Crispy Korean Fried Chicken
Crispy Korean Fried Chicken Recipe
Crispy Korean Fried Chicken is a mouthwatering dish that expertly combines crunchy texture with a flavorful glaze. This recipe not only highlights the tender, juicy chicken wings but also introduces you to a uniquely spicy-sweet glaze made with gochujang, a traditional Korean chili paste. Perfect for gatherings or a comforting evening snack, this dish promises to be a hit with family and friends.
Why Make This Recipe
You should definitely try this Crispy Korean Fried Chicken for several reasons. First, the crunchiness of the chicken skin paired with the spicy-sweet glaze creates a harmonious explosion of flavors in every bite. Additionally, this dish is highly customizable, allowing you to adjust the spiciness or sweetness according to your preference. Whether you’re a fan of spicy foods or love a good glaze, this recipe is a must-try!
How to Make Crispy Korean Fried Chicken
Follow these simple steps to create your very own Crispy Korean Fried Chicken at home!
Ingredients
- 2 lbs chicken wings
- 1 cup potato starch
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Vegetable oil for frying
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- Sesame seeds for garnish
- Green onions for garnish
Directions
- In a large bowl, mix together potato starch, flour, salt, black pepper, garlic powder, and ginger powder until well combined.
- Toss the chicken wings in the flour mixture until they are fully coated.
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry the chicken in batches, cooking until they are golden brown and crispy, about 8-10 minutes each batch.
- While the chicken is frying, prepare the glaze by combining gochujang, honey, soy sauce, and rice vinegar in a small saucepan. Heat until smooth.
- Once the chicken is cooked, toss them in the glaze until well coated.
- Serve hot, garnished with sesame seeds and chopped green onions.
How to Serve Crispy Korean Fried Chicken
To serve Crispy Korean Fried Chicken, arrange the glazed chicken wings on a large platter. Sprinkle sesame seeds and chopped green onions on top for an appealing finish. Pair the dish with a side of pickled vegetables or a refreshing salad to complement the richness of the chicken. It is also fantastic served with cold drinks, making it perfect for parties or game day gatherings.
How to Store Crispy Korean Fried Chicken
Store any leftover Crispy Korean Fried Chicken in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When ready to enjoy, reheat in the oven or air fryer to regain the crispiness.
Tips to Make Crispy Korean Fried Chicken
- Ensure the oil is at the correct temperature before frying to achieve the best results. Too hot, and the chicken will burn; too cool, and it will absorb excess oil.
- Double fry the chicken wings for extra crispiness—remove them from the oil after the first fry, let them rest for a few minutes, and then fry again until golden.
- Experiment with the glaze! Feel free to adjust the gochujang and honey based on your spice tolerance and sweetness preference.
Variations
- For a less spicy version, reduce the amount of gochujang and increase the honey.
- You can use other cuts of chicken, like drumsticks or thighs, if you prefer.
- Try adding sesame oil or other spices to the flour mixture for added flavor.
FAQs
-
Can I use frozen chicken wings?
Yes, but make sure to thaw them completely and pat them dry before coating them in the flour mixture. -
What can I substitute for gochujang?
If you cannot find gochujang, a combination of sriracha and miso paste can work as an alternative, although the flavor will differ. -
Is this recipe suitable for meal prep?
Absolutely! You can prepare and fry the chicken in advance and store it in the fridge. Just reheat before serving.
Try this Crispy Korean Fried Chicken recipe today, and enjoy a delicious taste of Korean cuisine right in your home!
Crispy Korean Fried Chicken
Ingredients
Chicken and coating
- 2 lbs chicken wings
- 1 cup potato starch
- 1/2 cup flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Vegetable oil for frying
Glaze
- 1/2 cup gochujang (Korean chili paste)
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
Garnish
- Sesame seeds for garnish
- Green onions for garnish
Instructions
Preparation
- In a large bowl, mix together potato starch, flour, salt, black pepper, garlic powder, and ginger powder until well combined.
- Toss the chicken wings in the flour mixture until they are fully coated.
Cooking
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Fry the chicken in batches, cooking until they are golden brown and crispy, about 8-10 minutes each batch.
- While the chicken is frying, prepare the glaze by combining gochujang, honey, soy sauce, and rice vinegar in a small saucepan. Heat until smooth.
- Once the chicken is cooked, toss them in the glaze until well coated.
Serving
- Serve hot, garnished with sesame seeds and chopped green onions.
