Korean Fried Chicken
This Korean Fried Chicken recipe offers a delightful crunch and a sweet, spicy glaze that will leave your taste buds dancing. Perfect for a party or a cozy night in, this dish delivers an authentic taste of Korea.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 deep frying pan or skillet
- 1 tongs or slotted spoon
- 1 paper towels
- 1 saucepan
- 1 measuring cups and spoons
Ingredients
- 2 pounds chicken wings
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Oil for frying Enough to fill the pan about 2 inches deep.
- ¼ cup gochujang Korean chili paste.
- ¼ cup honey
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- sesame seeds For garnish (optional).
- chopped green onions For garnish (optional).
Instructions
- Begin by patting the chicken wings dry with paper towels to ensure the batter adheres better and results in a crispier texture.
- In a large bowl, combine the flour, cornstarch, baking powder, salt, and black pepper. Mix the dry ingredients well.
- Dredge each chicken wing in the dry mixture, ensuring each piece is coated evenly. Shake off any excess flour.
- In a deep frying pan or skillet, heat oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- Carefully add the chicken wings to the hot oil in batches to avoid overcrowding. Fry the wings for about 10-12 minutes, turning occasionally, until they are golden brown and crispy.
- Remove the wings from the oil using tongs or a slotted spoon and drain them on paper towels.
- In a separate saucepan, combine gochujang, honey, soy sauce, minced garlic, sesame oil, and rice vinegar. Heat over low flame, stirring until the sauce is well mixed and heated through, about 3-4 minutes.
- Toss the fried chicken wings in the sauce until they are evenly coated.
- Serve the Korean Fried Chicken immediately, garnished with sesame seeds and chopped green onions if desired.
Notes
You can adjust the spiciness of the sauce by varying the amount of gochujang.
Serve with pickled radishes or a side of steamed rice for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, although the wings are best enjoyed fresh.