KFC has released a new Korean Fire Chicken recipe as part of its Kentucky Fried Cookin’ series.
KFC has announced a whole new way to eat its Original Recipe Chicken with the latest Kentucky Fried Cookin’ Recipe – Korean Fire Chicken.
The fast food giant has teamed up with double star MasterChef and Australian Survivor Khanh Ong to create this exciting new dish.
KFC says the latest recipe is “spicy, cheesy and loaded with flavor that packs the ultimate punch.”
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It consists of KFC Wicked Wings® – a personal favorite of Khanh – garlic, ginger and chilli as well as traditional Korean ingredients such as gochutgaru and gochujang, Korean rice syrup, fresh lemonade and Korean rice cakes.
It’s then topped with as much mozzarella as you can manage to give it a “sexy cheesy pull-off topping.”
The latest episode of Kentucky Fried Cookin’ is the latest recipe from emerging chefs to take your meals at home to the next level this year.
Previous episodes have featured Morgan Hipworth’s Chicken Popcorn Cupcakes, Dimsimlim’s Pimped Up Zinger Noodles, Mitch Orr’s Zinger Katsu Curry, Chebbo’s Christmas Chewy Sandwiches, Reynold Poernomo’s Chicken n’ Croffle, and Fried Chicken Sarah Tiong’s Kentucky Satay.
KFC is challenging fans to try the new dish and share their Kentucky Fried Cookin’ meas on social media, tagging @kfcaustralia and @khanhong.
To watch the full episode of Kentucky Fried Cookin’, head over to KFC’s YouTube video so you can follow Khanh’s step-by-step guide while creating your own version of this recipe.
Korean Fire Chicken Recipe from KFC
Ingredients (for 2 people)
- 10 KFC Wicked Wings®
- 3 tablespoons vegetable oil
- 5 to 10 large garlic cloves, minced
- 2 teaspoons ginger, chopped
- 1 long red chilli, seeded and finely chopped
- 1 teaspoon ground black pepper
- 1⁄4 cup gochutgaru* (can be substituted with a mixture of sweet and smoked paprika)
- 3 tablespoons gochujang*
- 1 cup sparkling lemonade
- 1⁄3 cup Korean rice syrup* (can substitute rice malt syrup or 1⁄2 the amount of maple syrup)
- 3 tablespoons of soy sauce
- 1 cup Korean* rice cakes, sliced
- 150g of mozzarella
- 2 spring onions, finely chopped
- 1 teaspoon toasted sesame seeds
*If not available at your local supermarket, you can find these items at an Asian grocery store
- In a deep cast iron skillet, add oil over medium heat.
- Once the oil is heated, add the garlic and ginger. Cook for 1 minute, stirring all over.
- Add chili and black pepper and cook for about 30 seconds or until fragrant.
- Add gochutgaru, then gochujang, lemonade, rice syrup and soy sauce. Cook over low heat (slightly bubbling) for 5-8 minutes, until the sauce looks like it has reduced to half its original size.
- While your sauce is reducing, lightly brown your rice cakes in a drizzle of oil over medium heat. When they are slightly crispy, remove from the heat.
- In a large bowl, toss your KFC Wicked Wings® and fried rice cakes in the fire sauce, then return it to your skillet.
- Put your oven on the grill position. Top the skillet with mozzarella cheese and place in the oven for 2-3 minutes until the cheese is melted with golden slabs (the toasty good stuff).
- Remove from oven and garnish with spring onions and toasted sesame seeds.