Crispy Korean Chicken is a dish that has captured the hearts and taste buds of food lovers around the world. With its irresistible crunch and savory-sweet glaze, this dish is not just a meal; it’s an experience that transports you straight to the bustling streets of Seoul. The origins of crispy Korean chicken can be traced back to the late 20th century, where it quickly became a beloved staple in Korean cuisine, often enjoyed as a late-night snack or during festive gatherings.
What makes this dish so special is its perfect balance of flavors and textures. The crispy exterior gives way to tender, juicy chicken, all enveloped in a rich, flavorful sauce that leaves you craving more. Whether you’re hosting a dinner party or simply looking for a quick weeknight meal, crispy Korean chicken is a crowd-pleaser that never disappoints. Join me as we dive into this delightful recipe that promises to bring a taste of Korea right to your kitchen!
Ingredients:
- 2 pounds of chicken wings or drumsticks
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 cup buttermilk
- Vegetable oil (for frying)
For the Korean Sauce:
- 1/2 cup gochujang (Korean red chili paste)
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon sesame seeds (for garnish)
- Chopped green onions (for garnish)
Preparing the Chicken
- Start by rinsing the chicken wings or drumsticks under cold water. Pat them dry with paper towels to remove excess moisture. This step is crucial for achieving that crispy texture later on.
- In a large bowl, combine the flour, cornstarch, baking powder, salt, black pepper, garlic powder, onion powder, and paprika. Mix well to ensure all the dry ingredients are evenly distributed.
- In another bowl, pour the buttermilk. This will be used to marinate the chicken, adding flavor and tenderness.
- Dip each piece of chicken into the buttermilk, ensuring its fully coated. Allow any excess buttermilk to drip off before transferring the chicken to the flour mixture.
- Once all the chicken pieces are coated in buttermilk, take each piece and dredge it in the flour mixture. Make sure to press the flour onto the chicken to create a thick coating. Place the coated chicken on a wire rack or a plate and let it rest for about 15-20 minutes. This resting period helps the coating adhere better during frying.
Making the Korean Sauce
- While the chicken is resting, lets prepare the Korean sauce. In a medium saucepan, combine the gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and minced ginger.
- Place the saucepan over medium heat and stir the mixture until it comes to a gentle simmer. Allow it to cook for about 5-7 minutes, stirring occasionally. The sauce should thicken slightly. Once done, remove it from the heat and set it aside.
Frying the Chicken
- In a large, deep skillet or a heavy-bottomed pot, pour enough vegetable oil to submerge the chicken pieces (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of the flour mixture into it; if it sizzles and bubbles, the oil is ready.
- Carefully add the chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry the chicken for about 8-10 minutes, turning occasionally, until they are golden brown and crispy. The internal temperature of the chicken should reach 165°F (75°C).
- Once cooked, use a slotted spoon to remove the chicken from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil. Repeat the frying process with the remaining chicken pieces.
Assembling the Dish
- Once all the chicken is fried and drained, its time to coat them in the delicious Korean sauce. In a large mixing bowl, add the fried chicken pieces and pour the warm sauce over them.
- Toss the chicken gently in the sauce until each piece is well coated. Be careful not to break the crispy coating while mixing.
- Transfer the sauced chicken to a serving platter. For an extra touch, sprinkle sesame seeds
Conclusion:
In summary, this Crispy Korean Chicken recipe is an absolute must-try for anyone looking to elevate their culinary skills and impress their friends and family. The combination of the perfectly crispy coating and the flavorful marinade creates a dish that is not only delicious but also incredibly satisfying. Whether you serve it as an appetizer, a main course, or even as part of a festive gathering, this dish is sure to be a crowd-pleaser. For serving suggestions, consider pairing your Crispy Korean Chicken with a side of steamed rice and a fresh cucumber salad to balance the richness of the chicken. You can also experiment with variations by adding different spices to the marinade or trying out different dipping sauces, such as a spicy gochujang sauce or a tangy soy-vinegar dip. The possibilities are endless, and I encourage you to get creative! I genuinely hope you give this Crispy Korean Chicken recipe a try. I would love to hear about your experience, so please share your thoughts and any variations you come up with. Cooking is all about sharing and enjoying, and I can’t wait to see how you make this dish your own! Happy cooking! Print
Crispy Korean Chicken: The Ultimate Recipe for Perfectly Crunchy Flavor
- Total Time: 50 minutes
- Yield: 4-6 servings
Description
Enjoy crispy fried chicken coated in a spicy-sweet Korean sauce with this easy recipe for Korean-style chicken wings or drumsticks. Perfect for game day or a cozy dinner, these wings are sure to impress!
Ingredients
- chicken wings or drumsticks
- gochujang
- oil for frying
- chopped green onions
Instructions
- Serve immediately and enjoy your crispy Korean-style chicken wings or drumsticks!
Notes
- For extra heat, you can add more gochujang to the sauce.
- Make sure the oil is at the right temperature to ensure the chicken cooks evenly and becomes crispy.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
