Korean fried chicken, known for its incredible crunch and mouth-watering flavor, has taken the culinary world by storm. Whether you’re a fan of spicy, sweet, or savory dishes, this recipe is a perfect way to bring the authentic taste of Korean fried chicken to your home kitchen—no special equipment required.
Ingredients
For the Chicken:
- 2 lbs (900g) chicken wings or drumettes
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp baking powder
- 1 cup cold water
- Vegetable oil for frying
For the Sauce:
- 1/4 cup gochujang (Korean chili paste)
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp grated ginger
- Sesame seeds and chopped green onions for garnish
Instructions
1. Prepare the Chicken:
- Clean and Dry: Start by cleaning the chicken wings or drumettes thoroughly. Pat them dry with paper towels to remove excess moisture, which helps achieve a crispier texture.
- Season: In a large bowl, combine flour, cornstarch, salt, black pepper, garlic powder, onion powder, and baking powder. Mix well. Gradually add cold water to the dry mixture, stirring to create a smooth batter.
- Coat the Chicken: Dip each chicken piece into the batter, ensuring it is fully coated. Place the coated chicken on a wire rack and let it sit for about 10 minutes, allowing the batter to adhere properly.
2. Fry the Chicken:
- Heat the Oil: In a large, deep pan or fryer, heat vegetable oil to 350°F (175°C). The oil should be deep enough to fully submerge the chicken pieces.
- First Fry: Fry the chicken in batches to avoid overcrowding the pan. Fry each piece for about 6-8 minutes until it turns light golden brown. Remove the chicken and drain on a wire rack.
- Second Fry: After the first fry, let the chicken rest for 5-10 minutes. Then, increase the oil temperature to 375°F (190°C) and fry the chicken a second time for 2-3 minutes until it becomes extra crispy and deep golden brown.
3. Make the Sauce:
- Combine Ingredients: In a saucepan, combine gochujang, ketchup, soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and grated ginger. Stir well and cook over medium heat for 5-7 minutes until the sauce thickens slightly.
- Coat the Chicken: Once the chicken is fried to perfection, toss it in the sauce until each piece is evenly coated. You can do this in a large mixing bowl or directly in the saucepan.
4. Serve:
- Garnish and Enjoy: Transfer the sauced chicken to a serving platter. Sprinkle with sesame seeds and chopped green onions for garnish. Serve hot with a side of pickled radish, coleslaw, or steamed rice.
Tips for Perfect Korean Fried Chicken
- Double Frying: The secret to achieving that signature crispy texture is double frying the chicken. The first fry cooks the chicken through, while the second fry creates the ultra-crispy exterior.
- Control the Heat: Maintaining the correct oil temperature is crucial. Too hot, and the chicken will burn; too cold, and it will absorb too much oil, becoming greasy.
- Use Gochujang: This Korean chili paste is essential for authentic flavor. It adds a unique spicy, sweet, and savory kick that sets Korean fried chicken apart from other fried chicken recipes.
With this easy Korean fried chicken recipe, you can enjoy restaurant-quality chicken right at home. Perfect for game nights, casual dinners, or when you’re just craving something deliciously crispy and flavorful.