Over the years I’ve made countless attempts to duplicate the taste of KFC, some failures and some relative successes, but I always fall just a little short of the flavour etched into my mind, not a surprise really, not even my local KFC can duplicate their own “original” flavour, and they know the recipe! I’m happy with the Southern Fried Chicken I make and so is everyone I feed it to, but I’m always looking to improve.
The path to improvement has prompted me to look at the versions of fried chicken that appear in other cultures and you’d be surprised how many cultures have a fried chicken! But one of my favourites is another “KFC”: Korean Fried Chicken! Otherwise known in Korea as Dakgangjeong, Dak means chicken in Korean. Gangjeong is a traditional Korean confectionery of rice crackers coated with a sticky sweet syrup, this super crunchy sticky chicken has never failed me, every time I have served it, I get asked for the recipe!
I’m totally addicted to this, and so is everyone I know, there is big trouble at home if I don’t make it at least once a month!
Double frying gives it a super crunchy outer layer then it is smothered in a sticky chilli glaze just before serving, it looks and tastes spectacular!
Dakgangjeong: Crispy Korean Fried Chicken.
This is my really simple version. Sometimes I’ll sprinkle with sesame seeds and roasted peanuts at the end but today I’m just doing the basic version for lunch.
Frying Oil (enough for deep frying)
Chilli paste or Chilli jam
You could brine the raw chicken if you want, I haven’t bothered, if I’m having a special dinner party I would, but this is my lunch, the simpler the better!
Cut the chicken wings at the joints and discard the wing tips.
Mix some Pepper, Dill, Smoked Paprika and Cumin into the corn-starch, no measurements here I just do this to taste.
Start with a cup of cornflour and a Tablespoon of each spice, taste then add more kick if you want.