It would seem that I’ve been a little slow on the ball the last few days.
On Friday I made, for the first time: JFC & KFC — Japanese Fried Chicken & Korean Fried Chicken. They were fantastic. Not only that, but it was my first time deep-frying, which is usually a pretty scary activity in and of itself. The recipes were pretty easy and straight forward, there’s just a smidgen bit of marinating time involved to get the most flavourful chicken pieces.
KFC – Korean Fried Chicken
The only difference between the two recipes is that the I tossed the chicken pieces in sauce just before serving, which is what made the KFC, otherwise they are technically both JFC recipes.
JFC Fried Chicken
2 boneless chicken legs, cut into bite-sized pieces.
1 1/2 Tbsp soysauce (tamari for gluten-free!)
1 Tbsp sake (I used Chinese Cooking Wine)
1 Tbsp sugar
1/2 cup sweet rice flour
3 Tbsp corn starch
oil for deep frying
¼ Cup Ketchup
3 Tbsp Red Pepper Paste
2 Tbsp Corn Syrup
1 Tbsp Sugar
1 Tbsp Minced Onion
½ Tbsp Soy Sauce
½ Tbsp Minced Garlic
½ Tbsp Cooking Oil
1 Tbsp Sesame Seeds
In a bowl, combine all the chicken ingredients except cornstarch and mix well. It will be sticky!
Leave chicken to marinate for a minimum 20 minutes.
When you’re ready to cook, heat oil for deep frying until a little piece of the flour mixture floats immediately to the surface.
To the marinated chicken, dust on the cornstarch and stir well.
Carefully cook the chicken pieces, in batches, until they turn a nice golden brown.
Remove the chicken from the oil to a paper towel lined plate and keep warm until all chicken pieces are cooked.
Meanwhile, add all the KFC sauce ingredients, except sesame seeds, to a small pot and cook over medium-low heat until bubbly.
Remove sauce from heat until you’re ready to eat.
When all the chicken pieces have been cooked, return the sauce to the heat until bubbly and add half the chicken pieces to the sauce, tossing to coat evenly. Sprinkle with sesame seeds and serve.
JFC – Japanese Fried Chicken
Alternative (Less Spicy!) Sweet Garlic & Soy Glaze
3 Tbsp jin ganjang, korean soy sauce (or just Kikoman)
2 Tbsp sugar
1 Tbsp water
2 Tbsp Xiao Xing rice wine
1 tsp sesame oil
1 tsp vegetable oil
1 tsp chopped ginger
1 tsp red pepper seeds or red pepper flakes
4 cloves of garlic, sliced thin
3 dried red chilis
sesame seeds (optional)
LOTS of shredded green onions, soaked in cold water, then drained before serving.
Heat a small sauce pot or pan over medium high heat. Add 1 tsp of sesame oil and 1 tsp of vegetable oil and sauté dried red chiles and garlic slivers until slightly brown and fragrant. About 30 seconds.
Add to garlic chili oil made in step 3, soy sauce, rice wine, sugar, ginger, water and crushed red pepper flakes. Mix and bring to boil. Then simmer for about 3-4 minutes. Turn off heat and set aside until ready to serve with chicken, either on the side or tossed like the sweet red pepper sauce, above. Remember to sprinkle with sesame seeds!
Note: You don’t need the sweet garlic soy sauce to be thick and syrupy because it will be mostly absorbed by the fried chicken.
Serve with all the green onion slivers, Korean pickled radish or pickles, and salad like cole slaw. Don’t forget the rice and kimchi 🙂
For extra garlic flavor, fry some garlic separately and serve as garnish. Crispy garlic is always great!