Korean Fried Chicken

Get ready for a flavor explosion with Korean Fried Chicken!

Crispy on the outside and juicy on the inside, this Korean Fried Chicken recipe will make your taste buds sing.

With a delightful glaze that balances sweetness and spice, it’s the perfect dish for a casual dinner, game night, or whenever you’re craving a little comfort food. You don’t need to be an expert in the kitchen to nail this recipe.

Let’s dive into creating this mouthwatering treat that’s sure to impress friends and family alike!

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty Level: Easy

Nutrition Information

• Calories per serving: 540
• Protein: 39g
• Carbohydrates: 49g
• Fat: 24g
• Fiber: 1g
• Sugar: 11g
• Sodium: 910mg

Why I Love This Korean Fried Chicken

This Korean Fried Chicken recipe holds a special place in my heart because it brings a taste of home to the table.

I can still remember the first time I had it in a bustling restaurant in Seoul, where the crispy texture and spicy sweetness left me craving more.

Making it at home not only is easy and fun, but it also allows me to share those delicious memories with my loved ones. The best part?

Tossing those crispy wings in the savory sauce right before serving!

It’s the little moments, like watching family and friends dig in and smile, that make this dish a true joy to prepare.

Ingredients

2 lbs chicken wings,
1 cup all-purpose flour,
1 cup cornstarch,
1 teaspoon baking powder,
1 teaspoon salt,
1 teaspoon black pepper,
2 cups vegetable oil (for frying),
1/2 cup gochujang (Korean chili paste),
1/4 cup soy sauce,
1/4 cup honey,
2 tablespoons rice vinegar,
2 cloves garlic (minced),
1 tablespoon sesame oil,
Sesame seeds (for garnish),
Green onions (for garnish)

How to Make Korean Fried Chicken

Step 1: Prepare the Coating

In a large bowl, mix together the flour, cornstarch, baking powder, salt, and black pepper. This dry mix will give your wings that perfect crispy coating.

Step 2: Dredge the Wings

Take each chicken wing and dredge it in the flour mixture until thoroughly coated. Make sure they’re well covered for the ultimate crunch.

Step 3: Heat the Oil

Pour the vegetable oil into a deep fryer or large pot, heating it over medium-high heat until it reaches 350°F (175°C). You’ll know it’s ready when you see small bubbles forming around a wooden spoon placed in the oil.

Step 4: Fry the Wings

Carefully add the coated chicken wings in batches to avoid overcrowding the pot. Fry them until they are golden brown and fully cooked, about 8 to 10 minutes. You can check for doneness by ensuring they reach an internal temperature of 165°F (74°C).

Step 5: Make the Sauce

In a separate bowl, whisk together gochujang, soy sauce, honey, rice vinegar, minced garlic, and sesame oil until smooth and well combined.

Step 6: Toss in the Sauce

Once the wings are done frying, toss them in the sauce while they’re still hot. Make sure each wing is evenly coated for that flavorful punch.

Step 7: Garnish and Serve

Serve the wings hot, garnished with sesame seeds and sliced green onions.

Tips & Variations

• Double Frying: For an extra-crisp texture, consider frying the wings twice: first at a lower temperature to cook through, then a second fry at a higher temperature for that perfect crunch.
• Presentation: Arrange the wings on a large platter with a sprinkle of sesame seeds and green onions for a pop of color.
• Dietary Adjustments: If you’re looking for gluten-free options, switch the all-purpose flour to a gluten-free blend. For a less spicy version, reduce the amount of gochujang in the sauce.
• Serving Suggestion: Pair your wings with a cold beer or some refreshing iced tea for a delightful meal experience!

Delicious Variations

• Korean BBQ Ribs: Another beloved dish that captures the essence of Korean cuisine.
• Spicy Korean Meatballs: Small bites full of flavor and perfect for sharing!
• Korean Kimchi Fried Rice: With just a few ingredients, you can create a satisfying side that complements the chicken perfectly.

Serving Suggestions for Korean Fried Chicken

Enjoy these delicious wings hot out of the pan! They’re best served immediately, but they can also be a hit at parties.

Consider serving them with crunchy pickled vegetables or a light salad on the side.

A glass of cold lager or a Korean rice wine would pair wonderfully, washing down the heat and richness of the wings.

Storage and Leftovers

To store leftovers, place any uneaten wings in an airtight container. They’ll keep well in the refrigerator for about 3 to 4 days.

For longer-term storage, you can freeze them for up to 3 months. Just reheat in the oven or an air fryer for that crispy texture again!

Helpful Questions

1. Can I use chicken breast instead of wings?
   Yes, but I recommend using chicken thighs or drumsticks for more flavor and juiciness.

2. What can I substitute for gochujang if I can’t find it?
   You can mix red chili paste with a bit of honey to mimic the sweet and spicy flavor.

3. How do I know when the oil is hot enough?
   Use a kitchen thermometer or drop a small amount of batter into the oil. If it bubbles and rises immediately, it’s ready.

4. Can I make this recipe in advance?
   While fried chicken is best fresh, you can prep the wings and coating ahead of time and fry before serving.

5. What should I do if my wings turn out soggy?
   Ensure your oil is hot enough, and avoid overcrowding the wings while frying. After frying, let them rest on a wire rack to keep them crispy.

Enjoy this delightful Korean Fried Chicken recipe, and experience the joy of homemade cuisine that brings people together!

Print