Finger lickin' good

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There are several types of “KFC” – the stuff from the fast-food chain (which can be delicious if you’re in the right mood, or have had a little too much to drink); the addictive Korean fried cauliflower served at Yardbird on Bridges Street, Sheung Wan; and Korean fried chicken. The latter is crisp, double-fried chicken coated with a sauce that ranges from sweet and extremely sticky to blazingly spicy. The version below tends towards the spicier, less sweet side of the scale, but the sauce can be adjusted to suit any taste.

The KFC I’ve tasted at Korean restaurants is made of chicken that seems to have been cut on a bandsaw while frozen – the “parts” are not the usual wing, back, breast, leg and thigh; instead, they’re oddly shaped pieces that are awkward to eat. When making this at home, though, you can afford to cut the chicken properly. My favourite parts to use for KFC are the middle and drumette portion of the wing, but you can also make it with thighs and drumsticks. If you must use breast (not advisable), take care not to overcook the pieces.