Recipe - Korean Fried Chicken

Here’s a Korean Fried Chicken recipe that captures the perfect balance of crispy, flavorful chicken with a spicy, sweet, and tangy sauce. Korean fried chicken is known for its double-frying technique, which makes the skin extra crispy while keeping the meat juicy.

Ingredients

For the Chicken:

• 2 lbs chicken wings or drumettes

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon ginger powder

• 1/2 cup cornstarch (for dredging)

• 1/2 cup all-purpose flour

• Vegetable oil (for frying)

For the Sauce:

• 1/4 cup gochujang (Korean red chili paste)

• 2 tablespoons soy sauce

• 2 tablespoons honey

• 2 tablespoons brown sugar

• 2 tablespoons rice vinegar

• 1 tablespoon sesame oil

• 3 cloves garlic (minced)

• 1 tablespoon ginger (minced)

• 1 tablespoon sesame seeds (optional, for garnish)

• Green onions (optional, for garnish)

Instructions

Step 1: Prepare the Chicken

1. Season the Chicken: In a large bowl, toss the chicken wings with salt, black pepper, garlic powder, and ginger powder. Let it sit for about 15 minutes to absorb the flavors.

2. Coat the Chicken: In a separate bowl, mix the cornstarch and flour. Dredge each chicken piece in the mixture, ensuring it is fully coated. Shake off any excess flour.

Step 2: Fry the Chicken (First Fry)

1. Heat the Oil: In a large, deep pan or wok, heat vegetable oil to about 350°F (180°C). Make sure the oil is deep enough to submerge the chicken.

2. Fry the Chicken: Fry the chicken in batches for 6-8 minutes until they are light golden brown. Remove the chicken from the oil and place it on a wire rack or paper towel-lined plate to drain. Let the chicken rest for a few minutes.

Step 3: Fry the Chicken Again (Double Fry)

1. Increase the Heat: Raise the oil temperature to about 375°F (190°C). Fry the chicken a second time for 2-3 minutes until the chicken is deep golden brown and extra crispy.

2. Drain and Rest: Remove the chicken and place it back on the wire rack to drain excess oil.

Step 4: Make the Sauce

1. Combine the Ingredients: In a small saucepan, combine gochujang, soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.

2. Cook the Sauce: Heat the mixture over medium heat, stirring continuously until the sauce thickens slightly, about 3-4 minutes.

Step 5: Toss the Chicken in the Sauce

1. Coat the Chicken: In a large bowl, toss the fried chicken with the sauce until each piece is well-coated.

Step 6: Garnish and Serve

1. Garnish: Sprinkle the chicken with sesame seeds and chopped green onions for an extra pop of flavor and color.

2. Serve: Enjoy the crispy, sweet, and spicy Korean fried chicken hot with a side of pickled radish or rice.Here’s a Korean Fried Chicken recipe that captures the perfect balance of crispy, flavorful chicken with a spicy, sweet, and tangy sauce. Korean fried chicken is known for its double-frying technique, which makes the skin extra crispy while keeping the meat juicy.