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Guest Recipe by Jessie Spiby

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There are many ways to fry a chicken. It seems that nearly every culture has had a crack from Southern America to Japan. However, once you go Korean fried, trust me, you won’t go back.

KFC (Korean Fried Chicken) first graced mouths towards the late 1970s and is thought to have emerged into Korean kitchens from the American military presence during the Korean War. The mouth-watering versions of the dish we know today are the result of locals adapting recipes to Korean tastebuds. Seriously speedy to prepare and more delicious than any drive thru, this recipe certainly won’t leave a dent your hip pocket either. The twice-fried recipe allows for maximum fat rendering and ultimate crispiness which results in it being surprisingly not greasy. Should vego be more your thing give sweet potato or eggplant a go as both work tremendously well.

Best enjoyed with friends, paired with an ice-cold beer and served with kimchi or pickled daikon, this recipe is finger licking good in the best kind of way.


(Adelady recommends G-Fresh Sea Salt, Black Pepper and Toasted Sesame Seeds)

1 organic chicken OR 2kg wings OR 2 medium sweet potatoes

1 cup Cornflour or potato starch

1 tbs Sea salt flakes

1/2 tbs Freshly ground black pepper

I tbs Ginger, minced

Neutral oil for frying such as grape seed of vegetable

The Sauce

5 garlic cloves, minced

3-5 scud or birds eye chillies, minced (optional)

1/2 cup of corn syrup or glucose

2 tbs Rice wine vinegar

2 tbs Brown sugar

2 tbs Gochujang (Korean chilli paste), or a good slurp of Sriracha

1/4 cup soy sauce

To Garnish

Toasted sesame seeds

Finely slices spring onions

Toasted dried whole chillies, chopped (optional)

Toasted peanuts (optional)


Using kitchen scissors prepare your chicken (if using) by chopping it into medium size pieces. Be sure to remove the wing tips from the wings. I usually divide the breast into 2 or 3 pieces, separate the thigh from the leg and divide in 2 and split the wings in 2 at the joint.

Dry the chicken thoroughly then add the black pepper, salt and minced ginger. Using your hands give the chicken a good mix being sure to get the spices sticking to the meat. Place in the fridge for 30 minutes (if you have time leave longer, however chicken can be used immediately).

If using sweet potato chop into large wedges. You’ll need about 1/2 a tbs of oil to help the spices stick to the potato and you won’t need to leave the potato to marinate.

Heat fryer or oil in large pot to 160C.

Place the cornflour in a bowl, toss each chicken/potato one piece at a time in the flour to coat it. Using your hands press the flour into each piece to ensure it is thoroughly coated.

Fry the chicken or sweet potato in batches for 8 minutes. Be sure to not over crowd the pan to ensure your chicken/potato gets nice and crispy. Drain each piece well before placing on a wire rack to rest for a few minutes.

Bring the oil up to 180C. Fry chicken/potato in batches once again for 3-4 minutes or until golden and crispy. Drain well.

While the chicken is frying prepare your sauce.

Heat 2 tablespoons of oil in a large non-stick wok or pan over a medium to high heat. Add the minced garlic and chilli, sautéing until fragrant around 30 seconds or so.

Add soy sauce, corn syrup or glucose, vinegar, gochujang or Sriarcha. Stirring with a wooden spoon let it bubble away for a few minutes and thicken slightly. Add the brown sugar stirring to combine, then remove from the heat. Set aside.

Once the chicken has cooked reheat the sauce. Toss the chicken through the sauce using a spoon to ensure the chicken is well coated. Place chicken in a bowl garnish with sesame seeds, spring onion, additional chilli and peanuts if using.

Then gorge like there’s no tomorrow and feel the happiness sweep over your body.

Jessie x

Millie Looker

Millie Looker

Writer, Content Creator, Events Manager and Operations sensation, she’s the backbone to ensuring Adelady runs like clockwork.

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