Korean Fried Chicken Recipe: The *Real* KFC Experience!

Ingredients

• 1 kg (2.2 lbs) bone-in, skin-on chicken pieces (wings, drumsticks, thighs), patted dry
• 1 tbsp (15 ml) soy sauce
• 1 tbsp (15 ml) rice wine or dry sherry
• 1 tsp (5 ml) grated ginger
• 1 tsp (5 ml) minced garlic
• ½ tsp (2.5 ml) black pepper
• 1 cup (120g) all-purpose flour
• ½ cup (60g) cornstarch
• 1 tsp (5 ml) baking powder
• ½ tsp (2.5 ml) salt
• ¼ tsp (1.25 ml) garlic powder
• ¼ tsp (1.25 ml) onion powder
• Pinch of black pepper
• 1 cup (240 ml) ice-cold water
• 2 tbsp (30 ml) vegetable oil
• 2 cloves garlic, minced
• 1 tbsp (15 ml) grated ginger
• ¼ cup (60 ml) gochujang (Korean chili paste)
• ¼ cup (60 ml) honey or corn syrup
• 2 tbsp (30 ml) soy sauce
• 2 tbsp (30 ml) rice vinegar
• 1 tbsp (15 ml) sesame oil
• 1 tsp (5 ml) gochugaru (Korean chili flakes), optional for extra spice
• 2 tbsp (30 ml) water
• Vegetable oil, for frying
• Sesame seeds, for garnish
• Chopped scallions (green onions), for garnish