Name: Korean Fried Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Korean
Ingredients: 2 pounds chicken wings; 1 cup all-purpose flour; 1/2 cup cornstarch; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1/2 teaspoon baking powder; 1 cup buttermilk; Vegetable oil (for frying); 1/2 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 teaspoon ginger, minced; Sesame seeds; Chopped green onions

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Introduction

Korean Fried Chicken is renowned for its crispy texture and flavorful spicy-sweet glaze. This recipe delivers tender, crunchy wings coated in a delicious gochujang sauce that’s perfect for snacking or serving at a party.

A plate full of crispy fried chicken pieces stacked in two layers, each piece coated in a shiny, thick, reddish-brown sauce. The chicken has a crunchy texture visible under the sauce. The top layer is sprinkled with chopped green herbs and small white sesame seeds. The plate is white and sits on a white marbled surface, creating a clean and bright setting. In the background, there are blurred small white dishes holding side items with light orange colors. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken wings
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon baking powder
1 cup buttermilk
Vegetable oil (for frying)
1/2 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 teaspoon ginger, minced
Sesame seeds (for garnish)
Chopped green onions (for garnish)

Instructions

Step 1: In a large mixing bowl, combine the flour, cornstarch, salt, black pepper, garlic powder, and baking powder. Mix well.
Step 2: Pour the buttermilk into a separate bowl. Dip each chicken wing into the buttermilk, allowing excess to drip off, then coat thoroughly in the flour mixture. Shake off any excess flour and set aside on a plate.
Step 3: In a deep frying pan or pot, heat vegetable oil to 350°F (175°C). Ensure there is enough oil to submerge the chicken wings.
Step 4: Carefully add the coated chicken wings to the hot oil in batches, being cautious not to overcrowd the pan. Fry for about 8-10 minutes or until golden brown and crispy.
Step 5: Once cooked, use a slotted spoon to remove the wings, placing them on a paper towel-lined baking sheet to drain excess oil.
Step 6: Meanwhile, in a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and minced ginger. Cook over medium heat for about 5 minutes, stirring until well combined and slightly thickened.
Step 7: Toss the fried chicken wings in the sauce until fully coated.
Step 8: Serve the Korean Fried Chicken hot, garnished with sesame seeds and chopped green onions.

Tips & Variations

For extra crispy wings, double fry by frying the wings twice: once until light golden, then again after resting, until deep golden and crisp.
Substitute chicken wings with drumettes or boneless chicken bites for different textures.
Adjust the amount of gochujang or honey to tweak the spiciness and sweetness of the sauce.
If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.

Storage

Store leftover Korean Fried Chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for about 10 minutes to restore crispiness. Avoid microwaving to keep the coating crunchy.

How to Serve

A white plate holds a stack of crispy fried chicken wings covered in a shiny, thick red sauce, giving a sticky texture to the surface. The wings are layered in a piled-up way, each piece showing a golden brown crust underneath the red glaze. Bright green fresh herb leaves, likely cilantro, are sprinkled on top along with small white sesame seeds creating a speckled effect across the wings. The background is softly blurred, with a warm indoor setting, and the plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken wings for this recipe?

Yes, but make sure to fully thaw and pat them dry before coating to ensure even frying and crispiness.

Is gochujang spicy for those unfamiliar with Korean flavors?

Gochujang has a mild to moderate heat with a sweet and savory flavor. You can reduce the spiciness by using less or mixing it with more honey.