Korean Fried Chicken Recipe
This Korean Fried Chicken recipe features crispy, golden fried wings coated in a spicy, sweet, and tangy gochujang-based sauce. Perfectly crunchy on the outside and tender inside, this dish is a delightful blend of textures and flavors, garnished with sesame seeds and green onions for an authentic Korean touch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Korean
- Diet: Halal
Ingredients
Scale
Chicken
- 2 lb chicken wings or drumettes (900 g)
- 1 cup all-purpose flour (120 g)
- 1/2 cup cornstarch (60 g)
- 1 teaspoon salt (6 g)
- 1/2 teaspoon black pepper (2 g)
- Oil for frying
Korean Sauce
- 1/4 cup gochujang (Korean chili paste) (60 g)
- 2 tablespoons soy sauce (30 ml)
- 2 tablespoons honey (45 ml)
- 1 tablespoon rice vinegar (15 ml)
- 1 clove garlic, minced
Optional Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the coating mixture: In a large bowl, mix together the all-purpose flour, cornstarch, salt, and black pepper to create a seasoned coating for the chicken.
- Coat the chicken: Evenly dredge the chicken wings or drumettes in the flour mixture, ensuring each piece is thoroughly coated for maximum crispiness.
- Heat the oil: Heat oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C), making sure the oil temperature remains steady for even frying.
- Fry the chicken: Carefully fry the coated chicken pieces in batches for 8–10 minutes until they are golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Make the Korean sauce: In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, and minced garlic. Simmer over medium heat for 2–3 minutes until the sauce thickens slightly and the flavors meld.
- Toss chicken in sauce: Place the fried chicken in a large bowl and pour the hot Korean sauce over it. Toss thoroughly to ensure all pieces are evenly coated.
- Garnish and serve: Sprinkle sesame seeds and chopped green onions over the coated chicken. Serve immediately while hot and enjoy your crispy Korean Fried Chicken.
Notes
- For extra crispiness, double-fry the chicken by frying once until light golden, draining, letting rest for 5 minutes, then frying again until fully golden and crispy.
- If gochujang is not available, substitute with a mix of chili paste and a bit of miso paste for a similar flavor profile.
- Make sure to maintain the oil temperature during frying to prevent greasy chicken.
- Use a thermometer to monitor oil temperature for best results.
- This dish is best served fresh to retain its crispiness.
Nutrition
- Serving Size: 1 serving (approximately 5-6 pieces)
- Calories: 480 kcal
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 26 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: Korean fried chicken, crispy fried chicken, gochujang chicken, Korean cuisine, spicy fried chicken, chicken wings recipe
Find it online: https://maicook.com/korean-fried-chicken-recipe/