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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
Cook Time 30 minutes
Total Time 50 minutes
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.