Korean Fried Chicken
Korean Fried Chicken is a deliciously crispy and flavorful dish that combines the crunchiness of fried chicken with a sweet and spicy glaze.
Equipment
- 1 large mixing bowl
- 1 deep frying pan or pot
- 1 slotted spoon
- 1 mixing spoon or spatula
- 1 paper towels
- 1 baking sheet
- 1 small saucepan
Ingredients
- 2 pounds chicken wings
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon baking powder
- 1 cup buttermilk
- Vegetable oil (for frying)
- ½ cup gochujang (Korean chili paste)
- ¼ cup honey
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- sesame seeds (for garnish)
- chopped green onions (for garnish)
Instructions
- In a large mixing bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, and baking powder. Mix well.
- Pour the buttermilk into a separate bowl. Dip each chicken wing into the buttermilk, allowing excess to drip off, then coat thoroughly in the flour mixture. Shake off any excess flour and set aside on a plate.
- In a deep frying pan or pot, heat vegetable oil to 350°F (175°C). Ensure there is enough oil to submerge the chicken wings.
- Carefully add the coated chicken wings to the hot oil in batches, being cautious not to overcrowd the pan. Fry for about 8-10 minutes or until golden brown and crispy.
- Once cooked, use a slotted spoon to remove the wings, placing them on a paper towel-lined baking sheet to drain excess oil.
- Meanwhile, in a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and minced ginger. Cook over medium heat for about 5 minutes, stirring until well combined and slightly thickened.
- Toss the fried chicken wings in the sauce until fully coated.
- Serve the Korean Fried Chicken hot, garnished with sesame seeds and chopped green onions.
Notes
You can adjust the level of spiciness by varying the amount of gochujang used in the glaze.
If you prefer baked chicken, you can bake the coated wings in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, before tossing in the glaze.