You have to try the Spicy Korean Fried Chicken if you’re yearning something crunchy and flavorful. This well-known Korean street dish will make your taste buds dance: crispy, double-fried chicken with a sweet, spicy sauce. This meal will look great whether you’re serving it at a party or just enjoying comfort food at home.
Why Korean Fried Chicken?
For good reason, Korean fried chicken, or KFC, has become incredibly popular all around the world. It is usually fried twice, which gives it a crunchy outside and tender, moist meat—a departure from standard fried chicken. This meal is elevated above typical fried food because to the rich flavor of the spicy sauce.
Key Ingredients
- Chicken: Bone-in pieces work best, but you can use wings or boneless thighs.
- Cornstarch: For that extra crispy texture.
- Buttermilk: Helps tenderize the chicken.
- Garlic and Ginger: Essential aromatics for flavor.
- Gochujang: A fermented chili paste that gives the dish its signature heat and depth.
- Soy Sauce: Adds saltiness and umami.
- Honey or Sugar: Balances the spice with sweetness.
- Sesame Oil: For a nutty finish.
- Green Onions and Sesame Seeds: For garnish.
Step-by-Step Recipe
Ingredients
For the Chicken:
- 2 lbs chicken wings or thighs
- 1 cup buttermilk
- 1 cup cornstarch
- Salt and pepper to taste
- Oil for frying
For the Spicy Glaze:
- 3 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon honey (or sugar)
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon rice vinegar (optional)
Instructions
1. Marinate the Chicken
Put the chicken, buttermilk, salt, and pepper in a big basin. For optimal effects, let it marinade in the refrigerator for at least two hours or overnight. This process gives the chicken taste and tenderness.
2. Prepare the Glaze
In a bowl, combine the gochujang, rice vinegar, honey, sesame oil, garlic, and ginger while the chicken marinates. Taste and adjust the sweetness and spice level to suit.
3. Coat the Chicken
Take the chicken pieces out of the marinade and allow any extra buttermilk to run off. Make sure all of the pieces are equally coated by dredging them in cornstarch. This is an essential step in getting that crispy texture.
4. Fry the Chicken
Preheat the oil to approximately 350°F (175°C) in a deep fryer or heavy-bottomed saucepan. The chicken should be cooked through and golden brown after 10 to 12 minutes of batch frying. Take out and set on a wire rack to let the extra oil drip off.
5. Double Fry (Optional)
Return the fried chicken to the heated oil and fry it for an additional three to four minutes to get an even crispier texture. The distinctive flavor of Korean fried chicken comes from this method.
6. Toss in the Glaze
After the chicken is fried, transfer it to a big bowl and cover it with the hot glaze. Gently toss until every piece is well coated.
7. Garnish and Serve
After transferring the glazed chicken to a serving platter, top with sesame seeds and sliced green onions. Serve hot with rice on the side or with pickled radishes.
Tips for Perfect Fried Chicken
Temperature Control: Maintain a steady oil temperature. If it’s too low, the chicken will soak in oil; if it’s too high, it will burn.
Dry the Chicken: For optimal crispiness, make sure the chicken is completely dry before coating it with cornstarch.
Try Changing the Heat: Depending on your tolerance for spicy, change the amount of gochujang in the glaze.
Accompany with sides: For a genuine taste of Korean street food, pair with beer!
FAQs
1. Can I use other parts of the chicken?
Of course! You can use drumsticks, thighs, or even boneless chicken. Simply modify the cooking time as necessary.
2. How can I make it less spicy?
Reduce the amount of gochujang in the glaze or add more honey to balance the heat.
3. Can I make this in the oven?
Yes, you can bake the chicken at a high temperature (around 425°F) for a healthier version, but the texture will differ from traditional frying.