There’s something magical about the crunch of perfectly fried chicken, especially when it’s Korean Fried Chicken. Growing up, I remember the excitement of family gatherings where the aroma of crispy chicken filled the air. This dish is not just a meal; it’s an experience that brings people together. Whether you’re looking for a quick solution for a busy weeknight or a showstopper for your next gathering, this recipe is your ticket to culinary success. With its irresistible flavor and satisfying crunch, Korean Fried Chicken is bound to impress your loved ones and leave them craving more.
Why You’ll Love This Korean Fried Chicken
This Korean Fried Chicken is a game-changer in the kitchen. It’s not just about the incredible taste; it’s also about how easy it is to whip up. With a few simple ingredients and straightforward steps, you can create a dish that rivals your favorite takeout. Plus, the crispy texture and bold flavors will have everyone asking for seconds. Trust me, this recipe will quickly become a staple in your home!
Ingredients for Korean Fried Chicken
Gathering the right ingredients is the first step to achieving that crispy perfection in your Korean Fried Chicken. Here’s what you’ll need:
Chicken wings: The star of the show! They’re juicy and perfect for frying.
All-purpose flour: This forms the base of your coating, giving it that satisfying crunch.
Cornstarch: A secret weapon for extra crispiness. It helps create that light, airy texture.
Baking powder: This leavening agent adds a bit of lift to the coating, making it even crunchier.
Salt: Essential for enhancing the flavors of the chicken and the coating.
Black pepper: Adds a subtle kick to the seasoning mix.
Garlic powder: A must for that savory depth of flavor.
Onion powder: Complements the garlic and adds a hint of sweetness.
Cayenne pepper: Optional, but it brings a nice heat if you’re feeling adventurous.
Buttermilk: This is crucial for marinating the chicken, making it tender and flavorful.
Vegetable oil: For frying, it needs to be high-heat tolerant to achieve that golden brown color.
Gochujang: This Korean chili paste is the heart of the sauce, providing a sweet and spicy kick.
Honey: Balances the heat of the gochujang with its natural sweetness.
Soy sauce: Adds umami and depth to the sauce.
Rice vinegar: A splash of acidity to brighten the flavors.
Sesame oil: Infuses a nutty aroma that’s quintessential in Korean cuisine.
Garlic: Freshly minced for a punch of flavor in the sauce.
Ginger: Grated ginger adds warmth and a hint of spice.
Sesame seeds: For garnish, they add a delightful crunch and visual appeal.
Green onions: Sliced for garnish, they bring freshness and color to the dish.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!
How to Make Korean Fried Chicken
Prepare the Chicken
Start by marinating the chicken wings in buttermilk. This step is crucial for flavor and tenderness. The buttermilk not only infuses the chicken with a rich taste but also helps to break down the proteins, making the meat juicy and succulent. Let the wings soak for at least 30 minutes, or up to 2 hours in the fridge. The longer they marinate, the better the flavor. Trust me, this is where the magic begins!
Make the Coating
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Each ingredient plays a role in achieving that crispy texture. The flour provides structure, while cornstarch adds lightness. Baking powder gives a little lift, and the spices enhance the flavor. Mix it well to ensure every wing gets an even coating. This is your secret to crispy chicken perfection!
Heat the Oil
Next, it’s time to heat the oil. Pour about 2 inches of vegetable oil into a deep skillet or pot. Heat it over medium-high heat until it reaches 350°F. This temperature is key for frying; too low, and the chicken will absorb oil, becoming greasy. Too high, and the coating will burn before the chicken cooks through. To check the temperature, drop a small piece of bread into the oil. If it sizzles and browns in about 60 seconds, you’re ready to fry!
Fry the Chicken
Carefully place the marinated wings into the hot oil, frying in batches to avoid overcrowding. Fry them for about 8-10 minutes, turning occasionally until they are golden brown and crispy. The sound of sizzling is music to your ears! Use a slotted spoon to remove the wings and let them drain on a paper towel-lined plate. This step ensures they stay crispy and not soggy. You want that perfect crunch!
Prepare the Sauce
While the chicken is frying, let’s whip up the gochujang sauce. In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Cook over medium heat, stirring until everything is well combined and heated through. This sauce is a flavor explosion! It’s sweet, spicy, and savory, perfectly complementing the crispy chicken. Your taste buds are in for a treat!
Toss and Serve
Once the chicken is fried and the sauce is ready, it’s time to toss! Place the crispy wings in a large bowl and pour the sauce over them. Toss gently until every wing is fully coated. For the finishing touch, sprinkle sesame seeds and garnish with sliced green onions. Serve immediately and watch everyone dive in. This Korean Fried Chicken is not just a meal; it’s a celebration of flavors!
Tips for Success
Double-fry the wings for extra crunch: fry once, let rest, then fry again.
Use a thermometer to ensure oil is at 350°F for perfect frying.
Don’t overcrowd the pan; fry in batches for even cooking.
Let the fried chicken rest on paper towels to absorb excess oil.
Experiment with the sauce by adding lime juice for a zesty twist.
Equipment Needed
Deep skillet or pot: A heavy-bottomed pot works well if you don’t have a deep fryer.
Slotted spoon: Essential for removing the chicken from the oil; a regular spoon can work in a pinch.
Thermometer: A kitchen thermometer ensures the oil is at the right temperature; you can also use the bread test.
Mixing bowls: Use any large bowls for marinating and mixing ingredients.
Paper towels: Handy for draining excess oil from the fried chicken.
Variations
Spicy Korean Fried Chicken: Add more cayenne pepper or a splash of hot sauce to the marinade for an extra kick.
Honey Garlic Chicken: Replace gochujang with a mix of honey and soy sauce for a sweeter, milder flavor.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend and ensure the soy sauce is gluten-free.
Air-Fried Version: For a healthier twist, use an air fryer instead of deep frying. Just coat the wings and air fry until crispy.
Vegetarian Alternative: Try using cauliflower florets instead of chicken wings for a delicious plant-based option.
Serving Suggestions
Serve with pickled radishes: Their crunch and tanginess balance the richness of the chicken.
Pair with a cold beer: A crisp lager or pale ale complements the spicy flavors beautifully.
Garnish with fresh herbs: Cilantro or parsley adds a pop of color and freshness.
Present on a wooden board: It adds a rustic touch and makes for a great sharing platter.
FAQs about Korean Fried Chicken
What makes Korean Fried Chicken different from regular fried chicken?
Korean Fried Chicken is known for its ultra-crispy coating and unique flavor profile. The use of cornstarch and double frying creates a light, crunchy texture that sets it apart from traditional fried chicken. Plus, the gochujang sauce adds a sweet and spicy kick that elevates the dish.
Can I make Korean Fried Chicken in an air fryer?
Absolutely! For a healthier version, you can use an air fryer. Just coat the wings as you normally would and air fry them until they’re crispy. It’s a great way to enjoy the same delicious flavors with less oil.
How do I store leftover Korean Fried Chicken?
To keep your Korean Fried Chicken crispy, store it in an airtight container in the fridge. When you’re ready to enjoy it again, reheat it in the oven to restore some of that crunch. Microwaving can make it soggy, so avoid that if you can!
What can I serve with Korean Fried Chicken?
Korean Fried Chicken pairs wonderfully with pickled vegetables, steamed rice, or a fresh salad. You can also serve it with a cold beer or a refreshing Korean drink like soju for a complete experience.
Is Korean Fried Chicken spicy?
The spice level can vary based on how much gochujang you use in the sauce. If you prefer a milder flavor, feel free to adjust the amount or substitute it with a less spicy chili paste. You can still enjoy the deliciousness without the heat!
Final Thoughts
Cooking Korean Fried Chicken is more than just following a recipe; it’s about creating memories and sharing joy with those you love. The crispy texture, bold flavors, and that delightful gochujang sauce make every bite a celebration. Whether you’re enjoying it on a casual weeknight or serving it at a gathering, this dish brings people together. I hope you find as much happiness in making and sharing this Korean Fried Chicken as I do. So roll up your sleeves, gather your ingredients, and let the deliciousness unfold. Your taste buds will thank you!
Korean Fried Chicken is a deliciously crispy and flavorful dish, perfect for any occasion.
Ingredients
Scale
2 pounds chicken wings, tips removed
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper (optional, for heat)
1 cup buttermilk
Vegetable oil, for frying
1/2 cup gochujang (Korean chili paste)
1/4 cup honey
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon sesame seeds
2 green onions, sliced (for garnish)
Instructions
In a large bowl, combine flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
In another bowl, pour the buttermilk over the chicken wings, ensuring they are well-coated. Let the chicken marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Heat about 2 inches of vegetable oil in a large, deep skillet or pot over medium-high heat until it reaches 350°F.
Remove the chicken from the buttermilk and let excess drip off. Dredge each wing in the flour mixture, ensuring they are evenly coated.
Carefully place the coated wings in the hot oil, frying in batches to avoid overcrowding. Fry for about 8-10 minutes, or until golden brown and crispy.
Use a slotted spoon to transfer the wings to a paper towel-lined plate to drain excess oil.
In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Cook over medium heat, stirring until the sauce is well combined and heated through, about 3-5 minutes.
Toss the fried chicken wings in the sauce until they are fully coated. Sprinkle with sesame seeds and garnish with sliced green onions before serving.
Notes
For extra crunch, double-fry the wings: fry them once, let them rest for a few minutes, and then fry them again for 2-3 minutes until extra crispy.
Try adding a splash of lime juice to the sauce for a zesty twist or substitute the gochujang with a milder chili paste if you prefer less heat.
