Korean Fried Chicken
Crispy, spicy, and irresistibly delicious, this Korean fried chicken recipe delivers the perfect balance of crunch and bold flavor. Double-fried for extra crispiness and coated in a gochujang-based glaze, it's an absolute must-try!
Equipment
- Deep-fryer or heavy-bottomed pot
- Tongs
- Mixing bowls
- Whisk
- Paper towels
- Wire rack
Ingredients
For the Chicken:
- 2 lbs chicken wings or drumettes
- 1 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 1 cup buttermilk optional, for marinating
- Vegetable oil for frying
For the Sauce:
- 1/4 cup gochujang Korean red chili paste
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1 teaspoon toasted sesame seeds
- 1/4 teaspoon red pepper flakes optional
For Garnish:
- Chopped green onions
- Extra sesame seeds
Instructions
Step 1: Prepare the Chicken
- Coat the chicken evenly with cornstarch, salt, black pepper, garlic powder, and baking powder. If time allows, marinate in buttermilk for extra juiciness.
- Tip: Let the coated chicken rest for 15 minutes to help the coating stick better.
Step 2: First Fry
- Heat oil to 350°F (175°C) and fry the chicken in batches for 8-10 minutes until light golden brown. Remove and drain on a wire rack.
- Tip: Avoid overcrowding the pan for even frying.
Step 3: Second Fry
- Increase oil temperature to 375°F (190°C) and fry again for 2-3 minutes until deep golden brown and extra crispy.
- Tip: The second fry removes excess moisture for a shatteringly crisp texture.
Step 4: Make the Sauce
- In a saucepan, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Simmer for 2-3 minutes until slightly thickened.
- Tip: Stir constantly to prevent burning.
Step 5: Toss and Serve
- Coat the crispy chicken generously in the sauce, garnish with sesame seeds and green onions, and serve immediately.
Tip: Toss the chicken in sauce while hot for maximum flavor absorption.
Notes
Serve with pickled radish and steamed rice for a complete meal.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to maintain crispiness.