K-fried Chicken Recipe

Cook rice

Rinse 1 cup rice until water runs clear. Combine rinsed rice and 1¼ cups water in a pot or rice cooker. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Let rest 10 minutes, then fluff with a fork.

Prepare cabbage salad

In a bowl, combine 2 cups thinly sliced cabbage and ½ cup julienned carrot. Whisk together 1 tablespoon rice vinegar, ½ teaspoon soy sauce, ½ teaspoon sesame oil, ¼ teaspoon salt and ½ teaspoon sugar. Toss dressing with cabbage/carrot just before serving so it stays crisp.

Whisk together ½ cup mayonnaise, 2 tablespoons ketchup, ½ teaspoon garlic powder, ½ teaspoon paprika, 1 teaspoon sugar, ½ teaspoon rice vinegar and 1 tablespoon water. Adjust consistency with additional water if needed and season with 1/8 teaspoon salt. Chill until ready to serve.

Soy Garlic

In a small saucepan over low heat combine 2 tablespoons soy sauce, 1 teaspoon minced garlic, 1 tablespoon brown sugar and ½ teaspoon sesame oil with 1 tablespoon water. Warm until sugar dissolves, simmer 1 minute, then remove from heat and stir in ½ teaspoon toasted sesame seeds. Keep warm.

Sweet Chili

Mix 3 tablespoons store-bought sweet chili sauce with ½ teaspoon lime juice and ½ tablespoon chopped cilantro (optional). Taste and adjust sweetness or acidity. Serve at room temperature.

Fire Buldak

In a small pan combine 1 tablespoon gochujang, 1 teaspoon gochugaru, 1 tablespoon soy sauce, 1 tablespoon honey, ½ teaspoon minced garlic and 1 tablespoon water. Warm over low heat until slightly thickened and glossy, about 1–2 minutes. Taste carefully (spicy) and adjust honey or water to reach desired heat and consistency.

Prep chicken

Cut 1 lb chicken into 1–1½ inch bite-sized pieces. Pat dry with paper towels. Season lightly with ½ teaspoon salt and ¼ teaspoon black pepper.

Make batter

In a bowl whisk together 1 cup all-purpose flour, ½ cup cornstarch, ½ teaspoon baking powder, ½ teaspoon garlic powder and remaining ¼ teaspoon black pepper and ½ teaspoon salt. In a separate bowl mix 1 cold egg with 1 cup cold sparkling water. Pour wet into dry and stir briefly — do not overmix; small lumps are fine. Batter should be thin but cling to chicken.

Heat oil

Pour vegetable oil into a deep heavy pot to a depth of about 2–3 inches (about 1 L). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately.

Fry chicken

Working in small batches to avoid crowding, dredge chicken pieces into a light dusting of flour (optional for extra crisp), then dip into batter to fully coat. Carefully lower pieces into hot oil and fry until golden and cooked through, 4–6 minutes depending on size. Remove with a slotted spoon and drain on a wire rack or paper towels. For extra crispiness, double-fry: let fried pieces rest 2–3 minutes, then return to oil at 375°F (190°C) for 1–2 minutes until extra-crispy.

Toss with flavor sauce

Place fried chicken in a large bowl. Pour 2–3 tablespoons of your chosen flavor sauce over the chicken and toss to coat evenly. Use more sauce to taste but avoid making pieces soggy.

Divide cooked rice between two bowls (about ½ cup cooked rice per serving if 2 servings). Top rice with a generous handful of cabbage salad.

Arrange sauced fried chicken on top of the cabbage. Drizzle 1–2 tablespoons yumyum sauce over the chicken and rice. Sprinkle sliced green onions and toasted sesame seeds over everything.

Serve immediately while chicken is hot and crispy.