Name: Orchard City Kitchens K.F.C. Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 pounds chicken wings; 1 cup all-purpose flour; 1 cup cornstarch; 1 tsp garlic powder; 1 tsp ginger powder; 1 tsp salt; 1 tsp black pepper; 1 large egg; 1 cup buttermilk; 4 cups vegetable oil; 3 tbsp Korean chili paste (gochujang); 2 tbsp honey; 2 tbsp soy sauce; 1 tsp sesame oil; 2 medium cucumbers; 1 cup rice vinegar; 2 tbsp sugar; 1 tsp salt; 1 tbsp sesame seeds; 2 tbsp Korean chili paste (gochujang); 3 tbsp honey; 1 tbsp soy sauce; 1 tbsp rice vinegar; 2 tbsp water

Experience a bold twist on a classic cocktail with Cutwater Spirits' Blood Mary. This vibrant blend features rich, savory tomato juice infused with a medley of spices, perfectly balanced with a splash of vodka for a refreshing kick. Garnished with a zesty lime wedge and a sprinkle of celery salt, each sip is a deliciously satisfying journey that awakens your senses and leaves you craving more. Perfect for brunch or any time you need a flavorful pick-me-up!

Blood Mary, Cutwater Spirits

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

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korean fried chicken / sunomono cucumbers / sweet heat

Rinse the chicken wings and pat them dry with paper towels. Place them in a large bowl.

Prepare the Chicken

In a separate bowl, mix buttermilk and egg. Pour this mixture over the chicken wings, ensuring they are well-coated. Cover and refrigerate for at least 1 hour or overnight for best results.

Marinate Chicken

In another bowl, combine the flour, cornstarch, garlic powder, ginger powder, salt, and black pepper.

Prepare the Coating

In a large pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Remove chicken wings from the buttermilk mixture, allowing excess to drip off. Dredge wings in the flour mixture, shaking off excess. Fry in batches for 8-10 minutes until golden brown and cooked through. Remove and drain on paper towels.

Coat and Fry Chicken

In a small saucepan, combine gochujang, honey, soy sauce, and sesame oil. Heat over low until warm and well combined.

Make the Sauce

In a large bowl, toss the fried chicken wings with the sauce until evenly coated.

Toss Chicken in Sauce

Thinly slice the cucumbers and place them in a bowl. You can use a mandoline for even slices.

Slice the Cucumbers

In a separate bowl, mix rice vinegar, sugar, and salt until dissolved.

Prepare the Dressing

Pour the dressing over the sliced cucumbers. Toss to coat and let sit for 15 minutes to allow flavors to meld.

Combine

Sprinkle sesame seeds over the cucumbers before serving.

Garnish

In a small bowl, mix together gochujang, honey, soy sauce, rice vinegar, and water until smooth.

Combine Ingredients

If the sauce is too thick, add a little more water to reach the desired consistency.

Adjust Consistency

chicken wings

all-purpose flour

cornstarch

garlic powder

ginger powder

salt

black pepper

buttermilk

vegetable oil

Korean chili paste (gochujang)

honey

soy sauce

sesame oil

cucumbers

rice vinegar

sugar

sesame seeds

water

K.F.C.

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Make K.F.C. Recipe in just 1h 30m. korean fried chicken / sunomono cucumbers / sweet heat

K.f.c. Recipe

Ingredients

Korean Fried Chicken

Sunomono Cucumbers

Sweet Heat Sauce

Method