowl, and allow to cool for 5 mins.
8. Add the double fried chicken to the sauce bowl and gently stir to evenly coat the chicken. Garnish chicken with sesame seeds and spring onions.

Product used in recipe

• LEE KUM KEE - LKK GOLD LABEL SOY SAUCE 500ML