Spicy Korean Fried Chicken
Spicy Korean Fried Chicken is crispy on the outside and tender and juicy on the inside.The chicken is coated in a flavorful batter before being fried until perfectly golden.A rich gochujang sauce adds sweet, spicy, tangy, and savory flavors.The sticky sauce clings beautifully to every crispy piece of chicken.This recipe is perfect for serving as an appetizer, snack, or main course.Garnish with sesame seeds and green onions for a beautiful Korean-style finish.
Ingredients
For the Chicken
- 1 kg chicken wings or boneless chicken pieces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon baking powder
- 1 egg
- ¾ cup cold water
- Oil for deep frying
For the Spicy Gochujang Sauce
- 3 tablespoons gochujang
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon ketchup
- 3 garlic cloves, finely minced
- 1 teaspoon grated ginger
For Garnishing
- 1 tablespoon toasted sesame seeds
- 2 green onions, finely sliced
Instructions
Season the Chicken
- Place the chicken in a large bowl. Season with salt, black pepper, and garlic powder. Mix well and allow the chicken to rest for about 20 minutes.
Prepare the Batter
- In another bowl, combine the flour, cornstarch, and baking powder. Add the egg and cold water, mixing until a light batter forms. Do not overmix.
Coat the Chicken
- Dip each piece of chicken into the batter, ensuring it is evenly coated. Allow any excess batter to drip off before frying.
First Fry
- Heat the oil over medium-high heat. Carefully fry the chicken in batches for approximately 6 to 8 minutes, depending on the size of the pieces. Remove the chicken and place it on a wire rack.
Second Fry
- Increase the oil temperature slightly and fry the chicken again for 2 to 4 minutes until extra crispy and golden brown. Double frying helps create the signature crunch associated with Korean fried chicken.
Prepare the Gochujang Sauce
- In a saucepan over low heat, combine the gochujang, soy sauce, honey, rice vinegar, ketchup, sesame oil, garlic, and ginger. Stir until the sauce becomes smooth, glossy, and slightly thickened.
Coat the Chicken
- Add the crispy fried chicken to a large bowl. Pour the warm gochujang sauce over the chicken and gently toss until every piece is evenly coated.
Garnish and Serve
- Transfer the chicken to a serving plate. Sprinkle with toasted sesame seeds and sliced green onions. Serve immediately while hot and crispy.
Notes
- Chicken wings provide a classic Korean fried chicken experience.
- Cornstarch helps create a lighter and crispier coating.
- Double frying gives the chicken an extra-crispy texture.
- Adjust the gochujang quantity according to your preferred spice level.
- Do not overcrowd the frying pan, as this can lower the oil temperature.
- The sauce should be warm when tossed with the chicken.
- For the best texture, serve the chicken immediately after coating.
- Always ensure the chicken is thoroughly cooked before serving.