Description
Crispy Korean Fried Chicken is known for its ultra-crunchy exterior and juicy interior, coated in a sticky, sweet, spicy, and savory gochujang-based sauce. It’s a popular Korean street food and a must-try for fried chicken lovers.
Ingredients
- 2 lbs chicken wings or drumettes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp rice vinegar
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- Oil for deep frying
- For the Sauce:
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 2 tbsp brown sugar
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tbsp sesame oil
- 1 tbsp water
- 1 tsp cornstarch (optional, to thicken)
- Garnish: toasted sesame seeds and chopped green onions
Instructions
- Pat chicken dry and place in a bowl. Add salt, pepper, and rice vinegar. Mix and let marinate for 20–30 minutes.
- In a separate bowl, mix cornstarch and flour.
- Heat oil in a deep pot to 350°F (175°C).
- Dredge marinated chicken in the flour mixture, pressing to coat thoroughly.
- Fry the chicken in batches for 6–8 minutes, then remove and drain.
- Let the chicken rest for 5 minutes, then fry again for 2–3 minutes until golden and extra crispy. Drain on a rack.
- To make the sauce, combine gochujang, soy sauce, vinegar, honey, brown sugar, garlic, ginger, sesame oil, and water in a small saucepan. Bring to a simmer over medium heat.
- If a thicker sauce is desired, stir in cornstarch mixed with a bit of water and cook until thickened.
- Toss the crispy chicken in the sauce until well coated.
- Garnish with sesame seeds and green onions. Serve immediately.
Notes
- Double frying is key to achieving the signature Korean-style crispiness.
- Adjust gochujang for desired spice level.
- Serve with pickled radish for a traditional Korean touch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 520
- Sugar: 12g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg
