Korean Fried Chicken Recipe | Sorted Food

Right, okay, thanks to your help, I think it's official, everyone here believes that we have created the best KFC recipe ever. It's Korean fried chicken. So we've got nothing against the Kentucky stuff, but this is insane. What we've got is chicken thighs that we're basically going to coat in a spiced, floury mixture, deep fried twice, and served with an amazing sauce. You start with the chicken thighs. So chicken thigh is much better than chicken breast, it's more succulent, it's got a lot more flavour. We're going to take these chicken thighs, they've already been skinned and deboned, and we're going to cut them into bite-sized pieces, so probably four per thigh. And in the meantime, I'm going to make the battering mixture, which is in fact cornflour. So the cornflour helps it to go extra crispy, and as if you were making salt and pepper squid, we're going with salt and pepper. So that's the main flavour, plus ground ginger. All of the chopped thigh going into our flour mix, it's well seasoned, it's well spiced. Give it a toss together, and then we give it the first of two fries. And this is where you guys started helping out, because I didn't know that you had to fry chicken twice. Once at 170 degrees Celsius, so relatively low heat, for about five minutes, that cooks the chicken, then we'll take it out and drain it. Then it gets a second fry at a higher temperature. Double fried chicken, DFC. DFC. Now while those are frying, you guys said that the sauce is literally everything. So therefore, we're making a kimchi mayo made up of, guess it, kimchi and mayo. Grab some kimchi and blitz it up to a paste. You can even buy kimchi paste now, that's what we've done. So mix that with mayonnaise until you get it to a spice and heat that you like. But that's not all, we're also doing a spicy, sweet, and sticky sauce that literally does everything. Yeah, so a whole bunch of ingredients, and you can get the full weights and measurements in the link down below on Sorted Food. But, it's all in this lot into a pan. So for salty, you've got soy. For sweet, you've got honey. For the kind of sour, you've got vinegar. The heat comes from chili and gochujang, which is a fermented chili paste. Plus a little bit of water to let it down and more brown sugar to give it the gloss. All of that into a saucepan and reduce it until it's sticky. When we first made this recipe, there were a few people in the studio who said this was the best fried chicken recipe they've ever had. And I'm not surprised, I mean it's already damn good and edible. It's all cooked, there's small pieces of chicken that have had 5 minutes at 170. But Korean fried chicken needs to double fry. So the fry is now up to 190 and it can go back in for another 3 or 4 minutes. We've made our kimchi mayo, the sauce is bubbling. While they're frying, we can slice up some white cabbage. And this is a nice touch. Last minute of cooking, we're going to add salted, roasted, shelled peanuts into the fryer for about 45 seconds of cooking. It adds another level of flavour and another level of texture. So many levels. What floor are we on? A double fry and a drain on either a clean tea towel or kitchen roll. And now we can coat it all in that glorious sauce. But do you know why it's so good? It's got that fermented chilli paste and there is something very primal about fermented things. Kimchi, that's why it's so good. Beer, bread, they're all the things we love from fermenting. Now I know this isn't nice to say on camera, but I'm literally salivating right now. You've been very well behaved, you've not picked any yet. But that sugar, syrup, sauce, it's going to be seriously hot. But there it is, our Korean fried chicken with kimchi mayo. Sorted. Let's eat it. Food to share. If we don't tell anyone, we can eat it all. I've never cried on camera before. The peanuts are a good touch as well. Put that in there. He's speechless as well. Look, if you want to be speechless, you need to give this recipe a go. All the details available at Sortedfood. Just make enough for me. I'm coming round.