Experience the ultimate indulgence with this Korean fried chicken recipe that delivers double-fried crispy perfection. Each bite is a delightful burst of flavor that will have you craving more.
What's So Great About This?
What sets this Korean fried chicken recipe apart is the double-frying technique, which ensures an incredibly crispy exterior while keeping the meat juicy and tender inside. The combination of gochujang and soy sauce provides a unique flavor profile that perfectly balances sweet, spicy, and savory notes. Whether you’re hosting a party or simply treating yourself to a delicious meal, this dish is sure to impress. The beauty of this recipe lies not just in its taste but also in its versatility; you can serve it as an appetizer, main dish, or even as a snack while watching your favorite movie. The crispy texture paired with the saucy glaze creates an unforgettable culinary experience that you won’t want to miss.
Grab These Tools Before You Start
To make this Korean fried chicken recipe, you'll need a few essential tools to ensure perfect results.
- A large mixing bowl for marinating the chicken
- A whisk for mixing the batter
- A deep fryer or a heavy
- bottomed pot for frying
- A wire rack to drain the fried chicken
- A thermometer to check oil temperature
- A spatula or tongs for handling the chicken. Having these pieces of equipment ready will streamline your cooking process and help you achieve that coveted crispy texture.
Secrets
For the best results, it’s crucial to let the chicken marinate for at least an hour, preferably overnight, to maximize flavor. When frying, be sure to use a thermometer to maintain the oil temperature between 350°F and 375°F. This will ensure that the chicken cooks quickly and evenly without absorbing too much oil. Always fry in small batches to avoid overcrowding the pot, which can lower the oil temperature. After frying, allow the chicken to rest on a wire rack rather than paper towels to keep it crisp. Remember to wash your hands and any surfaces that come into contact with raw chicken to prevent cross-contamination. Make sure to check that the chicken reaches an internal temperature of 165°F for safety.
Recipe Card
Ingredients
- two pounds chicken wings (or drumsticks)
- one cup all-purpose flour (for batter)
- one cup cornstarch (for extra crispiness)
- one teaspoon baking powder (to lighten the batter)
- one teaspoon salt (for seasoning)
- one teaspoon black pepper (for seasoning)
- one cup cold water (to make the batter)
- three tablespoons gochujang (Korean chili paste)
- three tablespoons soy sauce (for flavor)
- three tablespoons honey (for sweetness)
- two cloves garlic (minced)
- one tablespoon sesame oil (for flavor)
- for frying vegetable oil (enough to fill the pot)
Instructions
- In a large bowl, combine the chicken wings, gochujang, soy sauce, honey, minced garlic, and sesame oil. Marinate for at least an hour or overnight in the refrigerator. Cook chicken to internal temperature of 165°F (74°C).
- In another bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold water to form a smooth batter.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F.
- Remove the chicken from the marinade and dip each piece into the batter, allowing excess to drip off. Cook chicken to internal temperature of 165°F (74°C).
- Fry the chicken in batches for about 10-12 minutes until golden brown and crispy. Ensure the internal temperature reaches 165°F.
- Remove the chicken and let it rest on a wire rack. Increase the oil temperature to 375°F. Cook chicken to internal temperature of 165°F (74°C).
- Fry the chicken a second time for an additional 5-7 minutes for extra crispiness. Cook chicken to internal temperature of 165°F (74°C).
- Toss the fried chicken in a sauce made from remaining marinade ingredients if desired, and serve hot. Cook chicken to internal temperature of 165°F (74°C).
Storage Instructions
Store leftover chicken in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain crispiness.
Try These Twists
This Korean fried chicken recipe can be adapted to suit your preferences. For a different flavor, try tossing the fried chicken in a spicy garlic sauce made with minced garlic, soy sauce, and extra gochujang. If you prefer a milder version, you can use a sweet soy glaze instead. Another fun variation is to add sesame seeds and chopped green onions as a garnish for added texture and flavor. For a crunchier bite, consider incorporating crushed cornflakes into the batter. Each variation can provide a new twist on this classic dish, allowing you to enjoy it in different ways.
On the Side
Korean fried chicken is best served hot and fresh from the fryer. Pair it with pickled radishes for a refreshing contrast, or serve it alongside a bowl of steamed rice to balance the flavors. For a fun gathering, prepare a platter with various dipping sauces like sweet chili or soy garlic to enhance the experience. Garnishing the dish with sesame seeds and green onions not only adds a pop of color but also elevates the presentation. Enjoy this dish with friends and family for a delightful meal that everyone will rave about.
Oops! Quick Fixes for Common Mistakes
| Problem | Solution |
|---|---|
| The chicken is not crispy enough. | Ensure the oil is hot enough before frying and avoid overcrowding the pot, which can lower the temperature. Double frying will also help achieve that crispy exterior. |
| The coating is falling off during frying. | Make sure the chicken is well-coated in the batter and let it sit for a few minutes to adhere before frying. |
| The chicken is greasy. | Fry in batches to maintain oil temperature and drain the fried chicken on a wire rack to prevent excess oil from soaking in. |
| The chicken is undercooked inside. | Use a meat thermometer to ensure it reaches at least 165°F. Adjust cooking time as needed based on the size of the chicken pieces. |
Questions I Get All the Time About This Recipe
Can I use other parts of the chicken?
Yes, you can use drumsticks, thighs, or even boneless chicken pieces.
Is it necessary to double fry the chicken?
Double frying is key to achieving the signature crispy texture of Korean fried chicken.
Can I make the batter gluten-free?
Yes, substitute all-purpose flour with a gluten-free flour blend.
What can I serve with Korean fried chicken?
It pairs well with pickled vegetables, rice, or a side salad for a balanced meal.
