1 large whole chicken, cut into 10 pieces (watch Marion’s video on how to break down a whole chicken)
vegetable oil, for deep-frying
Dry brine:
1 tsp sea salt
½ tsp ground white pepper
1 tbsp gochugaru*
1 tsp onion powder
5 cloves garlic, finely chopped
2 tsp grated ginger
Vampire sauce:
¼ cup gochugaru
2 tbsp gochujang*
2 tbsp honey
2 tbsp chicken stock
2 tbsp soy sauce
1 tbsp tomato ketchup
8 cloves garlic, finely chopped
Spicy chicken coating:
1 cup plain (all-purpose) flour
⅓ cup cornflour (cornstarch)
¼ cup gochugaru
2 tsp white sugar
1 tsp baking powder
1 tsp sea salt
Milk batter:
250ml (8.75 fl oz) whole milk
1 egg
Amazing
Best KFC I've made
Tried this out for family dinner night, it was a hit! The sauce is a flavour bomb, chicken was crispy and juicy. Everyone loved it! One my favourite recipes from Marion (and I’ve got quite a few of those!)