Kyochon Korean Fried Chicken

I love chicken in all its forms (baked, fried, grilled, sauteed, slow cooked, any way you can imagine) so I was delighted to have a taste of the real stuff that Koreans  are used to. For anyone familiar with Kyochon chicken (now in California and New York), Kyochon has a unique double frying technique (perfected for over 20 years supposedly) that renders out the fat from the skin and turns it into a paper-thin but retains its crispy outside. It’s really one of a kind and I wouldn’t be surprised at all if it spreads beyond just the two coasts. Anyways, this healthy, slightly less crispy, baked version was very good with a savory sauce to go with it. Though it’s not the original Kyochon chicken, I can say that it tasted much better simply because it was home-cooked and healthier.

Eight pieces of chicken legs suit our family just fine.

Soak the chicken legs in milk for at least 20 minutes.

After coating with cornstarch, pop them in the oven and let them bake.

Boiling the sauce until it thickens into a nice syrup.

Chicken legs mashed potatoes, and cucumber and crab meat slaw ready to eat.

Ingredients: Serves 6~8 people

  • 6-pack chicken legs
  • 20 chicken wings
  • 2 tbsp salt n herb seasoning
  • 1 cup cornstarch
  • 200 ml milk
  • 1 tbsp olive oil
  • parsley flakes (garnish)
  • crushed peanuts (garnish)

Sweet n Sour Sauce:

  •  2 tbsp water
  • 4 tbsp soy sauce
  • 2 tbsp Mirin
  • 2 tbsp hot sauce (or red chili peppers)
  • 1 tbsp barbecue sauce
  • 1 tbsp honey
  • 4 tbsp brown sugar
  • 6 cloves minced garlic

Directions:

1. Rinse chicken legs and wings, in a large bowl soak them in milk for 20~30 minutes.
2. After rinsing chicken pieces, rub in the salt and herb seasoning and let sit for 20~30 minutes.
3. Pre-heat oven 450 degrees F. On baking sheet covered with foil, drizzle some olive oil.
4. Coat chicken pieces with cornstarch. Bake for 15 minutes on each side, for a total 30 minutes.
5. Meanwhile, create the sauce by mixing all the ingredients together in a small bowl and then bringing to a rapid boil. Set aside for basting.
6. After chicken pieces are baked for 30 minutes, continually brush on sauce for the remainder of 10 minutes on each side.
7. Transfer to serving plate and garnish with parsley flakes and crushed peanuts.

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