How to Make Korean Fried Chicken at Home

A Delicious Disaster Waiting to Happen

So, you're tired of scrolling through endless food blogs, reading about all those fancy-schmancy, mouth-watering Korean Fried Chicken (KFC) recipes, and you've decided to take matters into your own hands, huh? Well, buckle up, because today we're embarking on a journey of grease, self-loathing, and culinary delusion.

Step 1: Arm Yourself with Utterly Unnecessary Kitchen Gadgets

Before you even think about starting this ludicrously ambitious project, you'll need to invest in some absolutely crucial equipment. After all, who doesn't need an Insta-worthy kitchen overflowing with gadgets that you'll use once and then shove into the dark abyss of your storage cupboard?

• A deep-fryer: Because who doesn't need one of these bad boys? You might as well invest in a gym membership now because you're going to need it after all the heart-clogging deep-fried goodness you're going to produce. May we recommend the T-fal Deep Fryer for a true oil-hogging experience?

• A pair of nifty kitchen tongs: You'll want to invest in a pair that's longer than your insecurities about your culinary skills. Check out from OXO. They’re great.

• A thermometer: You'll need to ensure that your oil is at the perfect temperature to create the tastiest, most artery-clogging Korean Fried Chicken of all time. We recommend the ThermoPro TP03 digital thermometer for the most accurate (and unnecessary) readings.

Step 2: Conquer the Art of Making Gojuchang Sauce Like a Mediocre Chef

Now that you've equipped yourself with enough gadgets to open your very own, incredibly mediocre Korean Fried Chicken joint, it's time to tackle the pièce de résistance: the gochujang sauce. This fiery red concoction of fermented chilies and pure culinary magic is what separates KFC from your run-of-the-mill, boring fried chicken.

Here's what you'll need to whip up a batch of this deceptively easy sauce:

• Gochujang: Get the good stuff from CJ Haechandle. Don't cheap out on this, or your taste buds will never forgive you.

• Honey: We're not ones to judge, so feel free to use the kind that comes in a cute little bear-shaped container.

• Soy sauce: Because no Asian-inspired recipe would be complete without it.

• Garlic: Keep the vampires and potential romantic interests at bay.

• Ginger: Fresh is best, but we know you'll probably just use the pre-minced stuff, you lazy genius.

• Rice vinegar: To cut through all that sweet, sweet heat.

Whisk all these ingredients together with the culinary finesse of a slightly intoxicated Julia Child, and voila! You've got yourself some gochujang sauce.

Step 3: Create a Chicken Coating That's Almost as Crunchy as Your Dreams

Next up, it's time to turn our attention to the chicken. In order to achieve that perfect, shatteringly crisp exterior that's practically the hallmark of Korean Fried Chicken, you'll need to master the art of double-frying. That's right, folks, we're taking frying to a whole new level.

Start by choosing your favorite cut of chicken. Wings, drumsticks, or even boneless thighs will work. Just remember, the smaller the pieces, the quicker they'll cook, and the sooner you can stuff your face with the fruits of your labor.

Now, prepare a simple marinade of garlic, ginger, salt, and pepper. Let your chicken soak in this flavorful bath for at least 30 minutes, or, you know, however long it takes you to scroll through TikTok.

Once your chicken has been thoroughly marinated, it's time to coat it in a blend of all-purpose flour, cornstarch, and a pinch of baking powder. The cornstarch is the real star here, providing that signature, ultra-crunchy texture that's so integral to Korean Fried Chicken.

Step 4: Fry Your Chicken, Not Your Kitchen

Now comes the moment you've been waiting for: frying. Heat up your shiny new deep-fryer, or, if you're a risk-taker who laughs in the face of danger, a deep, heavy-bottomed pot filled with a generous amount of oil.

Once your oil has reached the optimal temperature of 325°F (because you're a professional with your fancy thermometer), carefully lower your chicken pieces into the bubbling, golden abyss. Fry them until they're a lovely shade of golden brown, then remove them and let them rest while you crank up the heat to 375°F for the second fry. Yes, we're double-frying, remember?

Give your chicken a second, even crispier lease on life by frying them again for a couple of minutes, then drain them on paper towels or a wire rack.

Step 5: Combine the Chicken and Sauce in a Union of Deliciousness

Finally, it's time to bring your masterpiece to life. Toss your twice-fried chicken in a generous helping of that delightful gochujang sauce you whipped up earlier. Garnish with some sesame seeds and thinly sliced green onions, and pat yourself on the back for creating a dish that's almost as good as the ones you see on Instagram.

Step 6: Pairing Your KFC with Side Dishes that Pretend to Be Healthy

Let's be honest, your Korean Fried Chicken masterpiece is already a calorie bomb, but that doesn't mean you can't try to balance it out with some "healthy" side dishes. You might not fool anyone, but hey, at least you're trying, right?

• Kimchi: Fermented cabbage never looked so good. Spice up your life with this classic Korean staple that is supposedly full of probiotics and great for your gut (as if that'll counteract the mountain of fried chicken you're about to devour).

• Pickled radishes: Add a refreshing crunch to your KFC feast with some tangy, pickled radishes. They're easy to make and totally justify the fact that you just double-fried your dinner.

• Cucumber salad: Whip up a quick cucumber salad with rice vinegar, soy sauce, and sesame oil for a side dish that's as cool and crisp as your façade of healthy eating.

Step 7: The Art of Cleaning Up (AKA Hiding the Evidence)

Now that you've successfully indulged in your homemade Korean Fried Chicken, it's time to face the music and clean up your kitchen. Sure, it looks like a greasy crime scene, but have no fear! With these tips, you'll have the place sparkling in no time:

• Wipe down all surfaces: Grab some trusty paper towels and wipe away any traces of grease, sauce, and broken dreams. Bonus points if you use a citrus-scented cleaner for that extra-fresh scent.

• Clean your deep-fryer: You'll want to take care of this bad boy right away, or risk permanently smelling like a fast-food joint. Follow the manufacturer's instructions for cleaning and maintaining your deep-fryer. Don't worry, it's totally worth it for all the fried deliciousness it provides.

• De-grease your kitchen floor: You might have been a bit overzealous with your frying, but that's okay! A quick mop with some warm, soapy water should take care of any slippery situations. Just be careful not to recreate that classic infomercial slip-and-fall scenario.

Step 8: Brag About Your KFC on Social Media Like a True Foodie

You didn't just make Korean Fried Chicken at home for the taste, did you? No, you did it for the 'gram! It's time to showcase your culinary "skills" to your friends, family, and that one acquaintance from high school who always seems to have the most annoyingly perfect food pics.

• Snap a photo: Make sure to get the right angle and lighting for your KFC masterpiece. You didn't go through all this trouble just to post a blurry, unappetizing mess, did you?

• Choose the perfect filter: Give your KFC a little extra oomph with a carefully selected filter. You want your followers to feel the FOMO, so make it count!

• Write a witty caption: Something like "Just whipped up some Korean Fried Chicken at home, because who needs takeout?" or "Fried chicken? More like FRI-YAY chicken!" should do the trick.

Step 9: Okay, Fine, Here is The Actual Recipe for Korean Friend Chicken

Ingredients:

For the chicken:

• 2 lbs chicken wings, drumsticks, or boneless thighs

• 1/2 cup all-purpose flour

• 1/2 cup cornstarch

• 1/2 teaspoon baking powder

• Salt and pepper, to taste

For the marinade:

• 4 cloves garlic, minced

• 1 tablespoon grated ginger

• Salt and pepper, to taste

For the gochujang sauce:

• 1/3 cup gochujang (Korean chili paste)

• 1/4 cup honey

• 2 tablespoons soy sauce

• 4 cloves garlic, minced

• 1 tablespoon grated ginger

• 2 tablespoons rice vinegar

For garnishing:

• Sesame seeds

• Thinly sliced green onions

Instructions:

1. In a large bowl, mix the garlic, ginger, salt, and pepper for the marinade. Add the chicken pieces, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.

2. In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and pepper. Coat the marinated chicken pieces in the flour mixture, shaking off any excess.

3. Heat oil in a deep-fryer or a deep, heavy-bottomed pot to 325°F. Carefully lower the chicken pieces into the oil and fry until golden brown. Remove the chicken and let it rest on a wire rack or paper towels.

4. Increase the oil temperature to 375°F. Fry the chicken pieces again for an additional 2-3 minutes, until they are crisp and golden. Drain on paper towels or a wire rack.

5. In a large bowl, whisk together the gochujang, honey, soy sauce, garlic, ginger, and rice vinegar to create the sauce. Toss the twice-fried chicken in the sauce until well-coated.

6. Garnish the chicken with sesame seeds and thinly sliced green onions. Serve immediately with your choice of side dishes. Enjoy!

And there you have it, folks: the definitive guide to making Korean Fried Chicken at home. Now you can proudly say you've survived the great KFC experiment, and your kitchen is only slightly worse for wear. After all, who needs professional chefs or fancy restaurants when you've got a deep-fryer, a dream, and teenagers to feed?

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