If you’re craving something crispy, sticky, and irresistibly bold, Crispy Korean Fried Chicken is your answer. Double-fried for that signature crunch and tossed in a sweet, spicy, and savory gochujang-based glaze, each bite is a perfect balance of texture and flavor. Whether served as a show-stopping appetizer or the star of your dinner table, this dish brings the excitement of Korean street food right to your kitchen—no passport required. Get ready to fall in love with every crackly, saucy bite!
Ingredients for Crispy Korean Fried Chicken
Gathering the right ingredients is the first step to creating this mouthwatering Crispy Korean Fried Chicken. Here’s what you’ll need:
Chicken wings or drumsticks: These are the stars of the show! Choose your favorite cut for that juicy, tender bite.
All-purpose flour: This forms the base of your crispy coating, giving it that delightful crunch.
Cornstarch: A secret ingredient for extra crispiness! It helps create that light, airy texture.
Baking powder: This helps the coating puff up, making it even crunchier.
Garlic powder: Adds a savory depth of flavor that complements the chicken beautifully.
Onion powder: Enhances the overall taste, bringing a subtle sweetness to the mix.
Salt: Essential for seasoning, it brings out the natural flavors of the chicken.
Black pepper: A dash of heat that balances the flavors perfectly.
Cayenne pepper (optional): For those who like a kick! Adjust to your spice preference.
Buttermilk: This tenderizes the chicken and adds a rich flavor. You can substitute with regular milk mixed with a bit of vinegar if needed.
Vegetable oil: Used for frying, it should have a high smoke point for the best results.
Gochujang: This Korean chili paste is the heart of the sauce, providing a sweet and spicy kick.
Honey: Adds sweetness to balance the heat from the gochujang.
Soy sauce: A savory element that deepens the flavor profile of the sauce.
Rice vinegar: This adds a tangy brightness to the sauce, enhancing all the flavors.
Garlic (minced): Fresh garlic gives a robust flavor that elevates the dish.
Sesame oil: A drizzle of this fragrant oil adds a nutty richness to the sauce.
Sesame seeds: For garnish, they add a lovely crunch and visual appeal.
Chopped green onions: These provide a fresh, vibrant touch to finish off your dish.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing!
How to Make Crispy Korean Fried Chicken
Now that you have all your ingredients ready, let’s dive into the fun part—making this Crispy Korean Fried Chicken! Follow these simple steps, and you’ll be on your way to a delicious meal that will have everyone asking for seconds.
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Step 1: Prepare the Coating
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix everything well until it’s evenly blended. This coating is what gives your chicken that irresistible crunch!
Step 2: Marinate the Chicken
In another bowl, pour the buttermilk over your chicken pieces. Make sure each piece is well-coated. This step is crucial as it tenderizes the chicken and adds flavor. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. If you have time, letting it sit longer will enhance the flavor even more!
Step 3: Heat the Oil
While the chicken is marinating, heat about 2 inches of vegetable oil in a deep pot or fryer to 350°F. Use a thermometer to check the temperature; this ensures your chicken fries perfectly. If the oil is too hot, the coating will burn before the chicken cooks through.
Step 4: Dredge the Chicken
Once the chicken has marinated, remove it from the buttermilk, allowing any excess to drip off. Dredge each piece in the flour mixture, pressing lightly to ensure it sticks. This step is key for that crispy exterior. Don’t rush it; make sure each piece is well-coated!
Step 5: Fry the Chicken
Carefully place the coated chicken in the hot oil, frying in batches to avoid overcrowding. Fry for about 10-12 minutes, or until golden brown and cooked through. The internal temperature should reach 165°F. Once done, remove the chicken and let it drain on paper towels. This helps keep it crispy!
Step 6: Make the Sauce
In a saucepan over medium heat, combine the gochujang, honey, soy sauce, rice vinegar, minced garlic, and sesame oil. Stir until everything is well combined and heated through. This sauce is the magic that ties everything together, giving your chicken that signature Korean flavor!
Step 7: Toss and Serve
Now comes the fun part! Toss the fried chicken in the sauce until each piece is evenly coated. Serve hot, garnished with sesame seeds and chopped green onions for that extra pop of flavor and color. Enjoy your Crispy Korean Fried Chicken with family and friends!
Tips for Success
For extra crunch, consider double frying the chicken. It makes a world of difference!
Let the chicken rest for a few minutes after frying to maintain its crispiness.
Use a thermometer to ensure your oil is at the right temperature for frying.
Feel free to adjust the spice level by adding more or less cayenne pepper.
Experiment with different dipping sauces for a fun twist!
Equipment Needed
Deep pot or fryer: A heavy-bottomed pot works well if you don’t have a fryer.
Thermometer: Essential for checking oil temperature; a candy thermometer is a great alternative.
Mixing bowls: Use any size you have on hand for marinating and mixing.
Slotted spoon: Perfect for removing the chicken from the oil.
Paper towels: Handy for draining excess oil after frying.
Variations
Spicy Korean Fried Chicken: Add more cayenne pepper or a splash of hot sauce to the marinade for an extra kick.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend and ensure your cornstarch is certified gluten-free.
Baked Version: For a healthier twist, coat the chicken and bake at 425°F for 30-35 minutes, flipping halfway through.
Honey Garlic Variation: Replace gochujang with a mix of honey and soy sauce for a sweeter, milder flavor.
Herb-Infused Chicken: Add dried herbs like thyme or oregano to the flour mixture for an aromatic touch.
Serving Suggestions
Pair your Crispy Korean Fried Chicken with steamed rice or fluffy jasmine rice for a comforting meal.
Serve alongside a fresh cucumber salad to balance the richness of the chicken.
For drinks, try a light beer or a refreshing iced tea.
Garnish with extra green onions and sesame seeds for a beautiful presentation.
FAQs about Crispy Korean Fried Chicken
Can I use chicken breasts instead of wings or drumsticks?
Absolutely! While wings and drumsticks are traditional, chicken breasts can work too. Just remember to adjust the cooking time, as breasts may cook faster. Aim for that golden brown color!
How can I make the chicken less spicy?
If you prefer a milder flavor, simply reduce the amount of gochujang in the sauce. You can also skip the cayenne pepper in the coating. Your Crispy Korean Fried Chicken will still be delicious!
Can I prepare the chicken in advance?
Yes! You can marinate the chicken a few hours ahead or even overnight. Just make sure to dredge it in the coating right before frying for that perfect crunch.
What should I do with leftovers?
Leftover Crispy Korean Fried Chicken can be stored in an airtight container in the fridge for up to three days. To reheat, pop it in the oven at 375°F for about 10-15 minutes to regain that crispy texture.
Is this recipe suitable for meal prep?
Definitely! You can prepare the chicken and sauce ahead of time. Just fry it fresh when you’re ready to serve. It’s a fantastic option for busy weeknights!
Final Thoughts
Making Crispy Korean Fried Chicken is more than just cooking; it’s about creating joyful moments with family and friends. The delightful crunch, the spicy-sweet sauce, and the smiles around the table make it all worthwhile. I love how this dish transforms an ordinary meal into a celebration, bringing everyone together. Whether it’s a busy weeknight or a special occasion, this recipe is sure to impress. So, roll up your sleeves, embrace the mess, and enjoy the delicious journey of making this irresistible dish. Trust me, it will become a cherished favorite in your home!
Crispy Korean Fried Chicken is a deliciously crunchy and flavorful dish, perfect for any occasion.
Ingredients
Scale
2 pounds chicken wings or drumsticks
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional for heat)
1 cup buttermilk
Vegetable oil (for frying)
1/2 cup gochujang (Korean chili paste)
1/4 cup honey
1/4 cup soy sauce
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon sesame oil
1 tablespoon sesame seeds (for garnish)
Chopped green onions (for garnish)
Instructions
In a large bowl, combine the flour, cornstarch, baking powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.
In another bowl, pour the buttermilk over the chicken pieces, ensuring they are well-coated. Let the chicken marinate for at least 30 minutes in the refrigerator.
Heat about 2 inches of vegetable oil in a deep pot or fryer to 350°F.
Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture, pressing lightly to adhere.
Fry the chicken in batches for about 10-12 minutes, or until golden brown and cooked through (internal temperature should reach 165°F). Remove and drain on paper towels.
In a saucepan over medium heat, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, and sesame oil. Stir until well combined and heated through.
Toss the fried chicken in the sauce until evenly coated.
Serve hot, garnished with sesame seeds and chopped green onions.
Notes
For a lighter version, try baking the chicken instead of frying. Coat the chicken in the flour mixture, place on a baking sheet, and bake at 425°F for 30-35 minutes, flipping halfway through.
For extra crunch, double fry the chicken. After the first fry, let the chicken rest for 5 minutes, then fry again for an additional 3-5 minutes until extra crispy.
