Korean Bites: KFC & Tteokbokki
Crispy, golden-fried chicken pieces coated in a flavorful garlic-soy or spicy gochujang sauce, a beloved Korean street food and snack. This recipe focuses on achieving that signature double-fried crispiness and offers two popular sauce options.
Ingredients
- 500 g boneless skinless chicken thighs
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 tsp baking powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 large egg
- 0.5 cup cold water
- vegetable oil for frying
- 3 cloves garlic minced (for Garlic Soy Sauce)
- 0.25 cup soy sauce (for Garlic Soy Sauce)
- 2 tbsp rice vinegar (for Garlic Soy Sauce)
- 2 tbsp honey or corn syrup (for Garlic Soy Sauce)
- 1 tbsp brown sugar (for Garlic Soy Sauce)
- 1 tsp sesame oil (for Garlic Soy Sauce)
- 2 tbsp gochujang Korean chili paste (for Spicy Gochujang Sauce)
- 1 tbsp gochugaru Korean chili flakes (optional
- 2 tbsp honey or corn syrup (for Spicy Gochujang Sauce)
- 1 tbsp soy sauce (for Spicy Gochujang Sauce)
- 1 tbsp rice vinegar (for Spicy Gochujang Sauce)
- 1 tsp sesame oil (for Spicy Gochujang Sauce)
- 2 cloves garlic minced (for Spicy Gochujang Sauce)
- toasted sesame seeds for garnish
- chopped green onions for garnish
Instructions
- Prepare the Chicken: Pat chicken pieces dry with paper towels. In a large bowl, combine flour, cornstarch, baking powder, salt, and pepper. In a separate small bowl, whisk the egg and cold water.
- Coat the Chicken: Add the chicken pieces to the dry mixture and toss to coat. Then, dip each piece into the wet mixture, letting excess drip off, and return to the dry mixture for a second coating, ensuring all pieces are fully covered.
- Heat Oil: Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Ensure there's enough oil to submerge the chicken pieces.
- First Fry: Carefully add chicken pieces to the hot oil in batches, making sure not to overcrowd the pot. Fry for 6-8 minutes, or until light golden brown and cooked through. Remove with a slotted spoon and place on a wire rack to drain.
- Second Fry (Optional, for extra crispiness): Increase oil temperature to 375°F (190°C). Fry the chicken pieces again for another 2-3 minutes until deep golden brown and extra crispy. Remove and drain.
- Make the Sauce: While chicken is frying, prepare your chosen sauce. For Garlic Soy Sauce: Combine all ingredients in a small saucepan and bring to a simmer, stirring until sugar dissolves and sauce slightly thickens. For Spicy Gochujang Sauce: Combine all ingredients in a small saucepan and bring to a simmer, stirring well until everything is combined and sauce thickens.
- Toss and Serve: In a large bowl, add the freshly fried chicken. Pour your chosen sauce over the chicken and toss gently until all pieces are evenly coated.
- Garnish and Enjoy: Transfer to a serving platter, garnish with toasted sesame seeds and chopped green onions. Serve immediately.
Notes
For extra crispiness, ensure the chicken is completely dry before coating. You can adjust the spice level of the gochujang sauce by adding more or less gochugaru (Korean chili flakes). Serve with pickled radishes for a refreshing contrast, or simply with a side of steamed rice. Be careful not to overcrowd the pot during frying to maintain oil temperature.