This is the Real Kfc
This is the REAL KFC is a medium Korean recipe that serves 4. 350 calories per serving. Recipe by Mr. Make It Happen on YouTube.
Prep: 2 hrs 35 min | Cook: 20 min | Total: 3 hrs 10 min
Cost: $12.25 total, $3.06 per serving
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
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
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
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
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
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
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
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
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
Dietary info: Contains Soy, Contains Gluten, Not Vegetarian, Not Vegan
Allergens: Soy, Sesame, Gluten
Ingredient Substitutions
- Instead of Chicken Drumsticks: Chicken Thighs, Chicken Wings
- Instead of All-Purpose Seasoning: Salt, pepper, garlic powder, onion powder, cayenne pepper
- Instead of Cornstarch: Potato starch, Rice flour
- Instead of Ketchup: Tomato paste diluted with water
- Instead of Gochujang: Sriracha mixed with miso, Korean chili flakes + soy sauce
- Instead of Dark Soy Sauce: Regular soy sauce
- Instead of Mirin: Honey diluted with water
- Instead of Rice Vinegar: Apple cider vinegar
- Instead of Brown Sugar: White sugar, Honey
- Instead of Garlic: Garlic paste
- Instead of Vegetable Oil: Peanut oil, Sunflower oil
- Instead of Chives: Green onion
Equipment Needed
- Mixing Bowl
- Whisk
- Knife
- Cutting Board
- Measuring Cup
- Stick Blender (optional)
- Large Pot or Deep Fryer
- Thermometer
- Wire Rack
- Baking Sheet with Aluminum Foil (optional)
- Tongs
- Serving Bowl (optional)
Critical Steps — Do Not Skip
- Dry brine the chicken for deep flavor
- Allow coated chicken to rest before frying
- Maintain precise oil temperatures for the double‑fry method
- Reduce sauce to the right thickness before blending
- Toss the fried chicken quickly to keep the crust crisp
Chef Tips from the Video
- Use low‑sodium soy sauce to control salt levels.
- A pinch of baking powder in the coating creates tiny air pockets for extra crunch.
- For an even richer flavor, add a splash of rice wine (mirin) to the brine.
- Toast sesame seeds in a dry pan for 1‑2 minutes to enhance their nutty aroma.
Troubleshooting
Chicken coating falls off during frying.
Pat the chicken dry after brining, let the cornstarch rest 15 minutes, and avoid moving the pieces too much in the oil.
Sauce is too thin.
Simmer the sauce a few minutes longer to reduce, or add an extra teaspoon of brown sugar or a splash of cornstarch slurry.
Chicken is not crispy enough.
Make sure the oil reaches the correct temperature for both fries; a lower first‑fry temperature and a higher second‑fry temperature are essential.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat in a 350°F oven to retain crispness.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 1 month. Reheat from frozen in a preheated oven.
Room temperature: Not recommended; the chicken should be kept refrigerated after cooking.
Make-Ahead Tips
- Dry‑brine the chicken the night before for even deeper flavor.
- Prepare the sauce up to the blending step and refrigerate; reheat gently before tossing.
- Fry the chicken just before serving for maximum crispness; reheating will soften the crust.
Frequently Asked Questions
What is the cultural significance and history of Korean Fried Chicken in Korean cuisine?
Korean Fried Chicken, known as "yangnyeom chicken," became popular in the 1970s when Korean chefs adapted American fried chicken with double‑frying and a sweet‑spicy glaze. It is now a staple of Korean street food and a favorite for gatherings, often enjoyed with beer.
What are the traditional regional variations of Korean Fried Chicken in Korea?
In Seoul, the classic version uses a gochujang‑based sauce, while in Busan you’ll find a lighter soy‑garlic glaze. The southern region sometimes adds honey or corn syrup for extra sweetness, and some provinces serve it with a side of pickled radish.
How is Korean Fried Chicken traditionally served in Korea?
It is typically served on a large platter, sprinkled with toasted sesame seeds and sliced green onions, and accompanied by pickled radish (danmuji) and a cold beer. It can also be paired with a bowl of steamed rice or Korean corn salad.
What occasions or celebrations is Korean Fried Chicken traditionally associated with in Korean culture?
Korean Fried Chicken is a go‑to dish for late‑night gatherings, sports events, and "chimaek" (chicken‑and‑beer) evenings. It’s also popular at birthdays, holidays, and casual family get‑togethers.
How does Korean Fried Chicken fit into the broader Korean cuisine tradition?
It reflects Korea’s love for bold, balanced flavors—sweet, spicy, salty, and umami—while showcasing the technique of double‑frying for a light, crunchy texture. It sits alongside other fried snacks like twigim and complements the Korean emphasis on shared, communal meals.
What are the authentic traditional ingredients for Korean Fried Chicken versus acceptable substitutes?
Authentic ingredients include gochujang, mirin, dark soy sauce, and Korean rice vinegar. Substitutes can be sriracha mixed with miso for gochujang, honey diluted with water for mirin, and apple cider vinegar for rice vinegar, though flavor will vary slightly.
What other Korean dishes pair well with Korean Fried Chicken?
Korean Fried Chicken pairs beautifully with kimchi, Korean coleslaw (myeolchi), steamed rice, and a side of pickled radish. For a full meal, serve it alongside bibimbap or a light seaweed soup.
What are the most common mistakes to avoid when making Korean Fried Chicken at home?
Common errors include overcrowding the oil, not maintaining the two distinct frying temperatures, and skipping the 15‑minute rest after coating. These mistakes lead to soggy coating or uneven cooking.
Why does this Korean Fried Chicken recipe use a double‑fry method instead of a single fry?
The first fry cooks the meat gently and sets a thin crust, while the second high‑heat fry creates the ultra‑crisp exterior that Korean fried chicken is famous for. Skipping the second fry results in a softer, less crunchy texture.
Can I make Korean Fried Chicken ahead of time and how should I store it?
Yes, you can brine the chicken overnight and prepare the sauce up to the blending step. Fry the chicken just before serving; if needed, keep fried pieces warm on a wire rack in a low oven (200°F) and toss with sauce right before plating.
What does the YouTube channel Mr. Make It Happen specialize in?
The YouTube channel Mr. Make It Happen specializes in practical, step‑by‑step home cooking tutorials that focus on mastering classic comfort foods and popular restaurant‑style dishes with clear explanations and budget‑friendly tips.
How does the YouTube channel Mr. Make It Happen's approach to Korean cooking differ from other Korean cooking channels?
Mr. Make It Happen emphasizes straightforward techniques, minimal specialty equipment, and clear timing cues, making Korean dishes like this fried chicken accessible to home cooks without requiring hard‑to‑find ingredients, unlike some channels that focus on authentic, ingredient‑intensive methods.
Last updated: September 2, 2026
