Description
This Korean Fried Chicken recipe features crispy, golden fried chicken wings or drumsticks coated in a flavorful, sticky, and spicy gochujang-based sauce. The batter is made with a combination of flour and cornstarch for extra crunch, and the chicken is twice cooked by frying and then tossed in a thick, savory sauce that balances heat, sweetness, and tang. Garnished with toasted sesame seeds and fresh green onions, this dish is perfect for a flavorful appetizer or main meal.
Ingredients
Scale
For the Chicken:
- 1 lb chicken wings or drumsticks
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cold water (or as needed for batter consistency)
- Vegetable oil, for frying
For the Sauce:
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon toasted sesame seeds (for garnish)
- Chopped green onions (for garnish)
Instructions
- Prepare the Batter: In a large bowl, combine flour, cornstarch, garlic powder, onion powder, baking powder, salt, and black pepper. Slowly add the cold water while whisking until you achieve a smooth batter. Adjust the water amount as needed to ensure the batter is thick enough to coat the chicken properly.
- Heat the Oil: Heat vegetable oil in a deep fryer or large, deep pot to 350°F (175°C), ensuring there is enough oil to fully submerge the chicken pieces.
- Fry the Chicken: Dip each chicken wing or drumstick into the batter, making sure it is fully coated. Carefully lower the coated chicken pieces into the hot oil and fry them in batches for about 7-8 minutes until they turn golden brown and crisp. Remove the chicken from the oil and drain on paper towels to remove excess oil.
- Make the Sauce: In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic, and minced ginger. Bring the mixture to a simmer over medium heat, stirring occasionally, and cook until the sauce thickens, about 4-5 minutes.
- Toss in Sauce: Allow the fried chicken to cool slightly, then toss the pieces in the prepared sauce until they are evenly coated with the sticky, flavorful glaze.
- Garnish and Serve: Sprinkle toasted sesame seeds and chopped green onions over the coated chicken pieces just before serving for added flavor and presentation.
Notes
- Ensure the oil temperature stays consistent at 350°F to achieve a crispy coating without burning the chicken.
- Adjust the spiciness of the sauce by varying the amount of gochujang based on your heat preference.
- Double frying the chicken is optional but can add extra crispiness if desired.
- Use fresh chicken wings or drumsticks for the best texture and flavor.
- Gochujang can be found in most Asian grocery stores or online.
- Serve immediately for the crispiest texture as the sauce tends to soften the coating over time.
