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jhessica

Crispy Korean Fried Chicken: A Recipe for Perfection!

A delicious recipe for Crispy Korean Fried Chicken, featuring a flavorful sauce and perfectly fried chicken.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds chicken wings or drumsticks
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking powder
  • 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
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • Sesame seeds for garnish
  • Chopped green onions for garnish

Method
 

  1. In a large bowl, mix the flour, garlic powder, onion powder, salt, black pepper, and baking powder. Set aside.
  2. In another bowl, pour the buttermilk over the chicken pieces, ensuring they are well coated. Let them marinate for at least 30 minutes.
  3. Heat about 2 inches of vegetable oil in a deep pot or fryer to 350°F (175°C).
  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, reaching an internal temperature of 165°F (74°C). Drain on paper towels.
  6. In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and minced ginger. Heat over medium heat until the sauce is well combined and slightly thickened, about 5 minutes.
  7. Toss the fried chicken in the sauce until well coated.
  8. Serve immediately, garnished with sesame seeds and chopped green onions.

Nutrition

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

Notes

  • For extra crunch, double fry the chicken by frying it once, letting it rest for a few minutes, and then frying it again for an additional 3-5 minutes.
  • For a spicier kick, add more gochujang to the sauce or include a pinch of cayenne pepper in the flour mixture.

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