Description
Korean Fried Chicken is a deliciously crispy and flavorful dish featuring double-fried chicken wings or drumettes coated in a sticky, spicy-sweet gochujang sauce. This recipe delivers irresistibly crunchy texture and bold Korean flavors, perfect as a main course or appetizer.
Ingredients
Scale
Chicken and Batter
- 2 lbs chicken wings or drumettes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup cold water
- vegetable oil for frying
Sauce
- 2 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic (minced)
- 1 teaspoon sesame oil
Instructions
- Prepare the chicken: Pat the chicken wings or drumettes dry with paper towels and season evenly with salt, black pepper, and garlic powder to enhance flavor.
- Make the batter: In a mixing bowl, combine cornstarch, all-purpose flour, and baking powder. Gradually whisk in cold water until a smooth, thick batter forms without lumps.
- Heat oil for frying: Pour vegetable oil into a deep pot and heat it to 350°F (175°C), suitable for deep frying to achieve a crispy crust.
- First fry: Dip each chicken piece into the batter, letting excess drip off. Carefully lower pieces into the hot oil, frying in batches to avoid overcrowding. Cook for 6–8 minutes until golden and cooked through. Remove and drain on a wire rack.
- Double fry for extra crispiness: After finishing the first fry of all pieces, return the chicken to the hot oil for an additional 2–3 minutes. This double-frying process creates an ultra-crispy texture.
- Prepare the sauce: In a small saucepan, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, minced garlic, and sesame oil. Simmer the mixture over low heat for 2–3 minutes, stirring frequently until slightly thickened.
- Toss chicken in sauce: Place the hot, crispy chicken in a large bowl and pour the warm sauce over it. Toss thoroughly to coat each piece evenly.
- Serve: Serve immediately, garnished with sesame seeds and sliced green onions if desired, alongside pickled radish or steamed rice.
Notes
- Double frying is essential to achieve the signature extra crispy texture of Korean fried chicken.
- You can adjust the sweetness or spiciness of the sauce by varying the amount of honey or gochujang.
- Serve with traditional Korean sides like pickled radish or steamed rice to balance flavors.
