Description
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.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 100mg