This is the REAL KFC

Ingredients

• 8 pieces Chicken Drumsticks (cleaned and dried)
• 2 tbsp All-Purpose Seasoning (store‑bought blend; low‑sodium optional)
• 1 tsp Salt (extra if seasoning is low‑sodium)
• 1 cup Cornstarch (for coating; can use potato starch)
• 1 tsp Baking Powder (helps create extra crispness)
• 0.5 cup Ketchup (regular tomato ketchup)
• 2 tbsp Gochujang (Korean hot pepper paste)
• 0.25 cup Dark Soy Sauce (low‑sodium optional)
• 2 tbsp Mirin (sweet Japanese rice wine)
• 1 tsp Rice Vinegar (adds acidity)
• 2 tbsp Brown Sugar (packed)
• 2 cloves Garlic (minced)
• 4 cup Vegetable Oil (high smoke‑point oil such as canola or peanut)
• 1 tbsp Toasted Sesame Seeds (garnish)
• 2 tbsp Chives (diced, garnish)

Instructions

1. Dry Brine Chicken Drumsticks

   Place the cleaned drumsticks in a mixing bowl, season generously with all‑purpose seasoning, salt, pepper, garlic powder, onion powder, and cayenne if desired. Toss with your hands until every piece is evenly coated. Cover and refrigerate for 2 hours.

   Time: PT2H

2. Make Cornstarch Coating

   In a separate bowl whisk together cornstarch, baking powder, a pinch of salt, and a teaspoon of all‑purpose seasoning until smooth and free of lumps.

   Time: PT5M

3. Make Sweet Spicy Sauce

   Combine ketchup, gochujang, dark soy sauce, brown sugar, mirin, and rice vinegar in a saucepan. Whisk over medium‑low heat until it reaches a gentle simmer, then reduce for 3‑4 minutes until slightly thickened. Add minced garlic and cook another 1‑2 minutes. Blend with a stick blender until silky.

   Time: PT15M

4. Coat Drumsticks in Cornstarch Mix

   Remove chicken from the fridge, pat dry with paper towels. Toss the drumsticks in the cornstarch mixture, making sure every surface is covered. Lay them on a foil‑lined baking sheet and let rest at room temperature for 15 minutes.

   Time: PT15M

5. First Fry at 325°F

   Heat oil in the pot to 325°F (163°C). Fry the drumsticks for 4‑5 minutes until lightly golden. Remove with tongs and set on a wire rack.

   Time: PT5M

   Temperature: 325°F

6. Second Fry at 375°F

   Raise the oil temperature to 375°F (191°C). Fry the drumsticks again for 2‑3 minutes until deep golden and ultra‑crispy. Ensure the internal temperature reaches 175°F (79°C). Transfer to the wire rack to drain.

   Time: PT3M

   Temperature: 375°F

7. Coat Fried Chicken with Sauce

   Place the hot fried drumsticks in a large bowl. Pour the prepared sauce over and toss gently until every piece is evenly coated.

   Time: PT2M

8. Garnish and Plate

   Sprinkle toasted sesame seeds and diced chives over the sauced chicken. Arrange on a serving platter and enjoy while hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

15g

Fat

20g

Fiber

1g