Korean Fried Chicken

$- Chicken wings or drumsticks - All-purpose flour - Cornstarch - Baking powder - Salt - Black pepper - Garlic powder - Ginger powder For this crispy delight, I start with fresh chicken wings or drumsticks. These pieces have great flavor and cook well. I use all-purpose flour and cornstarch to create the perfect coating. The cornstarch helps make the chicken extra crispy. I season the coating with baking powder, salt, black pepper, garlic powder, and ginger powder. The baking powder helps the chicken puff up during frying. Garlic and ginger add a nice kick, making each bite tasty. - Gochujang (Korean red pepper paste) - Honey - Soy sauce - Sesame oil - Toasted sesame seeds (for garnish) - Green onions (for garnish) The sauce is key to great Korean fried chicken. I use gochujang for that spicy, sweet flavor. Honey balances the heat, while soy sauce adds depth. A touch of sesame oil gives the sauce a nutty flavor. To finish, I sprinkle toasted sesame seeds and chopped green onions on top. These garnishes add a nice crunch and a pop of color. For the full recipe, check out the details above! Start by rinsing the chicken wings or drumsticks under cold, running water. This step helps wash away any bacteria. After rinsing, pat the chicken dry with paper towels. Drying is very important. It allows the chicken to get crispy when frying. If the chicken is wet, the batter won’t stick well, and you won’t get that crunchy texture. In a large mixing bowl, combine the dry ingredients. You need all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and ginger powder. Whisk these together until they are evenly mixed. Gradually pour in cold water while stirring. You want a smooth batter that is thick enough to coat the chicken. If it’s too thin, it won’t stick. In a deep frying pan or pot, add enough vegetable oil to measure about 2 inches deep. Heat the oil over medium-high heat until it reaches about 180°C (350°F). When the oil is hot, carefully add the chicken pieces in batches. Make sure not to overcrowd the pan. Fry each batch for 8-10 minutes. Look for a golden brown color and crispy texture. Use a meat thermometer to check the chicken’s internal temperature. It should reach at least 75°C (165°F). Now you can enjoy making Korean Fried Chicken with this full recipe! For crispy chicken, the batter thickness matters. A thicker batter gives a better crunch. It clings well, creating that crunch we all love. Mix flour and cornstarch in equal parts for the best results. Frying technique is key too. Heat your oil to about 180°C (350°F). This temperature helps form a golden crust. Fry the chicken in small batches. Crowding the pan lowers the heat and makes the chicken soggy. You can adjust the spice levels with gochujang. If you like it spicier, add a bit more. If you prefer milder flavors, use less. Mix the sauce until it’s smooth and well-blended. Using alternative sweeteners is also an option. Honey is great, but you can try maple syrup or agave. These can add a unique twist to the sauce. Korean fried chicken pairs well with simple sides. Try serving it with pickled radish or coleslaw. These add freshness and balance the rich flavors. For drinks, a light beer works well. It complements the spicy chicken perfectly. You can also try a sweet tea or lemonade for a refreshing touch. If you want to start cooking, check out the Full Recipe for all the details! {{image_4}} You can make Korean fried chicken even better with tasty sauces. - Sweet and spicy variations: Combine gochujang with honey for a sweet kick. This mix gives a nice heat. You can adjust the heat by adding more or less gochujang. - Garlic soy sauce option: Mix soy sauce with minced garlic and a splash of sesame oil. This sauce adds a rich flavor and pairs well with the crispy chicken. Add some fun flavors and textures to your chicken. - Adding sesame seeds or scallions: Sprinkle toasted sesame seeds on top for crunch. Chopped scallions add a fresh taste and color. Both are great garnishes. - Incorporating other spices: Try adding paprika or cayenne pepper to the batter. These spices give extra flavor and heat to your chicken. You can choose different ways to cook your chicken. - Baking vs. frying: Frying gives the best crispiness, but baking is a healthier option. If you bake, use a high heat to get a nice crunch. - Air-fryer instructions for a healthier version: Coat the chicken as you normally would. Set your air fryer to 200°C (400°F) and cook for 20-25 minutes. This method keeps the chicken crispy with less oil. For the full recipe, check the main section above. When you have leftover Korean fried chicken, store it safely. First, let the chicken cool down to room temperature. Then, place it in an airtight container. You can keep it in the fridge for up to four days. This helps keep it fresh and tasty. For the best taste, don’t stack the chicken pieces too closely. This keeps them from getting soggy. If you want to reheat it later, use your oven instead of the microwave. This helps maintain the crispiness of the skin. Freezing your Korean fried chicken is a great way to save it for later. To freeze it properly, first, let the chicken cool completely. Wrap each piece in plastic wrap. Then, place the wrapped pieces in a freezer bag or container. This way, the chicken stays fresh for about three months. When you are ready to eat it again, take the chicken out of the freezer. Let it thaw in the fridge overnight. Once thawed, reheat it in an oven at 180°C (350°F) for about 15-20 minutes. This ensures the chicken remains crispy. For more details, check the Full Recipe. Korean fried chicken has a unique texture. It is super crispy and light. The batter uses cornstarch, which helps achieve this crunch. The frying method also plays a big role. We double fry the chicken to make it extra crispy. This method cooks the chicken fully while keeping it juicy inside. The result? A delightful crunch that you won’t find in regular fried chicken. Yes, you can make gluten-free Korean fried chicken. Use gluten-free flour instead of all-purpose flour. You can also use rice flour for a lighter texture. Make sure to check your cornstarch too; it should be gluten-free. This way, you can enjoy the same crispy delight without gluten. The best way to reheat Korean fried chicken is in the oven. Preheat your oven to 190°C (375°F). Place the chicken on a baking sheet. Bake for 10 to 15 minutes. This method helps restore the crispiness. Avoid using the microwave, as it will make the chicken soggy. Korean fried chicken loves dipping sauces! Here are some great options: - Gochujang sauce: It adds spice and sweetness. - Soy garlic sauce: A classic choice with strong flavors. - Honey mustard sauce: For a sweet and tangy kick. Try these sauces to enhance your meal experience. They will take your fried chicken to the next level! Korean Fried Chicken is a tasty dish. You learned about the main ingredients, the sauce, and how to prepare, cook, and store it. I shared tips for making it crispy and ideas for variations. Try different sauces and spices to find your favorite. Remember to store leftovers right and reheat them well. Enjoy your Korean Fried Chicken experience and impress your friends with your cooking skills!$

Indulge in the mouthwatering flavors of Crispy Korean Fried Chicken with this easy recipe! Perfect for any occasion, these tender chicken wings are coated in a delightful crispy batter and tossed in a spicy-sweet sauce made with gochujang and honey. Follow our simple steps to achieve the ultimate crunch and wow your family and friends. Click to discover the full recipe and make your next meal unforgettable!

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Ingredients

1 kg chicken wings or drumsticks

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon ginger powder

1 cup cold water

Vegetable oil, for frying

1/4 cup gochujang (Korean red pepper paste)

1/4 cup honey

2 tablespoons soy sauce

1 tablespoon sesame oil

1 teaspoon toasted sesame seeds, for garnish

2 green onions, finely chopped, for garnish

Instructions

Prepare the Chicken: Start by rinsing the chicken wings or drumsticks under cold running water. Pat them dry thoroughly with paper towels; this step will help ensure extra crispiness in the final fry.

Mix the Coating: In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and ginger powder. Whisk these dry ingredients together until evenly mixed.

Create the Batter: Gradually pour the cold water into the dry mixture, stirring continuously. Mix until you achieve a smooth batter that is thick enough to coat but still pourable.

Coat the Chicken: Dip each piece of chicken into the batter, ensuring it is completely coated. Allow any excess batter to drip back into the bowl.

Heat the Oil: In a deep frying pan or pot, pour in enough vegetable oil to measure about 2 inches deep. Heat the oil over medium-high heat until it reaches approximately 180°C (350°F).

Fry the Chicken: When the oil is hot, carefully add the coated chicken pieces in batches, making sure not to overcrowd the pan. Fry each batch for 8-10 minutes or until they turn a beautiful golden brown and crispy. Utilize a meat thermometer to check that the internal temperature of the chicken reaches at least 75°C (165°F).

Drain and Rest: Once the chicken is cooked, remove it from the oil and place it on a wire rack or a plate lined with paper towels. This allows excess oil to drain off. Let them rest while you prepare the sauce.

Make the Sauce: In a small saucepan, mix together the gochujang, honey, soy sauce, and sesame oil. Heat on low until the sauce becomes slightly bubbly, stirring well until it is thoroughly combined, which should take about 3 minutes.

Coat the Chicken with Sauce: In a large mixing bowl, add the crispy fried chicken and pour the hot sauce over it. Gently toss the chicken to ensure every piece is evenly coated in the spicy, sweet sauce.

Garnish and Serve: Carefully transfer the sauced chicken to a serving platter. For an appealing finish, sprinkle toasted sesame seeds and finely chopped green onions over the top as a garnish.

- Prep Time: 20 min | Total Time: 50 min | Servings: 4