Description
Learn how to make incredible Korean Fried Chicken, a classic dish famous for its extra crispy texture and flavorful glaze. This recipe guides you through marinating the chicken, a double-frying technique for ultimate crispiness, and a delicious sauce that makes it a standout.
Ingredients
Scale
- 2 pounds chicken wings or drumsticks
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 cups vegetable oil (for frying)
- For Marinade:
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- For Sauce:
- 1/4 cup honey
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
Instructions
- Marinate Chicken: In a large bowl, combine soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the chicken, tossing to coat. Let it marinate for at least 45 minutes in the refrigerator.
- Prepare Coating: In a separate bowl, mix flour, cornstarch, baking powder, salt, black pepper, garlic powder, and onion powder. Ensure everything is well combined.
- Heat Oil: In a heavy-bottomed pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- Coat Chicken: Remove marinated chicken from the refrigerator. Shake off any excess marinade, then dredge the chicken pieces in the flour mixture until well coated.
- First Fry: Carefully place chicken in the hot oil, frying in batches to avoid overcrowding. Fry for about 7-8 minutes until lightly golden. Remove and drain on a paper towel-lined plate.
- Double Fry: Increase the oil temperature to 375°F (190°C). Fry the chicken a second time for another 2-3 minutes until deeply golden and extra crispy. Drain again on a paper towel.
- Prepare Sauce: While chicken is frying, combine honey, gochujang, soy sauce, and rice vinegar in a small saucepan. Heat gently to combine ingredients, stirring well.
- Toss Chicken: In a large bowl, toss the fried chicken with the prepared sauce until well coated.
- Garnish (Optional): If desired, sprinkle with sesame seeds or finely chopped green onions for extra flavor and presentation.
Notes
- Use fresh chicken and authentic Korean ingredients for the best flavor.
- Maintain a consistent oil temperature for perfectly crisp chicken.
- Ensure the chicken is not overly wet after marinating for a good coating.
- Serve immediately for maximum crispiness.
- Experiment with spices like paprika or cayenne pepper for added heat.
- For a gluten-free option, use a gluten-free flour blend.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep Frying
- Cuisine: Korean
Nutrition
- Serving Size: 4-6 servings
- Calories: 450 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 25g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 35g
- Cholesterol: N/A