Turn Up the Heat With Khanh Ong’s Korean Fire Chicken

Fire up the stove and bring a bit of heat into your life (and mouth).

korean fire chicken recipe khanh ong

The chilly weather has set in, so we’re bringing you those recipes to warm you from the inside out. Two-time MasterChef and Survivor legend Khanh Ong has whipped up a Korean Fire Chicken that could possibly blow your socks off.

Made with KFC’s iconic wicked wings, this recipe is loaded with flavour and spice. Starting with KFC Wicked Wings (a personal fave for Khanh), the dish is complete with garlic, ginger, chilli, then traditional Korean ingredients—gochutgaru and gochujang, Korean rice syrup, fresh lemonade, Korean rice cakes—topped off with mozzarella.

So, if you’re in the mood to blow your tastebuds into another universe and create a recipe that will send you viral on TikTok, what are you waiting for?

Here’s the recipe.

KFC’s Korean Fire Chicken Recipe

Ingredients (serves 2)

  • 10 KFC Wicked Wings
  • 3 tbsp veg oil 
  • 5-10 large garlic cloves minced 
  • 2 tsp ginger minced 
  • 1 long red chilli, seeds removed and finely chopped 
  • 1 tsp ground black pepper 
  • 1⁄4 cup of gochutgaru (can be substituted for a mix of sweet and smokey paprika) 
  • 3 tbsp of gochujang
  • 1 cup of sparkling lemonade
  • 1⁄3 cup of Korean rice syrup (can be substituted for rice malt syrup, or 1⁄2 the amount of maple syrup) 
  • 3 tbsp soy sauce 
  • 1 cup sliced Korean rice cakes 
  • 150g mozzarella 
  • 2 spring onions finely sliced 
  • 1 tsp of toasted sesame seeds  


  1. In a cast-iron deep skillet, add oil on medium heat. 
  2. After your oil is heated, add your garlic and ginger. Cook for one minute, stirring throughout. 
  3. Add your chilli and black pepper and cook for approx. 30 seconds or until fragrant. 
  4. Add the gochutgaru, then gochujang, lemonade, rice syrup and soy sauce. Cook on a rapid simmer (lightly bubbling) for 5-8 minutes, until the sauce, looks like it’s reduced to half its original size.  
  5. While your sauce is reducing, lightly fry your rice cakes in a drizzle of oil over medium heat. When they’re slightly crispy, remove them from the heat.  
  6. In a large bowl, toss your KFC Wicked Wings and fried rice cakes in the fire sauce, then arrange everything back in your skillet.  
  7. Turn your oven onto the grill setting. Top the skillet with mozzarella cheese and pop into an oven for 2-3 minutes until the cheese is melted with browned patches (the good, toasty stuff).  
  8. Remove from the oven and garnish with spring onions and toasted sesame seeds.  

If you need help, here is a video so you can follow Khanah’s step-by-step guide to this wicked recipe.

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Jess Nguyen’s CÆĄm Táș„m is Perfect for a Quick Weeknight Dinner

Or when you're having a dinner party and need to feed the masses.

jess nguyen broken rice recipe

Broken Rice, also known as CÆĄm Táș„m is the ultimate comfort food and what Jess Ngyuyen defaults to.

Jess created this recipe for the TOM Organic TOM Talks panel, a panel that Jess is a part of. Learn more about the TOM Talks panel here.

It’s called broken rice and is a beautiful leftovers dish because traditionally, old/broken rice grains were used to make the rice component. This dish is served with an array of bits and pieces you’d have at home to turn it into a meal— a grilled protein (normally a marinated pork chop),  sliced cucumber or tomato, pickled carrots and daikon, a fried egg and in other instances, a Vietnamese meatloaf and this delicious pork floss which takes a bit of time to prepare.

If you order this dish at a restaurant you will also usually be served a clear soup to have alongside it. In my version that I make at home, I’ve kept it simple with elements you can make in advance so you can whip up this dish at a moment’s notice. You can make a batch of Vietnamese Dipping Sauce and pickled vegetables to keep in your fridge on standby and you can also pre-marinate the pork chops and freeze portions that you can simply defrost and cook when you want. The fried egg, cucumber and spring onion oil are components that you can also quickly prepare in the assembly process or as your rice cooks.

Finally on rice, as I mentioned, traditionally broken rice is used which is harder to source and doesn’t necessarily taste as good as jasmine rice. To keep it simple I just cook jasmine rice as my per usual process. But if you like the broken rice aesthetic of little tiny grains, you can place them into your food processor and break the grains before cooking.

Here’s my broken rice recipe for an easy weeknight meal.


  • 6 thinly cut pork chops (1.5-2cm thick). If the chops are thicker than thus, they might not cook through properly. You can ask your butcher to cut these in half for you.
  • 6 eggs
  • 3 cups jasmine rice
  • 2 lebanese cucumbers, sliced

Spring onion oil

  • 3 stalks of spring onions, finely sliced
  • Generous pinch of salt
  • 2-3 tablespoons of vegetable oil

Pickled Vegetables

  • 1 carrot, peeled and julienned
  • 1 small daikon, peeled and julienned
  • 1/2 cup of sugar
  • 1/2 cup of white vinegar
  • 1/2 cup of warm water
  • Spring onions

Pork marinade

  • 1 stalk of lemongrass, outer leaves peeled
  • 3 cloves of garlic
  • 1 generous pinch of pepper
  • 2 tablespoons of oyster sauce
  • 1 tablespoon of honey
  • 2 tablespoons of fish sauce
  • 1 teaspoon of five spice powder


  • 1 teaspoon of bicarbonate soda. Optional but tenderises the meat
  • 1 tablespoon of vodka, infused with five-spice, cloves, and cinnamon. If you have this leftover from my crispy pork belly recipe, then you can add a bit to this which makes the meat fragrant.


  1. Make the marinade for your pork chops first by cutting the lemongrass into large chunks and placing into a food processor, blitzing until fine. Then add in the rest of the marinade ingredients and blitz until you get a chunky paste.
  2. Pour over your pork and massage into each pork chop. Cover and allow to marinate in the fridge for at least 2 hours or ideally overnight. I’ve also done this for 6 chops with the intention to freeze some of the already pre-marinated pork chops for dinner down the track.
  3. Prepare your pickled vegetables by mixing the sugar and warm water together in a bowl or jar until dissolved and then add in your vinegar and then place the julienned carrots and daikon into the mixture to pickle. You can serve these after soaking in the pickling liquid after 30 minutes or so but you can also keep these in a jar in the fridge for a few weeks to add to different meals.
  4. Cook your rice in a rice cooker or via the absorption method that I use Here. If you want the aesthetic of broken rice, you can place them into your food processor and break the grains before cooking, but you can also simply skip this step as it doesn’t really change the taste.
  5. Brush your pork chops with some oil before cooking until golden and crispy. You can grill them in the oven at 200 degrees Celsius fan-forced for 30 minutes or until golden. Otherwise, you can also air fry them for about 15 minute or barbeque them for about the same amount of time.
  6. Prepare your spring onion oil by placing your spring onions, salt and oil into a bowl and heating in the microwave for 30 seconds or until the onions have softened and are fragrant. You can also heat this in a small pot on the stove if you don’t have a microwave.
  7. Finally, fry an egg sunny side up in a pan with some oil for a few minutes until crispy on the edges and bottom but still with a runny yolk.
  8. To assemble everything, pack and fill your steamed rice into a small bowl, before inverting onto a plate to create a perfect mound. Then take your pork chop and cut into the chop to the bone to make it easier to cut the meat later. (Traditionally, you’ll see this dish eaten with forks and spoons so you need the pork cut into bits that can be cut easily with a spoon). Place your fried egg next to the pork chop, layer a handful of sliced cucumbers around the rice as well as a spoonful of the pickled vegetables. Then spoon over the spring onion oil onto the rice as well as a few ladles of Vietnamese dipping sauce (Nước cháș„m).
  9. Serve immediately and eat with a fork and spoon.

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