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.
MEET JUDY