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Korean fried chicken has taken the culinary world by storm, captivating food lovers with its irresistible crunch and bold flavors. Unlike traditional fried chicken, Korean fried chicken is double-fried, resulting in a light, crispy exterior that contrasts beautifully with tender, juicy meat. The popularity of this dish has soared, thanks in part to its unique flavor profile and the emergence of Korean cuisine on the global stage. It’s not just a meal; it's an experience that connects diners to the heart of Korean culture.

Korean Fried Chicken

Discover the art of crispy gochujang Korean fried chicken with this easy-to-follow recipe! This beloved dish features tender, juicy chicken coated in a light, crunchy batter, thanks to a special blend of all-purpose flour and cornstarch. Marinate the chicken in buttermilk for added tenderness, then toss it in a flavorful gochujang sauce, combining spice and sweetness. Perfect for sharing at gatherings, this dish celebrates Korean culinary culture and is sure to impress your family and friends. Enjoy!
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Ingredients
  

For the Chicken:

2 pounds chicken wings or drumsticks

1 cup buttermilk

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

For the Coating:

1 cup all-purpose flour

1 cup cornstarch

1 teaspoon baking powder

1 teaspoon cayenne pepper (optional for heat)

For the Gochujang Sauce:

1/4 cup gochujang (Korean chili paste)

1/4 cup honey

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 tablespoon grated ginger

For Garnish:

Sesame seeds

Chopped green onions

Instructions
 

Marinate the Chicken:

    - In a large bowl, combine the buttermilk, garlic powder, onion powder, salt, black pepper, and paprika. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for 1-2 hours (or overnight for extra flavor).

      Prepare the Gochujang Sauce:

        - In a saucepan over medium heat, whisk together the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Bring to a simmer and cook for about 5 minutes until slightly thickened. Remove from heat and set aside.

          Prepare the Coating:

            - In a separate large bowl, mix the all-purpose flour, cornstarch, baking powder, and cayenne pepper. This will create a light and crispy batter.

              Coat the Chicken:

                - Remove the marinated chicken from the fridge. Allow any excess marinade to drip off, then toss the wings/drumsticks in the flour mixture, ensuring they are thoroughly coated. Shake off any excess flour.

                  Fry the Chicken:

                    - Heat oil in a deep frying pan or a deep fryer to 350°F (175°C). Fry the chicken in batches, ensuring not to overcrowd the pan. Cook for about 8-10 minutes or until golden brown and fully cooked through (internal temperature should reach 165°F / 74°C). Remove and place on a wire rack to drain excess oil.

                      Toss Chicken in Sauce:

                        - In a large mixing bowl, toss the fried chicken pieces in the prepared gochujang sauce until they are well coated. You can keep some sauce aside for drizzling later.

                          Serve:

                            - Plate the gochujang-coated chicken, sprinkle sesame seeds and chopped green onions on top for garnish. Serve with pickled radishes or a side of kimchi, and enjoy your crispy Korean fried chicken!

                              Prep Time: 30 minutes | Total Time: 2 hours | Servings: 4-6