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Digital Subscriptions > delicious. Magazine > February 2019 > Judy Joo’s Korean fried chicken

Judy Joo’s Korean fried chicken

KFC (that’s Korean fried chicken) emerged from the US influence on Korea, but it has evolved to become uniquely Korean. The key is the thin, hard, crisp coating, which comes from using cornflour instead of wheat flour. Being a New York ‘Joo’, I decided to mix matzo meal into the batter as it creates a moreish, shell-like crust. Then comes the sauce… The fried chicken is tossed in a sweet and spicy barbecue sauce flavoured with gochujang (fermented chilli paste), sesame oil and ginger. Eat with daikon pickles and your KFC experience is complete.

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About delicious. Magazine

Happiness is… the keep-you-warm February issue of delicious. magazine: try Dan Doherty’s home cooking (spicy beef stew with cheddar scone topping, mmm), childhood favourites reinvented by Georgina Hayden and a Chinese New Year feast from Ching-He Huang. Share the love with our Valentine’s Day ideas and spice up your life with Judy Joo’s KFC (Korean Fried Chicken, that is) and Chetna Makan’s healthy Indian suppers. Our expert cooks’ tips will have you cooking like a pro, ready to tackle an Italian-style pork roast, foolproof cheese soufflé or Richard Bertinet’s flaky kouign amann. It’s easy when we show you how.