Why Make This Recipe

Crispy Korean Fried Chicken is a delicious treat that combines crunch with spicy-sweet flavor. This dish is perfect for parties, game days, or a fun family dinner. It’s easy to make and will satisfy everyone’s cravings for something tasty and exciting. You’ll impress your friends and family with this crispy delight!

How to Make Crispy Korean Fried Chicken

Ingredients:

2 lbs chicken wings or drumsticks
1 cup cornstarch
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup buttermilk
Vegetable oil for frying

For the sauce:

1/2 cup gochujang (Korean chili paste)
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 cloves garlic, minced
Sesame seeds and chopped green onions for garnish

Directions:

In a large bowl, mix the cornstarch, flour, baking powder, garlic powder, onion powder, salt, and pepper.
Dip the chicken pieces into the buttermilk, then coat them evenly with the flour mixture.
Heat vegetable oil in a deep pan over medium-high heat.
Fry the chicken pieces in batches, cooking them until they are golden brown and cooked through, about 10-12 minutes for each batch.
In another pan, combine gochujang, honey, soy sauce, rice vinegar, and minced garlic over low heat. Stir until everything is well mixed and slightly thickened.
Toss the fried chicken in the sauce until it is fully coated.
Serve hot, garnished with sesame seeds and chopped green onions.

How to Serve Crispy Korean Fried Chicken

Serve Crispy Korean Fried Chicken on a large platter with some extra sauce on the side for dipping. You can pair it with rice, pickled vegetables, or a simple salad to balance the flavors. This dish is great for sharing and will surely be a hit!

How to Store Crispy Korean Fried Chicken

If you have leftovers, store the chicken in an airtight container in the refrigerator. It will stay fresh for about 3 days. To reheat, place the chicken in the oven for a few minutes or in an air fryer to regain its crispy texture.

Tips to Make Crispy Korean Fried Chicken

Make sure to let the chicken sit in the buttermilk for at least an hour; this helps tenderize the meat and adds flavor.
For extra crunch, you can double fry the chicken: fry it once, let it cool for a few minutes, and then fry it again.
Adjust the spice level of the sauce by using more or less gochujang according to your taste.

Variation

You can try different cuts of chicken, such as thighs or breasts, if you prefer. For a less spicy option, you can use a milder sauce or reduce the amount of gochujang.

FAQs

1. Can I use frozen chicken?

Yes, but be sure to thaw the chicken completely and pat it dry before cooking for the best results.

2. Is gochujang spicy?

Gochujang has a unique flavor with some heat, but it’s not overwhelmingly spicy. You can adjust the amount to suit your taste.

3. Can I make this ahead of time?

You can prepare the chicken and coat it in the flour mixture ahead of time, but it’s best to fry it just before serving to keep it crispy.

Crispy Korean Fried Chicken

Crispy Korean Fried Chicken is a delicious treat that combines crunch with spicy-sweet flavor, perfect for parties or family dinners.

Print Recipe Pin Recipe

Prep Time 1

Cook Time 20

Total Time 1 20

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Korean

Calories: 550

Ingredients Method Notes

Ingredients

For the Chicken

2 lbs chicken wings or drumsticks
1 cup cornstarch
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup buttermilk Let sit for at least an hour for best results.
Vegetable oil for frying

For the Sauce

1/2 cup gochujang (Korean chili paste) Adjust for spice level.
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 cloves garlic, minced
Sesame seeds and chopped green onions for garnish

Method

Preparation

In a large bowl, mix the cornstarch, flour, baking powder, garlic powder, onion powder, salt, and pepper.
Dip the chicken pieces into the buttermilk, then coat them evenly with the flour mixture.

Cooking

Heat vegetable oil in a deep pan over medium-high heat.
Fry the chicken pieces in batches, cooking them until they are golden brown and cooked through, about 10-12 minutes for each batch.

Sauce Preparation

In another pan, combine gochujang, honey, soy sauce, rice vinegar, and minced garlic over low heat.
Stir until everything is well mixed and slightly thickened.

Serving

Toss the fried chicken in the sauce until it is fully coated.
Serve hot, garnished with sesame seeds and chopped green onions.

Notes

To store leftovers, keep in an airtight container in the refrigerator for about 3 days. For reheating, use the oven or an air fryer.