Description
Korean Fried Chicken is a crispy and flavorful dish featuring chicken wings or drumsticks coated in a light, crunchy batter and fried to golden perfection. Tossed in a sweet and spicy gochujang-based sauce, this recipe combines the perfect balance of heat and sweetness, garnished with toasted sesame seeds and fresh green onions for an authentic Korean flavor experience.
Ingredients
Scale
For the Chicken:
- 1 lb chicken wings or drumsticks
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cold water (or as needed for batter consistency)
- Vegetable oil, for frying
For the Sauce:
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon toasted sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Prepare the batter: In a large bowl, combine all-purpose flour, cornstarch, garlic powder, onion powder, baking powder, salt, and black pepper. Slowly whisk in cold water until you achieve a smooth batter thick enough to coat the chicken.
- Heat the oil: Pour vegetable oil into a deep fryer or large pot and heat it to 350°F (175°C) for optimal frying temperature.
- Fry the chicken: Dip each chicken wing or drumstick into the batter, making sure it is thoroughly coated. Carefully lower the chicken pieces into the hot oil and fry in batches for 7-8 minutes until they turn golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Make the sauce: In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and minced ginger. Simmer over medium heat, stirring occasionally, until the sauce thickens, about 4-5 minutes.
- Toss chicken in sauce: Allow the fried chicken to cool slightly, then toss it in the prepared sauce ensuring each piece is evenly coated.
- Garnish and serve: Sprinkle toasted sesame seeds and chopped green onions over the sauced chicken before serving for a fresh and nutty finish.
Notes
- For extra crispiness, double fry the chicken by frying once until cooked through, letting it rest for a few minutes, then frying again until extra crispy.
- Adjust the amount of gochujang to control the spice level of the sauce.
- Use a thermometer to maintain the frying oil temperature for consistent results.
- Serve immediately after tossing in the sauce to preserve the crispy texture.
- Substitute chicken thighs if preferred for a meatier alternative.
