Jang Style Chicken - Recreating KFC Chicken

Name: Jang Style Chicken - Recreating KFC Chicken
Yield: 4 servings
Cuisine: American
Ingredients: 12 Chicken wings; 1 tsp ○Salt; 150 ml ○Water; 1 pinch Black pepper; 1 tsp Gochujang; 2 tbsp each Sugar, sake, soy sauce; 1/3 tsp Grated ginger; 1 clove Grated garlic; 2 to 3 drops Sesame oil; 1 dash White sesame seeds (to finish); 1 Egg white; 3 tbsp ＊Cake flour; 3 tbsp ＊Katakuriko; 1 1/2 tsp ＊Curry powder

cookpad.japan @cookpad_jp

I was so amazed at how delicious the Jang Sauce Chicken at KFC was, and I immediately got to recreating the dish. Actually, I was successful with my first try (lol). The key is to add curry powder into the crust ♪
You should definitely taste the real thing at KFC!

★ I used granulated sugar.
★ My gochujang is fairly spicy, but the result won't be too hot since the sugar gives it a sweet flavor. If you're into spicy food, you can add more gochujang if you'd like. Recipe by Homard Ebiko

cookpad.japan @cookpad_jp

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Ingredients

4 servings

12Chicken wings
1 tsp○Salt
150 ml○Water
1 pinchBlack pepper
The jang sauce:
1 tspGochujang
2 tbspeach Sugar, sake, soy sauce
1/3 tspGrated ginger
1 cloveGrated garlic
2to 3 drops Sesame oil
1 dashWhite sesame seeds (to finish)
The coating:
1Egg white
3 tbsp＊Cake flour
3 tbsp＊Katakuriko
1 1/2 tsp＊Curry powder

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Steps

1

Combine the ingredients marked with a ○ to make saltwater to soak the chicken wings. Cover the container tightly with plastic wrap. After 30 minutes, drain in a colander and season with pepper.
2

In a small pan, combine all ingredients for the jang sauce except for the sesame oil and white sesame seeds. Simmer and reduce slightly. Turn the heat off, and add the sesame oil. Let it sit.
3

Add the egg white into the chicken wings (Step 1). Rub it into the meat. Combine all ingredients marked with a ＊ in a plastic bag, and shake it to mix. Add the chicken wings in pairs into the bag and shake it for the coating.
4

Deep-fry the chicken - 6 each - in 170℃ oil. Take them out when they're crusty and golden brown.
5

Drain the oil well.
6

While it's still hot, soak the top dry side into the jang sauce and transfer onto a serving dish. Use a spatula to pour over any remaining sauce. Sprinkle some white sesame seeds to finish.