K.f.c. (korean Fried Chicken) Recipe
bite-size fried chicken pieces topped with sweet & spicy sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chicken
Method
Cooking Instructions
Prepare the Chicken
Cut the chicken thighs into bite-sized pieces. In a bowl, mix cornstarch, flour, salt, and black pepper. In another bowl, whisk together the egg and water.
Coat the Chicken
Dip each piece of chicken first into the egg mixture, then coat thoroughly with the flour mixture.
Heat the Oil
In a large pot or deep fryer, heat the oil to 350°F (175°C).
Fry the Chicken
Fry the chicken pieces in batches for about 5-7 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Make the Sauce
In a saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Cook on low heat for about 5 minutes, stirring until well combined.
Toss the Chicken
Place the fried chicken in a large bowl, pour the sauce over the top, and toss until evenly coated.
Serve
Garnish with toasted sesame seeds and serve hot.