Crispy Spicy Korean Fried Chicken

Crispy Spicy Korean Fried Chicken is a favorite dish for many! It combines the crunch of perfectly fried chicken with a flavorful spicy sauce that has a kick. This recipe is great for gatherings, game days, or just a special treat for yourself. Plus, it’s easier to make than you might think!

how to make Crispy Spicy Korean Fried Chicken

Ingredients

• 2 pounds chicken wings
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tablespoon corn starch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• Oil for frying
• 1/2 cup gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• Sesame seeds for garnish
• Green onions for garnish

Directions

1. In a large bowl, marinate the chicken wings in buttermilk for at least 1 hour.
2. In another bowl, mix together flour, corn starch, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
3. Remove the chicken wings from buttermilk, allowing excess to drip off, then coat in the flour mixture.
4. Heat oil in a deep fryer or large pot to 350°F (175°C).
5. Fry the chicken wings in batches until golden brown and crispy, about 8-10 minutes. Drain on paper towels.
6. In a small saucepan over medium heat, combine gochujang, soy sauce, honey, rice vinegar, and sesame oil. Stir until well combined and heated through.
7. Toss the fried chicken wings in the sauce until well coated.
8. Serve hot, garnished with sesame seeds and chopped green onions.

how to serve Crispy Spicy Korean Fried Chicken

Serve your Crispy Spicy Korean Fried Chicken hot. You can place the wings on a platter and sprinkle sesame seeds and chopped green onions on top for a beautiful presentation. Pair it with some pickled vegetables or a side salad for a complete meal.

how to store Crispy Spicy Korean Fried Chicken

If you have leftovers, let the chicken cool completely. Store it in an airtight container in the fridge for up to 2-3 days. To reheat, place it in the oven or air fryer to maintain its crispiness.

tips to make Crispy Spicy Korean Fried Chicken

• Marinating the chicken in buttermilk helps make it tender and juicy.
• Be careful not to overcrowd the pot when frying, as this can lower the oil temperature and make the chicken less crispy.
• If you prefer a milder version, reduce the amount of cayenne pepper or omit it entirely.

variation

You can try using other cuts of chicken, such as drumsticks or boneless thighs. Adjust the cooking time accordingly for different cuts.

FAQs

1. Can I use frozen chicken wings?
Yes, you can use frozen chicken wings. Just make sure to thaw them completely before marinating and cooking.

2. What if I don’t have gochujang?
If you don’t have gochujang, you can use sriracha or a mix of hot sauce and miso paste as an alternative, but the flavor will be different.

3. Can I make this recipe in advance?
You can prepare the chicken and store it in the fridge after coating it in the flour mixture. Fry it just before serving to keep it crispy.

Crispy Spicy Korean Fried Chicken

This recipe delivers incredibly crispy fried chicken coated in a luscious, spicy, and sweet Korean gochujang sauce. Perfect for a flavorful meal or appetizer, it's a delightful blend of textures and tastes.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 4 people

Course: Appetizer, Main Course

Cuisine: Korean

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken

• 1 kg Chicken wings and drumettes
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tsp Garlic powder
• 0.5 tsp Ginger powder
• 1 large Egg
• 0.5 cup All-purpose flour
• 0.5 cup Corn starch
• 1 tsp Baking powder
• 0.5 cup Cold water
• 4 cups Vegetable oil for frying

For the Spicy Sauce

• 3 tbsp Gochujang (Korean chili paste)
• 1 tbsp Gochugaru (Korean chili flakes)
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tbsp Mirin (rice wine)
• 2 tbsp Honey or corn syrup
• 2 cloves Minced garlic
• 0.5 tsp Minced fresh ginger
• 1 tsp Sesame oil
• 2 tbsp Water

Equipment

• Large mixing bowls
• Whisk
• Deep pot or Dutch oven
• Tongs
• Wire rack
• Paper towels

Method

 

For the Chicken

1. Pat chicken pieces dry with paper towels, then season with salt, black pepper, garlic powder, and ginger powder.
2. In a large bowl, whisk egg, all-purpose flour, corn starch, baking powder, and cold water to form a smooth batter.
3. Dip each seasoned chicken piece into the batter, ensuring full coating, and allow excess to drip off.

For the Spicy Sauce and Frying

1. Combine gochujang, gochugaru, soy sauce, rice vinegar, mirin, honey, minced garlic, ginger, sesame oil, and water in a saucepan; simmer until thickened.
2. Heat oil to 350°F (175°C) and fry chicken in batches for 6-8 minutes until light golden and cooked.
3. Increase oil to 375°F (190°C), then fry chicken again for 2-4 minutes until deeply golden and crispy.
4. Toss hot fried chicken with the spicy sauce until coated, then serve immediately, garnished if desired.

Notes

For extra crispiness, ensure the oil temperature is maintained throughout frying. Adjust the amount of gochujang and gochugaru to control the spice level according to your preference. Double frying is key for the ultimate crispy texture.