Wednesday, October 29, 2014

KFC - Korean Fried Chicken

I was able to cook Korean Fried Chicken from scratch! I told Jing and Mayette the boys will like it.

The taste somewhat resembles Bon Chon chicken but it is home made!

Less preservatives and additives but more importantly, less the cost!


Korean Fried Chicken

1/2 K. Drumsticks or wings

1/4 C. Thai fish sauce

1/4 C. Rice Flour (or cornstarch if you don't have rice flour.)

Marinate chicken in fish sauce for 30 minutes.

Roll in rice flour then deep fry.

Drain and set aside while you make the glaze.


1/4 C. Korean soy sauce

1/4 C. Water

4-6 T. Brown sugar

1 T. Grated ginger

1 T. Grated onion

1 T. Grated garlic

1 t. Rice flour(cornstarch) diluted in 1 t. Water If glaze is too watery.

Put the soysauce, sugar, ginger, onion and garlic in a saucepan. When it boils and sugar has been dissolved, add the rice flour slurry. Boil until thick. Pour in a big plastic container with lid.

Heat the cooking oil again until it is hot and flash fry the chicken.

Remove from the frying pan and put in the plastic container with the glaze. Shake the chicken pieces and put on a serving platter.

Very easy!!!!!

You can buy rice flour, not glutinous rice flour, in Landmark supermarket.

I also experimented with Bibingka using the rice flour but I will perfect it before sharing the recipe.

It was also easy, just like making pancake batter.

Bibingka experiment.

I will also try to make pancakes made from rice flour!

I know I should not indulge because it is not grain free but I just want to learn how to cook some alternative to wheat.



  1. Lia, just in case i can't find it...does the korean soy sauce taste anything like kikkoman or what would be the closest substitute?

    1. Hi Katrina!
      You can replace with light soy sauce. If you only have Kikkoman just lessen the amount and add a little water so it will not be too salty.