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Crispy Korean Fried Chicken
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Crispy Korean Fried Chicken: Unleash Irresistible Flavor!

Crispy Korean Fried Chicken is a deliciously crunchy and flavorful dish, perfect for any occasion.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 -6 servings
Course: Main Dish
Cuisine: Korean
Calories: 450

Ingredients
  

  • 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

Method
 

  1. In a large bowl, combine the flour, cornstarch, baking powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well.
  2. 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.
  3. Heat about 2 inches of vegetable oil in a deep pot or fryer to 350°F.
  4. Remove the chicken from the buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture, pressing lightly to adhere.
  5. 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.
  6. 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.
  7. Toss the fried chicken in the sauce until evenly coated.
  8. Serve hot, garnished with sesame seeds and chopped green onions.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 20gCholesterol: 100mgSodium: 800mgFiber: 1gSugar: 15g

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.

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