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Korean fried chicken has taken the culinary world by storm, captivating taste buds both in Korea and around the globe. Known for its incredible crunch and tantalizing flavors, this dish stands apart from its Western counterparts. What makes Korean fried chicken truly unique is not just its crispy texture but also the mouthwatering sauces that accompany it, ranging from sweet and spicy to savory and tangy. This recipe for Crispy Korean Fried Chicken ( ) highlights the quintessential elements of this beloved dish, ensuring an authentic experience right in your own kitchen.

Korean Fried Chicken

Discover the delightful world of crispy Korean fried chicken with this easy recipe! Known for its irresistible crunch and diverse sauces, this dish brings a unique flavor to your table. The double frying technique achieves a perfectly crispy coating, while the blend of gochujang, soy sauce, and honey gives it a mouthwatering finish. Enjoy this beloved comfort food at gatherings or cozy nights in, and experience the joy of cooking and sharing a taste of Korea with family and friends!
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Ingredients
  

2 lbs chicken pieces (drumsticks and wings)

1 cup all-purpose flour

1/2 cup cornstarch

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon baking powder

1 cup buttermilk (or milk + 1 tablespoon lemon juice for a substitute)

Vegetable oil for frying

For the Korean Sauce:

1/2 cup gochujang (Korean chili paste)

1/4 cup honey

1/4 cup soy sauce

3 tablespoons rice vinegar

3 cloves garlic, minced

1 tablespoon grated ginger

1 tablespoon sesame oil

Sesame seeds and chopped green onions for garnish

Instructions
 

Marinate the Chicken: In a large bowl, mix buttermilk with salt, pepper, garlic powder, and onion powder. Add chicken pieces, ensuring they're well-coated. Cover and refrigerate for at least 1 hour (preferably overnight for maximum flavor).

    Prepare the Coating: In another bowl, combine flour, cornstarch, salt, black pepper, garlic powder, onion powder, and baking powder. Mix well to combine and set aside.

      Heat Oil: In a large, deep skillet or Dutch oven, pour enough vegetable oil to fill it about 2 inches deep. Heat oil over medium-high heat until it reaches 350°F (175°C).

        Coat the Chicken: Remove chicken from the marinade, shaking off excess. Dip each piece into the flour mixture, pressing lightly to adhere the coating. Place coated chicken on a wire rack and let rest for 10-15 minutes.

          Fry the Chicken: Carefully add the chicken pieces to the hot oil in batches (don’t overcrowd). Fry for about 10-15 minutes, turning occasionally until golden brown and crispy. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).

            Make the Korean Sauce: While chicken is frying, combine gochujang, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil in a small saucepan. Bring to a simmer over low heat, stirring until the mixture thickens slightly (about 5 minutes). Remove from heat.

              Coat Fried Chicken with Sauce: Once all the chicken is fried, toss the crispy pieces in the Korean sauce until well coated. You can also serve the sauce on the side for dipping.

                Serve and Garnish: Plate the Korean fried chicken, garnishing with sesame seeds and chopped green onions. Serve hot with pickled radish or a refreshing salad on the side.

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