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!