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Korean Fried Chicken Recipe

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★★★★★

4.9 from 105 reviews

This Korean Fried Chicken recipe features crispy, golden-brown chicken wings coated in a light, crunchy batter and tossed in a flavorful, spicy-sweet gochujang sauce. Perfectly balanced with garlic, ginger, honey, and soy sauce, these wings make an irresistible appetizer or snack that captures the essence of Korean cuisine.

Ingredients

Scale

Chicken and Coating

  • 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)

Sauce

  • 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

Garnish

  • Sesame seeds
  • Chopped green onions

Instructions

  1. Prepare Dry Mix: In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and baking powder. Mix thoroughly to ensure an even coating for the chicken.
  2. Coat Chicken: Pour the buttermilk into a separate bowl. Dip each chicken wing into the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture. Shake off any excess flour and place the coated wings on a plate.
  3. Heat Oil: In a deep frying pan or pot, heat vegetable oil to 350°F (175°C). Make sure you use enough oil to fully submerge the chicken wings for even frying.
  4. Fry Chicken: Carefully add the coated wings in batches to avoid overcrowding. Fry each batch for 8-10 minutes or until the wings are golden brown and crispy, ensuring the internal temperature reaches at least 165°F (74°C).
  5. Drain Wings: Use a slotted spoon to remove the fried wings and place them on a paper towel-lined baking sheet to absorb any excess oil.
  6. Make Sauce: In a small saucepan over medium heat, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and minced ginger. Stir continuously and cook for about 5 minutes until the sauce is well combined and slightly thickened.
  7. Toss Wings in Sauce: Place the fried chicken wings in a large bowl and toss thoroughly with the prepared sauce until each wing is fully coated.
  8. Garnish and Serve: Arrange the coated wings on a serving platter and garnish with sesame seeds and chopped green onions. Serve immediately for best taste and texture.

Notes

  • Ensure the oil temperature stays consistent at 350°F for optimal crispiness.
  • Do not overcrowd the frying pan to avoid lowering the oil temperature.
  • For extra crispy wings, double-fry by frying once until just cooked, resting, then frying again until golden brown.
  • Adjust the amount of gochujang to modify the spice level.
  • Use a thermometer to check chicken doneness for food safety.

Keywords: Korean Fried Chicken, crispy chicken wings, gochujang sauce, Korean appetizer, fried chicken recipe

Find it online: https://heutigemahlzeiten.com/korean-fried-chicken-recipe/