Crispy Korean Fried Chicken

Crispy Korean Fried Chicken is a dish that’s perfect for sharing with family and friends. With its crunchy exterior and flavorful glaze, it’s hard to resist. Whether you’re hosting a casual get-together or just want to spice up dinner, this recipe brings a taste of Korea to your kitchen with minimal effort.

Why You Will Love This Recipe

You’ll love Crispy Korean Fried Chicken because it’s a fun and delicious way to enjoy chicken. It’s crispy on the outside and juicy on the inside, making it a crowd-pleaser for both kids and adults. This dish is great for a weeknight dinner or a weekend gathering. Plus, it’s budget-friendly and easy to make, so you won’t be spending hours in the kitchen.

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
• 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 for garnish
• Chopped green onions for garnish

Directions

1. In a large bowl, mix together the cornstarch, all-purpose flour, baking powder, garlic powder, onion powder, salt, and black pepper.
2. Dip the chicken pieces into the buttermilk, ensuring they are well coated.
3. Then take the buttermilk-coated chicken and dredge it in the flour mixture, coating it thoroughly.
4. Heat vegetable oil in a deep pan over medium-high heat. Make sure the oil is hot enough before adding the chicken.
5. Fry the chicken in batches, cooking until golden brown and cooked through, about 10-12 minutes for each batch.
6. In another pan, combine gochujang, honey, soy sauce, rice vinegar, and minced garlic. Heat over low until everything is mixed and slightly thickened.
7. Once the chicken is cooked, toss it in the sauce to coat it evenly.
8. Serve hot, garnished with sesame seeds and chopped green onions.

How to Serve Crispy Korean Fried Chicken

Crispy Korean Fried Chicken is best served fresh and hot. Pair it with steamed rice or a fresh salad for a complete meal. Friends and family can also enjoy it as an appetizer, perfect for gatherings or game days.

How to Store Crispy Korean Fried Chicken

If you have leftovers, you can store the crispy chicken in an airtight container in the fridge for up to 3 days. To keep the chicken crispy, reheat it in the oven for best results.

Tips to Make Crispy Korean Fried Chicken

• Make sure your oil is hot enough for frying; this helps achieve that perfect crunch.
• Don’t overcrowd the pan when frying; this keeps the temperature steady and helps the chicken cook evenly.
• Let the chicken sit after frying for a minute. This allows the steam to escape and keeps them crispy.

FAQs

Can I use other parts of the chicken?

Yes, you can use breasts or thighs, but adjust the cooking times as needed. Breasts may cook faster, while thighs might take a little longer.

What can I substitute for gochujang?

If you can’t find gochujang, you can use a mix of chili paste with a bit of sugar for sweetness, though it won’t have the same depth of flavor.

Is this recipe spicy?

The level of spice can vary based on the brand of gochujang used. If you’re sensitive to spice, start with a smaller amount and adjust to your taste.

Crispy Korean Fried Chicken

Crispy Korean Fried Chicken features a crunchy exterior and a flavorful glaze, making it a delicious dish perfect for sharing.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Korean

Calories: 450

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 for coating the chicken
• 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

Garnish

• Sesame seeds for garnish
• Chopped green onions for garnish

Method

 

Preparation

1. In a large bowl, mix together the cornstarch, all-purpose flour, baking powder, garlic powder, onion powder, salt, and black pepper.
2. Dip the chicken pieces into the buttermilk, ensuring they are well coated.
3. Then take the buttermilk-coated chicken and dredge it in the flour mixture, coating it thoroughly.

Cooking

1. Heat vegetable oil in a deep pan over medium-high heat. Make sure the oil is hot enough before adding the chicken.
2. Fry the chicken in batches, cooking until golden brown and cooked through, about 10-12 minutes for each batch.
3. In another pan, combine gochujang, honey, soy sauce, rice vinegar, and minced garlic. Heat over low until everything is mixed and slightly thickened.
4. Once the chicken is cooked, toss it in the sauce to coat it evenly.

Serving

1. Serve hot, garnished with sesame seeds and chopped green onions.

Notes

To keep the chicken crispy, reheat it in the oven for best results. Let the chicken sit after frying for a minute to prevent it from becoming soggy.