Print

Crispy Spicy Korean Fried Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy on the outside and juicy inside, this fried chicken is tossed in a savory and spicy sauce that is utterly addictive.

Ingredients

  • 2 pounds chicken pieces (drumsticks, wings, or thighs)
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil (for frying)
  • 1/2 cup gochujang (Korean chili paste)
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 3 cloves garlic (minced)
  • 1 teaspoon fresh ginger (grated)
  • 1 tablespoon sesame oil

Instructions

  1. Marinate the chicken: In a bowl, combine the chicken pieces and buttermilk. Let them marinate for at least 30 minutes or up to 2 hours.
  2. Prepare the coating: In a separate bowl, mix together the flour, cornstarch, garlic powder, onion powder, salt, and black pepper.
  3. Dredge the chicken: Remove the marinated chicken from the buttermilk, dredge in the flour mixture, shaking off any excess flour.
  4. Heat the oil: In a deep skillet, heat about 2 inches of vegetable oil until it reaches 350°F (180°C).
  5. Fry the chicken: Add the chicken pieces in batches and fry for about 8-10 minutes until golden brown and cooked through.
  6. Double fry for crispiness: Remove the chicken to drain, then reheat the oil and fry again for 3-5 minutes.
  7. Prepare the sauce: Mix together the gochujang, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil in a saucepan over medium heat.
  8. Toss in sauce: Place the fried chicken in a bowl, pour the sauce over, and toss to coat evenly.

Notes

Maintain the oil temperature while frying for the best crispiness. Let chicken rest on a wire rack after frying.

Find it online: https://dishvela.com/crispy-spicy-korean-fried-chicken/