Spicy Korean Fried Chicken – The Crispiest Ever!

Korean fried chicken has taken the culinary world by storm, becoming a beloved dish not just in Korea, but globally. Known for its incredibly crispy skin and juicy meat, Korean fried chicken offers a unique twist on the fried chicken we may be more familiar with in Western cuisines. In recent years, it has gained immense popularity, with dedicated restaurants popping up in major cities around the world. The secret? A combination of the right frying techniques and a mouthwatering blend of flavors that make it unlike any other fried chicken you've ever tasted.

Spicy Korean Fried Chicken – The Crispiest Ever!

Discover the irresistible flavors of Crispy Korean Fried Chicken with a Kick! This recipe guides you through preparing perfectly crispy chicken featuring a delightful double-frying technique that creates a crunchy exterior while keeping the inside juicy. Marinated in buttermilk and seasoned with a unique blend of spices, the chicken is tossed in a spicy gochujang sauce for an unforgettable meal. Enjoy this dish with friends and family, and experience the communal spirit of Korean cuisine.

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Ingredients

For the Chicken:

2 lbs chicken wings or drumsticks

1 cup buttermilk

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon baking powder

1½ cups all-purpose flour

½ cup corn starch

Oil for frying (vegetable or peanut)

For the Spicy Sauce:

½ cup gochujang (Korean red chili paste)

¼ cup soy sauce

¼ cup honey

2 tablespoons rice vinegar

2 tablespoons minced garlic

1 tablespoon sesame oil

1 tablespoon grated ginger

1 tablespoon sesame seeds

2 green onions, finely chopped

For Garnish:

Extra sesame seeds

Extra chopped green onions

Pickled radishes (optional)

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Instructions

Marinate the Chicken:

- In a large bowl, combine the chicken wings or drumsticks with buttermilk, salt, black pepper, garlic powder, and onion powder. Make sure the chicken is well coated. Cover and refrigerate for at least 2 hours (up to overnight) for maximum flavor.

Prepare the Breading:

- In a separate bowl, mix together the all-purpose flour, corn starch, and baking powder. This combination helps achieve extra crispiness.

Heat the Oil:

- In a large, deep pot or deep fryer, heat about 2-3 inches of oil to 350°F (175°C). You can use a thermometer to check the temperature, which is crucial for achieving the perfect fry.

Coat the Chicken:

- Once the chicken is marinated, remove it from the refrigerator. Allow excess buttermilk to drip off the chicken, then dredge each piece in the flour mixture, pressing down gently to ensure a thick coating.

Fry the Chicken:

- Fry the chicken in batches, making sure not to overcrowd the pot. Cook each batch for about 8-10 minutes or until golden brown and crispy, flipping halfway through for even cooking. Use a slotted spoon to transfer the fried chicken to a wire rack or a plate lined with paper towels to drain excess oil.

Prepare the Spicy Sauce:

- In a small saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, minced garlic, sesame oil, and grated ginger. Stir continuously until the sauce is heated through and slightly thickened (about 5 minutes). Remove from heat and stir in sesame seeds and green onions.

Toss the Chicken:

- In a large mixing bowl, add the crispy fried chicken and pour the spicy sauce over it. Toss until all the chicken pieces are well coated in the sauce.

Serve:

- Transfer the coated chicken to a serving platter. Garnish with additional sesame seeds and chopped green onions. Serve with pickled radishes on the side for a refreshing contrast to the spiciness.

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Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 4-6