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how make korean fried chicken?

Korean fried chicken, or KFC as it’s affectionately known, has become a popular dish all over the world. It’s a crispy, juicy, and savory dish that is often served with a sweet and spicy sauce. Making Korean fried chicken at home can be a bit daunting, but with the right ingredients and techniques, it’s definitely doable. In this article, we’ll go over the steps to make delicious Korean fried chicken in your own kitchen.


  • 2 lbs chicken wings or drumettes
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup buttermilk
  • Oil for frying
  • 1/4 cup honey
  • 1/4 cup gochujang (Korean chili paste)
  • 1/4 cup soy sauce
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1 tsp sesame seeds
  • Green onions, chopped (optional)


  1. Prep the chicken: Rinse the chicken wings or drumettes in cold water and pat them dry with paper towels. Using a sharp knife, separate the wingettes from the drumettes.
  2. Marinate the chicken: In a large bowl, mix together the buttermilk, garlic powder, onion powder, paprika, salt, and black pepper. Add the chicken to the bowl, making sure it’s fully coated in the buttermilk mixture. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
  3. Make the sauce: In a small bowl, whisk together the honey, gochujang, soy sauce, minced garlic, sesame oil, and sesame seeds. Set aside.
  4. Coat the chicken: In a separate bowl, mix together the flour and cornstarch. Take the chicken out of the buttermilk mixture and let the excess drip off. Dredge the chicken in the flour mixture, making sure it’s fully coated. Shake off any excess flour.
  5. Fry the chicken: In a large, deep pot or a deep fryer, heat the oil to 350°F. Fry the chicken in batches, making sure not to overcrowd the pot. Cook for about 10-12 minutes, or until the chicken is golden brown and cooked through. Use a slotted spoon to transfer the chicken to a wire rack or a paper towel-lined plate to drain excess oil.
  6. Toss the chicken in the sauce: Once all the chicken is fried, toss it in the sauce until it’s fully coated.
  7. Garnish and serve: Sprinkle chopped green onions on top of the chicken, if desired. Serve hot and enjoy!


  • To make the chicken even crispier, you can double-coat it in the flour mixture. After the first coating, dip the chicken back into the buttermilk mixture and then coat it in the flour mixture again before frying.
  • If you don’t have buttermilk on hand, you can make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes until it thickens and curdles.
  • Gochujang can be quite spicy, so adjust the amount according to your taste. If you’re sensitive to heat, start with 1 tablespoon and add more if you want it spicier.

In conclusion, making Korean fried chicken at home may take a bit of effort, but it’s definitely worth it. With the right ingredients and techniques, you can achieve that crispy, juicy, and

  1. Coat the Chicken with Sauce

Finally, it’s time to add the sauce to the chicken. In a large mixing bowl, combine the fried chicken and the sauce, then mix until the chicken is evenly coated. You can use a spatula or a pair of tongs to ensure that every piece of chicken is coated.

  1. Serve and Enjoy!

Your Korean Fried Chicken is now ready to serve! You can garnish with some chopped green onions or sesame seeds. Serve it with a side of pickled radish, coleslaw, or any other side of your choice. You can also pair it with a cold beer or soda to complete the experience.

Making Korean Fried Chicken may seem daunting at first, but with the right ingredients and techniques, you can recreate this delicious dish at home. Don’t be afraid to experiment with different sauces and flavors to make them your own. Whether you’re hosting a party or just want a tasty snack, Korean Fried Chicken is sure to be a crowd-pleaser.

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