KFC (Korean Fried Chicken)

Care to try some crunchy and highly addictive chicken? Korean Fried Chicken (양념 치킨) is perfect for any occasion and it’s easy to make. This hugely popular dish is also known as Yangnyeom Chicken - double deep fried chicken that’s coated with a delectably sticky, spicy and sweet sauce. 

We’re using rice bran oil here which is high in unsaturated fats (the good kind) and has a high smoke point.
Serves 2-3
For the chicken:
  • 1.4kg of chicken pieces (combination of wings, drumsticks, boneless thighs)
  • 2 tbsp rice wine
  • 2 garlic cloves, minced
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 150g potato or corn starch
  • Rice bran oil (or vegetable oil) for frying
For the sauce:
  • 3 tbsp tomato sauce
  • 2 tbsp gochujang (Korean red pepper paste)
  • 80g brown sugar
  • 3 tbs water
  • 2 tbsp light soy sauce
  • 2 garlic cloves, minced
  • 1 tbsp sesame oil
For the garnish (optional):
  • 1 tbsp white sesame seeds
What to do:
  1. In a large bowl, mix the rice wine, 2 garlic cloves, salt, pepper together. Then add the chicken and combine well
  2. In another bowl add starch, dip the chicken evenly in the starch and set aside
  3. Add a generous amount of oil in a wok, deep saucepan or deep fat fryer and boil until the temperature reaches 175℃
  4. Carefully add the chicken pieces one at a time and cook for about 3 minutes. Try not to overcrowd the wok. After 3 minutes, place chicken on some kitchen paper. Remove any debris from the wok
  5. When the temperature reaches 175℃ again, deep fry the chicken for another 2-3 minutes (until chicken is golden and crisp) then set aside on kitchen paper
  6. In a saucepan, add the ingredients for the sauce, cook over medium heat and keep stirring. Once the sauce is bubbling, remove from heat
  7. Place chicken in a large bowl then pour the sauce over it, mix well.
  8. Garnish with sesame seeds and serve immediately

Sourcing Specialist


Reciting the first five minutes of Shrek while eating a plate of nasi lemak is something I am proud of.

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