KFC-Style Crispy Fried Chicken with Sweet-Spicy Dipping Sauce

Ingredients

• 3 tbsp Ketchup (regular tomato ketchup)
• 0.5 tbsp Red pepper paste (gochujang) (Korean fermented chili paste)
• 0.5 tbsp Soy sauce (light soy sauce)
• 2 tbsp Honey or starch syrup (for sweetness and glaze)
• 1 tbsp Sugar (granulated)
• 0.5 tbsp Minced garlic (fresh or jarred)
• 2 tbsp Water (for sauce)
• 350 g Chicken tenderloin (about 12 small pieces)
• 1 tsp Salt (for chicken)
• 0.5 tsp Black pepper
• 1 tbsp Garlic powder (for chicken)
• 1 tsp Red pepper powder
• 100 g All‑purpose flour
• 50 g Corn starch
• 1 tsp Salt (for batter)
• 1 tsp Garlic powder (for batter)
• 0.5 tsp Black pepper (for batter)
• 1 piece Egg (large)
• 50 ml Water (for batter) (adjust for batter consistency)
• 2 cups Vegetable oil (for deep frying, use a neutral oil)

Instructions

1. Prepare Sweet‑Spicy Dipping Sauce

   Combine ketchup, red pepper paste, soy sauce, honey, sugar, minced garlic, and water in a small saucepan. Stir until smooth, bring to a gentle boil, then simmer for 2 minutes. Remove from heat and set aside.

   Time: PT10M

   Temperature: Medium heat

2. Season Chicken Tenderloins

   In a bowl, toss the chicken pieces with 1 tsp salt, 0.5 tsp black pepper, 1 tbsp garlic powder, and 1 tsp red pepper powder until evenly coated. Cover and refrigerate for 1 hour to let the flavors penetrate.

   Time: PT1H5M

3. Make Batter for Frying

   In a second bowl whisk together flour, corn starch, 1 tsp salt, 1 tsp garlic powder, and 0.5 tsp pepper. Add the beaten egg and 50 ml water, whisking to a smooth, thick batter. Add a splash more water if the batter feels too stiff.

   Time: PT5M

4. Coat Chicken in Batter

   Remove chicken from the fridge, pat dry with paper towels. Dip each piece into the batter, let excess drip off, then dip again for a second coating. Place coated pieces on a tray and let rest 2‑3 minutes before frying.

   Time: PT5M

5. Heat Oil for Deep Frying

   Pour vegetable oil into the deep‑fry pot until it is about 2‑3 inches deep (enough to fully submerge the chicken). Heat over medium‑high until the oil reaches 350°F (180°C). Use a thermometer to check.

   Time: PT10M

   Temperature: 350°F

6. Fry Chicken Until Golden

   Carefully lower the coated chicken into the hot oil. Do not move them for the first minute. Fry for a total of 7 minutes, turning once, until the exterior is deep golden and the internal temperature hits 165°F (74°C). Remove with tongs and drain on a wire rack or paper towels.

   Time: PT7M

   Temperature: 350°F

7. Serve with Dipping Sauce

   Arrange the hot fried chicken on a serving platter and place the sweet‑spicy sauce in a small bowl for dipping. Serve immediately for maximum crunch.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

20 g

Fat

25 g

Fiber

1 g

Ingredient Substitutions

• Instead of Ketchup: tomato sauce
• Instead of Red pepper paste (gochujang): sriracha mixed with miso
• Instead of Soy sauce: tamari
• Instead of Honey or starch syrup: maple syrup, agave nectar
• Instead of Sugar: brown sugar, honey
• Instead of Minced garlic: garlic powder (1/4 tsp)
• Instead of Chicken tenderloin: boneless chicken breast, cut into strips
• Instead of Red pepper powder: cayenne pepper
• Instead of All‑purpose flour: cake flour
• Instead of Corn starch: potato starch
• Instead of Egg: egg white (1/2 cup)
• Instead of Vegetable oil: canola oil, peanut oil

Equipment Needed

• Mixing bowls
• Whisk or spoon
• Saucepan (small)
• Measuring spoons
• Measuring cup
• Zip‑top bag or shallow dish for marinating
• Deep‑fry pot or heavy skillet
• Tongs
• Wire rack or paper towels
• Thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Season Chicken Tenderloins (marination)
• Heat Oil for Deep Frying (oil temperature)
• Fry Chicken Until Golden (time & temperature)
• Coat Chicken in Batter (double dip)

Chef Tips from the Video

• For extra crispness, use ice‑cold water in the batter; the temperature shock creates a lighter crust
• Season the flour‑cornstarch mixture with a pinch of baking powder for extra lift
• After frying, let chicken rest on a wire rack for 2 minutes; this prevents steam from making the crust soggy

Troubleshooting

Storage

Refrigerator: Sauce: up to 1 week in an airtight container. Fried chicken: store in a sealed container for 2 days; reheat in oven to retain crispness.

Freezer: Fried chicken freezes well for up to 1 month; thaw and reheat in oven. Sauce freezes for up to 2 months.

Room temperature: Do not leave fried chicken at room temperature longer than 2 hours.

Make-Ahead Tips

• The dipping sauce can be prepared up to 2 days ahead and kept refrigerated
• Chicken can be marinated up to 24 hours for deeper flavor; keep covered in the fridge
• Dry the coated chicken on a rack for 10 minutes before frying to reduce splatter