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TOGETHER AT LAST: Kentucky Fried Korean Fire Chicken

With the sriracha sauce shortage causing shockwaves around the world, it’s time to turn our attention to other ways to get some spice into your life.

Enter two-time MasterChef, and Survivor legend, Khanh Ong.

Khanh has partnered up with the finger-lickin’ bird slinging Kentucky Fried Cookin’ legends at KFC on a recipe for their Kentucky Fried Cookin’ video series.

The recipe for KFC, or Korean Fire Chicken, is spicy, cheesy and loaded with flavour that packs the punch we’re all searching for in the colder months.

The newest episode of the series follows on from Peking Duk and Dimsimlim’s Peking Cluk burger.

Previous episodes have featured Morgan Hipworth’s Popcorn Chicken Cupcakes, Dimsimlim’s Pimped Up Zinger Noodles, Mitch Orr’s Zinger Katsu Curry, Chebbo’s Tender Christmas Sandwiches, Reynold Poernomo’s Chicken n’ Croffle and Sarah Tiong’s Kentucky Fried Satay Chicken.

Check it out below and head to the KFC Australia YouTube channel to check out other videos in the series.


KFC’s Korean Fire Chicken Recipe


Ingredients (serves 2)

  • 10 KFC Wicked Wings®
  • 3 tbsp veg oil
  • 5-10 large garlic cloves minced
  • 2 tsp ginger minced
  • 1 long red chili, seeds removed and finely chopped
  • 1 tsp ground black pepper
  • 1⁄4 cup of gochutgaru* (can be substituted for a mix of sweet and smokey paprika)
  • 3 tbsp of gochujang*
  • 1 cup of sparkling lemonade
  • 1⁄3 cup of Korean rice syrup* (can be substituted for rice malt syrup, or 1⁄2 the amount of maple syrup)
  • 3 tbsp soy sauce
  • 1 cup sliced Korean rice cakes*
  • 150g mozzarella
  • 2 spring onions finely sliced
  • 1 tsp of toasted sesame seeds

Method

  • In a cast-iron deep skillet, add oil on medium heat.
  • After your oil is heated, add your garlic and ginger. Cook for 1 minute, stirring throughout.
  • Add your chili and black pepper and cook for approx. 30 seconds or until fragrant.
  • Add the gochutgaru, then gochujang, lemonade, rice syrup* and soy sauce. Cook on a rapid simmer (lightly bubbling) for 5-8 minutes, until the sauce looks like it’s reduced to half its original size.
  • While your sauce is reducing, lightly fry your rice cakes* in a drizzle of oil over a medium heat. When they’re lightly crispy, remove from the heat.
  • In a large bowl, toss your KFC Wicked Wings® and fried rice cakes in the fire sauce, then arrange everything back in your skillet.
  • Turn your oven onto the grill setting. Top the skillet with mozzarella cheese and pop into an oven for 2-3 minutes until the cheese is melted with browned patches (the good, toasty stuff).
  • Remove from the oven and garnish with spring onions and toasted sesame seeds.