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Korean fried chicken has taken the culinary world by storm, capturing the hearts and palates of food lovers across the globe. Known for its incredibly crispy exterior and succulent meat, this dish is a staple in Korean cuisine and has gained immense popularity in various international food scenes. What sets Korean fried chicken apart from its counterparts is the double-frying technique that ensures a crunchy texture that is nothing short of addictive.

Korean Fried Chicken

Discover the irresistible flavors of crispy gochujang Korean fried chicken with this easy-to-follow recipe! Known for its tender meat and crunchy coating, this dish takes advantage of the unique taste of gochujang, a fermented chili paste that perfectly blends sweetness and heat. Learn to marinate the chicken for maximum flavor, achieve that crispy texture with a special coating, and whip up a delicious gochujang sauce. Perfect for impressing your friends and family!
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Ingredients
  

For the Chicken:

2 pounds chicken wings or drumsticks

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

For the Coating:

1 cup all-purpose flour

1 cup cornstarch

1 teaspoon baking powder

1 teaspoon cayenne pepper (optional for extra heat)

For the Gochujang Sauce:

1/4 cup gochujang (Korean chili paste)

1/4 cup honey

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon grated ginger

For Garnish:

Sesame seeds

Chopped green onions

Instructions
 

Marinate the Chicken:

    - In a large mixing bowl, whisk together the buttermilk, garlic powder, onion powder, salt, black pepper, and paprika until well combined. Add the chicken pieces to the bowl, ensuring they are completely coated in the marinade. Cover the bowl with plastic wrap or a lid and refrigerate for 1 to 2 hours (or overnight for enhanced flavor).

      Prepare the Gochujang Sauce:

        - In a medium saucepan over medium heat, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk the ingredients together until smooth, then bring the mixture to a gentle simmer. Allow it to cook for about 5 minutes, or until it slightly thickens. Remove the saucepan from heat and set the sauce aside to cool.

          Prepare the Coating:

            - In a separate large bowl, combine the all-purpose flour, cornstarch, baking powder, and cayenne pepper (if using). Stir the mixture to ensure it is well blended, creating a light and crispy coating for the chicken.

              Coat the Chicken:

                - Once the chicken has marinated, remove it from the refrigerator. Let any excess marinade drip off the pieces. Dredge each wing or drumstick in the flour mixture, ensuring they are evenly coated. Shake off any excess coating for a crispier texture.

                  Fry the Chicken:

                    - Heat oil in a deep frying pan or deep fryer to 350°F (175°C). Carefully add the chicken in batches, making sure not to overcrowd the pan. Fry the chicken for about 8 to 10 minutes, or until it is golden brown and cooked through (the internal temperature should reach 165°F / 74°C). Use a slotted spoon to remove the chicken and transfer it to a wire rack to drain excess oil.

                      Toss Chicken in Sauce:

                        - In a large mixing bowl, add the fried chicken pieces and pour the prepared gochujang sauce over them. Gently toss until the chicken is well coated in the sauce. You may reserve a small amount of sauce for drizzling on top before serving.

                          Serve:

                            - Arrange the gochujang-coated chicken on a serving platter. Garnish with a sprinkle of sesame seeds and chopped green onions for a pop of color and crunch. Serve the chicken with pickled radishes or a side of kimchi for a delicious contrast. Dive into your crispy Korean fried chicken experience!

                              Prep Time: 30 minutes | Total Time: 2 hours | Servings: 4-6