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Korean Fried Chicken 2, the spicy version

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January 26, 2012

Korean Fried Chicken 2, the spicy version

I received a revelation (?).
"Thou shall make another KFC (Korean Fried Chicken), nevertheless it shall be spicy...".
It was a still small voice that came from my hungry stomach, ha ha ha!
I had posted a non-spicy version of KFC and this is a sequel episode.

Chicken is our global protein source.
Some people don't eat pork and some don't eat beef for their religious belief.
Some people don't eat fish nor seafood because they are not used to, and some don't eat tofu because they just can't stand it.
But, chicken?
Everyone in this planet eat chicken at least 2-3 times a week I bet.., except those who are vegetarians, or those who witnessed the murdering of chicken.
I sometimes wonder if our chickens ever realize how popular they are in this world.


Anyhow, Koreans love their chicken fried just like Col. Sanders in Kentucky did in his.
This spicy fried chicken is one of our favorite, and it will make you lick your fingers off!

It is not overly spicy either for your sake.
Then, of course, you can hide a tablespoon of cayenne chili powder in the sauce to knock off your husband's buddies who come over for Superbowl game and claims your brand new HD flat screen TV as if their own.

 Stuff you need:

2 lb chicken drummettes and wings
1 tablespoon rice wine
1/2 teaspoon grated fresh ginger
salt and pepper to taste
1/2 cup cornstarch
canola oil for frying
2 tablespoon chopped walnut, peanut, or almond for garnish


1/2 medium onion diced
2 garlic cloves
1/4" slice fresh ginger, or 1 tsp grated fresh ginger, or 1/4 tsp powdered ginger
4 tablespoon Korean chili paste
2 tablespoon soy sauce (low sodium if possible)
2-3 tablespoon ketchup
2 tablespoon rice wine
3 tablespoon sugar
2 tablespoon strawberry or apricot preserve or jam
2 tsp rice vinegar or white vinegar
2 tablespoon corn syrup

Here is how;

"May I take your coat?"
This step is totally optional and depends on your preference.
I would remove the skin of these wings since they will enter to my family's stomach.
If you like the skin, don't bother...

 Season your lovely chicken with some ginger, rice wine, salt and pepper. Set aside.

 In a blender combine onion, ginger, garlic.

 Spin their lives together until smooth.

 Grab these sauce ingredients.

 This is strawberry preservative. Apricot is another good option.
Yes, I know..., it is quite a random thing to add in Korean chicken recipe, but trust me. I know what I am doing.

 Combine them all together in a sauce pan.

 You might want to smash the strawberry chunks if there are any.

Bring them to gentle boil...

 and simmer for 3-4 minutes over low heat stirring occasionally until it gets slightly thicken.
Taste the sauce!  You will so madly fall in love that you will want to drizzle on your ice cream.
Set aside.

 Go back to your lonely chicken. Put them in a zip lock back with some corn starch.

 Shake them, babe!

 Drop your chicken in a hot frying oil and cook for 3-5 minutes.
I like to deep fry twice.

 After first frying, the color is somewhat unappealing and less crunch.
Put them back in the hot oil and fry for second time, about 2-3 minutes. 

 After second frying.  This is what we call NGB; nice golden brown.

 Smother the fried chicken with the sauce. Just toss them around in a pot.

 Sprinkle some nuts of your choice as garnish. I used walnuts and sesame seeds. Almonds, peanuts, pine nuts are good options, too.

Yes, very sticky. 
So make sure your fingers are religiously clean to be worth of licking.

The strawberry preserve in the sauce will give the
"je ne sais quoi" that no one can guess.

Now, even though I made both versions of spicy and non-spicy KFC
I still can't decide which one I like better.

To be spicy, or not to be spicy,
that is the question.

Oh, Hamlet
Where are thou?

Need a printable recipe? Click here

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At January 25, 2012 at 6:17 AM , Anonymous Lyndsey@TheTinySkillet said...

The KFC certainly looks like a piece of art! Wonderful directions and photos. I can imagine how finger-licking good they are! :d

At January 25, 2012 at 7:24 AM , Anonymous ReNee McDonald said...

OH my is 8 am...and I want to go make these little lovelies...RIGHT NOW!!!  I can't wait to try them!!!  Thank you for sharing!

At January 25, 2012 at 12:24 PM , Anonymous Joanne (Inspired Taste) said...

These look so sticky and good! Can't wait to give them a try!

At January 25, 2012 at 2:22 PM , Anonymous Simply Tia said...

That photo of the cow is gorgeous. I loveeee photos of cattle for some reason. BUT your chicken looks great!!! I'm going to give your recipe a go! Thanks for sharing.

At January 25, 2012 at 4:21 PM , Anonymous beyondkimchee said...

Thanks ReNee. They are good and hope you can give it a try.

At January 25, 2012 at 4:22 PM , Anonymous beyondkimchee said...

Thanks for the compliment, Lindsey. They are on the sticky side but the sauce is so finger licking good.

At January 25, 2012 at 4:37 PM , Anonymous beyondkimchee said...

Thanks Joanne. They are indeed good.

At January 25, 2012 at 6:42 PM , Anonymous FigFondue said...

this looks excellent. will have to try it, but where on earth did you find chicken that looks so tender and rich in Hong Kong? the supermarkets we go to (taste, and one i can't remember the name of in Tai Koo's Cityplaza) have horrible stiff chicken! 

At January 26, 2012 at 7:21 PM , Anonymous Dumpling Love said...

Looks delicious! Great idea to skin the chicken...I'm going to try that next time. This is making me even more hungry! haha. Thanks for sharing =)

At January 26, 2012 at 8:51 PM , Anonymous beyondkimchee said...

Luckily I live in Malaysia now that I can access kampong chicken here. I remember chicken was not that flavorful nor tender in HK. Look for organic chicken in Oliver's or Great at pacific place.

At January 30, 2012 at 12:29 AM , Anonymous Faye said...

That looks amazing ! I've been following your blog since my studies in US - I just returned to KL for a job and its so funny that I found out you have moved to KL :) 

Your recipes are great. 

At January 30, 2012 at 7:36 AM , Anonymous kitchenriffs said...

Make mine extra spicy, please.  Nice recipe - I love the strawberry preserves.  It does sound a little strange at first, but mentally tasting it, it seems like a perfect fit.  An interesting version might be to substitute some maple syrup for the preserves, and substitute dark soy sauce for the lighter (maple syrup and dark soy sauce are a great combo, I've recently learned).  Anyway, thanks for this.

At January 31, 2012 at 2:15 AM , Anonymous Nora saad700 said...

Seems to be delicious

I do not eat pork because it is forbidden religious (I am a Muslim)

Is it possible to find a way to have rice

I want to learn Korean cooking but I want to
substitute alcohol and pork?

Alcohol and pork is forbidden.

At January 31, 2012 at 4:42 AM , Anonymous beyondkimchee said...

This particular recipe is for chicken so you shouldn't have a problem.
You can omit the rice wine in most Korean dishes.
For the pork dishes, if the pork is the main ingredient, there is nothing you can do about it except I often suggest with other types of meat for those who can't have pork.
You can find rice cakes in most Korean grocery stores these days either fresh or frozen.

At January 31, 2012 at 4:44 AM , Anonymous beyondkimchee said...

I like the maple syrup idea. Thanks for suggesting the dark soy sauce with maple syrup combination. That will make quite nice glaze.

At January 31, 2012 at 4:45 AM , Anonymous beyondkimchee said...

Thanks Faye. I like KL and I am happy to know there are some people in KL who like my blog.

At February 2, 2012 at 1:34 PM , Anonymous Mandy said...

I made the sauce tonight with baked chicken and it was so delicious!! Thank you so much for this recipe, it will be great to keep this up my sleeve for parties and entertaining!

At February 2, 2012 at 4:33 PM , Anonymous beyondkimchee said...

Thanks Mandy. I glad that you tried with baked chicken. It will be healthier option and still delicious.

At February 6, 2012 at 9:43 PM , Anonymous Mother to 9 said...

I tripled this recipe for dinner tonight.  As we sat down to eat, by picky 12-year old daughter said, with disgust, "I don't like chicken wings."  I insisted that she take at least one bite, and then she proceeded to eat more than 10 wings, sucking all of the sauce from the bones and asking if there was any extra sauce.  "These are the BEST chicken wings I've ever had!!" she said.  Between the 7 of us, we finished all but a few of the 6 lbs of wings.  I just have enough for my lunch tomorrow.  Now I can't wait to try your other KFC recipe!


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