Instead of some KFC, how about some KFC (Korean fried chicken)? This is fabulous stuff and it’s looking like becoming the next big thing in the chicken lover’s world. Remember – you heard about it here first. As you will see, we have used vodka in this recipe, as we learned that alcohol inhibits the gluten in the flours, making the batter crispier.
Traditionally they often double-fry the chicken but no need to do this at home as the batter is so crispy. The addition of fine polenta also helps to make the coating extra crisp. It’s really important to have the chicken at room temperature before you fry it, or it won’t cook through quickly enough. let’s discuss how we make Korean Fried Chicken at home, shall we?
- 3 Garlic Cloves, Crushed
- 4 Tbsp Soy Sauce
- 8 Boneless, Skinless Chicken Thighs
- 50 g Self-Raising Flour, Plus A Little Extra For Dusting
- 50 g Cornflour
- 75 g Fine Polenta
- 1 Tbsp Gochugaru (Korean Red Chilli Powder)
- 2 Heaped Tbsp Gochujang (Korean Red Chilli Paste)
- 75 ml Vodka
- About 150 ml Water
- Groundnut Oil, For Deep-Frying
How to Make Korean Fried Chicken
Put the garlic and the soy sauce in a bowl. Drop in the chicken thighs and mix well so that the chicken is thoroughly coated, then leave to marinate at room temperature for about 45 minutes.
To make the batter, put the self-raising flour, corn flour, polenta, chilli powder and chilli paste into a bowl, then pour in the vodka and most of the water. Whisk vigorously to make a smooth batter with the consistency of very thick double cream. Add a little more water if needed.
When ready to cook, take each chicken thigh one at a time and lightly coat with flour. Don’t go overboard with this, as the soy sauce from the marinade will mix with the flour and turn claggy. It’s best just to hold the chicken and dust it with flour.
Heat the oil in a deep saucepan or deep-fat fryer to 170°C. Do not allow the oil to overheat and never leave hot oil unattended.
Cook the chicken in batches so you don’t overload your hot oil. Take a few of the floured chicken pieces and dip them in the batter, then carefully lower the chicken into the hot oil. Fry the chicken for about 7 minutes, then place it on kitchen paper to soak up any excess oil. Keep the first batch warm while you cook the rest.
Resist the temptation to dive straight into the chicken – it’s best to leave it for at least 2 minutes before eating.
The Korean Fried Chicken has cooked and is ready to be served. Count the seconds as you stare impatiently while salivating – then tuck in.