Get Your Fry On with This Irresistible Korean Fried Chicken!
Have you ever bitten into chicken so crunchy, so passionately seasoned, that it made you seriously question your loyalty to pizza? Enter Korean Fried Chicken, a crispy delight that just feels special. This recipe is everything you love: quick, packed with flavor, and destined to be your new go-to for game days or cozy nights in. Just imagine the sound of that crunchy skin and the taste of a sweet, spicy glaze—seriously drool-worthy, right? 😋
Why Make This Recipe
Why should you get on the Korean Fried Chicken train? Here are a couple of reasons:
- Easy Cleanup: Who likes scrubbing pans? This recipe keeps it simple, so you can enjoy your feast without a mountain of dishes.
- Family-Friendly: Kids (and adults) can’t resist crispy chicken! It’s an easy way to please even the pickiest eaters. Seriously, who can turn down this juicy goodness?
So, are you ready to have a finger-licking good time? 🐔
Ingredients
You don’t need fancy stuff — just these basics!
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup water
- Oil for frying
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- Sesame seeds and chopped green onions for garnish
Directions
- In a bowl, mix together the flour, cornstarch, baking powder, salt, and black pepper.
- Slowly add water to form a delightful batter.
- Dip the chicken wings into the batter, letting the excess drip off.
- Heat the oil in a deep pan or fryer to 350°F (175°C).
- Fry the chicken wings in batches until golden and crispy, about 8-10 minutes.
- In a separate pan, combine soy sauce, honey, gochujang, garlic, and rice vinegar. Bring to a simmer and cook until slightly thickened.
- Toss the fried wings in the sauce until they are well coated.
- Serve hot, garnished with sesame seeds and green onions.
How to Make Korean Fried Chicken (Overview)
Making this Korean Fried Chicken is all about that crispy-crunchy magic! First, whip up your batter and get those wings coated. While they’re frying up to golden perfection—which is also when the aromas start to dance around your kitchen—simmer your sauce ingredients until they meld into a delicious glaze. Pro tip: Don’t skip toasting the garlic; it adds that extra layer of amazingness to your sauce! Once the wings are done, toss them in that luscious sauce and garnish.
How to Serve Korean Fried Chicken
Picture a plate brimming with these golden wings, glistening from the tantalizing sauce. Pair them with a crisp salad or fluffy rice, and you’re in for a taste explosion that’s both crunchy and sticky. The aroma wafting from the kitchen will lure everyone over for a taste. Dipping them in a sauce of your choice can add a personal twist and really elevate those flavors. Trust me, they won’t last long! 🌶️
How to Store Korean Fried Chicken
Got leftovers? First off, good for you! This Korean Fried Chicken keeps well in the fridge for up to 3 days. For longer storage, you can freeze them for about 1 month. When you’re ready to eat, reheat them in the oven for that crispy texture, or pop them in the microwave if you need a speedy option. Just remember, the oven gives the best crunch!
Tips to Make Korean Fried Chicken
- Double fry: For extra crunch, fry the wings twice! Fry them first until golden, let them rest, then fry again for that perfect crispiness.
- Make it spicy: Add more gochujang or sprinkle some chili flakes into the sauce if you like some kick.
- Batch it up: If you’re feeding a crowd, feel free to double the recipe! They won’t mind — trust me.
Variation
Want to switch things up? You can easily make a vegan version using cauliflower or tofu instead of chicken. Just coat them in the same batter and fry away. For a different flavor, try adding a bit of citrus zest to the sauce for a refreshing twist!
FAQs
Can I use frozen chicken wings?
Yes! Just make sure to thaw them completely before battering and frying.
What if I don’t have gochujang?
You can substitute with a mix of chili paste and a touch of honey for sweetness, but the flavor will be different.
Can I make this ahead of time?
Absolutely! You can prep the wings and batter in advance, just fry them when you’re ready to serve!
📌 Pin this recipe for your next cozy dinner night!
Korean Fried Chicken
Ingredients
Chicken and Batter
- 2 lbs chicken wings
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup water
- Oil for frying Oil for frying Use enough oil for deep frying.
Sauce
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsp gochujang Korean chili paste
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
Garnish
- Sesame seeds and chopped green onions For garnish
Instructions
Preparation
- In a bowl, mix together the flour, cornstarch, baking powder, salt, and black pepper.
- Slowly add water to form a delightful batter.
- Dip the chicken wings into the batter, letting the excess drip off.
Cooking
- Heat the oil in a deep pan or fryer to 350°F (175°C).
- Fry the chicken wings in batches until golden and crispy, about 8-10 minutes.
- In a separate pan, combine soy sauce, honey, gochujang, garlic, and rice vinegar. Bring to a simmer and cook until slightly thickened.
- Toss the fried wings in the sauce until they are well coated.
Serving
- Serve hot, garnished with sesame seeds and green onions.
Notes
Printable Recipe Card
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